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Discover · garlic + ginger + kwanzaa + carrot

3 recipes

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May produce

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Atakilt Wat

Atakilt Wat

Ethiopia's spiced cabbage stew, the gentle vegetable side that sits between the fiercer berbere-loaded curries on a shared platter and cools whoever's eating against the heat. You soften onions in oil with turmeric until they're pale gold, then bloom garlic, ginger and a small amount of berbere in the same fat - small because this is the mellow dish, not the fierce one. Carrots and potatoes go in first to soften; cabbage joins later. Cover, drop the heat, and let the lot steam-cook for forty minutes until the volume has halved, the vegetables have melted into each other, and the cabbage has almost disappeared into the sauce. Eaten with injera and a few spoonfuls of doro wat or misir wat alongside for contrast.

Ethiopian 50 minutes Serves4
Brown Stew Chicken

Brown Stew Chicken

The Sunday-lunch counterpart to goat curry across Jamaica; not curry-driven but built on a deep mahogany gravy that gets its colour from caramelised brown sugar and a few teaspoons of bottled "browning sauce" (Grace is the canonical brand, a concentrated burnt-sugar syrup that's a kitchen staple in every Jamaican household). The chicken is bone-in, marinated overnight in a wet rub of onion, bell pepper, scallions, allspice, ginger and thyme, then browned hard and slow-braised until the meat slips off the bone. Flavour is savoury and slightly sweet with a deep thyme back-note and a whisper of Scotch bonnet heat from the whole pierced fruit in the pot. The gravy is what you actually want; thick, dark, sweet-savoury, glossy with rendered chicken fat, the kind of gravy you'd happily eat over plain rice as its own meal. Smell is browning sugar, thyme, and the unmistakable allspice signature. Patient cooking but easy: marinate the day before, then 30 minutes of active prep and 2 hours of unattended braise. The pairing with [[rice-and-peas]] is non-negotiable across Jamaican households.

Jamaican 4 hours 30 minutes Serves4