East African

This is everything we want in a hearty, cozy meal: Tender yogurt-marinated chicken in an aromatic tomato curry, lots of caramelized onion, and fluffy Swiss chard rice.

When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

This East African snack is fluffy, crispy, and mildly sweet—like the best parts of French beignets and American old-fashioned doughnuts combined into one bite.

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.