Culinary Arts and Hospitality Management students present:

Ethiopian Cuisine

Yeadengware Shorba-Kidney Bean Soup

Kidney beans cooked in vegetable stock with potatoes and pasta seasoned with carrots and leeks.

Sambossa-Stuffed Wontons

Deep-fried wontons filled with seasoned lamb.

All entrees served with Injeera bread.

Doro Wat & Sik Sik Wat

Chicken stew and beef stew served with coconut rice, collards & cabbage and cottage cheese & yogurt sauce.

Dagaa

Salted cod fish with tomatoes served with coconut rice, collards & cabbage and cottage cheese & yogurt sauce.

Caramel Bananas

Goat Cheese Cake with Mixed Fruit

Ethiopian Punch

and

Iced or Hot Tea, Coffee and Water