Bun and Megmi

Before Aster even began getting the coffee ready, she set up a table with massive amounts of

food, all types of tsebhi with injera. There was also rice, pasta, and shai(tea) with hambasha.

Once the food was served and everyone sat eating, Aster had an opportunity to start setting up

for bun(coffee). She had me lay the green, grassy, rug-like material on the floor with her bun

table and the fengals(coffee cups) on top. As this was happening, Aster stood over the stove

shaking the green coffee beans in a pan until they were browned. Once browned and cooked, she

laid the beans in a mesherefet and went around the room urging everyone to smell her coffee

beans. After this five minute ordeal, the beans were grinded and the actual bun could begin to get

made. As the guests sat around the couch conversing with the visitor, I brought out more snacks

to eat with the bun, and Aster sat in front of her coffee table and began making the bun in a

traditional jebena.

I miss this; the scent of bun, the bright colors of Eritrean food, and the way that good food and

drink can open all types of conversation. Now, I am stuck in the world of

blandness…“accustomed to American food…gradually [wasting] away, and [eventually]

dying”(Mark Twain).