BetumiBlog

Here are parts 1 and 2 of the video I promised of our injera cooking lesson. As I mention in the introduction, we used 4 cups of all-purpose...

My family and I are great fans of Ethiopian/Eritrean cooking. After my son graduated from Harvard's GSD a few weeks ago, he and his co-g...

I'm back from 2 weeks of graduations, being with family and friends, tasting Jamaica, and generally being treated like a queen. There is...

It's been a challenge keeping last month's promise to post 2-3 recipes a week. I've managed so far, but now through June 15 are ...

My recent "Ashanti fowl" recipe took me 3 days to post, so here's a quick and easy breakfast food for recipe #6. A friend who ...

Once the chicken is deboned (see yesterday's post), it is time to stuff it. When we did it in Ghana we first seasoned the chicken with (...

I did an online search to see just what people had to say about "Ashanti fowl," a boneless stuffed roasted chicken. The Congo Cook...

I returned from Washington DC at 1 a.m. this morning, played catchup all day, and then at 7 p.m. started to make the recipe I had planned, t...

Let's begin with the negative and work to the positive: The stereotypical image of sub-Saharan Africans is either an emaciated starvin...

Did you know that the name of the capital of Senegal, "Dakar," comes from the Wolof word for "tamarind"? Also, that tama...