Ethiopian Dinner: May 4 (May 5 dinner is sold out)
Appetizer
ሳሞሳ
Beef Sambusa
Triangular shaped pastry crust filled with ground beef,onion,green peppers,onion and herbs. Fried and served with home made dipping sauce.
Vegan Option: Lentil Sambusa
Gluten Free Option Available.
Entree
ዶሮ ወጥ
Doro We’t
Gezochin’s favorite dish to make is Doro We’t, a long-cooked, chile-spiked chicken stew. This dish is so intrinsic to Ethiopian cuisine that in the arranged marriages that are still commonplace in her native country, the guy, before he even looks at a potential bride, he tastes her doro we’t. It's that important!
This traditional Ethiopian chicken stew is a labor of love. Since it takes 6 hours to prepare, it’s usually reserved for honored guests and holidays. Chicken breasts and thighs and boiled eggs simmered in Berber (a signature Ethiopian spice), onions, garlic, ginger, and a homemade blend of robust spices. (GF)
Vegetarian option:
ድንች ወጥ
Dinich we’t
Diced potatoes simmered in a homemade spice blend, onions, garlic, and ginger. (GF)
Side Dishes
የምስር ወጥ
Ye’mesir We’t
Split lentils simmered in a spicy Berber sauce with ginger and garlic. (GF)
የክክ አልጫ
Kik Alcha
Split lentils simmered in a tomato sauce seasoned with onions, garlic, turmeric, and ginger. (GF)
ጎመን ወጥ
Gomen We’t
Chopped collard greens cooked in herbed oil, onion, garlic, ginger and a homemade spice blend. (GF)
ጥቅል ጎመን
Tiki Gomen
Shredded cabbage cooked with carrots, onion, garlic, ginger and a house spice blend. (GF)
እንጀራ
Injera
A large, flat crepe-like spongy bread, injera is a staple source of carbohydrates in Ethiopia. Traditionally made out of teff flour, injera is gluten free and high in iron. Injera soaks up the juices from the dish and pieces are torn off to scoop up bites.
Honey Wine
ማር ጠጅ
Tej
This mead or honey wine is a popular drink in Ethiopia. Typically brewed at home, tej is flavored with the powdered leaves and twigs of gesho (Rhamnus prinoides), a hops-like bittering agent
Ethiopian Coffee Ceremony
ቡና
Buna
Typically performed by the woman of the household, this ceremony is considered an honor. The green coffee beans are roasted over an open flame in a pan. Then they are ground using a wooden mortar and pestle. The grounds s are poured into a jebena (a pottery vessel) containing boiling water and heated over an open flame. Finally, the coffee is poured through a sieve several times to remove the grounds.
Served with popcorn. (GF)
Friday, May 4 (Carnivore)
$40.00
If purchasing multiple seats, you'll need to purchase each separately. To ensure you are seated together, please email us at chowclubatl@gmail.com.
Vegan: Please purchase vegan ticket.
Gluten-Free: Let us know that night of the dinner and we'll substitute a gluten-free appetizer.
The address will be emailed to you at least 24 hours in advance of the dinner. Be sure to check the email linked to your PayPal account.
BYOB
Friday, May 4 (Vegan)
$40.00
If purchasing multiple seats, you'll need to purchase each separately. To ensure you are seated together, please email us at chowclubatl@gmail.com.
Gluten-Free: Let us know that night of the dinner and we'll substitute a gluten-free appetizer.
The address will be emailed to you at least 24 hours in advance of the dinner. Be sure to check the email linked to your PayPal account.
BYOB
About the Chef
Gezachin Fantaye
Gezachin was born in 1957 in Asmara, Eritrea. Her mother and other elders in the community taught her to cook at a young age, the recipes passed down from generation to generation.
At 17, she moved to Addis Abeba,Ethiopia to attend a college. In 1975, she married her childhood sweetheart, Haile Gebrekidan, and together they raised 4 children. After his passing in 2010, Gezachine continues to live in Addis Abeba. Every few years, she tries to visit her daughters, Yohana and Aida, and her granddaughter in Atlanta.
Gezachin shows her love and connects with people through her food and she has passed her love of cooking to all her children. She prepares her own spice blends and she’s filling her suitcase with spices to use in this meal.