Access At CVUHS

Injera is a unique and well-known staple food in Ethiopian & Eritrean cuisine. This spongy sourdough flatbread is a mixture of Teff (nutrient-dense and gluten-free), barley, corn, and self-rising flours.

During class Alganesh will demonstrate the steps of the dough making process, including how to mix flours properly, and students will be able to carefully observe the batter as it readies to be baked. Everyone will then take a turn cooking injera before sitting down together to enjoy a dinner prepared by Alganesh. One meat and two vegetarian dishes will be served.

This class is a combination of demonstration and participation as Alganesh condenses the extended bread making process into a 1-night class. After Alganesh demonstrates the dough preparation process, a small group of 3-4 students will work together at each cooking station to cook their Injera.

"I loved this class! Alganesh is a wonderful, joyful teacher who makes the class so enjoyable and everything tastes so delicious. I have taken all of her classes and will take them again."

"I loved this class, learned a lot, and would definitely take other classes from her. Wonderful evening of learning and sharing of a different culture. Memorable!"

"This was our second class at Access, and second with Alganesh. I can't recommend enough. Alganesh is very warm and welcoming. She has put a lot of thought and consideration into her classes. We had a fun time learning about Eritrean and Ethiopian culture, and learning how to make Injera, the foundation of their cuisine. The best part, of course, was getting to eat our delicious food at the end! Thank you for a wonderful evening!"