In a deep skillet, heat oil, then add onions, and lightly sauté until onions are soft. Add chicken pieces and garlic paste, and cook until the chicken is lightly browned. Add the berbere, stirring so ...

The pressures of weeknight cooking make it easy to fall into ruts, especially in the spice cabinet. Most cooks reach for the same seasonings (Italian blend, anyone?) over and over. Yet herbs and ...

J.M. Hirsch first tried the Ethiopian spice blend berbere nearly 20 years ago in North Carolina. Ever since, “I’ve been passionate about Ethiopian food,” said the author of “High Flavor, Low Labor: ...

1) Heat the oil in a pan, add the onions and cook for 10 minutes until softened but not browned. Add the garlic and ginger and cook for 1–2 minutes. 2) Add the water or chicken stock and the passata ...

This Berbere for Beginners recipe is an accessible way to ease into doro wat, with the option of amping up the heat to Ethiopian levels at the end. Traditional berbere recipes involve several ...

To be regarded as part of a country’s culinary pride, a dish must have a history as rich as its taste. The stew known as doro wat fulfills that role for the nation of Ethiopia, and it’s fast becoming ...

The Killer Dish: A regular installment in which our dining critic examines an outstanding local dish — its history, who created it, how it's made and what makes it special. Cafe Lalibela in Tempe is a ...

At the center of a serving of doro wat sits a glistening, crimson egg, like the beating heart of a nation’s cuisine, a symbol of love born and reborn. That it’s fabulously delicious seems almost ...