There are a lot of similarities between Ethiopian and Eritrean food. But Eritrean dishes are frequently lighter in texture than Ethiopian meals, because they tend to employ less kibbè (spiced butter) and spices and more tomatoes in their stews. Additionally, owing to its colonial history, cuisine in Eritrea features more Ottoman and Italian influences than are present in Ethiopian cooking, including pasta dishes and greater use of curry powders and cumin.
Join us for a taste fo Eritrea cuisine with first time Chow Club Co-Founder Yohana Solomon on April __
This famous South Indian snack is served on special occasions, at festivals, or as an evening snack. These fluffy, lentil dumplings are flavored with ginger and asafoetida spice. The dumpling is dunked in yogurt seasoned with mustard seeds and fresh curry leaves and topped with grated carrot and chickpea flour puffs.
Gluten-free, Vegan version available.
A favorite snack and common street food, these deep-fried balls are made from fermented rice and lentil batter with onions, cumin and fresh herbs. Served with two chutneys: a coconut peanut chutney made with fresh coconut, peanuts, red chilies, cumin, mustard seeds & fresh curry leaves. And a tomato chutney made with onions, tomatoes, green chilly, curry leaves, fresh coriander, cumin and mustard seeds.
Gluten-free alternative available.
In this recipe, the chicken is marinated with yogurt, garam masala, and turmeric, then slow cooked in a rich, spicy and aromatic sauce flavored with herbs, ginger, garlic, onions, roasted and freshly ground coconut, peanuts, sesame seeds, and red chillies. The heat from chillies combines with the fresh coconut and peanuts giving this dish a unique flavor.
Gluten-free. Peanut-free version available upon request. Vegan option: Guttai Vankaya Kura (stuffed baby eggplant)
Sambar is a vegetable stew made with mixed vegetables like carrot, beans, potato, radish, and slow cooked with a hint of tamarind & special spice powder known as sambar masala.
Vegan and Gluten-free.
Ghee rice is aromatic rice dish, mildly flavored with bay leaf, cardamom and cloves. The aroma of the fresh ghee is totally unique and elevates the flavor of this dish. Gluten-free. Vegan version available
It's difficult to find a South Indian who will finish the meal without a cup of yogurt. Freshly prepared yogurt balances the flavors and spices in the meal.
Also known as poppadams, these crispy wafers are made from rice flour. They have been an intrinsic part of everyday meals on the Indian subcontinent for generations. Gluten-free and vegan.
Popular for special occasions and festivals, the recipe varies regionally depending on the availability of ingredients. In several Indian languages, “kesari” means saffron, the ingredient which gives kesari its bright yellow color. Babita’s Kesari is made with rava (semolina), sugar, ghee, cardamom and cashew nuts. Gluten-free and vegan alternative available.
Growing up, ful was a favorite dish on Sunday mornings. Yohana soaks lava beans in water over night. Once the beans have softened, she crushes them into a coarse paste.It will be served with green onion, tomatoes, olive oil, lemon, cumin, and yogurt.
Naye Keyehe Ser Denishe Selata
This beet and potato salad is Yohana’s father’s favorite. Boiled beets and cubed potatoes are tossed in lemon juice, garlic, olive oil, oregano, salt and pepper.
Also known as spicy Eritrean beef stew, this dish is one of the signature dishes of Eritrean cuisine. Cubed ribeye is slow cooked in tomato stew flavored with Berbre (an Eritrean/Ethiopian spice mixture chill powder), ginger, and garlic.
One of Yohana’s favorite memories is eating shiro with her family when the weather rainy and cold outside.This stew, popular at special occasions including Lent, Ramadan, and other fasting seasons, is composed of powdered chickpeas combined with herbs and spices.
Shiro is served with a side of sinig, a jalapeño stuffed with diced tomato, onion, garlic, lemon, olive oil, salt and pepper.
It is dish made with green beans,carrot,onion,tomato,garlic and ginger.
Traditional Ethiopian flat bread made of teff flour. Vegan.
In every Eritrean home, there’s always a pot of tea on the stove. It’s not uncommon for people to drink 7-10 cups of tea a day. Yohana brews black tea leaves with cardamom, cinnamon, ginger and cloves.
Also known as himbasha or ambasha, this homemade bread is sweetened with orange peel, sugar and cardamom and scored in a decorative wheel pattern.
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Yohana was born and raised in Ethiopia, but both her parents are from Eritrea. Their household was a blend of both cultures. Her parents educated their daughters on their Eritrean heritage,making sure they spoke Tigrinya (the national language of Eritrea) and know how to cook Eritrean dishes.
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