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

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, savory braised greens, and a hearty lentil stew, all served on injera bread.