Ethiopian cuisine, known as kitfo, has its roots in the Gurage people. It is made up of minced raw beef that has been marinated in niter kibbeh, a clarified butter that has been flavored with herbs and spices, and mitmita, a spice mixture made with chili powder. Kitfo leb leb is the name for lightly rare kitfo. Kitfo is frequently served alongside or occasionally combined with gomen, a type of cooked greens, or ayibe, a mild cheese. While kocho, a thick flatbread made from the ensete plant, is used in traditional Gurage cooking, kitfo is frequently served with injera, a spongy, absorbent sourdough crepe-style bread made from fermented teff flour. As a garnish, an ensete leaf is acceptable. Kitfo is generally regarded as being of high quality despite not being a delicacy. Holidays and other special occasions call for the serving of kitfo; in Ethiopia, the “Finding of the True Cross” or “Meskel” holiday is celebrated annually on September 27. Everyone says that working hard pays off, but it can be difficult to believe this when you have been working hard but have received no reward. The rewards of your labor will eventually be yours to enjoy, whether you are trying to save up money to buy a car, working long hours in the hope of getting a raise, considering furthering your education as a way to achieve a higher income, or making efforts to better your financial situation in any other way. Although it can be discouraging to put your all into something and not see immediate results, hang in there; your efforts will eventually bear fruit. According to conventional wisdom, you reap what you sow, patience is a virtue, and good things come to those who wait. Yes, those who wait are rewarded.