Community East African communities partnered with CBC Calgary last weekend to start a new, local community-pushed storytelling project with a celebration of society, fashion, artwork and food items.

With about 600 in attendance, anyone was nicely fed by a number of of the city’s greatest-liked African restaurants and catering organizations.

Central Halal Cafe on 17th Avenue S.E. introduced Somali dishes, EC Fusion & Lounge and Haniel Ethiopian Breakfast Home specialize in Ethiopian and Eritrean Delicacies, and MJ’s African Food stuff keep features catering.

MJ herself brought food symbolizing Kenya, Tanzania, Uganda, Burundi and the Democratic Republic of the Congo. 

LISTEN | Our food stuff guidebook Julie van Rosendaal focuses on East African food stuff tradition:

Calgary Eyeopener8:22Julie van Rosendaal on East African food

You will find no improved way to hook up with individuals than as a result of food. I was so grateful to have the chance to take part, to cling out in the kitchen and ask concerns, and to consider so lots of dishes. Lots of of them were common to me, a lot of not. I drew inspiration from the dishes I tried out and conversations with each and every cook, to share some recipes on this week’s Calgary Eyeopener.

Even though I failed to check with every single cook for their recipes — cooking on a cafe scale is unique — I did understand about some of their methods.

I referred to two of my favorite books, In Bibi’s Kitchen: The Recipes and Tales of Grandmothers from the 8 African Nations that Touch the Indian Ocean by Hawa Hassan, and A Spicy Touch by Noorbanu Nimji. She was a substantially-liked Calgary cookbook writer, educator and group builder who handed absent in 2020.

I also referred to a few of internet sites: A Congo Cookbook and a Somali food stuff site named Xawaash, written by a Canadian husband and wife staff, Leila and Abdullahi Kassim.

Eggs in a stew.
Doro Wat is one of the finest-recognised Ethiopian dishes. (Julie Van Rosendaal)

Doro Wat 

Doro Wat is one of the finest-acknowledged Ethiopian dishes, a stew of rooster legs with berbere and eggs. I tailored recipes for the doro wat as effectively as the berbere (a mix of chilies, cinnamon, cardamom, coriander, pepper, garlic, onion, fenugreek and nutmeg, which you can get pre-blended) from In Bibi’s Kitchen area, by Hawa Hassan.

  • 3 butter or ghee
  • 1 large crimson onion, finely chopped
  • 2-4 garlic cloves, minced
  • 2 tbsp grated ginger
  • 3 tbsp berbere spice
  • 1 tsp kosher salt, moreover a lot more as essential
  • 2 medium vine-ripened tomatoes, finely diced (or fifty percent a massive can of diced tomatoes)
  • 1 cup water
  • 8 chicken drumsticks
  • 6 significant eggs, challenging-boiled and peeled

Soften the butter in a medium saucepan set in excess of medium heat. Add the onion, garlic and ginger and prepare dinner, stirring from time to time, until just commencing to soften, about 5 minutes.

Stir in the berbere and salt and prepare dinner, stirring, until eventually pretty fragrant, about 1 minute. Insert the tomatoes and cook dinner, stirring until eventually they’ve lessened down and the mixture is just about dry, about 10 minutes. 

Add the drinking water, raise the warmth to higher, and bring to a boil. Reduce the warmth to sustain a simmer. Period the chicken parts all over with salt and then nestle them into the pot. Cover and cook dinner, uncovering the pot each so often to stir, until finally the chicken is incredibly tender, about 1 hour.

Add the eggs and cook, stirring each so frequently, until eventually the eggs are heated via and properly coated with the sauce, about 10 minutes.

Use a slotted spoon to transfer the hen legs and eggs to a serving dish. Increase the heat to large, return the sauce to a boil, and prepare dinner until a little bit minimized and thickened, about 5 minutes. Spoon the sauce more than the hen and eggs.

Serves 4-6.

Two pieces of dough.
To make layers, roll out each piece, brush with oil, melted butter or ghee and fold in thirds. (Julie Van Rosendaal)

Somali Chapati (Sabaayad)

There are so several variations of chapati in the course of the Indian subcontinent. Somali chapati is often folded just after it can be rolled, and then rolled once again to produce flaky layers, like parathas. I took direction for this version from In Bibi’s Kitchen area as effectively as the Xawaash web site. 

  • 3 cups all-goal flour
  • 1 cup entire wheat flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ cups milk, warmed
  • 2 tbsp canola or other neutral oil, additionally added for cooking
  • melted butter or ghee (for parathas)

In a huge bowl, stir jointly the flours, baking powder and salt. Increase the milk and oil and stir right until the dough arrives with each other. Knead for many minutes, till clean and elastic, then address and allow rest on the countertop for at the very least 50 percent an hour.

To make simple chapati, pull off egg-sized items of dough and roll them pretty thin on your countertop (never flour it because it wants to grip the area a little to get very thin). Established a hefty skillet (cast iron is best) more than medium-superior heat, increase a drizzle of oil or ghee and prepare dinner each and every chapati until eventually it’s blistered on both sides.

To make layers, roll out each and every piece, brush with oil, melted butter or ghee, and fold in thirds, like a letter fold once again into thirds, earning a sq. package deal. Permit relaxation for 20 minutes and then roll out extremely slim, and cook dinner in the skillet as described earlier mentioned. 

Will make about 10 chapati.

Balls of dough.
Mondazi are a bit sweet coconut beignets. (Julie Van Rosendaal)


Mondazi are fantastic, a little bit sweet coconut beignets. MJ of MJ’s African Food Retailer brought them to the celebration, but this recipe arrives from Noorbanu Nimji’s fantastic cookbook, A Spicy Touch.

  • ½ cup warm drinking water
  • ½ tsp sugar
  • ½ tsp energetic dry or instant yeast
  • 50 g creamed coconut or coconut oil, softened
  • 1½ cups all-goal flour
  • 1/3 cup sugar
  • ¼-½ tsp ground cardamom
  • ¼ tsp salt
  • sunflower or canola oil, for frying

Spot the warm drinking water in a big bowl (or the bowl of your stand mixer, if you have a dough hook) and sprinkle with the sugar and yeast. If it really is not fast, or if you want to make guaranteed it’s lively, permit it dissolve and foam. If it isn’t going to foam, you most likely want refreshing yeast.

Insert the creamed coconut, flour, sugar, cardamom and salt and knead for several minutes, right up until the dough is clean and elastic. Address and permit sit overnight (on the countertop is fantastic).

Divide the dough into three items and pat or roll just about every into a 4- to 6-inch circle. Slice each and every into 4 pieces.

Heat an inch or two of oil in a shallow pot in excess of medium-substantial warmth, and when it is really warm, but not smoking (if you have a thermometer, it must study about 350-375˚F), cook the doughnuts in batches, flipping as needed, till deep golden. Transfer to a paper-towel-lined plate.

Makes about a dozen mondazi.