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!"

Join Alganesh for another night of Eritrean cooking as she introduces a combo of new meat and vegetable dishes served at special occasions. Learn how this cultural event is celebrated, and be ready to enjoy a delicious meal with the class at the end. Menu: Curried Chicken, Spiced lentils and mildly seasoned spinach. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Alganesh led us in preparing delicious food and a wonderful experience learning about Ethiopian and Eritrean cuisine. Well timed for cooking and enjoying within the class time frame and cognizant of folks attending after work. Highly recommend!" - M. A. "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." "It was a wonderful class. She was very enthusiastic, the recipe was easy to follow, and the product was delicious! I would love to take more of her classes." Michelle A.

Learn simple techniques to prepare ethnic food that is rich in flavor. Eritrean/Ethiopian 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 is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Alganesh offers a variety of fare in her Ethiopian/Eritrean cooking class: instruction, encouragement, cultural knowledge and enthusiasm! I left the class full of delicious food AND enthusiasm and capacity to create this satiating cuisine at home!"~ Emmy