Lunch · Ethiopian · 5 min
Borena-Oromo Spiced Tea and Steamed Ambasha Bread Plate
- Calories
- 190
- Protein
- 14g
- Carbs
- 12g
- Fat
- 6g
Ingredients
- 58.2 ml Camel milk (or high-quality low-fat cow's milk substitute)
- 17.0 g Ambasha bread (wheat-based, portion-controlled)
- 5.8 g Natural granulated cane sugar
- 1.8 tsp Cardamom pods, crushed (for infusion)
- 1.0 g Black tea leaves
Method
- 01Bring 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.
- 02Add 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.
- 03While 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.
- 04Pour the aromatic tea into a traditional cup and serve alongside the warm, torn bread on a small plate.
- 05The tea should have a silky, slightly savory mouthfeel from the milk balanced by the sharp, aromatic hit of cardamom.
Cook it with the whole plan around it
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