Ethiopian/Eritrean Cuisine - Vegetarian Specialties
COOKING & CUISINE -
Learn simple techniques to prepare ethnic food that is rich in flavor. Ethiopian/Eritrean cooking relies on a diverse range of herbs & roots to develop characteristics quintessential to the cuisine. Everyone will participate making a variety of vegetarian dishes including:
- Spiced mushroom - organic mushroom cooked with berbere spice, onion, garlic, ginger and tomato
- Curried lentils - split red lentils cooked with onion, garlic, ginger, tomato and curry powder. (Alganesh's signature dish)
- Greens - spinach cooked with red onion, ginger, garlic, fresh tomato, jalapeno and rosemary.
Experience the culture and enjoy a delicious meal that will nourish your soul!
This class will meet inside CVU.
My name is Alganesh Michael, I live in S Burlington with my husband and two daughters. I’m a former nurse turned homemaker for 16 or so years. Although I’m not a chef by trade, I love to cook and entertain my family and friends. I have been working in collaboration with many local restaurants for several years. I host Ethiopian/Eritrean cuisine and have popularized this ethnic cooking in the Lake Champlain region of Vermont. I also teach cooking classes, cater private parties of any sizes as well. Learn more about Alganesh at www.atasteofabyssinia.com.
I cook and serve the food in a traditional way. I use spices to make it authentic and serve it in a big platter with different sauces.
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