A Peruvian Kitchen called Andina
I am a curious-cat when it comes to trying to figure out why things around the globe can be similar. Be it a dancing style or food. Personalities or songs. Cut green-apple surfaces and the face of an owl. This has happened several times with me. When I first tasted Ethiopian cuisine, way back in 2003, I was in awe to realize how similar this was to Indian food-fare. And, why not? Since the 1400’s, traders have introduced some non-indigenous ingredients that have added to what we now know of as authentic Ethiopian cuisine. From Portugal came chile peppers, and from the Orient—ginger....
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