Why Ayib deserves more attention

Ayib rarely gets the international recognition it deserves. The richly buttery complexity is genuine, not simple, and the technique involved in using fenugreek correctly takes real skill.

Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. I encountered it first in an Ethiopian diaspora restaurant abroad and that context helped me understand it properly. Ethiopian coffee ceremony is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Ayib is the dish to start with.