Blue Nile: A Culinary Exploration of Ethiopia

WEDNESDAY, OCTOBER 25, 11:30 A.M.–1:00 P.M.


The fragrant seasonings of Ethiopia, including cinnamon, cardamom, ginger, basil, and turmeric drifting through Blue Nile, an authentic Ethiopian restaurant, will greet us as we begin our culinary and cultural exploration of that country’s cuisine. The traditional Ethiopian meal always includes injera, a large sourdough flatbread made of teff, a gluten-free grain. In Ethiopian cuisine, it is customary to pick up foods from a large platter with injera and fingers— no need for utensils, though utensils will be available at Blue Nile.

A mixed vegetarian platter and a sampler of delicious meats prepared in the true Ethiopian style will give everyone a taste of the authentic foods of this country in the Horn of Africa. After lunch, we will be treated to a traditional coffee service. Culinary delights, customs, and celebrations will be explained and discussed as the meal progresses.

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