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10/15/2012
Doro Wot (Ethiopian Chicken Stew)
This long-cooking Ethiopian braised chicken dish is the first thing author Marcus Samuelsson prepares when his wife's sisters come to town.
Issue #150
04/19/2012
Thiéboudienne (Senegalese Fish and Rice)
The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish.
Issue #147
10/07/2010
Ye'abesha Gomen (Ethiopian Collard Greens)
These fragrant collards are cooked with an ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
Issue #133
04/20/2010
Chicken Stewed in Coconut Milk (Kuku Wa Nazi)
Coconut milk is used in chicken stews from Southeast Asia to Africa, from which this fragrant dish hails. Continue...
Issue #129