Name: Ethiopian-style mac ‘n’ cheesie
Yield: Makes 9 cups
Cuisine: Ethiopian
Ingredients: 3¼ cups water; ¾ cup nutritional yeast flakes; 1 teaspoon granulated onion; 1 tablespoon ground berbere or Berbere Paste; 1¾ teaspoons salt, plus more if desired; 1 cup raw cashew pieces, soaked in water for 1 to 3 hours and drained (no need to soak if you’re using a high-speed blender); 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 1 pound small pasta shells or macaroni, cooked according to the package directions and drained; Mild paprika, for garnish; Freshly ground black pepper; ½ cup oat flour or sorghum flour; ¼ teaspoon turmeric powder; 2 tablespoons chickpea flour; ¾ teaspoon granulated garlic

Preparation info

Makes
9 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This mac recipe is a straight-up throwback to my zine Papa Tofu Loves Ethiopian Food. I originally wrote the recipe as an example of Ethiopian-style fusion food, but it just so happens this garlicky, sauce-laden pasta dish is always one of the first to get gobbled up when I serve it as part of an Ethiopian spread.

Ingredients

1 cup raw cashew pieces, soaked in water for 1 to 3 hours and drained (no need to soak if you’re using a high-speed blender)
3¼ cups water

Method

Preheat the oven to 350 degrees F.

Put the cashews, water, nutritional yeast, berbere, salt, granulated onion, granulated garlic, and turmeric in a blender. Process until completely smooth, about 3 minutes.

Combine the oat flour and chickpea flour in a medium sau