I welcome all of you beautiful souls to Samra Cooks!!

Hi, I’m Samrawit!

My name means “Samaritan woman from the Bible,” I lived her life and, yes, I received living water from Jesus. In July 2019, I literally died and came back to life. Hallelujah, I’m no longer thirsty, and my cup overflows.

Jordan river Baptism Israel
Jordan River Israel July 2022

Originally from Ethiopia, I currently live in the United States. I love eating together on a large platter [Ethiopian way] and Ethiopian coffee ceremonies because they bring people together. I love learning about different cultures and recipes, and I speak five languages, including American sign language. [some just to communicate what I want, but not fluent]

Do you enjoy cooking from scratch? No canned food, no frozen food? 🙂 Samra Cooks is about organic cooking from scratch, easier ways of my grandma’s and Emaye’s [my mom] Ethiopian/Eritrean recipes, my favorites from around the globe and whatever I discovered in my kitchen lab. I welcome all of you beautiful souls to Samra Cooks!!

At the world food and Art festival California
Sharing doro wot Gursha
At the world food and Art festival California
Sharing doro wot Gursha

Despite the stereotype that traditionally places this role on women, my mother encouraged me to concentrate on school. I learned how to cook by watching my grandmother and mother. The practice of employing help for domestic duties is quite common in Ethiopia, but I was nonetheless drawn to this craft, eager to experiment and explore new recipes. This often lead to following Emaye around the kitchen, asking too many questions – driving her nuts! lol

My first cooking experience was when I was 11. I found fermented teff enjera dough that was ready to go, but I messed it up! 🙂 I did get in trouble because the enjera mitad (oven) was dangerous with visible electric wires. My cousin Selam got electric shock once, but she was fine, just threw her hard on the floor. It was then decided that it was okay for me to cook under her or the maid’s supervision and make the last enjera. making enjera is my favorite art.

In the kitchen most of the time, I’m making a career out of it. They say you don’t feel like working if you do what you love. I used to work at a bank as a Banking Officer, Pharmacy tech, I even started Medical School thinking that would make me happy, but nothing makes me happier than sharing the peace I found and cooking, creating, and sharing my art with you.

Ethiopian coffee ceremony
My picture shows me pouring coffee and burning frankincense, which is known to relieve stress.

I also love brewing Ethiopian coffee. The smell of roasted coffee is priceless. In addition to the gathering of people together, Ethiopian coffee is also roasted, ground, and brewed fresh. My social media family watch the ceremony live on Facebook. To join the 500k social media family, visit my Facebook, YouTube and Instagram pages.

What is your favorite Ethiopian food? let me know in the comment below.

Shiro with simple salad, suff fitfit and Sinig
Mine is Shiro with simple salad, suff fitfit and Sinig
This is your Appetizer main course and salad together 😉 it is called Beyaynetu


2 thoughts on “About”

  • Hi Samrawit,
    I came across your YouTube video on making injera from teff flour. It was well described and I liked the simplicity. However, As I intend to substitute wheat flour bread and cakes etc with enjera bread and other substitutes for plain flour, do you have a simpler formula for fermenting the batter for a shorter period rather than 8 days.
    Can extra enjara flat bread be stored in the freezer?
    I have to control my cholesterol and gluten after the reaction I had to the booster (third dose) pfizer dose. Myocarditis and Pericarditis – hardening of heart muscles.
    Looking forward to your reply.
    Kind Regards
    Ramos Furtado
    Melbourne Australia

    • hello Ramos, I am sorry it happened to you I can only imagine how hard it is, you can use teff flour without fermenting it. you can make pan cake or flat bread just by mixing it with water and salt (I will post some recipes soon). I am fermenting it for 8 day because I like the sour test just like back home. you can do 3-4 days with out changing the water. let me know how it works. take care,

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