Dive into the flavors of Ethiopian cuisine in this immersive cooking class. Under the guidance of Chef Mike, you'll learn the art of making vegan Ethiopian dishes.
To begin the class, you'll make a traditional injera from scratch, a flatbread made with teff flour, salt and water. Then, make spiced red lentils with ginger, garlic and onion and sautéed collard greens flavored with green chiles, garlic and ginger. Mix garlic, onion, ginger and other spices in coconut oil to make niter kibbeh. Combine paprika, coriander, cumin, cinnamon, turmeric and ginger to make a berbere spice blend. Prepare mushrooms with onion, red pepper and tomato to make ingudai tibs. Explore how delicious vegan food can be with Ethiopian flavors.
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Injera - Teff Flatbread
With teff flour, salt and water
Misir wat - Spiced Red Lentils
With red lentils, onion, garlic, ginger and spices
Gomen - Sautéed Greens
With collard greens, onion, green chilies, garlic and ginger
Niter Kibbeh - Spiced oil
With coconut oil, garlic, onion, ginger and spices
Berbere Spice Blend
With paprika, coriander, cumin, ginger, cinnamon and turmeric
Ingudai Tibs - Sautéed Mushrooms
With mushrooms, onion, red pepper and tomatoes
Verified Chef
