Chef/Owner of Adey foods, Meqdes Mesfin is back in the Nibble classroom! No Ethiopian meal is complete without injera, risen, spongy sourdough flatbread made with teff flour. Injera is used to scoop up a variety of spicy stews and salads found on any Ethiopian plate. We’ll taste Siga wot, a spicy beef stew cooked “slow and low” using an Ethiopian spice blend called berbere; ablend of chili peppers, garlic, ginger, basil, Ethiopian cardamom, rue, and fenugreek. Also on the menu is Gomen, braised collard greens typically 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 by makingAzeefa, a simple green lentil salad with lemon and herbs. Students will also learn about Ethiopian dining rituals, eating family style, and using utensils...or not.
Cost: $45; price includes cooking class and full sit-down meal; menu may change slightly (depending on availability of ingredients).