Borena-Style Spiced Tea and Steamed Ambasha Bread Plate

In a small saucepan, bring a cup of water to a simmer and steep a high-quality black tea bag with a bruised green cardamom pod until fragrant and dark.

In a separate steamer basket, steam a small portion of whole-grain bread until soft and warm.

Arrange the steamed bread on a plate alongside a generous bed of fresh, crisp baby spinach, which provides the necessary volume and fiber.

Sprinkle the slivered almonds over the spinach for a subtle, earthy crunch.

Serve the tea hot in a small glass, adding a natural sweetener like honey or sugar to hit the required sugar profile.

The contrast between the warm, spiced tea and the fresh, cool greens captures the essence of the Oromo pastoralist tradition.

Finish with a light dusting of sea salt over the spinach to tie the components together.