Misir Wat for a dinner party — went down extremely well

I made Misir Wat for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The richly buttery profile was the main talking point — no one had quite experienced berbere spice blend used that way before.

Ethiopian communal eating with no utensils from a shared injera is a social and hygienic tradition. I explained the an Ethiopian diaspora restaurant abroad context as I served it which helped people appreciate it fully. tej honey wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.