I’ve been in love with Ethiopian food since the first time I tasted it. Rich, warming, fragrant and filling, it is my favourite kind of cooking – humble ingredients transformed by spices and patience into remarkable dishes.
I’m going to be making a colourful platter of 5 dishes:
Beets and potatoes flavoured with garlic and olive oil
Thinly sliced collard greens sauteed with red onion, garlic & ginger
Tender cabbage and carrots with golden turmeric & ginger
Spicy red lentils with caramelized onions & berbere
Spicy ground beef with caramelized onions & berbere served with a crisp, lemony salad of romaine & tomatoes, along with fresh injera – a soft, tangy, fermented flatbread made from nutritious (and gluten-free) teff flour.
Add a free-range egg: +$1.50
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.