Hawa Hassan explains the history and food of Ethiopia and Eritrea and makes Doro Wat, a traditional Ethiopian chicken stew.
Cookbook author Hawa Hassan talks about Somali food and culture while making her mother's beef stir-fry with turmeric and cumin.
Hawa Hassan explains that African cuisine keeps the spicy heat on the side as she makes her signature green chile sauce to serve over swordfish.
Hawa Hassan makes a quick bread with one of her favorite snacks, dates, and shares their history and prominence in the Middle East and North Africa.
Hawa Hassan makes peri peri sauce, a Portuguese-influenced red chile condiment from Mozambique, and adds it to a steak sandwich.
Hawa Hassan recalls the time she spent living in South Africa while she makes Chakalaka, a spicy vegetable relish, and uses it in a grilled cheese sandwich.
Hawa Hassan makes a South African meal of sweet and sour braised lamb with tamarind.
Hawa Hassan makes banana fritters, which are a common snack and popular street food in Madagascar.
Hawa Hassan draws on her research of Comoros, an island off the eastern coast of Africa, to make Sweet Pea Soup with Coconut and Ginger.
Hawa Hassan makes a dish of chicken thighs with ginger, garlic and coconut oil from Madagascar.