Browse recipes

Collards braised slowly with onion, garlic, ginger and turmeric until they turn silky and sweet. Mild, garlicky and green. The calm dish on an Ethiopian plate.

Gunpowder green tea brewed strong over a fistful of spearmint, sweetened hot and poured over ice. Bracing, fragrant and very sweet, as it should be.

Chickpea flour whisked into a spiced onion base until it becomes a thick, smoky, deeply savory stew. One of the fastest genuinely great things you can cook from a cupboard.

The Ethiopian red lentil stew. Almost nothing in it, and yet the berbere and a genuinely long onion cook do all the heavy lifting.

A spicy vegetable relish of onion, pepper, carrot and beans in a curried tomato base. Served hot or cold alongside almost anything, and better the next day.

Gnamakoudji: raw ginger blended, steeped and strained, then sharpened with lime and sweetened. Sold ice-cold on every roadside from Bamako to Abidjan.

Peppers and onions softened down with harissa and white beans until jammy. One pan, big flavor, and almost entirely from cupboard and freezer.