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Join us for an evening of Eritrean cooking! In this class we will learn how to make Injera, a type of sourdough flat bread made with teff, corn, barley and self-rising flour. It originates from East Africa and is typically cooked over a large griddle, similar to a French crepe. It has a unique, spongy texture and is meant to scoop up the delicious sauces and stews of your meal. We will also make Yemisir Wat (spicy lentils), a popular dish in Eritrea and Ethiopia made up of lentils, cooked with tomatoes, ginger and garlic and Gomen, a slow-cooked kale dish seasoned with tomato, garlic and jalapeno. 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.
$10 City Market Members, $25 Non-Members