There is richness in African food that cannot be rivaled in any other genre of food. The flavors of Ethiopian, Ugandan, and Tanzanian cuisine are unique and full of depth because of local spices and ingredients available year round. Here is a peek of different yummy African dishes that are definitely worth trying!

Let’s start off with one of W2T’s most active partners, Ethiopia! Common national dishes include wat (a close relative of curry), injera (think of it as a thin flatbread), and Kitfo (spiced raw beef). Not one dish is like the other but together they complement each other so well. Here is one recipe for a version of chicken wat called Doro Wat:

Doro Wat Recipe

·         3 pounds boneless chicken, breasts and thighs, cut into 1 inch cubes

2 large onions, chopped, 4 cloves garlic- minced, 2 sticks (1 cup) butter              

                         

·          1 cup red wine

·          2 cups water

·          2 teaspoons salt

·          1 teaspoon ground cardamom

·          2 tablespoons garam masala

·          1/3 cup hot smoked paprika

·          1 tablespoon crushed red pepper

·          2 teaspoons fenugreek seeds

·          1 tablespoon dried thyme

·          3 tablespoons tomato paste

·          1 tablespoon sugar

·          1 lime, juiced

Place all the ingredients, minus the lime juice, in a slow cooker and cover. Cook for 4-6 hours–depending on your slow cooker settings–until the chicken is tender. Then mash the chicken to shreds with a potato masher (or the bottom of a ladle.) Stir in the lime juice and keep warm.

If you’re brave enough, come out and maybe you’ll see this recipe at Chef’s Table Austin hosted by Water to Thrive, contact team@watertothrive.org for more information!

 

 

There is richness in African food that cannot be rivaled in any other genre of food. The flavors of Ethiopian, Ugandan, and Tanzanian cuisine are unique and full of depth because of local spices and ingredients available year round. Here is a peek of different yummy African dishes that are definitely worth trying!

Let’s start off with one of W2T’s most active partners, Ethiopia! Common national dishes include wat (a close relative of curry), injera (think of it as a thin flatbread), and Kitfo (spiced raw beef). Not one dish is like the other but together they complement each other so well. Here is one recipe for a version of chicken wat called Doro Wat:

Doro Wat Recipe

·         3 pounds boneless chicken, breasts and thighs, cut into 1 inch cubes

2 large onions, chopped, 4 cloves garlic- minced, 2 sticks (1 cup) butter              

                         

·          1 cup red wine

·          2 cups water

·          2 teaspoons salt

·          1 teaspoon ground cardamom

·          2 tablespoons garam masala

·          1/3 cup hot smoked paprika

·          1 tablespoon crushed red pepper

·          2 teaspoons fenugreek seeds

·          1 tablespoon dried thyme

·          3 tablespoons tomato paste

·          1 tablespoon sugar

·          1 lime, juiced

Place all the ingredients, minus the lime juice, in a slow cooker and cover. Cook for 4-6 hours–depending on your slow cooker settings–until the chicken is tender. Then mash the chicken to shreds with a potato masher (or the bottom of a ladle.) Stir in the lime juice and keep warm.

If you’re brave enough, come out and maybe you’ll see this recipe at Chef’s Table Austin hosted by Water to Thrive, contact team@watertothrive.org for more information!