Taste of Eritrea: Ingudai Tibs, Key Wat and Atkilt Alicha

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Join us for an evening of Eritrean cooking! Together, we will be making three dishes popular in Eritrea and Ethiopia. Together, we will make a beef stew called Key Wat, spiced generously with berbere. Then we will make two vegetarian dishes, Ingudai Tibs, a mushroom dish also made with berbere, onion, tomato, and fresh ginger and Atkilt Alicha, a potato, cabbage and carrot dish spiced with turmeric, curry powder, fresh rosemary and ginger. We will also have injera, a fermented flatbread made from teff and barley flours. 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. Together with her friend Alganesh Michael, Mulu cooks for Ethiopian Night at ArtsRiot once a month and caters for private events.