Archive | Food

Teff

One time, I met this person who asked why one would not name their child teff. It would make a great name wouldn’t it?

Teff. Aaaah teff.

This incredible little grain is big and powerful in nutrient content. It happens to also be a gluten free grain and has taken on a big role in gluten free cuisine in the new world. For this Ethiopian and countless other folks, teff is just home. On a recent visit to Ethiopia, a woman said to us that if she missed a day of eating her enjera, she would feel like something was wrong. We understood what she meant. We, in the diaspora, feel forlorn in our separation from it.

In the countryside, fields of teff move to the whims of the wind. The DNA knows those motions oh so well.

Teff, we love it.

The Mighty Pumpkin

I am also not a pumpkin.

My two favorite times are Halloween (OMG!!!) and Thanksgiving.

What you will need:

• 3 cups raw pumpkin, peeled and cubed in small pieces

• 1 medium onion, chopped

• 3 tomatoes, pureed

• 1/4 cup olive oil or any oil of your choice.

• 1-2 tablespoons berbere

After cubing the pumpkin and chopping the onions, puree the onions.

Fry the onions well and add the berbere once they cook. Pour the tomato puree as you mix the onions and berbere together. Add the cubed pumpkin and let it cook at medium raw. In about 20 minutes or so, make sure to check the mixture isn’t sticking to the bottom of your pan. When ready, the pumpkin will be soft.

Get the enjera ready.