By Madina Workineh Wako
My name is Madina Workineh Wako. I am from Ethiopia and I migrated to Australia at the end of 2007. I was living in South Australia but moved to Hoppers Crossing in 2015 and then to Werribee in 2023.
I have worked in different kinds of jobs and I also studied a Diploma of Nursing in South Australia TAFE.
I love cooking and creating my own recipes, and also learning how to make different kinds of cultural foods. Cooking is a therapy for me as it makes me feel calm, and also special.
I joined the Wyndham Women’s Support Group in 2018. I love this group and its diversity, including the support, the friendship – sisterhood relationships.
Because I love cooking, showing my skills, sharing my talent, learning and tasting different cultural foods and drinks, I volunteered my time at the kitchen run by WWSG, at the Manor Lakes Community & Learning Centre. I have conducted cooking demonstrations at the Iramoo Community Centre, proudly teaching and sharing my recipes and cultural food with the attendees. I am currently in the process of establishing and starting up my own catering business.
And if you’d like more information about the group please email wyndwomens.sg18@gmail.com
Chechebsa
Chechebsa is essentially a shredded flat-bread. It can be eaten as a breakfast meal or a snack.
Ingredients
- 2 large chapatis (flatbread)
- ½ teaspoon Black Cardamom powder
- 150g clarified butter (mix in Ethiopian spices)
- 1 teaspoon Sweet Paprika powder
- ½ teaspoon salt
Method
- Cut the chapati into small pieces.
- Add the clarified butter (which contains the Ethiopian spices),
along with the paprika and salt to the chapati. - Mix thoroughly by using your hands until the chapati becomes soft.
Do it like you’re massaging the bread. - It is ready to eat.
Serve with yoghurt, milk or tea/coffee
Serves: 2
