By admin, on January 15th, 2013%
I just wanted to point out that there are a number of recipes for delicious Ethiopian dishes in the links section over at the right. Cooking Ethiopian food is not hard, and it is so worth it! Here’s one of the platters at our Genna dinner:
Clockwise from the top, we have shiro, yemisir azifa, ayib, gomen, kik alicha, key sir, mesir wat, selata, and timatim selata – with the glorious doro wat in the centre. (Nine children age nine & under completely demolished this platter, with the doro wat, shiro, and kik alicha all being refilled at least once.)
Recipes for all of these dishes can be found in the links under “Food & Recipes.” They are from a variety of sources but are all tried & true favourites around here. If you’re looking for something easy to start off with, try mesir wat – it’s foolproof and always popular. Kik alicha and gomen are also very basic – and yummy! Happy cooking!
By admin, on November 12th, 2012%
I have had a few requests for my doro wat recipe, so here it is. It’s reasonably authentic – aside from the use of boneless chicken pieces to make it a little easier to serve to those who aren’t as familiar with Ethiopian food. Check out the right sidebar for links to other delicious Ethiopian recipes!
Doro Wat
10 boneless skinless chicken thighs
1/3 cup lime juice
6 cups red onions, chopped
1/2 to 3/4 cup berbere (may be more or less depending on how spicy the blend you use is)
1 cup spiced butter
1/4 tsp. black pepper
1 T chopped garlic
1 T grated ginger
salt to taste
4 cups water (or less)
6 hard boiled eggs
Soak the chicken in a bowl with lime juice and enough water to cover. Brown the onions in a pan without grease. (This is key to both the dark brown colour and the right flavour.) This step takes a LONG time. You can add a little bit of water occasionally, to keep them from burning or sticking, but just a little. Once the onions are brown and very soft, add the spiced butter and berbere and mix well. Cook for 5 minutes. Add 1/2 cup water and all spices and blend well. Simmer for 5 minutes. Add chicken and enough water to cover and cook on low heat for at least an hour.
At this point you can transfer the doro wat to a crock pot and let it simmer on low for a few more hours. This is handy if you are making more dishes as it frees up another element on the stove. If you continue to simmer it on the stove instead, you may need to add a little more water as it reduces. Add the eggs about 10 minutes before serving.
Notes: Traditionally, this should be made with bone-in chicken. But it’s easier to eat with boneless – especially if you are serving to people who are not familiar with Ethiopian food. If you use the boneless thighs and cook it long enough, they do not need to be cut up – the meat will separate nicely in the stew.
By admin, on March 31st, 2012%
The Ethio-Canadian Dancers Group will be offering another session of cooking classes beginning Saturday, April 21. As a participant in the first session, I highly recommend these classes. It was great to learn some new dishes as well as some of the cultural traditions around food preparation. I even got the courage to finally attempt injera! Here are the details:
Our cooking classes will be focused on different recipe of Ethiopian Cuisine. We invite you to join us in Ethiopian cooking using traditional methods prepared with homemade blends of different spices. All the dishes at these cooking classes will be served with “injera,” flat bread made of “Teff”, a fine grain unique to Ethiopia. We were very proud of our first cooking classes, it was a great success and we had great students to share the experience with.
To register please email your full name and phone number to ethio.canadian@yahoo.ca. We would like to know ahead of time the number of participants to organize the groups.
Start Date: Classes will start on April, 21, 2012
Time: 1:30pm- 3:00 pm
Location: Knox United Church, 400 Edmonton St
Duration: 4 weeks long
Cooking Lab fee: $45.00
For more information, visit their new website!
Note that the group’s dance classes are still ongoing, and are held upstairs Knox United on Saturdays at 1:00 pm. Classes are free and new participants are always welcome.
By admin, on February 1st, 2012%
The Ethio-Canadian Dancers Group is going to begin offering cooking classes! The classes will focus on different Ethiopian recipes, using traditional methods and prepared homemade blends of different spices. All dishes will be served with injera, the traditional flatbread made with teff, a fine grain unique to Ethiopia.
Registration Begins: February 11, 2012
Duration: 4 weeks long
Cooking Lab fee: $45.00
Start Date: Classes will start on February 18, 2012
Time: Saturdays from 2: 00pm- 3:30 pm
Location: Knox United Church, 400 Edmonton St
To register please email your full name and phone number to ethio.canadian@yahoo.ca . As this is the very first cooking class they would like to know ahead of time the number of participants and would welcome your suggestions!
By admin, on November 26th, 2011%
I’ve always had my doubts that *I* could make injera, but maybe I should give it a try! The “You Can Make Injera” cookbook is a joint effort between an adoptive family and an Ethiopian woman who is the director of a charity called Clinic at a Time. Proceeds from the cookbook & other items they are selling are used to fund & supply medical clinics in rural Ethiopia. (On a recent trip in September, they were able to provide a clinic with an autoclave, a generator, and eight maternal delivery beds.)
They are offering a fun “Injera Holiday Gift Package” which includes the cookbook, a starter kit of ingredients, and a “got injera?” t-shirt. You can also buy the items separately. According to the info on their Facebook page, the coupon code “HOLIDAYS” can be used at checkout until December 1 to get 15% off one item!
UPDATE: the sale is over, so some of the links above no longer work. You can still buy the cookbook here though, and the ‘got injera?’ t-shirt can be found here.
By admin, on July 26th, 2011%
Looking for some new Ethiopian recipes? Check out Yewoin’s Family Cooking, a recipe blog by an Ethiopian woman from New York. She has a wide variety of recipes including some of her tried & true Ethiopian ones.
By admin, on March 1st, 2011%
Apparently there is a new Ethiopian restaurant in town – “Modern”, at 354 Portage Avenue. I’m not sure what their hours are, but their phone number is 415-7515 if you want to check it out. Anyone tried it yet? If so, please give us your thoughts in the comments.
Kokeb restaurant was also recently reviewed by Marion Warhaft. She gave them 3 1/2 stars – you can read the review here.
By admin, on August 15th, 2010%
Has the food at Folklorama inspired you to try some of those recipes over in the sidebar, but you’re not quite up to attempting your own injera yet? Here’s where you can buy ready-made injera in Winnipeg:
Selam Grocery
714 Ellice Ave (corner of Ellice & Toronto)
204-772-2662
Ask at the counter for injera – they don’t have it on the shelves. You can buy it in 5 or 10 piece packages. Selam also sells niter kibbeh (spiced butter), berbere, shiro, green coffee beans, and more.
Dino’s Grocery Mart
460 Notre Dame Ave (just east of Isabel)
204-942-1526
This is the biggest ethnic grocery store in Winnipeg. They carry two types of injera, but they have been known to sell out. You might want to call first if you are coming from a distance. They sell Ethiopian spices including berbere and mitmita, flours including teff, green coffee beans, and sometimes kolo. There is also a large hair product section.
Teddy’s Place
543 Balmoral St (Corner of Balmoral & Sargent)
204-957-5516
This convenience store carries injera and some spices.
Do you have another source for injera in Winnipeg? Leave a comment, or email us .
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