Greetings from the Brundo family,
February has been an exciting month to all of us. On January 21st, Café Colucci was featured in the "Nosh Dining on the East Bay" section of the Berkeley side with a well written article about the owner and the work that she is doing at Brundo and Café Colucci. You can find the article following this link http://www.berkeleyside.com/2015/01/21/cafe-colucci-flying-flag-for-authentic-ethiopian-food/
With that excitement, on February 1, 2015 we officially launched the Brundo International, the spice processing plant in Mojo, Ethiopia about 39 miles from the capital city Addis Ababa. We are very excited to share with you some of the operational work that has been done. We have built a big facility where organic spices will be processed and have employed local women and men to pick, dry and blend the herbs and spices which we will be exported for sell at our Brundo store in Oakland, online and for use at our sister restaurant Café Colucci. In addition, we have partnered with local farmers who will be supplying us the necessary harvest for our needs.
As the pictures below depict, our local staff at the Brundo International are enthusiastic and ready to bring you authentic spices. We want to take this time to thank you, our loyal customers. It is because of your support that we are able to do this remarkable work. Thank you for allowing us to expand our wings beyond Café Colucci and Brundo in Oakland. More details to come in our next newsletter.
The Brundo International sign is up!
Entrance to our spice processing plant in Mojo.
Women preparing berbere "red chili pepper". "Berbere, a crimson blend of more than a dozen spices takes at least two weeks to prepare. After the peppers are washed, deveined, trimmed and seeded, they are sun-dried. They are then crushed, sifted, and blended with sacred basil, rue, ginger, garlic and shallots."
Air drying the spices
Packaged and ready for export
Spicy Legume Blend Like netch shouro, mitten shouro is a complex legume blend. Chickpeas, peas or fava beans are hulled, washed and sun-dried then lightly toasted over a clay griddle. Meanwhile, deep red chili peppers are separately washed and sun-dried. The legumes are marinated in a mix of fresh garlic, shallot, basil, tena adam and ginger water for two days. The dried peppers are deveined and seeded then once again set to dry in the sun. On the third day the peppers are added to the marinated legumes, and along with other dried spices like abish, korerima, cinnamon, cloves and nutmeg, are milled into a dusty powder. Each family boasts distinct combinations and recipes for preparing this shouro; depending on the blend it can vary in color and taste from a spicy burnt orange to a more mild ﬂavored amber.
Learn how to prep, cook, and season three traditional Ethiopian dishes during our Hands-On Ethiopian Cooking Classes. After class sit down and enjoy your delicious creations with Ethiopian Honey Wine. Upcoming Classes Saturday, March 7th Combination Meat & Vegetarian Class Saturday, April 4th Combination Meat & Vegetarian Class Saturday, May 2nd Vegetarian Class For additional information visit www.brundo.com or email us firstname.lastname@example.org