Two years ago, I went back home to Ethiopia on a business trip.
Besides going out to eat and be merry, I did manage to curve out some time to cook for my family; one of those precious moments spent with my first born and her son enjoying dinners at my daughter's house.
What a way to bond with my teenage grandson. I even tapped to his social life meaning girls. He told me that he has a crush on some of the girls in his school, but they talk too much. I was thinking, good God ‘the boy already thinks like a man’. I mean what is with men in general about not so much trilled about us women talk. Beats me.
I have also noticed that my grandson appreciated good cooking, because he is use to good cooking and baking, since his mom is a good cook. I think it’s a family thing to cook, because my son is also a very good cook in his own right.
I have also noticed that things are expensive in Addis. The open markets for produce and grocery stores are just a block away from my daughter’s house and packed with everything, which has trilled me, but not sure if my pocket-book has shared my enuthusiasm, obviously.
I walked up a few blocks to the stores and bought fresh produce and meat and back and got busy in her kitchen. Some of the grocery stores carried quite a vast collection of wines, which some of them are really good.
Fresh in my mind, the night before departing to Bahar Dar, I baked chicken with all the trimmings (mashed potato, sautéed green, yellow, red pepper and mushrooms) etc. and paired it with a good red wine. Ethiopian chickens are small and good tasting.
I socked dried chickpeas overnight, boiled and puréed it in food processor.
You wouldn’t be caught dead with a store bought jar of chickpeas, if you come this far to do these dumplings.
What’s wrong with that? You asked.
Nothing, if you don’t mind sacrificing flavor for convenience.
Just by adding this freshly made chickpeas puree to the paste, you add complex and nuance to the dumplings.
As shown below in the display, I also arranged some boiled chickpeas alongside the dumplings on the pastry, which also complimented the dish with more fresh chickpea nuance.