Ethiopian Cooking Workshop

image courtesy J.G. Park
78a7e62a seeable

Taught by Jonathan Soma

Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, and plans on getting married to Waffle House. In his more droll moments he is a tragic sellout to higher ed as a professor of data journalism at Columbia University's journalism school.

See more @dangerscarf

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Long-simmering stews and fresh vegetable dishes, spiced clarified butter, a colorful plate with an (almost) complete rainbow - Ethiopian food is amazing, period. Let's spend a few hours whipping together an Ethiopian feast that you'll be prepared to recreate at home.

Dishes will include:

Nitr qibe, an addictive spiced butter

Ayib Be Gomen, a vegetarian dish of collards and cottage cheese

Mesir Wot, a spicy lentil stew

Yebeg Alicha, a mild lamb (or chicken) dish

Atkilt Wot, a tasty mix of cabbage, carrots and potatoes

and most importantly of all, injera, a spongy bread that serves as both plate and utensil!

After you finish this class you'll be equipped with the confidence to tackle all Ethoipian recipes and the spices hiding inside.

Vegetarians are welcome if they're willing to skip one dish! (Although it isn't vegan friendly or gluten-free, we do discuss how to adapt the dishes in that direction)


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