Last week, I got the chance to attend one of longtime BCAE Chef Diane's classes. Of the 20 years of BCAE classes she has taught, this was her first focused on Ethopian cooking! The idea came about when a student requested the class about a year ago, and Diane has since set about the task of learning as much as possible about the cuisine and how to prepare it.
All I can say is that I was impressed by how much we were able to cook (and eat!) within a quick 3 hour class. We made three main dishes, the Ethipoian flat bread, Injera, as well as Nit'r Qibe, the traditional spiced butter. We even got to dip into the plethora of spices Diane had brought with her to create our own "berbere" spice pack to take home!
We started with the teff stew, chopping onions, garlic, peppers, tomatoes, and sweet potatoes, sauteeing them all in a large wok with a variety of spices.
We then added vegetable stock, lentils, and teff (Fun fact from Diane: teff is the smallest grain in the world!), covered the pan and let it all simmer. We finished it off with lemon juice, garnished with cilantro, and we had a thick and hearty vegetarian stew packed with flavor!
Next up: Doro Wat, spicy chicken stew. Here we got to cook chicken thighs with the iconic berbere spice mix (check out that red color below), ginger, and garlic to infuse the chicken with all of that spicy goodness.
Traditionally, hard boiled eggs are added into the pot with the chicken, but this time we left them as garnish.
Our next task was the African curry. While this can be done with a variety of proteins, we used shrimp. Curry powder, tumeric, and coconut cream gave this dish that gorgeous yellow color and creamy consistency.
Finished with fresh bananas and shredded coconut, this dish was my personal favorite!
We each got to fry up our own individual injera (like pancakes!) And my plate full of injera, chicken, and curry (I ate the teff stew earlier) was perfection.
Diane is an absolute delight to take a class with, and there are many more opportunities to join her in the kitchen through the end of summer and into fall!
UPCOMING CLASSES WITH DIANE MANTECA:
Cooking for One or Two: Greek Edition
Sensational Summer Sides: Cooking outSIDE the box!
Dreamy Dolce: Italian Desserts
Lunch Break: Pestos, Vinaigrettes & Salads
Sauces of the World
Down & Dirty Food and Booze
September & October
Cooking with Wines
Pizza and Calzones
Fresh Fish Made Fabulous
The Art of Pasta Making
How to Navigate & Cook the Farmers Market
Mediterranean Mezze: Food & Wine Pairing
It's Raining Meatballs: Beef, Turkey, and Tofu
Eat Your Way Through Tuscany
A Moroccan Dinner