Chefs Without Restaurants Luladey Moges on Ethiopian Cooking and Her New Cookbook Enebla: Recipes From an Ethiopian Kitchen
This week, I speak with Luladey Moges. She's the author of the new cookbook Enebla: Recipes From an Ethiopian Kitchen. Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, she learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.
People love Ethiopian cuisine for its unique combination of spices, aromas, and sociability. Dishes are served to be shared with family and friends, and unlike many cuisines, Ethiopian food has traditions of vegetarianism that make it particularly popular among meat-free cooks and diners. However, it can seem baffling to the outsider. Where can you get spicy berbere? How do you make injera? And doesn’t it all take hours to prepare?
In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, hearty tibs, breakfast scrambles, colourful salads, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony.
Key Takeaways
08:24 The Impact of Moving to the United States
13:58 The process of writing a cookbook.
26:22 Ethiopian Food is Kid Friendly and Delicious
32:23 The Different Ways Ethiopians and Americans Prepare Coffee
LULADEY MOGES
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