Chef/Owner of Adey foods, Meqdes offers the know how for the Ethiopian food amatur or enthusiast. No Ethiopian meal is complete without injera, a sourdough, risen, spongy flatbread made with teff flour. Injera serves as the vehicle for the variety of spicy stews and salads found on any Ethiopian plate. It isn’t uncommon to have 10 or 15 Injeeras for any one meal if you’ve got the appetite. Known generally for having an affinity for all things spicy, this class wouldn’t be quite complete without Siga wot, a spicy beef stew cooked “slow and low” for hours with plenty of onions and garlic. Learn about the Ethiopian culinary norms surrounding the table, eating family style, and using utensils...or not. Taste gomen, braised collard greens traditionally cooked with Niter kibbeh, a clarified butter infused with ginger, garlic, and spices that goes well on just about anything. Lentils play a prominent role in Ethiopian cuisine and we’ll round out this traditional meal with Azeefa, a simple green lentil salad with lemon and herbs.
We’ll be offering an entirely gluten free meal! Just make sure to indicate your preference when purchasing your ticket and join us for this culinary crash course!
