Ethiopian food is known for it's depth of flavour and richness. Eating vegetarian and vegan in Ethiopia is very common due to fasting days thus creating a large selection of traditional delicious plant-based dishes.
A traditional Ethiopian meal is served family style on top of sourdough flat bread called injera, made exclusively from teff flour. You will learn how to make injera sourdough starter and cook the delicious flatbread. We will also make a quick injera for busy days.
We will make Yeqimen Zeyet, a seasoned oil that provides a flavourful base for Ethiopian cuisine. Then we will move on to a Berber spice blend guaranteed to become a faithful companion to your spice cupboard.
Lentils and split peas take centre stage, however these kay wot dishes are more of a sauce then a stew. Slowly cooked for intense flavour and a sauce like consistency. We will show you the steps of cooking down the onions to achieve a perfect wot. We will also make a variety of seasonal vegetables based dishes and salad.
Dishes we are likely to make are for example:
- Sambas - lentil filled pastry
- Awaze - red pepper hot sauce
- Mesir wat - lentils with Berbere spice blend
- Atkilt wot - slow cooked vegetable stew
- Ye’Dubba Alicha - roasted squash in a mild sauce
- Ye'abesha gomen - fragrant braised greens
- Injera - traditional teff sourdough crepes
- Quick Injera - for when time is short
- Salata - fresh tomato salad
For each course we choose the recipes that fit the season, depending on time of year and the availability and seasonality of produce.
The course involves a mixture of demonstrations, knife skills and hands-on cookery in small groups.
There will be lots of cooking, but also plenty of conversation, tasting, fun and a late lunch. You will go home with a pack of recipes and lots of tips.
About the tutor
Erin Baker, of the Natural Cookery School, has been a professional vegetarian chef and cookery tutor for over 15 years focusing on whole food, world flavours and seasonal ingredients.
Prior to living in the UK, Erin was co-owner of an award winning vegetarian restaurant in California.
She currently resides in Stroud teaching at cookery schools throughout Gloucestershire and further afield.
She is an avid fruit and vegetable gardener with a passion for edible flowers and manages a community allotment project in Tewkesbury.