In her stunning debut e-cookbook, Helen Mebrate shares a fully plant-based and gluten-free selection of Ethiopian recipes. The eBook,: Quick and Easy Homemade Vegan Recipes, covers the full range of Ethiopian dishes to help you create the perfect vegan beyaynetu (a mix of vegan dishes) served on a plate of injera.
There are recipes for injera, Shiro Tegabino (roasted chickpea flour stew), Firfir be’Gomen (torn injera soaked in a tomato and kale sauce), Ye’Metbesha miser (red lentil stew), and much more.
To celebrate the launch of her eBook, Helen has shared one of her recipes from the book. Ye’Duba Wot Oven-roasted squash stew – which we also feature in this issue.
Helen left Ethiopia when she was thirteen years old and while at boarding school, food was the best way to stay connected to Ethiopian culture. The school fare was very bland but Helen didn’t mind because she had a suitcase full of food in her room! At the weekend she would cook for Ethiopian friends and other students from all over the world who would come to claim a “gursha” or two.
“Since boarding school, I have lived in many different countries. Being away from home has only heightened my passion for Ethiopian food. Because I’ve always had access to high-quality dry ingredients—spices, flours, coffee, and so forth—I’ve always been able to satisfy my cravings. I know this is not the case for many people!
For more information about the book, visit www.ethiopianfoodie.co.uk.
Follow Helen Mebrate (@ethiopianfoodie on Instagram)
