Saturday, February 28, 2009
one of the adoptive fathers and one of the members of the Ethiopian team at our agency will be traveling for Ethiopia with suitcases of formula, arriving . If your interested in making a donation of powdered formula, more high nutrition formulas, or even some cash to buy some bulk formula, let me know. This will surely make it straight in the hands of the orphans!
Saturday, February 21, 2009
West Michigan area families are encouraged to join Adoption Associates, Inc. on March 19, 2009 from 4-9pm at Culver's restaurant in Jenison, Michigan. Culver's restaurant of Jenison will give a generous donation to Adoption Associates, Inc. of 10% of the sales made during that time. Adoption Associates, Inc. staff will be present at the restaurant throughout the evening.
Please consider attending and helping us spread the word by inviting your friends, families, churches, and neighbors to join us! Culver's restaurant is located near the corner of Chicago Drive and Cottonwood in Jenison, near Meijer.
Saturday, February 7, 2009
Berbere is a hot pepper seasoning essential for most Ethiopian dishes.
You can buy it at some African and Middle Eastern Stores
2 tsp cumin seeds
4 whole cloves
6 cardamon pods
1/2 tsp. whole black pepper
1/4 tsp. whole allspice
1 tsp. whole fenugreek seeds
1/2 cup dried shallots
3 oz. long red dried chilies
3-6 small, dried hot chili peppers
1/2 tsp. ground ginger
1/4 tsp. turmeric
2 tsp. salt
In a small frying pan, combine cumin seeds, cloves, cardammon pods, black
pepper, allspice and fenugreek. Cook for about 1 minute over medium heat,
until lighted toasted. Put mixture in a blender and add shallots. Grind
finely. Discard the stems and seeds from the chilies. Break up the pods
and process until ground. combine with the toasted mixture and the rest
of the spices.
Sunday, February 1, 2009
Ethiopian cuisine (Ethiopian Food) characteristically consists of spicy vegetable and meat dishes, usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.
Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes. No utensils are used.
Alternatively, rather than being prepared as a stew, meat or vegetables may be sautéed to make tibs (also tebs, t’ibs, tibbs, etc., Ge’ez ṭibs). Tibs is served normal or special, “special tibs” is served on a hot dish with vegetables (salad) mixed in.
The mid-18th century European visitor to Ethiopia, Remedius Prutky, describes tibs as a portion of grilled meat served “to pay a particular compliment or show especial respect to someone.”
Injera (Ge'ez , pronounced [ɨndʒǝra], sometimes transliterated enjera) or taita is a pancake-like bread made out of teff flour.It is traditionally eaten in Ethiopia, Eritrea, Somalia (where it is also called laxoox and canjeero), Yemen, Northern Kenya and by the Nuer people of Sudan.
In making injera, flour is mixed with water and allowed to ferment for several days, as with sourdough starter. Because of this process, injera has a slight sour taste. The injera is then ready to bake into large flat pancakes, done either on a specialized electric stove or more commonly, on a clay plate (mogogo) placed over a fire. In terms of shape, Injera compares to the French crepe and the South Indian dosa as a flatbread cooked in a circle and used as a base for other foods. The taste and texture however, are quite unique and unlike the crepe and dosa.