Sunday, July 17, 2011

Ethiopian Potato and Peas with Split Pea Puree

If I was stranded on a deserted island with just one cuisine, I think it would have to be Ethiopian (followed closely by Thai and Indian). Sadly, I am on a Midwestern U.S. college town "island" surrounded by corn and soybean fields with no Ethiopian in sight. The nearest Ethiopian restaurant is quite good, but two or so hours away in a direction we don't travel often. Plus, being car-free means even if it was 30 miles away, it would seem pretty far. After reading Cutting for Stone*, I was really craving Ethiopian. So what does one do? Make their own. We are still in the infancy phase of learning Ethiopian, but Vegan Dad's blog helps. This dish is his Ethiopian Potato and Peas with Split Pea Puree. We just happen to have an abundance of yellow split peas so we'll be making this a summer staple.

*Book review coming soon! If anyone has suggestions for books based in Ethiopia, let me know. I would also love to hear your favorite veg Ethiopian recipes.


Rachel Weber said...

Hi Linda! Thank you for the Ethiopian post. I'd like to check out Abyssinia the next time we find ourselves in Indy. I really enjoyed the Ethiopian food in San Francisco, but that was 10 years ago.

Do you have a recipe for the channa masala from last night's meetup? Thanks again for hosting the group.

VeganLinda said...


If you try out Abyssinia, let me know how you like it. I've hooked several people on Ethiopian food using that restaurant. :-)

I can loan you the cookbook if you like.