~50 cal · 3g protein · 9g carbs · 0g fat (estimated, per serving)
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Coffee poured from a clay jebena into small handleless cups
🇪🇹 Amhara
Ethiopia is the birthplace of coffee, and the buna ceremony is its most sacred social ritual: green beans roasted in a pan, ground by hand, and brewed in a clay jebena, then poured in three rounds. Incense burns, and to be invited is a mark of friendship and respect.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1/2 cup green (or dark-roast) coffee beans
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5 cups water
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to taste sugar (or salt/butter, regionally)
Instructions
1
Roast the green beans in a dry pan until deep brown and fragrant (or start with dark-roast beans).
2
Grind them coarsely by hand.
3
Bring the water to a boil in a jebena or small pot, add the grounds, and let it rise and settle a few times.
4
Rest a minute so the grounds sink.
5
Pour in a thin stream into small cups, sweetening to taste, and serve in rounds.
Amhara coffee ceremony.
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🌏 While it simmers — know your destination
📍
Amhara. Highland heartland of injera and long-simmered wots.
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Ethiopia. The only African nation never colonized — its cuisine is entirely its own.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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