But I have an experience with chiko. I once took a good home-made Chiko and a not-so-well-made Qolo to a potluck for small class group in a university in Holland. It was a small diverse group of Dutch, Norwegians, Chinese and me, the Ethiopian. Every one brought something from his or her country. The food was great. I still rememneber the chinese food I ate. But they never liked the chiko. It was too strong for them. I think it was the spices in the butter I guess. I remember the guy asking me what is in the chiko and when I told about the spiced butter, he said ‘ emm… it must be a very bad butter’. lol. That was funny. But they liked the not-so-nice dry qolo. One girl even asked me (to my surprise) to take it away from her front because should couldn’t stop eating it. It sort of was addictive to her. Just like some chips are here – but the salt and other stuffs in the chips make you not stop eating the chips. But there was nothing in the qolo – it wasn’t even rubbed with oil – as some finely made commercial qolo’s are.

Anyway, since then I have never given a foreigner chiko or food made with ethiopian butter. The chiko was a very good one. That I can tell you that. It was just a completely news and very strong flavor for them I guess . . . . Indians have similarly spiced butter as well which they use to mix with rice. They sale it in their stores and outside the fridge. It is sold in canned bottles. By the way, there is a perplexing similarity between Indian and ethiopian cuisine. Just last week, I ate some lamb curry something and it tasted and looked exactly like shiro bozena – except that the meat were cut hugely bigger here and that I used rice to eat it with. My indian friend went to Ethiopia last year and tasted chechebsa with honey at yeshi bunna – and he is still talking about it. He spent his whole two weeks eating yeshi Buna’s chechebsa every day and veggie in the evening. Since there is that spiced ethiopian butter in the chechebsa, he obviously must have liked it. So may be some groups who are used to spicey cuisines like ethiopian butter . . .

I have been thinking about it. Just for the sake of more Ethiopian food availability
In new York and and in America in general. And I also have been thinking to introduce it to butter companies about Ethiopian butter or the way it is prepared so people can have the alternative. And also about Ethiopia Berber (chili powder) and mitimita (cuyan paper) which are prepared which amazing ingredients and spice to the finest test. I believe . Ethiopia has a lot to offer to the world in terms of food and a lot of other areas to build a healthier and connected world.

Thanks again.

Gigi

The other stores to go check are listed and there are many more to come. Fairway will have the product after the new year.

Follow us on twitter @tethiopia & @hiyaw for updates.

I lived in NY for many years and I love this city. However, I always craved for Ethiopian grocery or something like it right here in NY. I can’t tell you how excited I am right now. I’m looking for Taste of Ethiopia this weekend.

Did I tell you how much I love Tadias, you guys have become my source of info about what is out there in Ethiopian community. God bless.

Mimi

Some time I feel like a I am committing a crime when I ask to buy Injera at new York
Restaurants. Because they don’t sell injera. They don’t seem too happy selling the bread.

I was reminded of one of my favorite and most enlightening exhibits held at the Schomurg in 2005, available on the web. http://www.inmotionaame.org/home.cfm

In Motion: The African-American Migration Experience presents a new interpretation of African-American history, one that focuses on the self-motivated activities of peoples of African descent to remake themselves and their worlds. Of the thirteen defining migrations that formed and transformed African America, only the transatlantic slave trade and the domestic slave trades were coerced, the eleven others were voluntary movements of resourceful and creative men and women, risk-takers in an exploitative and hostile environment. Their survival skills, efficient networks, and dynamic culture enabled them to thrive and spread, and to be at the very core of the settlement and development of the Americas. Their hopeful journeys changed not only their world and the fabric of the African Diaspora but also the Western Hemisphere. Close-knit, attached to their cultures, and quick to seize the educational and professional opportunities of their host country, African immigrants have established themselves as one of the most dynamic and entrepreneurial groups in the country.