Every Friday, the team at the LEON support office in London descends on a nearby street food stall, Ethiopian Flavours, where chefs cook up Ethiopian curries, vegetables and rice. The owner, Davide Ghetaceu, gave us his recipe for home-cooked doro alicha tibs, an Ethiopian chicken curry. Simple to make, it is incredibly tasty.
After achieving my active wellness mode goals, I added a little organic, grass-fed steak back into my way of eating. I did it less so for the sake of eating meat again. The flavor is certainly incomparable but it’s not essential to my palate. I make a steak now and again more so to honor a past food ritual and share a hearty dining experience with someone I love.