African Cooking from Ethiopia NEW!
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Learn how to create the exquisite injera platter. This delightful dish features a soft, spongy injera bread, perfectly absorbing a medley of savory collard greens, hearty red lentils, juice tomatoes, and briny black olives. Topped with a sprinkle of creamy Greek cheese, each bite offers a harmonious blend of textures and tastes that celebrate both tradition and innovation. Paired with a refreshing Moss Deli, African fruit salad bursting with juicy mangoes, crisp apples, melon, pineapple, and watermelon, and elevated with a hint of vanilla and nutmeg. A sprinkle of sugar adds just the right amount of sweetness, creating a harmonious blend of flavors that celebrates the essence of fresh fruit. Dive into this colorful feast and savor the essence of Ethiopian culinary artistry!
NOTE: This class is a high-demand class. If spaces are full, remember to add yourself to the waitlist. If there is enough interest, a second class will be opened up.
Instructor: LaFortune Djabea
About Our Instructor:
LaFortune Djabea is the CEO and Founder of Mola Foods, featuring spice blends, chili relishes, marinades, sauces, plantain chips and more inspired by cuisine from Cameroon, Ethiopia, France, Ghana, India, Morocco, Nigera, Somalia, Sri Lanka, and Viet Nam. She is a certified plant-based chef passionate about dispelling the stigma around African food. A sought after keynote speaker, LaFortune is the author of Forging My Own Path: Triumphs and Trails of Resilience, a story about her journey, shrouded in secrecy, across continents in search of a life beyond Cameroon.
/Keynote Speaker/Former Realtor