This MBA missed the tastes of Ethiopia — so he starting growing it for himself
At the edge of his farm, Menkir Tamrat walks over to a pepper plant and pulls back the dark green leaves to reveal dozens of shiny red peppers.
“Looks like we have a whole bunch of ripe ones, red ones, ready to be plucked,” he says as he rubs his hands together.
Over the next few weeks, Tamrat will harvest the long rows of peppers. Then he’ll dry them, crush them and make them into spice blends essential to Ethiopian cuisine. Tamrat includes over a dozen separate ingredients in these blends and he focuses on balancing heat and color while building flavor.