eritrean Chow

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 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. 

Shahan ful

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.

Zigni 

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.

 Shiro

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.

Fossolia

It is dish made with green beans,carrot,onion,tomato,garlic and ginger. 

Injera

Traditional Ethiopian flat bread made of teff flour. Vegan.

Shahi

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.

Hambasha 

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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