Full Shop Under Construction!
Cook residency: Paid work proved elusive when Azeb Woldemichael first moved to London. Now she works at Mazi Mas, cooking dishes from her native Ethiopia, like these bright, musky stews
Source: Ethiopian recipes from Mazi Mas: ‘We like to eat! Slowly, with family’ | Cook residency
Originally posted 2020-10-21 01:23:12.
Content retrieved from: https://www.vegannigerian.com/2021/01/nigerian-meat-pie-vegan-meat-free.html.
Originally posted 2021-01-07 00:50:17.
This bowl is an Ethiopian spice blend with a fiery red hue that typically combines fenugreek, cardamom, cumin, chile, ginger, paprika, and more, to deliver a warm aroma that’s spicy, sweet, and bitter. The combination and amount of each spice can vary from blend to blend, giving each one subtle nuance, and some (like ours!) can really pack in the heat more than others. Start with 1 tablespoon (8 g) of the mix; if it’s on the mild side, go ahead and add a second tablespoon (8 g) the next time you make this bowl. Tangy pickled fennel, along with cauliflower rice, earthy chard, and fresh cilantro are a nice balance to the warm blend of spices.
Content retrieved from: https://www.onegreenplanet.org/vegan-recipe/spiced-red-lentil-bowls-vegan/.
Originally posted 2021-05-06 03:53:18.
