It was my pleasure to host and to prepare this meal for you… albeit … spending a day in the life of Yetemengu was eye-opening… (not really… since I had the benefit of all the modern conveniences)… OMG… what a life!

Erin

Here are the links to the various dishes:
First I made the Berbere spice: https://www.daringgourmet.com/berbere-ethiopian-spice-blend/
and the Niter Kibbeh: https://www.daringgourmet.com/niter-kibbeh-ethiopian-spiced-clarified-butter/
used in the following dishes…
Mesir Wat – Spiced Red Lentils:https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/
I used this recipe for the Ayib -Ethiopian Cheese: https://www.aspicyperspective.com/ethiopian-recipes/
Doro Wat -Ethiopian Spiced Chicken: https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/(The recipe suggests adding hard boiled eggs, but I decided to not include since I had seen Doro Wat also prepared without them)
Gomen – Collard Greens:https://www.daringgourmet.com/gomen-ethiopian-collard-greens/
And for dessert: Ethiopian Coffee-Infused Coffee Cake with Vanilla Ice Cream:
https://www.yummy-africa.com/recipes/2019/4/12/ethiopian-coffee-infused-coffee-cake
I didn’t have Yirgacheffe coffee on hand but believe you can get it at Ten Thousand Villages. I like the French Roast from there for my morning latte, so used that. Beware: there is a mistake in the baking time … it take about 45-50 minutes (not 20 minutes) in a Bundt pan. The recipe serves about double the number suggested (5-7 for a large Bundt cake seems like humungous servings!)
I had planned to make Injera but ran out of time… and instead served fried Parathafrom the frozen food section.

However, this looks reasonably straight forward to make…  I thought the other Doro Wat recipe looked better using the traditional spices and clarified butter:  
https://www.aspicyperspective.com/ethiopian-recipes-injera-doro-wat/
For the Injera Recipe:

• 3 cups all purpose flour
• 1 cup buckwheat flour
• 2 tablespoons baking soda
• 1 teaspoon salt
• 4 cups club soda
• 1 cup white vinegar or rice vinegar
• Oil for pan

• In a large bowl, mix both flours, salt and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk. 
• In a large skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel.
• Using a scoop, pour batter into the skillet creating a 6-inch circle. Carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
• Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate.
• Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve. Serve the Doro Wat and Injera together, tearing piece of Injera and using it to pick up the Doro Wat.

Lee Bailey’s Lemon Lamb with Yogurt

3 pounds boneless lamb, cut from leg

1/2 cup ouzo

1 cup beef stock

2 medium cloves garlic, crushed

1 small onion, coarsely chopped

6-inch sprig rosemary, leaves stripped off, or 1 tablespoon dried

2 medium bay leaves, broken into several pieces

2 dozen fresh mint leaves, coarsely chopped

3 tablespoons fresh lemon juice

Salt, pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cups chopped onions

2 tablespoons flour

2 cups beef broth

3 generous tablespoons coarsely chopped lemon zest

Generous dash cayenne pepper

1 teaspoon paprika

1 cup plain yogurt

Cooked rice

Lemon zest strips for garnish, optional

Mint sprigs for garnish, optional

1.       Cut lamb into 2-inch cubes. Carefully trim off all gristle, fat and connective tissue. You should wind up with about 2 1/2 pounds of trimmed lamb. Set aside.

2.       Combine ouzo, beef stock, garlic, onion, rosemary, bay leaves, mint, lemon juice, 1 teaspoon salt and 1 teaspoon pepper in large glass or ceramic bowl and whisk together. Add lamb, tossing lightly and pressing down gently so that it is completely covered with liquid. Cover tightly and marinate overnight in refrigerator.

3.       Remove lamb from marinade and pat dry. Discard marinade, then sprinkle lamb with 3/4 teaspoon salt and 3/4 teaspoon pepper. Set aside.

4.       In large, heavy skillet, heat oil and butter together over high heat. When very hot, quickly brown meat on all sides, placing it in large pot as it is finished. When all meat is browned, add chopped onions and sauté over medium high heat, until tender and beginning to brown, about 2 minutes. Sprinkle with flour and mix.

