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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with fish & seafood
Winner of a 2020 James Beard Foundation Book Award in the
International category Ethiopia stands as a land apart: never
colonised, the country celebrates and preserves ancient traditions.
The fascinating cuisine is enriched with the different religious
influences of Judaism, Christianity and Islam - a combination
unique to Africa. The delicious dishes featured are Doro Wat,
chicken slowly stewed with berbere spice, Yeassa Alichia, curried
fish stew, and Siga Tibs, flashfried beef cubes, as well as a
wealth of vegetarian dishes such as Gomen, minced collard greens
with ginger and garlic and Azifa, green lentil salad. Chef Yohanis
takes the reader on a journey through all the essential dishes of
his native country, including the traditional Injera made from the
staple grain teff and synonymous with an Ethiopian feast, along the
way telling wondrous stories of the local communities and customs.
Complete with photography of the country's stunning landscapes and
vibrant artisans, this book demonstrates why Ethiopian food should
be considered as one of the world's greatest, most enchanting
cuisines.
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