Tempeh Chorizo

Ethiopian Injera Bread

Tofu yetsom beyaynetu is a vegetarian Ethiopian dish featuring seasoned firm tofu simmered with a variety of vegetables. This dish is seasoned with garlic and ginger, offering a savory flavor with a comforting texture from the sautéed vegetables like red onion, spinach, and bell pepper.  Here's how to prepare it at home.

Tofu yetsom beyaynetu

CASSAVA PUFFS

stewed red beans with fresh ginger & anise served with coconut shine rice, sweet yellow plantains & house salad

Dartmouth Village Red Bean Stew (veg, gf)

basket of Georgetown style roasted (chicken pieces with yucIa fries, choice of sorrel or onion jam served with baked mac & cheese

Walkin' Chicken Basket

West African Jollof Rice (veg, gf)

soft corn tacos stuffed with lightly fried tofu, spicy cabbage & potato topped with salsa & african pepper sauce served with sweet plantains

Tumeric Tofu Tacos (veg, gf)

fresh mango, beets, red onion, bell peppers & cucumber over greens with ginger lime vinaigrette

Mango, Beet Salad (veg, gf)

Tender tofu skewers marinated in a rich red curry sauce, grilled to perfection and served with a zesty dipping sauce.

Red Curry Tofu Satay

Savor the rich and creamy flavors of coconut milk blended with aromatic spices and tender chickpeas in this delightful curried dish.

Coconut Curried Chickpeas

A delightful blend of creamy goat cheese infused with tart cranberry and sweet coconut, perfect for spreading on crackers or enjoying with fresh fruit.

Cranberry Coconut Goat Cheese

Spiced Cornbread

2 eggs any style

Real Maple Syrup

Crispy Bacon

Baked Mac & Cheese

Fish asa wat is a flavorful Ethiopian stew made with tender fish simmered in a spicy, aromatic sauce infused with berbere spice and herbs.

Fish asa wat

Fried sweet plantains, caramelized to perfection.

Sweet Yellow Plantains

Delicious fish tacos filled with tender pieces of fish marinated in a fragrant red curry sauce, topped with fresh vegetables and a zesty lime crema.

Red Curry Fish Tacos

A delicious pork tenderloin marinated in a flavorful yogurt-based mixture.

Pork Tenderloin marinated in Yogurt

Savor the rich flavors of our Southern Style Shrimp & Grits, featuring succulent shrimp sautéed to perfection and served over creamy, gluten-free grits.

Southern Style Shrimp & Grits (gf)

Delicious grilled hanger steak seasoned with harissa and served with pickled red onions.

Grilled Hanger Steak with Harissa and Pickled Red Onions

A delicious meatless loaf made with black beans, sweet potatoes, and quinoa.

Black Bean Sweet Potato Quinoa Loaf

Crumble the tempeh into small pieces using your hands or a fork.

Prepare the Tempeh

In a skillet over medium heat, add the olive oil and allow it to heat up.

Heat the Oil

Add the crumbled tempeh to the skillet and cook for about 5 minutes until it begins to brown.

Cook the Tempeh

Sprinkle the smoked paprika, ground cumin, oregano, garlic powder, onion powder, red pepper flakes, salt, and black pepper over the tempeh, stirring well to combine.

Add the Spices

Continue to cook for another 5-7 minutes, stirring occasionally, until the tempeh is browned and crispy.

Finish Cooking

Remove from heat and serve hot as a filling for tacos, burritos, or as a topping for salads.

Serve

tempeh

olive oil

smoked paprika

ground cumin

dried oregano

garlic powder

onion powder

red pepper flakes

salt

black pepper

In a large mixing bowl, combine teff flour, all-purpose flour, and salt. Gradually add water while whisking until you have a smooth batter. The consistency should be similar to pancake batter.

Mix the Batter

Cover the bowl with a clean cloth and let it sit at room temperature for 1-3 days until it becomes bubbly and has a slightly sour smell. The longer it ferments, the more tangy the injera will be.

Ferment the Batter

Heat a non-stick skillet or a large flat pan over medium heat. Pour a ladle full of batter into the center and quickly swirl to spread it evenly across the pan. Cover the pan with a lid and cook for about 2-3 minutes until bubbles form and the surface is set. Do not flip the injera; it should steam and cook through on one side only.

Cook the Injera

Remove the injera from the pan and place it on a plate. Repeat with the remaining batter, stacking the cooked injera on top of each other as you go. Serve warm with your favorite Ethiopian dishes.

Repeat and Serve

Teff flour

All-purpose flour

Water

Salt

Baking powder

A traditional Ethiopian dish featuring tofu with a variety of spices and vegetables.

Drain and press the tofu to remove excess moisture. Cut it into bite-sized cubes.

Prepare the Tofu

In a large skillet, heat 2 tablespoons of oil over medium heat. Add chopped red onion, minced garlic, and grated ginger, and sauté until the onion becomes translucent.

Sauté the Vegetables

Stir in diced tomatoes, berbere spice mix, turmeric, salt, and black pepper. Cook for about 5 minutes until the tomatoes soften.

Add Tomatoes and Spices

Gently fold in the tofu cubes, sliced carrots, and bell pepper. Cook for another 10 minutes, stirring occasionally.

Add Tofu and Vegetables

Add the spinach and cook until wilted. Adjust seasoning if necessary, then remove from heat.

