A Taste of Abyssinia

Prepared Food Day · several

“Food plays a crucial role in fostering community and so offering this cuisine which is different and not easily available in Vermont will serve as a bridge between different cultures and enhance well-being.”

— Alganesh Michael, A Taste of Abyssinia

What You’ll Find at Our Booth

Greens, cabbage, carrots, chicken & beef, rosemary, basil.

Authentic Ethiopian and Eritrean cuisine centered on injera (fermented teff flatbread) and berbere spice blend, featuring meat and vegetable stews called wet, particularly the signature doro wet (chicken stew). Also offers weekly takeout dinners, catering for events and private parties, and cooking classes.

About

Alganesh Michael is not a chef by trade. She is a former nurse and homemaker in South Burlington who has been cooking for family, friends, and the wider Lake Champlain community since 2014. Her approach is hands-on: she teaches the herbs, roots, and techniques behind Ethiopian and Eritrean cooking through classes, catering, and weekly takeout dinners from The Mill Market & Deli. A 2023 James Beard Award semifinalist for Best Chef: Northeast.

Adapted from atasteofabyssinia.com