Milk Street Television Season 5 Episode 23 Flavors of Ethiopia

In this episode of Christopher Kimball's Milk Street, Season 2, the team explores the vibrant and diverse flavors of Ethiopian cuisine. Ethiopian food - with its bold spices, unique ingredients, and rich history - is highly distinctive and beloved by food enthusiasts worldwide. This episode takes viewers on a journey into this fascinating cuisine, showcasing some of the most iconic dishes and ingredients of Ethiopian food culture.

The episode opens with a visit to an Ethiopian spice shop, where Christopher Kimball and his team learn about the different spices and herbs integral to this cuisine - from berbere and mitmita to cardamom and fenugreek. Back in the Milk Street kitchen, they prepare a classic Ethiopian dish: Doro Wat. This hearty stew, made with chicken, onions, garlic, ginger, and berbere spice, is a staple in Ethiopian households and a perfect introduction to Ethiopian cuisine. The team also spices up the Doro Wat with a unique ingredient - niter kibbeh, a clarified butter infused with spices like cardamom, cloves, and cinnamon.

Next up, Milk Street explores another quintessential Ethiopian dish - Tibs, a stir-fry made with tender bits of meat, vegetables, and spices. The team makes a version with lamb, peppers, and onions, cooked in a cast-iron pan to get a slightly charred exterior. They also share some tips on cooking with high-heat, which is crucial to achieving the signature texture and flavor of Tibs.

In the next segment, the Milk Street team takes a trip to a local Ethiopian bakery to learn about Injera - a tangy, spongy flatbread that serves as the base for most Ethiopian meals. Made from teff flour, which is gluten-free and high in iron and protein, Injera has a distinct flavor and texture that sets it apart from other breads. The team watches as the baker mixes the teff flour with water to make a batter, then spreads the batter on a large griddle, where it cooks for a few minutes. The finished product is a large, round flatbread that is used to scoop up stews, curries, and other dishes.

The episode concludes with a look at a couple of lesser-known Ethiopian dishes - Kik Alicha (a mild yellow split pea stew) and Gomen (a dish made with collard greens, garlic, and ginger). These dishes may not be as well-known as Doro Wat or Tibs, but they are a crucial part of Ethiopian cuisine and reflect the diversity and complexity of this food culture. The Milk Street team prepares both dishes, using a few unique ingredients like turmeric, nigella seeds, and Ghee (Ethiopian-style clarified butter). They also offer some tips on how to balance the flavors in these dishes, which can be tricky due to the bold spices and herbs used in Ethiopian cuisine.

Overall, this episode of Christopher Kimball's Milk Street is a fascinating exploration of Ethiopian cuisine, showcasing the vibrancy, complexity, and unique flavors of this food culture. From spicy stews to tangy flatbreads to hearty stir-fries, Ethiopian food is a culinary adventure that is well worth exploring. The Milk Street team offers some great tips and techniques for cooking with Ethiopian ingredients, making this episode a must-see for anyone interested in global cuisine.