Tekebash and Saba: Recipes and Stories from an East African Kitchen by Saba Alemayoh

Recipes (51)
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Fermented flatbread (Injera) (page 21)

from Tekebash and Saba: Recipes from the Horn of Africa Tekebash and Saba by Saba Alemayoh
Categories: Bread & rolls, savory; Fermenting; Ethiopian; Vegan

Ingredients: dry yeast; teff flour

Accompaniments: Chickpea stew (Abesh); Spiced chickpea powder and chickpea stew (Shiro powder and shiro stew); Red lamb stew (Keyih sebhi); Beef rib and capsicum stir-fry (Derek kulwa); Minced lamb tripe and liver (Dulet); Beef stir-fry (Kulwa be merek); Split red lentil curry (Birsen); Green lentil stew (Defun birsen); Yellow split pea stew (Alicha birsen); Linseed stew/dip (Entatie sebhi); Pumpkin stew (Duba); Sautéed mushrooms (Kintishara sebhi); Chicken stew (Dorho sebhi)

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ISBN 10 1623710944
ISBN 13 9781623710941
Published Apr 04 2023
Format Hardcover
Page Count 208
Language English
Countries United States
Publisher Interlink Publishing Group

Publishers Text

This is not your regular cookbook. The recipes are a legacy of Tekebash Gebre, my extraordinary mother. Tekebash was born in Tigray, under the rule of the last Ethiopian emperor. She lived under a communist regime before fleeing to Sudan. Since then we have been on a migration journey, from Aksum to Khartoum to Melbourne and beyond. Our hearts, however, will forever be Tigrayan, and through Tekebash's simple, vibrant dishes we celebrate a connection that won't be broken. It has been my privilege to translate and record what Tekebash cooked by taste, touch and memory for several years in our Melbourne restaurant. It's our story, and it's my tribute. But it will also resonate with anyone who knows the unceasing pull of a distant homeland and the comfort of its food.