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Ethiopia : recipes and traditions from the Horn of Africa

Author: Yohanis Gebreyesus; Jeff Koehler; Peter Cassidy
Publisher: London, England : Kyle Books, 2018. ©2018
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa,  Read more...
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Genre/Form: Anecdotes
Cookbooks
Document Type: Book
All Authors / Contributors: Yohanis Gebreyesus; Jeff Koehler; Peter Cassidy
ISBN: 9780857834669 0857834665
OCLC Number: 1027836247
Notes: Includes index.
Description: 224 pages : colour illustrations, colour map ; 27 cm
Responsibility: Yohanis Gebreyesus ; with Jeff Koehler ; [photography, Peter Cassidy].

Abstract:

Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa, green lentil salad; and Key Shir, marinated beet and potato salad. Then the book explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat).

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