The U Street corridor of Washington D.C. is known for its unique cultural heritage and history, and the D.C. area has the largest population of Ethiopian immigrants in the entire United States. Restaurants like Dukem and Etete have brought Ethiopian cuisine to the nation’s capital and the rich stews and exotic spices can seem esoteric to even the most advanced cooks.
Chef Mikey Torres, in collaboration with Bazaar Spices at Union Market, will teach you how easy Ethiopian cuisine can actually be! We will teach you about many of the different ingredients and spices used in Wot; a bold red spicy stew usually made with Chicken (Duro Wot) or Lamb (Yebeg Wot). You will also learn about Injera, a spongy and tangy “sourdough” bread that is served with every Ethiopian meal! Chef Mikey will teach you the time honored cooking techniques used in Ethiopian cooking, as well as a modernized quick technique perfect for busy and hungry Washingtonians!
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