A Mosaic of Flavor: Eritrean Injera, Yemesser Watt and Gomen

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In November, we will be preparing two traditional dishes popular in Eritrea and Ethiopia. We will learn to make Yemesser Watt, a spicy lentil sauce made with onions, garlic and the East African spice berbere, as well as Gomen, a slow-cooked kale dish seasoned with tomato, garlic and jalapeno. We will also sample Injera, the teff and barley flatbread traditionally served with these dishes, and hear how Injera is made. Mulu Tewelde came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking. Together with her friend Alganesh Michael, Mulu cooks for Ethiopian Night at ArtsRiot once a month and caters for private events.