What if you could make your next soup or stew less bland... by just adding a flavorful homemade spice blend or aromatic paste? 

If you’ve ever wondered how to cook spicy, aromatic stews and Ethiopian-style dishes at home, tune in for our conversation with Beejhy Barhany, chef and owner of Tsion Café in Harlem.

Barhany breaks down the keys to making nourishing dishes accessible and vibrant at home, and by the end of this episode, you’ll: 

1. Learn how to build bold, aromatic dishes with simple pantry staples
2. Discover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeks
3. Get inspired by Beejhy Barhany’s powerful story of food, culture, and community

Tune in now to whip up spice-filled meals in no time! 

Links:

Follow Beejhy Barhany, and her restaurant Tsion Cafe, on Instagram

Grab a copy of Beejhy Barhany’s new cookbook: Gursha

Beejhy Barhany’s recipes:

Red Lentil Stew (Messer Wot)

Dabo (Ethiopian Bread)

Carrot, cabbage, and potato dish video

Teff matzah (and you can source teff flour here)

Additional recipes discussed: 

Shiro (ground chickpea stew) by Ghennet Tesfamicael via NYT Cooking, or find Beejhy’s recipe in her cookbook

Homemade garlic ginger paste from Indian Healthy Recipes

Kolo snack recipe from Made in Hackney

Homemade berbere spice blend recipe from Food.com, or discover Beejhy’s unique version in her book

How to make homemade sea moss gel

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