NYT
By FLORENCE FABRICANT
Published: March 3, 2009

Make room on your spice shelf for new contenders from afar…

Kulet, an Ethiopian sauce made with red peppers, is especially good in bean and lentil stews. It can also add a new dimension to pasta sauces and stewed meats.

Eleni Woldeyes, an Ethiopian cook in Hillsboro, Ore., is producing kulet in mild and hot versions. The mild is $4.49 for a 13-ounce jar, the hot is $5.49 for 12.4 ounces from eleniskitchen.com. Read more at the New York Times.

Related: Eleni’s Kitchen Red Pepper
Sauce was featured in the “Front Lines,”
a publication of Food Front, a Coop
Grocery Store in Portland, Oregon:

It all started with a dream to have simple-to-cook, yet authentically prepared Ethiopian sauce with which one could cook delicious meals at any time. With the knowledge of traditional Ethiopian cooking and with the help of her mother, Eleni spent almost two years looking for authentic Ethiopian spices at markets in Oregon. She brought together the best spices that resulted in her company’s first product: Eleni’s Kitchen Kulet-Red Pepper Sauce—sautéed/ simmered sauce (called Kulet in Ethiopia) prepared from onions, berbere (spiced red chili powder), vegetable oil (canola, soybean), garlic, ginger & other spices. This sauce is the base used to prepare gourmet stews (beef, lentils, chicken, etc). Made from all natural ingredients, making a stew from Eleni’s Kitchen Red Pepper Sauce is as easy: just add a few cups of water to a pot with a jar of the Red Pepper Sauce and lentils, beef or chicken, and cook for 30 minutes or until the lentils are done or the meat is tender. Eleni’s Kitchen, LLC is locally operated in Hillsboro. —Gary Koppen, your Grocery Manager

Learn More at eleniskitchen.com