Ethiopian-Spiced Squid over Tempeh

Ethiopian-spiced-inspired comfort food: tender squid paired with okra and snow peas and tempeh, finished with rosemary and a hit of black cardamom and nutmeg. 1. Pat the squid dry and season with sea salt, black cardamom and nutmeg. 2. Heat duck fat in a heavy pan and pan-fry the squid until it develops a deep golden crust, about 20 minutes. 3. Add okra and snow peas to the pan and cook until just tender, stirring in rosemary for fragrance. 4. Cook the tempeh separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.