Taste of Eritrea: Yemisir Wat, Yasa Yibs & Atkilt Alicha
Join us for an evening of Eritrean cooking! Together, we will be making three dishes popular in Eritrea and Ethiopia. Yemisir Wat is a dish made up of lentils cooked with onions, tomatoes, curry, ginger, and garlic. We will also make Yasa Tibs an Ethiopian sautéed fish dish cooked with onion, garlic, ginger, coriander, berbere, and lime juice. Lastly we will make, a potato, cabbage and carrot dish spiced with turmeric, curry powder, fresh rosemary and ginger. We have injera, fermented flatbread made from teff, corn, self-rising flour and barley flours to enjoy with the meal. This class will be taught by Mulu Tewelde, who came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking. Together with her friend Alganesh Michael, Mulu cooks for Ethiopian Night at ArtsRiot once a month and caters for private events.
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