How chef Genet Agonafer helped make Ethiopian cuisine one of the central pieces in the mosaic of Los Angeles culinary culture
Critic Bill Addison explains why Justin Pichetrungsi’s Anajak Thai became one of the most eye-opening meals to have in Los Angeles.
To the cooked onions, she adds the spices and then must tend the pot for “practically two days, the whole day till I close.” The following day, she comes in, stirs the pot, then reduces everything into smaller portions. “And then!” she says with an exasperated sigh, “once the chicken goes in, the butter goes in, and it only takes four hours. But the process is forever and I have not compromised that.
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