Learn simple techniques to prepare ethnic food that is rich in flavor. Ethiopian/Eritrean cooking relies on a diverse range of herbs and roots to develop characteristics quintessential to the cuisine. In this hands-on class, we will be making two-three dishes that will be served with Injera, the spongy sourdough flatbread unique to both countries. And the best part: you'll experience the culture as we eat our freshly cooked delicious food at the end of class.
Taught by Alganesh Michael. Alganesh lives in South Burlington with her husband and two daughters. She is originally from the county of Eritrea, nestled next to Ethiopia. She is a former nurse turned homemaker for the last 16 years. Although not a chef by trade, she loves to cook and entertain family and friends. She has been collaborating with several local restaurants, including Eritrean/Ethiopian pop-up events at Arts Riot, Big Picture Theater and Tandem. She also teaches classes and caters for private events. She prides herself on cooking and serving food in the traditional way with authentic spices and served on a large, family-style platter.