Taste of Eritrea: How to Make Injera and Yemisir Wat

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Join us for an evening of Eritrean cooking! In this class we will learn how to make Injera, a type of sourdough flat bread made with teff, corn, barley and self-rising flour. It originates from East Africa and is typically cooked over a large griddle, similar to a French crepe. It has a unique spongy texture and is meant to scoop up the delicious sauces and stews of your meal. We will also make Yemisir Wat (spicy lentils), a popular dish in Eritrea and Ethiopia made up of lentils, cooked with tomatoes, ginger and garlic. This class will be taught by Mulu Tewelde, who came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking.