Eritrean food is a distinct relative of the Ethiopian cuisine that one more commonly finds in restaurants in Toronto. While sharing many ingredients and spices, it also features many unique dishes all its own. For this dinner, Selam Teclu of Village Kanteen presents a selection of special dishes rarely seen outside of the small towns of Eritrea – come share a very unique dining experience!
A dish of large squash in a rich, spicy gravy, made with spice-infused butter (Tegelese Tesmi), Berbere (a regional chili & spice blend), basil and garnished a dry salty cheese known as Rigo. (Also available vegan)
A flax stew fragrantly seasoned and slow cooked with herbed coconut butter and served with crunchy chips of Korosho (dried Taita)
Served with a fresh, tangy salad and Taita (aka Injera), a naturally fermented, gluten-free flatbread made from Teff, a nutritious, gluten-free ancient grain.
(vegan option available, gluten-free)
Add Asa Kilwa, a delicious dish of codfish, fresh vegetables, spiced butter and Eritrean wild basil.
Selam Teclu was born in Eritrea and immigrated to Canada at an early age. She currently lives in Toronto where she works as an Urban Farmer, Registered Holistic Nutritionist (RHN), Holistic Chef, Culinary Instructor and Writer. Selam is also part of Village Kanteen, a catering project that aims to offer nutritious vegan and vegetarian African fusion cuisine made with ingredients that are sourced from the eclectic bounty of the village of Toronto.—-
Every Friday we invite guest chefs – amateur or professional – to come share their favourite dishes at The Depanneur.