This evening course will take you on a journey exploring Ethiopian cooking techniques and ingredients.
Ethiopian food is now becoming recognised for it's depth of flavour and richness found in the dishes.
Eating vegetarian and vegan in Ethiopia is very common due to fasting days thus creating a vast selection of delicious plant based dishes.
A typical Ethiopian meal is served family style on top of sourdough flat bread called injeera, made exclusively from teff flour. Learn how to make injeera sourdough starter and cook the delicious flatbread.
Lentils take centre stage, we will make a berbere spice blend for the lentils and slowly cook the stew for intense flavour. We will also make a variety of vegetables based dishes and salad.
- Mesir wat - lentils with Berbere spice blend
- Atkilt wot - slow cooked vegetable stew
- Ye'abesha gomen - fragrant braised greens
- Injeera - teff sourdough flatbread
- Salata - fresh tomato salad
The evening will be a mix of hands on and demonstration.
We will finish with a Ethiopian supper of all the dishes we have made and you will go home with a comprehensive set of recipes.
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.