HUBFood: Communal Dining Experience – Ethiopian Feast

Event Details

Ethiopian Traditional Feast: 10 Dishes which will be concluded with the Ethiopian coffee ceremony featuring Chefs Betty and Halima

Ethiopian Tej, Honeywine and Coffee ceremony included
Limited to 12 people

The Chefs
Betty and Halima came to Nepal a year ago accompanying their famillies, who are based here for international development work. Betty has been involved in business and development work in various countries, while Halima used to work as a Nurse in Ethiopia. They both share a mutual passion to cook Ethiopian food and introducing their culture to others.

The Food
Injera, is a sourdough-risen flatbread with a slightly spongy texture. It is traditionally made out of teff, a gluten-free grain and the latest superfood to hit health craze status according to the New York Times. Injera is central to Ethiopian cuisine complimented by various spice-induced vegan and meat based stews known as Wot.

Along with injera, berbere forms the bedrock of Ethiopian cuisine. It consists of hot chili peppers along with an assortment of at least 16 different spices and herbs, including coriander, cumin, cardamom, cloves, garlic and ginger. The blander yellow-colored alicha wat suits those with milder palates. Various types of wot are usually dished out onto injera — the dollops of vivid reds, yellows, oranges, and greens almost resembling an artist’s paint palette.

Ethiopian cuisine is widely known for the best-tasting vegetarian and vegan dishes in the world, courtesy of the prolific use of spices. Vegetarian wots consist of lentils, split peas, chickpeas, potatoes, carrots or cabbage, green beans along with various spices, which are cooked down to varying consistencies. Beetroot salad, spinach or kale are also served as side dishes along with Ayib (cottage cheese).

Ticket
2200

discounted price for Vegans and Vegetarians

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Event Details