A Mosaic of Flavors

Sate Thar Hin recipe from our Novermber 2016 class, A Mosaic of Flavor: Burmese Goat and Split Pea Curry w/ Tomato Salad! 

This recipe was taught in one of our Mosaic of Flavors classes, which is presented in partnership with Vermont Refugee Resettlement Program.

Black bean sauce is commonly used in Chinese cooking and is made from fermented, salt preserved black soybeans.  The sauce is sometimes flavored with garlic, ginger, chilies, or other spices. It is used as a cooking sauce that is used towards the end of cooking, rather than a condiment, and pairs well with dishes that incorporate tofu, beef, and green peppers.

Berbere is a spice mix hailing from Ethiopia and Eritrea.  Individuals may have their own variations of this spice blend.  This spice blend is full of flavor and heat.  It’s great as a rub for meat and fish, or as a seasoning for stews, soups, grains, and vegetables.

Add a little spice to your greens with this delectable side dish. 

This is an Eritrean dish that uses a special spice blend called berbere. It’s meant to be eaten scooped up in a fermented flatbread called injera. 

These savory pancakes make a great meal, any time of the day.

A favorite Burmese vegetable dish. The perfect accompaniment to Burmese Stew.

A Burmese stew eaten for special gatherings with family and friends. This recipe was taught in one of City Markets Mosaic of Flavors classes.

A favorite Somali chicken curry soup, served with chapati or rice. This recipe was made in one of our Mosaic of Flavors cooking classes.