By Marcus Samuelsson | July 25, 2014

Photo by Sudhamshu
Photo by Sudhamshu

Photo by Sudhamshu

This condiment is for those who like things hotter than hot. It uses essential Ethiopian Berbere to create a ketchup-style condiment that can be used to blow up the spiciness of any dish. You can use this recipe to make your own Berbere for the awase, or simply substitute it with a mild chili powder. This recipe is from The Soul of a New Cuisine.


Doro We’t Recipe

By Marcus Samuelsson | December 23, 2010

doro we't

Today I’m thinking about the Kwanzaa principle of ujamaa. Although not directly related, this principle, meaning cooperative economics, makes me think about cooperation. This spicy chicken stew, Doro We’t, is the delicious national dish of Ethiopia.  My wife Maya learned to make it from her mother and sisters, and now she prepares it whenever we have guests.  I love to put the meal together with her, and I look forward to sharing this dish over the Kwanzaa holiday.  The meal is about bringing people together for a meal, and so I think ujamaa makes sense for this dish.

Other recipes that would be great to serve this year for Kwanzaa are Cauliflower Fritters, and White Bean Puree. Check back daily for new recipes for this holiday season!

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Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson


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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger