Marianne Tshihamba

INGREDIENTS  (4 servings) ½ cabbage 3 carrots 1 red onion, sliced 5 cloves garlic, crushed 1 inch ginger, grated Black pepper ½ tsp coriander seeds, roasted & ground ½ tsp turmeric ½ cup water Salt Serve with injera METHOD Chop carrots into large batons and rinse. Slice cabbage into 2×6 cm strips. Fry onions on high heat until fragrant, then add garlic and ginger. Cook a couple of minutes. Add turmeric, ground coriander seeds, and black pepper. Stir well. Once caramelized, add 3¼ cups water,...

Get ready for a bowl of pure, cozy comfort with a kick! Messir Wot is rich, garlicky, and warmly spiced with berbere —Ethiopia’s legendary red pepper blend. It’s vegan, packed with protein, and begging to be scooped up with injera or rice. One spoonful and you’ll be hooked. Make a big pot—it tastes even better the next day. Messer Wot - Ethiopian Red Lentil Stew   INGREDIENTS 2 red onions, roughly chopped 2 white onions, roughly chopped 6 cloves garlic 1 knob fresh ginger, peeled and sliced...

Ethiopia’s legendary spicy chicken stew, rich with caramelized onions, aromatic spices, and a perfectly boiled egg—it’s a celebration in a bowl that’s absolutely worth the wait. Ethiopian Doro Wat   Serves: 4 to 6Prep time: 20 minutesTotal time: 2 ½ hours INGREDIENTS: 3 bone-in, skinless chicken thighs 3 bone-in, skinless drumsticks 2 lemons 4 large red onions, finely chopped 8 garlic cloves, peeled and roughly chopped 1 (2-inch) piece ginger, peeled and roughly chopped 1 tablespoon corn oil...