Somali cook and food journalist Hawa Hassan travels the world exploring classic African dishes and spices and then uses these experiences to cook her own modern take on traditional African food.
Season 1, Episode 1

The Red Gold of Ethiopia

Known as the Red Gold of Ethiopia, the spice blend berbere is the culinary backbone to many classic Ethiopian dishes. Hawa Hassan visits Brooklyn's Ghenet restaurant to explore berbere and its use in the Ethiopian chicken stew Doro Wat before creating her own berbere-infused dish, Fish Tibs.

Thursday
Jul 8
7pm | 6c
Season 1, Episode 2

Nigeria's National Spice

Many Nigerians would say their most beloved street food is a Suya, a grilled meat dish flavored by a peanut-based spice of the same name. To learn more about Suya, Hawa Hassan visits Chef Hema Agwu in Brooklyn. Inspired by his use of Suya, Hawa uses it to cook her Nigerian Peanut Stew with Chicken.

Thursday
Jul 8
7:30pm | 6:30c

Most Popular Recipes

See All Recipes

Suya Bowl

Classic Suya

Awaze Avocado Toast with Soft-Boiled Eggs

Spiced Popcorn and Chickpea Snack

Injera

Doro Wett

Halibut Tibs

Peanut Soup with Chicken