Co-owner Ngussu Gudu takes pride in traditional Ethiopian spice blends his market offers, from berbere to mitmita. His wife and their son, Asefu Aragie and Samuel Nugussu, prepare Ethiopian-style coffee, called buna, while discussing their refugee story.

Kenfe Bellay is the co-owner of Sidamo Coffee and Tea and speaks to what makes the Ethiopian coffee ceremony special. The beans are roasted, ground, and boiled to maximize their flavor, and the preparation and drinking of the coffee is treated with respect through the coffee ceremony, which is seen as a social occasion to bring people together through drink and conversation.

Ethiopian artist and entrepreneur Maki Siraj takes Samuelsson to Abol Ethiopian Cuisine. While eating injera, an Ethiopian flatbread, with a variety of vegetarian dishes, Siraj explains the concept of gursha, which means feeding as an act of friendship or love.

Filmmaker and activist Mignotae Kebede brings Samuelsson to Asmara Restaurant. Over pasta saltata and kitta fit-fit, Kebede discusses her Eritrean-Ethiopean identity, and how the tension between those two communities inspires her to create more unifying art. Afterwards, Asmara chef Monsur Maruf shows Samuelsson how to make a traditional Eritrean breakfast.

Owner Amsale Saife-Selassie describes Dama Cafe Pod as a social hub for the entire Ethiopian-American community. Samuelsson dines with Hailu Mergia, Ethiopian musician, who explains how a touring opportunity in the United States eventually turned into a permanent move.