On another note, we bring to you a noble cause that we know for sure our Brundo customers will appreciate and get involved in. In our long commitment of community service, Brundo, along with our sister store Café Colucci, is proud to partner with a non profit organization that is currently working on opening eye clinics in Ethiopia. According to the 2006 National Survey on Blindness, Ethiopia has one of the world’s highest rates of blindness and low vision. Many people are afflicted with some sort of eye related disease that robs them of the sight that you and I take for granted. 80% of these cases are preventable and together we can protect the sight of many rural residents living with bacterial eye infection.
Since we are on the topic of sight, this month we will feature the spice Turmeric:
Turmeric is an excellent source of Vitamins A, C and E. It has eye health antioxidants and cholesterol reducing properties. Ethiopian Turmeric (or called Erd) has a golden color and aroma which enriches Ethiopian culinary recipes such as Alicha dishes and other mild stews and dishes.
Recipe for Atakilt (Ethiopian Cabbage dish with potatoes and carrots) – Serves 3
3 Cups chopped cabbage; 1 Onion chopped; 1 Tsp chopped ginger; 2 Garlic cloves finely chopped; 3 Carrots cut small; 1 Big potato cut in to cubes; 1/2 Tsp turmeric; Salt to taste and black pepper; 2 Tbs oil
Heat pan with oil & add chopped onions. Cook onions till they are translucent on low heat; add garlic & ginger. Add turmeric, salt and sauté onions until they are caramelized. Boil carrots separately. Add semi-cooked carrots & potatoes to pan. Close pan with lid & cook on medium heat until vegetables have softened. Add cabbage to pan, close pan with lid & cook for 5 minutes & check if the cabbage is done. Once the cabbage is cooked add black pepper & give a final stir. Adjust salt if needed & switch off heat. Serve with Ethiopian Injera