Somali cook, food journalist and cookbook author Hawa Hassan embarks on a quest to learn the stories behind traditional recipes and ingredients from around the world as she visits home cooks and chefs in their kitchens.
To learn more about suya, a grilled meat dish flavored by a peanut-based spice of the same name, Hawa visits chef Hema Agwu in Brooklyn, N.Y.; Hawa uses the spice in her peanut soup with chicken and spiced popcorn and chickpea snack.
The spice blend berbere is the culinary backbone of many classic Ethiopian dishes; Hawa visits Brooklyn's Ghenet restaurant to make injera and explores the use of berbere in the traditional chicken dish doro wett.
