“Such a fun time! Really easy to follow and I left feeling like I could make everything at home. Such delicious food! A very nice atmosphere and kind instructor. Would definitely recommend.”
“Naz taught us 3 dishes to go with delicious injera, which we ate after. I got this for my birthday and my partner chose to join. The class is small, friendly and beginner friendly. Highly recommend for anyone who loves Ethiopian dishes or looking to try something new, even if easily intimidated in the kitchen. Note, all the ingredients are prepped for you so no (boring) chopping”
“The class was fantastic, we had a brilliant time and would absolutely recommend this to anyone. We learnt how to make Injera, Shiro Wot, Misir Wot and Atakilt, as well as what goes into berbere. The class was clear and easy to follow and the food could all be made suitable for vegans.”
“Really wonderful and delicious! Nazareth was an amazing teacher, warm and friendly and fun, and the space is beautiful. Our family now feels we could cook Ethiopian food.”
“This morning, my sister and I attended an Ethiopian cooking class, and it was nothing short of amazing. Being from Ethiopian and Eritrean heritage but born and raised in the UK, we thought we had a solid understanding of the cuisine we grew up loving. However, this session taught us so much more than we ever anticipated.
The class was immersive and beautifully structured. It wasn't just about cooking—it was a deep dive into the history, culture, and traditions surrounding Ethiopian food. We learned about the significance of spices like berbere, niter kibbeh (spiced clarified butter), and how the traditional injera is made with teff flour. Even the way ingredients were combined felt like a revelation, showcasing techniques we didn’t know were so integral to the process.
The instructor was passionate and incredibly knowledgeable, creating a warm and welcoming atmosphere. They walked us through each step of the cooking process, ensuring everyone understood the "why" behind every method. From preparing wot (stews) to the careful balance of flavors, it felt like a rediscovery of our roots.
By the end of the session, the kitchen was filled with the rich aromas of our efforts, and we were able to sit down and enjoy a feast that felt both familiar and new. It was a heartwarming reminder of the depth and richness of our cultural heritage.
We left not only with a newfound appreciation for Ethiopian cuisine but also with recipes, techniques, and stories that we’ll cherish and share for years to come. If you ever get the chance to attend, I wholeheartedly recommend it—whether you’re reconnecting with your roots or simply curious about Ethiopian food, it’s an experience that will leave you inspired and fulfilled.”
