About Me ColorJoy Home Page Free Stuff About Me Contact Me
ColorJoy Home Page
ColorJoy Home The ColorJoy Blog Buy Patterns, Recipe Books, CDs Patterns Schedule & Potential Classes Recipes & Food Information The LynnH SockTour LynnH Polymer Clay The Fabulous Heftones - Lynn & Brian

Archive for October 7th, 2009

Fabulous Heftones at Altu’s East Lansing

Wednesday, October 7th, 2009

heftonesafricanclothingBrian and I, as The Fabulous Heftones, will be performing at Altu’s Ethiopian Cuisine in E. Lansing this Saturday. Performance times are 6:30 to 8:30.

The food is incredible. Altu cooks the best vegetarian food I know, and we usually prefer it to her meat dishes (which are also flavorful) though we do eat meat at times.

I must confess, though, the spicy chicken (also known as Doro Wat) brings back good memories of my time in Ethiopia. It’s something of a “national dish” and since I was the guest of honor for 5 weeks, I ate that dish a lot. Yum!

Ethiopian food is essentially presented in very thick stews. She has mild and spicy dishes, she has veggie and meat (including lamb, which is a big treat to some folks).

Traditionally, you would get the food presented on one large platter, family style. In Ethiopia, they eat the stews with their hands, by using pieces of the flat bread to pick up a bite at a time, almost like tiny tacos or something.

The traditional “bread” is like a very stretchy thick crepe with a sort of sourdough flavor. The bread is made with Teff flour, and in Michigan the altitude is such that Altu adds a little wheat flour to make the texture right.

If you prefer, you can have a personal plate rather than a shared platter. If you want steamed rice instead of bread, you can get the stew on a bed of rice. They have forks, too, for those who prefer it. I have friends who are celiac and can not have any wheat at all. They do fine at Altu’s when they order the rice instead of bread.

My mom and friend Regina are big fans of a personal plate with a bed of rice, and a dish that is a lot like beef stew with vegetables. It’s mild and is somewhat familiar for those who enjoy standard “American” foods.

Then there are the lima bean fans. I’m one, friend Cynthia is also in that crowd. Altu usually has to talk people into trying the limas the first time, because most of us have only had grainy ones with no flavoring. She uses fresh or frozen, never dry or canned, and they are smooth and creamy in texture.

The lima beans are mild (lots of flavorings including subtle garlic, onion and ginger) but not bland by any stretch. If you go to the restaurant, ask for a small taste of this delicacy. If you like any beans at all, you will be more than pleasantly surprised.

So does anyone want to join us? It’s a very family-friendly place, bring kids or friends. We would love to see you!!!