Tuesday, May 10, 10:30am-1:30pm; Wednesday, May 11, 6:30-9:30pm
Ethiopian cuisine is full of flavor (onions, garlic, ginger) and heady spices (turmeric, berbere, cardamom). Known mainly for their stews, we’ll make Duba Wat (spicy pumpkin stew) and Doro Wat (slow-cooked spicy chicken with hard-boiled eggs), plus two milder, vegetarian dishes – Ater Kik Alicha (yellow split peas) and Gomen (collard greens). No Ethiopian meal is complete without Injera bread, which is used in place of a spoon or fork to eat the stews, so we will be making that as well. Come expand your culinary horizons!
Recipes are inspired by the James Beard Award-Winning cookbook “Ethiopia” by Yohanis Gebreyesus.
Note: This is an in-person class and attendees must be fully vaccinated.