Borena-Oromo Pastoralist Lunch: Spiced Ambasha Bread and Camel-Style Turkey

Preheat your oven to 400 deg F (200 deg C). Peel the sweet potato and cut into thin, uniform rounds.

Toss the sweet potato rounds in a tiny drizzle of olive oil and a heavy dusting of warming spices (cardamom, cinnamon, and ginger) to mimic the flavor profile of traditional Ethiopian ambasha.

Arrange the sweet potato on a parchment-lined baking sheet. Roast for 15-20 minutes until the edges are caramelized and the center is tender.

Meanwhile, in a small pan, brown the ground turkey until fragrant and cooked through. Season with a pinch of sea salt and a touch of black pepper.

During the final 2 minutes of cooking the turkey, fold in the raw spinach. Let it wilt gently until it turns a vibrant, dark green.

To plate, arrange the roasted sweet potato rounds in a circular pattern like the traditional ambasha bread. Spoon the savory turkey and spinach mixture into the center.

Serve warm, enjoying the interplay between the earthy, sweet potatoes and the savory, lean turkey.