“I’m a classic melting-pot story,” chef Fanta Prada of Balinjera in Tel Aviv says. “I’m an Ethiopian married to a Yemeni man, and I cook all kinds of food at home. On Passover we always make this potato and cabbage dish. Like many Ethiopian recipes it does not contain many expensive ingredients but is rich in flavor and texture. Somewhere between a soup and a stew, it’s the perfect accompaniment to a larger meal with a meat component. The vegetables are roughly cut so that they maintain their shape and soak up the garlicky, spicy, gingery broth.” This recipe will yield more of the spicy condiment awaze than you need, but you can use what’s leftover in almost any other soup or stew, or mix it into mayonnaise to punch up your next sandwich. It even makes a great marinade for chicken or fish.
