I worked for several years in a large office that included many people who were originally from other countries. We had people from India, the Philippines, China, Korea, and Africa; and our office potlucks were amazing. I first tasted Ethiopian food at one of those parties, when a young woman made 'Siga Wot', a spicy beef stew; and 'Injera', the spongy, fermented sourdough bread that is used to scoop up other foods, and sometimes used as a sort of 'plate'. To make Siga Wot, you must first have Berbere, a spicy seasoning used in many Ethiopian dishes. There are many...