Ethiopia

Recipes and traditions from the horn of Africa

Yohanis Gebreyesus, Jeff Koehler

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Paperback

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English

Octopus
30 October 2018

Cookery, food & drink; TV & celebrity chef cookbooks; National & regional cuisine; Cooking with fish & seafood; Cooking with herbs & spices

The national borders contain one of the most fertile swathes of land on the continent. All this makes for a food culture as fascinatingly distinct as it is startlingly delicious.

Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa, green lentil salad; and Key Shir, marinated beet and potato salad. Then the book explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat).

Complete with photography of the country's stunning landscapes and vibrant artisans, this volume demonstrates why Ethiopian food should be considered as one of the world's greatest, most singular and most enchanting cuisines.

By: Yohanis Gebreyesus
With: Jeff Koehler
Imprint: Octopus
Country of Publication: United Kingdom
Dimensions: Height: 260mm, Width: 208mm, Spine: 28mm
Weight: 1.132kg
ISBN: 9780857834669
ISBN 10: 0857834665
Pages: 224
Publication Date: 30 October 2018
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Yohanis Gebreyesus trained with Paul Bocuse in Lyon and worked as a chef in California before returning to his native Addis Ababa to found his restaurant, Antica. On EBS, Ethiopia's national television network (24 million viewers worldwide including its YouTube channel), Yohanis presents a weekly food programme. Fluent in English, French and Amharic, Yohanis has been featured in the Observer, Guardian, Le Monde, and Forbes.