The tea I grew up drinking was not chai but rather a lightly spiced, sweet and creamy, cooked tea. Continue reading →

Smoky, earthy, juicy lamb burgers with mint and chili pickled cucumbers on a gorgeously toasted bun is the perfect summer bbq food. Continue reading →

East Africa has its version of the donut called mandazi, a savoury accompaniment to a meal that I particularly love for breakfast. Continue reading →

Berbere, a key spice blend in Ethiopian cooking, is incredible here as a dry rub on lamb chops, which come out golden, crusty, full of flavor, and with just the right amount of spice. Continue reading →

This is an amazingly rich, spiced rice casserole with beef called pilau that I like to serve with a raw mango salad. This dish is a complete combination of my mom’s traditional recipe and my technique. Continue reading →

This recipe for crispy piri piri wings takes hot wings to a new level. Piri piri is a tradition with both Portuguese and African roots. Marinated, dredged in flour, and basted with a spiced butter, these baked wings are crispy, tender and incredibly flavorful. Continue reading →

A recipe for an amazing warm steak tartare spiced with cardamom and cayenne, a tradition of Ethiopia. Continue reading →

The combination of coconut and corn is found throughout Africa. These fritters come out surprisingly light, not overpoweringly coconut-ey, and have a sweet and savoury quality to them. Continue reading →