Doro wat is the reason I fell in love with Ethiopian food. The rich, spicy gravy, perfect for scooping up with tangy injera bread had me at the first bite. And the fall-off-the-bone chicken drumsticks and springy boiled egg never hurt either.
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The sauce in this dish gets its kick from berbere, an Ethiopian chili powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it.
Parsley, cilantro, cumin, paprika, garlic—these are the basics of what might be my new favorite sauce. Charmoula is a difficult thing to pin down, as different countries, from Tunisia to Morocco, claim their own versions, but I think of it as a simple variation on pesto or salsa verde with the earthy undertones of North African spices. This particular recipe comes a cookbook called Yolele! Recipes from the Heart of Senegal.
This recipe for fried pockets stuffed with spiced beef comes from Ilahn Omar, who makes over 100 sambusas each year for Ramadan so that her Muslim friends and relatives have something portable to snack on after sundown. Her trick to being able to put out so many at once? Chinese egg roll wrappers. According to Ms. Omar they taste even better than her homemade dough.
At first, this Kenyan recipe from Madhur Jaffrey's From Curries to Kebabs seemed like a mad cross between Hainanese chicken rice and Leo Maya's tomatillo chicken. It's a stewed chicken dish with a whole bunch of ginger and garlic, along with way more cilantro than I've ever used for one recipe before. I figured it'd be a perfect spring dish, but I was wrong. It actually comes out tasting like a rich beef stew—a delicious beef-like stew, but still.
If you asked me ten years ago if I would ever consider becoming a vegetarian, my answer would have been, "Hell no," followed by a string of surprisingly vicious obscenities. You might have cried. And I wouldn't have felt bad about it afterward. But dishes like this West African Vegetable Stew are just as filling and flavorful as meaty ones. Healthy as hell and simple to make, it possesses a wonderful sweet heat and heartiness.
"Ranging from paste in-a-tube to sauce in-a-jar, from fiesty to fiery, harissa varies by origin and destination." [Photographs: Kerry Saretsky] Previously Harissa-Honey Glazed Roasted Salmon » All Secret Ingredient coverage » North African food is known for its fragrant floral...
The following recipe is from the April 23rd edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Oprah Winfrey is known more for her skills as a television show host and not for...
At various times throughout this meal, I assumed failure. I hardly ever make curry, especially an African-based one I found in The Ethnic Paris Cookbook. But it looked so easy that I had to give it shot, even if my...