The kitchen is open-
Prior to creating this post, our knowledge of Ethiopian cuisine was limited to a dining experience in Washington D.C. While Morocco and South Africa have piqued our Africa wander interest, Ethiopia not so much. That is, until we cooked virtually alongside Ethiopian-born Marcus Sameulsson. Chef Sameulsson guided us through preparing a perfect roast chicken, universally relatable comfort food with Ethiopian oomph. Tasting his berbere - the "salt and pepper of East Africa" - that jazzed up a buttery niter kibbeh and a side of couscous and chickpeas - encouraged us to explore other Ethiopian dishes and, naturally, try our hand at sourdough flatbread. "First time?" a helpful local Ethiopian grocer asked when I approached the checkout counter with pouches of ancient teff flour. Thanks to him, I left instead with a pizza box of fresh, already prepared injera, and thanks to Chef Samuelsson, KT looked through a different window into a fascinating culture.
Misir Wat | Ye'abesha Gomen | Timatim | Dinich Salata | Injera
Marcus Samuelsson's Berbere Spice
Marcus Samuelsson's Niter Kibbeh
Marcus Samuelsson's Roast Chicken with Chickpeas and Couscous
Roasted Berbere Potatoes | Injera
Just as KT steered from the 4-5-day fermentation of injera batter, we decided a jebena buna ceremony would be better left to experience in country. The hours-long ritual begins with roasting, grinding and boiling coffee beans in the presence of guests, followed by multiple pours in and out of ornate vessels, noshing popcorn along the way. I can't wait.
Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.