Food writer Meera Sodha published a Guardian vegan take on Ethiopian Easter bread—defo dabo—with fennel and orange, meant to be shared rather than eaten as a sugary cake.
Recipes like this travel diaspora kitchens and introduce Ethiopian Orthodox feast culture to readers who know Ethiopia mainly through headlines. Bread, fasting calendars, and holiday tables are part of how communities mark time.
Keeping a culture piece in the archive is deliberate: Mereja’s brief is not politics-only. Foodways are research and identity material for Horn audiences and for anyone documenting Ethiopian culinary life beyond restaurant stereotypes.
Sources: The Guardian
