Ethiopia: Recipes and Traditions from the Horn of Africa

"Chef Yohanis' commitment to Ethiopian cuisine is rooted in protecting the history of the food and its preparation, which includes the produce, especially the spices... Emerging as a culinary star in Ethiopia, he sheds light on the nation's diverse palate." --Cuisine Noir
"Chef Yohanis Gebreyesus has become known in his hometown of Addis Ababa for his healthy Ethiopian cooking. This volume features dozens of Gebreyesus's recipes inspired by Ethiopa's truly singular cuisine, from doro wat (spiced chicken stew) and yeassa alichia (curried fish stew) to veggie options including gomen (collard greens with ginger and garlic)." --National Geographic Traveller Best New Cookbook
Through its photo-filled pages of food, landscapes, architecture and scenes of daily life, Yohanis Gebreyesus's cookbook captures the essence of Ethiopia. A French-trained chef who worked in California before returning to Addis Ababa, Yohanis presents a country where eating is 'a moment of sharing, of caring, and of showing respect for one another.' You may recognize some Ethiopian basics, like the spice blend berbere and gluten-free staple, injera, but they're just the tip of the iceberg. Delve deeper and learn to make essentials like Spiced Clarified Butter, Gomen (Collard Greens with Onions and Fresh Ginger) and Doro Wat (Slow-Cooked Spicy Chicken with Hard-Boiled Eggs). With the addition of contemporary dishes like Teff Tagliatelle with Sprouted Fenugreek and Carrots, Yohanis is helping put Ethiopia on America's culinary radar.
Yohanis Gebreyesus's book, with its detailed and clear recipes, is a wonderful introduction to an ancient cuisine ' Ethiopia: Recipes and Traditions from the Horn of Africa is both an educational and an inspirational addition to culinary libraries ' Beautiful accompanying photographs capture the essence and spirit of the nation and its food.
"Ethiopia-born Gebreyesus, who trained at the Paul Bocuse Institute in Lyon and hosts a cooking show in Addis Ababa, offers a primer on the food and culture of his native country. Thoughtfully, he provides two versions of an Ethiopian staple, the bubble-dotted teff-flour crepe injeraa traditional one that takes a week to ferment and a quick version ready in a day. He offers a discourse on niter kebbeh, spiced clarified butter that is ~the central ingredient in the local cuisine, ' and is infused with cardamom, coriander, and nigella seeds. Legumes are ground into flour that is cooked into a porridge or stewed with okra and then eaten with pinches of genfo, a giant cornmeal dumpling. Sidebars cover such topics as vegan "fasting meals and kurt, a beef platter that highlights the meat of local breeds. Raw beefa centuries-old tradition that came about when soldiers didn't dare draw attention by lighting firesappears with dipping sauces and tossed in spiced butter. Snacks include cubes of toasted barley flour and buttery green coffee beans. The recipes make for fascinating reading. Even the most well-traveled cook is likely to encounter something new in this informative volume.
"An illuminating look at the country's wide-ranging cuisine ' Born in Addis Ababa, Ethiopia, author Yohanis Gebreyesus trained in France and cooked in California before returning home. His book, with striking photography of everyday life, provides historical context through the lens of festive and everyday recipes for a deep dive into a cuisine beyond the restaurant menu.