Finish with Spinach

Firm tofu

Red onion

Garlic cloves

Ginger root

Tomatoes

Carrot

Bell pepper

Spinach

In a large bowl, combine cassava flour, salt, baking powder, garlic powder, onion powder, chili powder, and black pepper. Mix well.

Mix Dry Ingredients

In another bowl, mix water and vegetable oil together.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until a smooth dough forms. If the dough is too sticky, add a little more cassava flour.

Make the Dough

Take small portions of the dough and shape them into balls or puff sizes. Make sure they are evenly sized.

Shape the Puffs

Heat oil in a frying pan over medium heat. Fry the cassava puffs until they are golden brown on all sides, approximately 3-4 minutes per side.

Fry the Puffs

Remove the puffs from the oil and place them on paper towels to drain excess oil. Serve warm.

Drain and Serve

Cassava flour

Vegetable oil

Garlic powder

Onion powder

Chili powder

Black pepper

Soak the red beans overnight in water. Drain and rinse before cooking.

Cook the Red Beans

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Sauté Vegetables

Add the soaked red beans, minced ginger, anise seeds, vegetable broth, coconut milk, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for about 45 minutes, or until beans are tender.

Cook the Stew

In a pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until rice is cooked.

Cook the Rice

Peel and slice the yellow plantains. In a skillet, heat olive oil over medium heat. Fry the plantain slices until golden brown on both sides.

Fry the Plantains

In a bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper to taste.

Prepare the Salad

red beans

fresh ginger, minced

anise seeds

onion, chopped

garlic, minced

vegetable broth

coconut milk

jasmine rice

water

yellow plantains

mixed greens

cherry tomatoes, halved

cucumber, sliced

balsamic vinegar

Preheat your oven to 400°F (200°C). In a large bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Add chicken pieces to the bowl and coat them evenly with the spice mixture.

Prepare the Chicken

Place the coated chicken pieces on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and has a golden-brown color.

Roast the Chicken

While the chicken is roasting, bring a pot of salted water to a boil. Add the yuca fries and cook for about 15-20 minutes until tender. Drain and pat dry.

Prepare the Yuca Fries

In a frying pan, heat some oil over medium heat. Fry the yuca fries until they are golden and crispy, about 5-7 minutes. Remove from oil and place on paper towels to absorb excess oil.

Fry the Yuca Fries

On a serving platter, arrange the roasted chicken, yuca fries, and a generous serving of baked mac & cheese. Serve with a jar of sorrel jam or onion jam on the side.

Serve the Dish

Chicken pieces (legs and thighs)

Yuca (cassava), peeled and cut into fries

Olive oil

Paprika

Baked macaroni and cheese (prepared)

Sorrel jam or onion jam

Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.

Prepare the Rice

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for another minute.

Cook the Base

Stir in the tomato paste and diced tomatoes, cooking for about 5-7 minutes until thickened. Add the chopped red bell pepper, diced carrot, and green peas.

Add Tomatoes and Vegetables

Add the rinsed rice to the pot, stirring to coat the grains with the tomato mixture. Pour in the vegetable broth and add thyme, bay leaves, salt, and black pepper. If using, add the whole scotch bonnet pepper for heat.

Flavor the Rice

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.

Cook the Jollof Rice

Fluff the rice with a fork and serve warm as a side dish or a main meal.

Basmati rice

Onion, finely chopped

Garlic, minced

Ginger, grated

Tomato paste

Diced tomatoes

Vegetable broth

Red bell pepper, chopped

Carrot, diced

Green peas

Thyme, dried

Bay leaves

Scotch bonnet pepper, whole (optional)

Drain the tofu and press it to remove excess moisture. Cut it into bite-sized cubes.

In a skillet, heat 2 tablespoons of cooking oil over medium heat. Add the tofu cubes, sprinkle with turmeric, salt, and black pepper. Fry until golden brown, about 8-10 minutes. Remove from the skillet and set aside.

Fry the Tofu

In the same skillet, add the remaining tablespoon of oil. Add the diced potato and cook until tender and slightly crispy, about 10-12 minutes. Season with salt and pepper to taste.

Cook the Potatoes

Add the shredded cabbage to the skillet and sauté for about 5 minutes until it softens.

Sauté the Cabbage

Warm the corn tortillas in a separate skillet or microwave. Fill each tortilla with the fried tofu, sautéed cabbage, and potatoes.

Assemble the Tacos

Top the tacos with salsa and African pepper sauce to taste.

Add Toppings

Slice ripe plantains diagonally. In a separate skillet, heat oil and fry the plantain slices until golden brown on both sides, about 3-4 minutes per side.

Prepare Sweet Plantains

Serve the tacos warm alongside the fried sweet plantains.

Corn tortillas

Cabbage (shredded)

Potato (diced)

Cooking oil

Turmeric powder

Wash and prepare all the vegetables and fruits. Dice the mango, beets, cucumber, and bell peppers. Thinly slice the red onion.

Prepare the Ingredients

In a large bowl, combine the mixed greens, diced mango, beets, bell peppers, cucumber, and red onion. Toss gently to mix.

Make the Salad

In a small bowl, whisk together 2 tablespoons of olive oil, the juice of 1 lime, grated ginger to taste, salt, and pepper.

Tempeh Chorizo

Ethiopian Injera Bread

Tofu Yetsom Beyaynetu

Cassava Puffs

Dartmouth Village Red Bean Stew (veg, Gf)

Walkin' Chicken Basket

West African Jollof Rice (veg, Gf)

Tumeric Tofu Tacos (veg, Gf)

Mango, Beet Salad (veg, Gf)