5.       Continue to cook, moving mixture around with spatula, until flour turns golden, another 3 minutes. Scrape mixture into pot with lamb. Deglaze skillet with beef broth and add to pot. Bring to simmer and add lemon zest, cayenne and season to taste with salt and pepper. Simmer until lamb is tender, about 15 minutes. Stir in paprika and yogurt and serve over bed of rice. Garnish with lemon zest strips and mint sprigs. Makes 6 servings.

Greek Sheet Pan Chicken Dinner

Cook Time 30 minutes

Servings 4

Ingredients

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 4 garlic cloves, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 teaspoons paprika

• 2 teaspoons oregano, dried or 1 tablespoon fresh

• 4 Chicken breasts, boneless

• 2 red peppers, sliced keep slices thick

• 1 red onion, cut into 8 wedges

• 8-10 whole garlic cloves

• 1 pound baby mixed color potatoes quartered red or yellow will work as well

• 1/4 cup crumbled Feta

• 1/4 cup kalamata olives

• 2 whole lemons cut in half

Instructions

1. Preheat oven to 400 degrees
2. Combine all marinade ingredients in small bowl.
3. Place sliced veggies on large sheet pan.
4. Place Chicken in and around the vegetables.
5. Pour marinade all over veggies and rub onto the chicken.
6. Arrange mixture evenly, and nestle sliced lemons around sheet pan.
7. Place in oven and roast for 30-35 minute or until veggies are slightly brown and chicken reaches 165 degrees.
8. Sprinkle with crumbled feta and kalamata olives.

Nora Ephron’s Key Lime Pie

Serves 8 generously

Ingredients

• 10 oz. Graham Cracker crumbs

• 1/2 Cup butter

• 6 egg yolks

• Zest of 6 limes, or 1 bag of key limes

• 1 Cup lime juice

• 2 tins condensed milk

• Container of whipping cream

• Zest of one additional lime

Instructions

1 Preheat your oven to 160C. Melt the butter in the small saucepan and set aside to cool.

2 Stir graham cracker crumbs into the cooled butter. The mixture should clump back together – once it does, press it into aspringform pan dish, pushing it firmly into the corners and up the sides.

3 Place the crust in the oven for ten minutes until browned, then remove and allow it to cool.

4 While the crust is baking, beat the egg yolks until light and foamy. Beat in the condensed milk, and then the lime juice and zest. The acidity of the lime will react with the condensed milk, causing it to thicken and set without the need for baking. If you’re worried about eating raw egg yolks, do put it in the oven for ten minutes.

5 Pour filling into the cooled pie crust and transfer it to the freezer.

6 Leave the pie in the freezer for at least 6 hours (or overnight). Once you’re ready to serve it, remove from the freezer and slip the pie out of the springform. Leave it to sit for five minutes to defrost.

7 Beat the cream to soft peaks. Spoon the cream over the pie and zest a lime over the top. Serve in large slices.

Serves 8 ( I doubled up on the onions, garlic, carrots and celery) 
I cup dried green or brown lentils. I used both. 
1 19 oz can kidney beans.
1 19 oz can chickpeas.
1 19 oz can chopped tomatoes with juice.
2 cups tomato sauce.
2 cups vegetable stock. 
3 potatoes diced. 
I large onion chopped.
2 carrots chopped. 
I celery stalk chopped.
I red or green pepper chopped. 
2 garlic cloves, crushed.
2 tablespoons Chili powder 
1 teaspoon dried oregano 
1/2 teaspoon dried basil. 
1/8 teaspoon freshly ground pepper. 
1/2 cup plain yogurt, optional. 

Wash lentils. Drain and rinse chickpeas and kidney beans. 
Combine all ingredients, except yogurt, in a heavy saucepan, cover and bring to a boil. Reduce heat and simmer for 30 minutes or so, until lentils are tender. 
Dish into serving bowls and garnish with a dollop of yogurt if desired. 
Serve with crunchy bread or just on its own. 

