A Bellingham Foodie Blog Restaurant Reviews Bellingham Washington 98225

I was at it again: a Community Food Co-op cooking class. It was a wonderful experience. The tastes and aromas were delicious and comforting. Sheela Bristol was our host and she is very personable and approachable. She grew up in Malaysia and South India before coming to the US. She cooked a great meal!

The dishes were vegetarian: paneer vegetable korma, basmati rice, papadums, parathas and aloo gobi along with sweet ginger chai.

Sheela was in command and Dorothy and I her helpers. We set up the room for a full class while Sheela prepared sweet ginger chai.  It was a sweet and peppery pick me up. Then, a great group of people showed up – hungry and eager to take it all in.

The first dish was paneer vegetable korma. It is a combination of vegetables (carrots, green beans, peas) and paneer (cheese) in a creamy sauce (yogurt). The interesting part of this recipe was the ‘tempering spices’ of cinnamon sticks, cardomom pods and cloves. Each spice is popped in a small quantity of hot oil to bring out its distinctive flavor. If the spices are combined, the taste is different. It tasted wonderfully complex with just the right amount of fire. Sheela served papdums with the korma. They are crispy lentil based wafers about 4″ diameter.

The second dish was aloo gobi made with potatoes, cauliflower and blend of spices:  mango powder, cumin seeds, asafoetida, coriander, paprika, chili, garam masala, turmeric. These are the mixtures that dance on your tongue. The spices you crave when you want Indian food. It was excellent!

This was served with Indian bread called parathas. We also made parathas in class. They are a whole wheat flat bread and very easy to make. I took home some extra dough and made more – YUM!

It is evident from spending 3 hours with Sheela that authentic Indian cooking is within my culinary reach. And, therefore, yours too.

I thrive on diversity. It is a part of my youth growing up in NYC with immigrant parents. And that diversity has always included food. First introduced to Central European cuisine courtesy of my mother, to evolve and include others as the face of the neighborhood did. Northern European, then Central and Eastern European, followed by Asian and Indian and Island cultures. You name it, you could find it to eat in Queens (NY).

So, given the opportunity to be WITH Mulu Belay in the kitchen for a cooking class is heaven. Immersion at its best. Mulu gave her first cooking class last night at the Community Food Co-op Cordata kitchen and I got to help. Privilege. It was a team effort with Mulu at its core. Her husband was enthusiastic and her daughter was confident. I happily washed dishes and ate!

The class was packed, patient and well fed. Mulu demonstrated how to make injera (Ethiopian bread), sauteed carrots and potatoes with Ethiopian spices, chicken legs and hard boiled eggs in a spiced stew and red lentils. The dishes all had some combination of garlic, onions, ginger. Spices were peppery combinations of cardamom, black nigella (black caraway seed), paprika and salt. There were 2 highlights:  getting to make injera and EATING!

What I learned:

Injera looks like a huge crepe, slightly spongy. You use starter/yeast bacteria (don’t say yuck if you’ve ever eaten sourdough bread) and  rice, barley & teff flour. It takes 2 days for the starter mixture to ferment before it can be cooked. Mulu heats 4 electric pans at the same time to make enough for the day at the Bellingham Farmer’s Market! She brought one to class and we took turns.

Chicken parts are skinned (to allow the flavors to be absorbed by the meat vs the skin). Then wash in a bowl of salted cold water, add the juice of 1 large lemon and soak for 30 minutes, then rinse. Somehow I just know this must be the right way to prep the chicken for the stew. In Ethiopia meat is a luxury so it is generally only eaten on Holidays or if you have guests.

The class declared that she must open a restaurant and I wholeheartedly agreed. She said she would need all our help!

Mulu and her family are a true delight and I cannot wait to see them again on Saturday! Her lentils are my favorite.

Ambo Ethiopian Cuisine @ Bellingham Farmer’s Market until Oct 3rd

Mulunesh Belay   360-756-1627 or mulubelay@yahoo.com