If you live in the metro area of any big city you probably know about the deliciousness of Ethiopian food, restaurant style. If not, alert your sensibilities, something good is coming soon. Because I live around Washington, DC, which has the largest population of Ethiopians in the world outside of Africa, I am a self-declared Ethiopian eating master. Aren't you jealous?
You can be in the cool-club too, if you follow these recipes. The following dishes cook up like the real thing, are cheap to make, and deftly feed the masses with style. I once cooked Ethiopian food for my friend Sinthia's birthday party and fed over 17 people with gobs of leftovers for less than $20.00 (and I made everything in about 3 hours too).
Most of the recipes come from SOAR, an amazing resource of on-line recipes. Check it out. Others are from Sundays at Moosewood and The Africa News Cookbook. Veganizing the recipes was easy because the only ingredient that needed adapting was niter kebbeh, traditionally made from my arch-nemesis, clarified butter.
There are a few basic ingredients that you must have to make authentic Ethiopian food. Some can be made at home and others purchased. Where I live, there are several Ethiopian grocery stores where I can buy these items already made, like berbere, and injera,. I will include recipes for these items even though I have no experience producing them myself, because they are vital to the final product.
Recipes:
