Borena-Oromo Spiced Tea and Steamed Ambasha Bread Plate

Bring 150ml of water to a boil in a small pot and add the black tea leaves and crushed cardamom pods. Steep for 4 minutes until the aroma is intensely floral and spiced.

Add the camel milk and sugar to the tea. Gently heat over low heat, stirring occasionally, until the liquid is warmed through and the sugar is fully dissolved; do not let it reach a full boil to preserve the delicate milk protein.

While the tea steeps, lightly steam the slice of Ambasha bread over a pot of simmering water for 2-3 minutes until it feels pillowy and warm.

Pour the aromatic tea into a traditional cup and serve alongside the warm, torn bread on a small plate.

The tea should have a silky, slightly savory mouthfeel from the milk balanced by the sharp, aromatic hit of cardamom.