The other day I was bored with the traditional pancakes-or-eggs breakfasts that we usually have around here. I thought of the breakfast polenta that I sometimes make. I wasn't sure if our new girls would like it, but I remembered reading that in Ethiopian there is a porridge-type food called genfo that is served with a dab of oil and berbere. I decided to make polenta and offer it with a choice of either Ethiopian (oil/berbere) or American (sugar/butter) toppings and see how it went over with the new girls.

It... more

Here is another of the Ethiopian recipes that my 11 year old taught me. She made the recipe the week after she got home. We all loved it, though it is quite spicy and we had to down lots of water along with it.

Today when I made it, I thought I'd make it just a little less spicy. I added a couple tablespoons of berbere and thought it had a decent bit of heat. But the 9 year old kept coming through the kitchen, shaking her head, and saying, "More berbere..." I added a few more shakes of berbere, but still it did not meet her approval.

Finally, I got out a little pot and let the 9 year old spice a small portion of the stew the proper way. She dumped 1/4 of a cup MORE... more

Since my girls have come home, I've discovered that they know how to cook most Ethiopian food. However, this recipe is one I learned before they came home. They enjoy it, as do some of my family members who sometimes need a break from some of the spicier Ethiopian recipes. Zilzil Alecha (Beef strips in green pepper sauce)

Ingredients 3 green bell peppers (2 coarsely chopped and 1 cut into strips) 4 teaspoons finely chopped fresh hot chilies 2 cloves garlic, finely chopped. 1 T. finely chopped fresh ginger root 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons salt ... more

I thought some people might like to try the cabbage recipe that was the very first thing our 11 year old cooked for us just a couple days after she got home from Ethiopia.

GOMEN

Ingredients 1 onion 1-2 tomatoes 1 cabbage 2 cloves garlic, 1 hot red pepper (optional) Oil, at least ½ cup Salt to taste

Preparation -Mince the onion very fine. -Chop tomato very fine or puree in food processer. -Chop cabbage into smallish bite-sized pieces, no bigger than an inch or so across. - Cut hot pepper into very narrow threads. Discard seeds.

Cooking Put... more

(Update and CAUTION: Not all popcorn poppers are safe options for roasting coffee. Using the wrong type of air popper can start a fire. Check out this article about recommended poppers before you try yours out to be sure you are roasting your coffee safely!!!!)

Awhile ago I read on another adoptive family's blog that it is possible to buy green, unroasted coffee beans in Addis and bring them home and roast them yourself in an air-popper used for popping popcorn. I've been wanting to get my hands on some green beans for awhile, and so when my sister headed for Addis last week to pick up her baby boy, I asked her to pick... more

As an adoptive mom, I am always on the lookout for ways to incorporate Ethiopian culture into our home. For me, cooking is a fun way to do that. But sometimes kids can be less than adventurous about food.

The other day on the way to the Ethiopian restaurant, one of my sons was less than pleased with the idea of Ethiopian food for lunch. He was afraid he would find nothing he liked to eat. Much to his delight (and mine) he liked everything that was served, including the injera. But he especially loved the milder dishes, including one with potatoes in it, and another featuring yellow... more

As an adoptive mom, I like to incorporate our children's birth culture into our lives when possible. Our homestown does not have any Ethiopian restaurants. When planning our Spring Break trip to the Oregon coast, we decided we'd really like to eat at an Ethiopian restaurant in Portland. A friend recommended the Queen of Sheba. It is located at 2413 NE M L King Blvd, which is downtown not far from the river, about 10 minutes north of OMSI. (Map here)

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I found this interesting story in the New York Times about some of the traditional restaurants in Addis.

Danielle Pergament writes:

On a trip to Addis Ababa last year, I became increasingly intrigued with the cuisine. Everywhere — from dingy streets to polished hotels — I saw people of every age, class and occupation eating the same food and embracing the same traditions. The food is a source of national pride, and a daily reminder of this country’s history.

There are no appetizers or desserts... more

My favorite food served at the African Night was the chicken in a peanut sauce. When I searched the internet today for something similar, I discovered that it is a common recipe, with lots of variations. This one from The Congo cookbook looks to be closest.

According to the recipe, homemade peanut butter is often used. I happened to buy some the other day, just to give my son the fun of trying to cool peanut-butter-making machine at the grocery store. So I think I'll be trying this recipe tomorrow. Maybe I'll even share a picture. You can... more

For the definitive word on how to make wonderful injera, do NOT miss Heather's wonderful post Step By Step Injera. If you need a mitad, the kind of grill used to make injera, check out the Heritage Grill from Target.com. And if you are in need of teff flour with which to make your injera, try The Teff Company. I am off to get some starter going to see if I can make injera RIGHT this time!