Teff Love: Adventures in Vegan Ethiopian Cooking
SynopsisPlot
Kittee introduces the holy trinity of Ethiopian cooking: a berbere spice blend, injera (the fermented sourdough staple), and ye qimem zeyet, a veganized clarified butter. Armed with these basics, you'll be ready to dazzle your family and friends with many of the popular dishes found on veggie combo platters in restaurants all over North America. From saucy wots, spicy stews, and succulent stir-fries to traditional injera-based dishes and fusion foods that blend these unique seasonings into a range of family favorites, fans of this cuisine will be thrilled. Recipes are almost entirely gluten- and soy-free, or can be made so with easy adaptions.
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About this book
Teff Love is a vegan cookbook focused on Ethiopian cuisine, written by Kittee Berns. It is organized around three foundations: berbere, a spice blend central to Ethiopian cooking; injera, the fermented sourdough flatbread that serves as both plate and utensil; and ye qimem zeyet, a plant-based version of traditional clarified butter. Berns explains how to source key ingredients and gives several methods for making injera at home without special equipment.
More than 90 recipes appear here, many drawn from the vegan fasting dishes served on veggie combo platters at Ethiopian restaurants across North America. Ethiopian Orthodox Christian fasting periods have long encouraged plant-based cooking. The book covers saucy wots, or stews, stir-fries, and traditional injera-based meals, plus fusion recipes that apply Ethiopian seasonings to other kinds of food. Most recipes are gluten-free and soy-free, or can be adapted easily.
Practical sections address serving Ethiopian food in the customary way, simplifying preparation, and cooking for a crowd. Berns also works to make the cuisine easier to approach for cooks outside it, explaining ingredients and terms that language and cultural distance can otherwise leave unclear. Teff itself is a fine grain grown widely in the Ethiopian highlands.
