How to Eat: Ethiopian cuisine is hands-on

Heat olive oil in a large pot over medium heat until shimmering.

Add finely chopped onions and sauté until caramelized, about 15-20 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 2 minutes.

Add berbere spice and stir for 1-2 minutes to bloom the flavors.

Mix in tomato paste and cook for another 3-4 minutes.

Pour in water and bring to a simmer.

Add chicken pieces, ensuring they are submerged in the sauce.

Season with salt and black pepper, then cover and cook for 30-40 minutes until chicken is tender.

Add hard-boiled eggs to the pot during the last 10 minutes of cooking.

Stir in butter and lemon juice just before serving.

Garnish with chopped coriander and serve hot.

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