My husband and I were walking the streets of Honolulu with no plans for lunch when we both became very hungry. We had to find a decent restaurant quickly. Just then we happened to pass an Ethiopian restaurant which we’ve never seen before. On the spur of the moment we decided to try it out.
Comfortably seated at our table we asked for vegan options. The waiter smiled and said that many Ethiopian dishes are naturally vegan. We then ordered several items on their menu which they served with a big pancake in the middle. Injera, as I got to know later through my exploration of Ethiopian cuisine, is a pancake made of teff flour. Teff soon became my favourite grain.
We asked for their vegan dessert options after finishing our main course. The waiter suggested peanut tea which was not completely vegan since it was sweetened with honey. I was still slowly transitioning to being completely vegan at that time and honey was the only exception in my diet, so I ordered it. It arrived steaming hot in a very small cup. As I started drinking it I just couldn’t believe how tasty it was.
I’m sharing my version of this dessert sweetened with medjool dates.
Ethiopian Peanut Tea (V, GF)
- 250 ml (heaped 1 cup) water
- 100 g smooth peanut butter I got the best result with Richer Roast Meridian
- 2 medjool dates pitted
- Put all ingredients in a blender and mix well together. You will perhaps need to scrape the sides once and mix again.
- Pour the mixture in a small pot. Heat on medium heat on the stove and mix constantly so that it doesn't stick to the bottom.
- Remove from heat, pour in two small cups and serve.