Eat your way around the world
THE SCENE "It's alive!" my sister gasped. I chuckled, shrugging off the suggestion as a joke. "No look!" she said, pointing into the bowl. I brought my face closer. Just wait, she said. Bloop. Bloop. Two bubbles wiggled their way to the surface, making the blackish, scuzzy liquid quiver slightly. The scent of alcohol and yeast clung to the air. It is alive, I said, "and it smells really ... strong!" "It's totally teff" she said. We recoiled, laughing. Neither of us was … [Read more...]
Makes about 1/4 cup Ingredients: 3 cloves 1/2 tsp coriander seeds 1/2 tsp fenugreek seeds 1 tsp cumin 1 Tbsp paprika 1/4 tsp peppercorns 1/4 tsp ground ginger 1/4 tsp ground cinnamon 1/4 tsp ground turmeric 5 whole allspice balls 1/4 tsp cardamom seeds (removed from pods) 1/8 cup chili powder Method: … [Read more...]
Makes one 8" round loaf My sister and I whipped up this Eritrean-inspired sweet bread and proceeded to stuff our faces with it all day long, until even the crumbs were gone. The cumin flavor is unusual, but goes perfectly with the sweet raisins. While most Hembesha are made thin and extremely ornately, my sister and I decided to make this thick, quick and dirty version so we could spend more time playing with Ava on a balmy 70F degree day in February. And so we could have more surface … [Read more...]
Serves 4 Let's thank Eritrea for this giant, vegan bowl of deliciousness - a happy mixture of spicy lentils, offset by sweet carrots and tomatoes. The heat comes from berberé, the regional spice blend that should be added with a heavy hand. You know, for authenticity purposes. And lots of sweating. Edited to add: One of our readers posted a great tip in the comments section of our Ethiopian menu which also applies to Eritrean cooking: When I watch Ethiopian cooks in Ethiopia they chop up … [Read more...]
I like a good surprise. Like when a nun wears pink socks. Or when a not-so-promising movie is actually funny, but - and this is very important - only because you had supremely low expectations (Men who Stare at Goats, anyone?). Consider Eritrea - a hot African land that enjoys injera, spicy berberé seasoning, and lentil wat (stew) - all regionally appropriate. All very expected. Then, look down at Eritrea's proverbial pink socks, a.k.a. a burst of Italy in an otherwise traditional African … [Read more...]
Do you dream of cleaning out your cluttered silverware drawer? Are you totally tired of your dishes? Try a happy bite of Injera, the gorgeous Teff flatbread adored in Eritrea, Ethopia, and other East African countries. Sour and funky... Injera is almost as thin as a crepe, but spongy like a pancake ... and is traditionally used both as a platter for spicy stews and to replace silverware. Three tips for foolproof Injera making: 1. Consistency Make sure the batter is almost the … [Read more...]
Sisters. We share the same mother, the same nose, and the same penchant for immature giggle-fits. She took me to the mall when I was too young to drive. She encouraged me not to get a tattoo. She held me strong after our brother died in 1992. She didn't blink when I dyed my hair purple at 16. And, this week? She came to pledge her support in the spiritual journey of my sweet Miss Ava. In the process she rolled up her sleeves and helped me cook our Eritrean Global Table. And she suggested I … [Read more...]
Think Emeril Lagasse knows how to "kick it up a notch?" Check out the food of Eritrea, nestled on the northeastern side of Africa. This hot, dry land holds claim to spicy, deeply seasoned foods very similar to its neighbor, Ethiopia. Eritreans kick it up with berberé [Recipe] - a spice blend made with loads of chili powder, cumin, fenukgreek, cinnamon and half a dozen other spices. Rather than vigorously dusting it on top of the food and shouting "bam!", the people stir spoonful after … [Read more...]
