As the sun dipped below the horizon, casting a warm glow across the room, the enticing aroma of spices wafted through the air, heralding the arrival of an Ethiopian feast. The centrepiece of the table was a large, woven platter, laden with vibrant dishes that promised an explosion of flavours.

At one end, the doro wat simmered gently, its rich, crimson hue a testament to the robust blend of berbere spices that enveloped succulent pieces of chicken. Next to it sat the misir wat, a delightful mixture of lentils cooked in a spicy sauce that lent a comforting warmth to the palate. The deep green of gomen wat, sautéed collard greens, added a refreshing contrast, their slight bitterness perfectly balancing the richness of the other dishes.

Nestled amongst these delights was the pièce de résistance: injera, a large, spongy flatbread that served as both a base and a utensil. Its unique texture and slightly sour taste complemented each dish beautifully, inviting diners to tear off pieces and scoop up the hearty stews. As the guests gathered around, laughter and stories intertwined with the feast, creating a sense of community that was as enriching as the meal itself. It was not just dinner; it was a celebration of culture, warmth, and the simple joy of sharing food with loved ones.