Doro Wot/ Tsebhi Doro ( Ethiopian/ Eritrean chicken stew)By Eden HagosLearn how to make Doro wot also known as Tsebhi Dorho, a special Ethiopian and Eritrean chicken stew with boiled eggs. This stew is served on special holidays and is a labour of love, so it's a special treat anytime doro wot is served. This recipe serves more as guidlines so feel free to adjust as needed. Traditionally, we don't use recipes or measuring tools to make Ethiopian/ Eritrean food but this should help anyone who loves Doro wot recreate this special dish at home!
Note: This recipe calls for a few ingredients that can usually only be found at East African stores like Mekelesha spice, Korrarima spice, Tesmi (Kibbeh) and Berbere (be sure to get this spice from an East African vendor because the Berbere sold in mainstream stores doesn't compare!). You can replace the Tesmi spiced clarified butter with Ghee but it won't have same flavour as it's missing the spices). Pepper Soup Curry with Jasmine RiceBy FTThis warm and satisfying dish combines the savoury flavour of Nigerian pepper soup spices with the creamy taste of coconut milk for an innovative take on fusion cuisine.Molokhia with Green Lentil Stew and Turmeric Spiced RiceBy Chef Naza HasebenebiThis filling vegan dinner is Sudanese in origin but gets taken up a notch with the addition of Eritrean spices and techniques. If you're looking to go plant-based a few times a week, try this recipe as the stew can be easily paired with rice, injera, naan, or pita or steamed veggies. 3 Cookout Condiments for the CultureBy BLACK FOODIESummer is officially here which means it's time to get back to cookouts with friends and family. If you're a foodie, you probably picked up a few new recipes and skills in the kitchen during the pandemic — allow us to introduce you to three more!
These three condiments are savoury, tangy, and totally addictive. You'll be the toast of the cookout when you dish up Ethiopian/Eritrean awaze, Caribbean green mayo, and Haitian pikliz to be used with everything from hot dogs to fries, burgers, and kebabs. The rich umami flavours in each recipe will keep your guests coming back for more, so don't be surprised if they're hangning around your kitchen at the end of the night looking for more.Lumanda in Pounded GroundnutsBy Clara Kapelembe BwaliA popular vegetable in Zambia, so much so that it is sung about in songs, Lumanda is often enjoyed with groundnuts, which pairs nicely with its interesting sour taste. Below is how I love to prepare it.Spicy Green Mango and Coconut Meat SaladBy Nutritionniste DédéThis super delicious vitamin C-loaded salad is the perfect side dish for any meal. It's going to become your next favorite, I’m telling you!
The mix of the mango, coconut, and hot peppers can’t be described with words, you just have to make it, eat it, and experience the flavor explosions in your mouth! Tuna KatlesiBy Nafisa MnondwaA mouthwatering Tanzanian appetizer, tuna katlesi are fried potato and tuna snacks, perfect for special occasions or to make in a batch and enjoy during the week. They're a little bit spicy, so make sure to serve them hot with sweet and sour sauces, like tamarind or coconut chutney. Not ready to make these at home? Place an order with me on Instagram @naphi78!Ndizi Nyama – Tanzanian Green Banana and BeefBy Nafisa MnondwaAn integral part of Tanzanian cuisine, Ndizi Nyama — Swahili for “bananas and meat” — is a simple yet savory dish that packs a ton of flavor.
Using the greenest unripe, starchy bananas, a distinctly East African technique, this dish features tender meat and coconut milk making Ndizi Nyama a great dish to serve on any occasion!Zambian Fish Curry with NshimaBy Clara Kapelembe BwaliZambia is blessed to have a large body of water country-wide and as a result, fish is readily available and easy to find. It’s a great protein source in Zambian households with many of us preparing it by smoking, boiling, frying, and/or drying the different types of fish available.
For this particular dish, I added a twist to a local boiled fish recipe by making it a fish curry. I consider this a twist as Zambian food is not heavy on the spices — many prefer it cooked in its natural flavours. Nshima, locally known as Ubwali, is a staple in Zambia. It can be made using maize meal which is the most common, or with cassava, millet, and/or sorghum meal.
Try this recipe and enjoy a taste of Zambia!
