Community Dinner with Chef Alganesh Michael
Thursday | April 13 | 4:30 to 6 PM PICK-UP

RESERVE YOUR SPOT HERE! https://docs.google.com/forms/d/e/1FAIpQLSfM7VrgCFxgrbDAoMC76S5WLYaOxdnY7koU8FtITNp-tX9xvA/viewform

Presented with resources from the Winooski Partnership for Prevention

About this meal: Ethiopia and Eritrea are countries in the horn of Africa. The two staple components of this authentic cuisine are injera and berbere. Injera is a staple food, usually made from teff flour, and it is unique to both countries. It is a fermented, sourdough flatbread served with variety of stews & curries of meats and veggies, also called wet, on top. Berbere is a traditional spice blend that is the backbone of Ethiopian & Eritrean cuisine. It's used in many different dishes, including the national dish, Doro wet (chicken stew). Traditionally, the food is eaten by hand from a common platter, communal dining tradition; don't be afraid to dig in!

*text used with permission from Chef Michael's website
https://atasteofabyssinia.com/

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May 11, 2024, 9:30 AM to 5:30 PM