Appetizers:-  smoked salmon

roasted butternut squash dip

Dinner:-    three sisters salad

wild rice with pumpkin seeds, blueberries and mushrooms

baked salmon

bannock

Dessert:-  blueberry corn cake

Recipes:

Roasted Butternut Squash Dip

• the measurement varies according to your taste and likes. So, feel free to add a bit more of this and a wee less of that. You may want to add extra ingredients  e.g., walnuts, pumpkin seeds, graded habanero…

– butternut (1/2 of a medium size)

– garlic   (2 cloves)

– tahini   (2 Tbsp)

– pumpkin seeds  (a handful)

– lemon juice (1/2 a large lemon)

– olive oil     (1/2 cup, at least)

– salt and pepper

– flat leafs parsley

• Roast butternut (I coated it with a little bit of maple syrup and butter)
• When cool throw all ingredients in food processor

Three Sisters salad

• Please read above note pertaining to the measurement of ingredients

• 1/4 cup of the roasted butternut squash cut in bite size
• 5 corn husks (cooked on BBQ with a wee bit of charring)
• as much green beans (steamed)
• and snap peas as one likes
• cilantro(a bunch) and parsley
• pumpkin seeds (big handful)
• juice of 1 lemon
• olive oil
• wine vinegar
• dijon mustard
• salt and pepper
• finely graded habanero (just a wee bit to give the salad some backbone)
• garlic

Wild rice with pumpkin seeds, blueberries and mushroom

– I did a ratio of 4 to 1 wild rice to basmati rice (aim to make 3 to 4 cups)

– in a large pan sauté a generous amount of butter/ olive oil, 2 large garlic cloves and 3 cups of  bite size mushroom

– add cooked rice and dried blueberries (1 cup of berries)

– I stirred in 1/4 cup of butter at the end

– toss  and serve

• next time I would only use wild rice and omit basmati rice

Chicken Curry

This is a super easy ‘cheater’ curry and a family favourite.

Note: I use Pataks brand products – never tried with other brands

Approximately 8 People

Ingredients

8 chicken breasts
1 jar Pataks Biryani curry paste
6 tablespoons of Vegetable Oil
1 jar Pataks Mango Chutney
1 cup Mayonnaise
2 cups Low fat yogurt
1 jar Pataks Vindaloo curry paste – you will only use a couple of teaspoons according to how hot you wanted – I would use 3-4 teaspoons for this quantity (the remaining curry paste lasts in the fridge)
1/2 cup of cilantro

Recipe:

I cut up all the chicken to 1 inch cubes and put into 1 large or 2 zip lock bags.

For the marinade:

In each bag add 3 tablespoons of oil and 1/2 jar of the Pataks Biryani curry paste and massage it all together and put in the fridge for a couple of hours (so you will be using the full jar and 6 tablespoons of oil if you have a large zip lock)

Now in a bowl (or in the casserole dish that you are going to cook it in), mix the Pataks Mango Chutney and the mayo and the yogurt and a couple of teaspoons of the Pataks Vindaloo all together.

Now empty all the chicken and marinade into the bowl or casserole and cook at 300 degrees for an hour or so.

Ta da – super easy curry 😎

INGREDIENTS:
2 long english cucumbers
1/2 cup plain greek yogurt (or sour cream)
3 tablespoons mayonnaise or dressing (I used light)
1/4 cup fresh dill , chopped
3 tablespoons white vinegar
1/2 teaspoon white sugar
salt to taste
1/3 cup very thinly sliced white onion

DIRECTIONS:
Peel the cucumbers and cut in half lengthwise. Scrape out the seeds and slice into 1/4″ slices.
Combine all dressing ingredients and toss with cucumbers.
Refrigerate 1 hour before serving.

Jill’s  Caramelized Roasted Cauliflower

½ teasp (2ml) each, ground turmeric, paprika, onion powder, garlic powder

2 tables. (30ml) olive oil.

1 cauliflower cut into small florets.

Salt and pepper.

(I only used half a cauliflower with above ingredients, so add more or less ingredients depending on amount of cauliflower being used)

With the rack in the middle position, preheat the oven to 450f (230 c)

Line a baking sheet with parchment paper.

In a bowl, combine the spices and oil. Add the cauliflower and toss to coat. Season with salt and pepper.

Place on the prepared baking sheet in an even layer.

Bake for about 25 minutes or until the cauliflower is cooked through and golden brown.

Jill’s Cashew Dip

1 cup raw cashews.

1tbls coconut oil.

¼ cup water.

3 pinches sea salt.

2 pinches black  pepper.

2 pinches cayenne pepper.

Half a squeeze of lemon.

2 cloves of garlic.

Blend all ingredients together.

After putting in serving  bowl, add a dribble of balsamic vinegar around the dip. (sorry, I forgot that and it does make a difference)