Ethiopian Cooking

Our Ethiopian Cooking cookery class will showcase a range of Ethiopian ingredients and cooking techniques. Ethiopian food is now becoming recognised for its 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. This day course will take you on a journey exploring Ethiopian cooking techniques and ingredients.

Injera, a sourdough flatbread made from teff flour, is at the heart of Ethiopian cuisine and plate.  Dishes are often served on the injera and then more injera is used to scoop up the dishes.  We will make a traditional version and a quick version along with other Ethiopian staples such as Nitter Kibbeh, a seasoned oil that gives maximum depth of flavour, and bereber, a versatile spice blend that you will adore.

Sample Recipes
Sambusas – lentil filled pastry
Dubba Alicha – roasted squash in a fragrant sauce
Atkilt Alicha – potato, carrot and cabbage stew
Abesha gomen – beautiful braised greens
Misir wat – lentils with Berbere spice blend
Injera – traditional teff sourdough flatbread