Did you ever wonder how Ethiopian Jews celebrate Pesach? Meet Galit Levine who takes us back to when she was six years old. I grew up in Avratensa a tiny village in northwest Ethiopia in a grass-roofed hut made of gray-green clay. Preparations for Pesach started on Rosh Chodesh Nissan when we had a special meal of roast sheep. After that we started cleaning checking the wheat kernels that would be used for the matzah and making new clay pots that would be kosher for Pesach. On Erev Pesach our parents told us “Bulu bulu eat eat ” and we ate up all the chometz instead of burning it. When we got to the Seder we weren’t hungry at all!