Marianne Tshihamba’s Silk Road Cooking Series: Ethiopian Doro Wat, Collard Greens and Red Lentil Stew

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Let’s time-travel with our taste buds! With Marianne Tshihamba, we’ll map a culinary journey from Beijing’s bustling markets to the coastal kitchens of Zanzibar, exploring how Silk Road traders fused ingredients into the world’s first global cuisines.

Embrace slow cooking and complex spicing as we simmer a fiery berbere-spiced chicken stew and savory lentils, all to be enjoyed together on tangy injera bread.