March 13, 2010; 11:00am – 2:00pm
Please sign up for the class on 3/27, this has been combined with it due to minimal sign-up.
The class will prepare three dishes together:
Entrée - Engudaye Wot - Mushroom cooked with berbere (Ethiopian red pepper)
Side dish- Kik Alecha – yellow split peas sautéed with garlic and onions
Salad – Azifa – Whole Lentil salad
Ethiopian culinary traditions include the origins of coffee, honey wine and traditional dishes that tantalize the taste buds with exotic spices, flavored meats and vegetables as well as common and indigenous ingredients.
Selome's style of cooking comes from her mother’s teaching as a youth in Addis Abeba and large family gatherings. Her process is creative and fun, but most importantly it is engaging and easy. Selome guides class participants through the basics of how to balance and harmonize flavors to bring about the desired results. Participants will actively engage in tasting, getting to know the different primary flavors and their sources, and learning how ingredients interact with one another to affect the way you experience the dish on hand. By tasting dishes in different stages of preparation, one will get a sense of how individual ingredients can be selectively utilized and combined in creative ways to delight a variety of tastes. The result will be the 'know-how' to help identify the process from start to finish and when and how to present quick fix 'Tibbs' to traditional 'Dorowat' with authentic, fresh Injera.
Please email selomeh@yahoo.com for registration. Class cost is $65.00 per registrant