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Wok eggs, fried rice and hot Dry Noodles.
In this episode, we learn about the spices and stews of Ethiopia. First, we make tender and savory Ethiopian Stewed Collard Greens (Gomen Wat). Then, we prepare Ethiopian Chicken Stew (Doro Wat), featuring fragrant spices and a preponderance of onions. Finally, we demonstrate how to make Berbere, a bold spice blend that is the backbone of numerous Ethiopian dishes.