Recipes

• 2 ½ cups corn meal
• 4 cups water

Boil water, then stir in cornmeal. Simmer, stirring often to prevent burning, until mixture is thick and water is absorbed. Shape the mixture into round balls, one for each person.

Chakalaka

• 3 tbsp oil
• 1 onion, finely diced
• 1 green bell pepper, finely diced
• 1 chili pepper, finely diced
• 2 tomatoes, finely diced
• 1 carrot, peeled and grated
• 1 16oz can of baked beans
• 1 tsp curry powder
• Salt to taste

Sauté onion and peppers in pan with oil until soft. Add remaining ingredients, mix thoroughly and simmer (stirring occasionally) for 15 minutes. Serve warm with papa.

• 1 cup water
• 2 tsp olive oil
• 1 small red onion, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 3 cups butternut squash, chopped
• 1 cup of red potatoes, chopped
• 2 ears of corn, cut into quarters
• 1 lb queso blanco viajero, cut into cubes (substitute ½ lb Mozzarella cheese and ½ lb Muenster cheese)
• Salt, pepper, and cayenne pepper to taste

In a large pot, fry onion, garlic, and peppers in oil until soft. Add the squash, potatoes, corn, and spices and mix well. Add water and simmer for ½ hour, stirring often. When potatoes and squash are tender, mix in cheese. Serve hot.

• 4 cups fresh spinach leaves, chopped
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 cup plain yogurt
• Salt and pepper to taste

Put spinach with a little water in a saucepan, cover and cook until wilted. Drain and squeeze to remove excess water. In a pan fry onion and garlic in oil until golden. Add spinach and cook for one more minute. Let cool. In a bowl, combine spinach mixture with yogurt. Add salt and pepper to taste. Serve with pita bread.

• 2 cups rice
• 4 cups water
• 3-4 tbsp olive oil
• 1 large onion, finely chopped
• 1 bell pepper, chopped
• 3 cloves garlic, finely chopped
• 2 16oz cans red beans, drained
• 1 bay leaf
• Salt and pepper to taste

In a large pot fry onion, bell pepper and garlic in oil, and stir in rice. Cook, stirring often, until onions are soft. Add water and cook covered until most of the water has been absorbed. Add beans and bay leaf. Mix well and let cook at medium heat for 15 minutes. You may need to add a little more water. Serve hot with cheese or fried egg.

• 1½ cups split green peas
• 3 cups water
• 1 onion, finely diced
• ½ cup vegetable oil
• 2 cloves garlic, minced
• 1 tbsp Berberei (an Ethiopian spice mix; you may substitute 1 tbsp chili powder)
• Salt to taste

Fry onions and garlic with oil in saucepan on medium heat until soft. Add water carefully and bring to a boil. Add split peas and spices and cook until peas are tender. Serve with Ethiopian flat bread or rice.