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Introduction to Ethiopian Cuisine Donít miss this festive class where nutritional and ethnic cuisine meet.
From Dr. Herb Joiner-Bey, author of The Healing Power of Flax, youíll
learn why flaxseed is such a nourishing element in Ethiopian cooking, and
from Chef Nibret youíll learn how to incorporate vegetables, nuts, seeds,
and grains into delicious traditional fare from Ethiopia. Students will
learn to make injera, a fermented pancake-style flatbread made with the grain teff, and use it as a
base for stunning dishes including garlic-ginger lentils, raw vegetable salad with peanut dressing,
and a spicy tomato-flax sauce that brings all the flavors together. Nibretís recipes include healthy
amounts of garlic, ginger, cardamom, dried chili peppers and other exotic spices, and dishes run
about 3-4 on a spiciness scale of 1-5. As a special treat, Nibret will roast and grind fresh Ethiopian
coffee to be served with her special fruit bread. Please pre-register to reserve your place in class! |
