Simmered in Spice Ethiopian Cooking

For thousands of years, Ethiopia has been renowned for its abundant native spices—the Romans even dubbed this part of the world Regio Aromatica, a.k.a., the Fragrant Region. With such a reputation, it’s not surprising that richly seasoned dishes are a hallmark of Ethiopian cooking. But you may not have known that Ethiopian cooks also mastered meatless way before vegan was a thing (and gluten-free bread too). Join chef and culinary entrepreneur Eleni Woldeyes for a live virtual experience where you’ll learn how to prepare a succulent Ethiopian menu using the authentic flavors and techniques of East African cuisine.

• You’ll unpack your kit (see Comes with the class," below) as Eleni dives into the savory history of Ethiopian spice blends and simmer sauces.
• Next, Eleni will walk you through making three traditional recipes: Misir Wot, a hearty red lentil stew; Atir Kik, yellow split peas simmered in golden turmeric; and Tikil Gomen, a fragrant dish of cabbage, garlic, and ginger.
• The class also includes a bonus recipe and demo for cooking injera: This tangy flatbread and staple of the Ethiopian table is made with teff, one of the world’s oldest cultivated grains (and still gluten-free after all these years).

Class length: 75 minutes.
Comes with the class: You’ll enjoy a light shopping list for this epicurean experience—Eleni’s Ethiopian Meal Kit comes ready with two jars of her handmade simmer sauces along with red lentils and yellow split peas.

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