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Christopher Kimball’s Milk Street Television
Flavors of Ethiopia
Season 5
Episode 523
In this episode, travel to Addis Ababa to learn about the spices and stews of Ethiopia. First, tender and savory Ethiopian Stewed Collard Greens (Gomen Wat) and Ethiopian Chicken Stew (Doro Wat), featuring fragrant spices. Finally, building your own Berbere, a bold spice blend that is the backbone of numerous Ethiopian dishes.
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26:46
Butter chicken with a creamy cashew sauce; potato and green pea curry; chicken vindaloo.
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26:46
Neapolitan meatballs; two-cheese pasta with cauliflower; skillet spaghetti puttanesca.
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26:46
Couscous risotto with asparagus; yogurt panna cotta with sumac syrup; lahmajoun flatbread.
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26:46
Focaccia; orecchiette with broccolini and breadcrumbs; fregola with shrimp and tomatoes.
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26:46
Braised pork with orange and rosemary; charred whole cauliflower; risotto Greek-style.
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26:46
Beef with tomato and cloves; bucatini with cherry tomato sauce and sage; braised potatoes.
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Vietnamese caramel chicken, scallion sauce, and chicken curry with lemongrass and ginger.
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26:46
Pearl couscous with chicken and chickpeas; muhammara dip; chicken and potato traybake.
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26:46
Persian jeweled rice; tomato cucumber salad; roasted cauliflower with tahini and lemon.
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26:46
A flourless chocolate cake flavored with bourbon and orange; French almond-rum cake.
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26:46
Tagliatelle alla Bolognese; using ragu to make a lasagna variation with besciamella.