They showed us how to make injera and even provided us with starter, which at one point started out as teff, yeast and water. woohoo! I can hardly wait to try it - well actually it lasts about 2 weeks, so I have a ticking teff clock. The pic below has the dishes they made sitting on top 2 kinds of injera. The injera on the top part of the plate is mixed flour (including teff). The injera on the bottom part of the plate is 100% teff flour. You can sort of see a difference in color. I liked them both.
At 3 o'clock there is Ye Ater Kik Wo't (Split Pea Stew/Sauce). This was really great stuff that mainly consists of split yellow peas and onion. It is mild by design.
At 6 and 12 o'clock is Ye Shiro Wo't. This was good, but I would have liked it a bit spicier. I made it at home years ago, but it was a much spicier version. I also get it really spicy when I go out to eat. The main component of this dish is a flour like powder that is reconstituted with water and you add things to it. You make the powder by boiling chickpeas in water for a short amount of time, drying them in the oven for a bit, adding onion and spices, then finally drying them in the oven all the way. When fully dry, grind up the mix - you'll get tons of flour from it. I've done it before and it's easy despite the long drying time.
At 9 o'clock there is my favorite from the class, Ye Atakilt Alitcha Wo't (Fall Vegetable Stew). It is mainly comprised of onion, potato, carrot, cabbage & tomato. It is not spicy at all.
I'm also throwing in a pic of the 1/2 eaten Fool (fava beans are the base) that I last week at the Mediterranean Kitchen in Bellevue, WA. On the side is deep fried pita bread with a lemon garlic drizzle. I love this dish. I forgot to take a pic of the mezze platter that has almost all vegan appetizers. So bonus for me because I got to have almost everything :).
Here's an old pic of Chippy in the tub. He is so nosy. Take a pic OR turn on the water in the tub. hmmmm...