Berbere: Ethiopia's Magical Spice
A Poem in Sub-Saharan Magazine
I knew nothing about Ethiopian food prior to going there for work in 2005. Driving home at the end of each day, we’d pass by where some berbere was made in Addis Ababa. What a warm, settle-in-your-bones smell it was! Below is a poem I wrote about the magical blend of chilis, herbs and spices that becomes berbere.
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(From May 2020)
I wrote a poem about berbere and eating doro wot/spicy chicken stew and it found a home in a new publication called Sub-Saharan Magazine. The magazine has stunning photography and it features poetry, short stories, and non-fiction. From what I can tell, it is a new effort representing Africans and African cultures from south of the Sahara, peoples who are often underrepresented in literature and writing.
I am honored to have one of my poems selected for the magazine. Check it out here: https://subsaharanmagazine.com/2020/05/23/berbere-james-murren/
