cooking up a storm for the post-peak future
Fossolia is an Ethiopian vegetable side dish starring green beans as its centrepiece. Unlike many other Ethiopian dishes, this one isn’t spicy, offering up a sweet complement to a complex meal. It’s really simple to make, using ingredients most people would expect to have at home, making it the perfect accompaniment to an Ethiopian spread. … Continue reading Fossolia (Ethiopian vegetable side dish)
WARNING: you need to plan in advance if you’re making injera, as it can take anything between 8 hours and 3 days to prepare….! Injera is the staple of Ethiopian cuisine, serving as the starchy element of most meals, as well as the plate and the cutlery! Yes, thats right – food is served on … Continue reading Injera (Ethiopian flatbread)
The first time I ever ate Ethiopian food I flipped out over how delicious it was – and how vegan it was! Vegetable and lentil dishes are the mainstays of Ethiopian cuisine, so there are lots of options for a cruelty-free foodie like me, and they’re not at all hard to recreate in the comfort … Continue reading Mesir wat (Ethiopian lentil dish)
I can’t claim authenticity on this dish, as I’ve never had it made by an African cook, and I’ve never been anywhere in Africa. This is a dish I’ve adapted from other African dishes I’ve tasted, with a little help from the world wide web. This is a really comfort-foody meal, is best made mild-moderately … Continue reading Peanut butter curry
