African

Our African collection starts in Ethiopia with doro wat: bone-in chicken and hard-boiled eggs simmered in a deep red sauce of slowly cooked onions, berbere and niter kibbeh, served with injera. The onions cook for close to an hour, and that is where the body of the sauce comes from. Berbere and niter kibbeh can be bought or made at home; our world pantry guide explains both and the nearest swaps. From the other end of the continent, the Moroccan chicken tajine is another slow-simmered chicken dish with warm spices.

Browse: Lunch & Dinner · Moroccan · Indian