African

Golden on the outside, velvety in the center.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.

And you should start with ’57 Chocolate.

Gumbo! Sinigang! Risotto!

Benne on Eagle chef Ashleigh Shanti’s brilliant blend of African and Appalachian foodways makes for hearty, unexpected twists on your favorite lazy morning classics.

My cold-weather preparedness plan: Making this obe ata stew recipe from Egunsi Foods founder ‘Yemisi Awosan.

Obe Ata is a Nigerian sauce that incorporates floral habanero chiles and bell peppers. This recipe uses obe ata as the base for a spicy, warming chicken and sweet potato stew. 

He pulls from his West African roots for a perfect bowl.

Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.

Flaky chapati FTW.

Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet.

Simileoluwa Adebajo quit her finance job to bring her jollof pasta and egusi soup to Bay Area eaters.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

Harissa and lamb are a fantastic marriage in this hearty stew with minty yogurt.

Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah—what’s not to love?

Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.

Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.

"I'm going to cook who I am. I know who I am now."

When Abena Boamah Acheampong started her natural skincare brand, Hanahana Beauty, she followed the shea butter straight to the source.

Nigerian-born founder 'Yemisi Awosan is bringing the tastes of her childhood to grocery stores in the U.S.

It's called ginjan, and two brothers from Guinea are making every batch themselves.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Why we're loving EssieSpice's sauces and rubs.