Eji Atlaw, owner and chef of Eji’s Ethiopian Kitchen, joins us for a delicious and informative demonstration of some staples of Ethiopian cuisine using Oaktown spices. Eji puts a new spin on traditional family recipes, making authentic and delicious vegan dishes with fresh, locally-sourced ingredients. She will broaden your cooking horizons with recipes you can recreate at home. Learn how to fill your kitchen with the intoxicating aromas of Ethiopian food.
Learn how to make:
Berbere spice: The key ingredient in Ethiopian cuisine. Eji will show you how to blend your own version of Berbere, a chili spice blend using Oaktown spices such as garlic, ginger, chilies, ajwain seed and nigella seed and few other spices. She will also enlighten you as to how Berbere is traditionally prepared in her home Ethiopia.
Kulet: This aromatic simmer sauce is a starter or base sauce for kai wot (red spicy stew). It is made with Berbere spice, tomatoes, onions, garlic and other spices. Kulet can be used on injera, rice, pasta, vegetables and meats.
Berbere paste: Convert your freshly blended Berbere into a delicious paste that is easy to store, cook with or mix with olive oil, wine or water. Or, use as a dip with flat bread of your choice or a thin spread on your toast with your choice of nut butter. Berbere goes very well with almost any dish.
About Eji: Eji was the chef and owner of a small business, Eji's Ethiopian. Eji has catered many business lunches and dinners and ran a vegan Ethiopian restaurant in SF. Eji was brought up learning family recipes, including Berbere, which is the main ingredient of the very famous spicy red lentil stew “Misir wot." Eji now offers private cooking classes at individuals' homes or workplaces.
What is the refund policy? No refunds or reschedules will be allowed. If you purchase a ticket and find you can no longer attend, please try to find a taker for your ticket!
DATE AND TIME
Thursday, April 27th
7:15 PM – 8:45 PM
Oaktown Spice Shop, 546 Grand Ave. Oakland
$45 on Eventbrite