Known as the Red Gold of Ethiopia, the spice blend berbere is the culinary backbone to many classic Ethiopian dishes. Hawa Hassan visits Brooklyn's Ghenet restaurant to explore berbere and its use in the Ethiopian chicken stew Doro Wat before creating her own berbere-infused dish, Fish Tibs.
Many Nigerians would say their most beloved street food is a Suya, a grilled meat dish flavored by a peanut-based spice of the same name. To learn more about Suya, Hawa Hassan visits Chef Hema Agwu in Brooklyn. Inspired by his use of Suya, Hawa uses it to cook her Nigerian Peanut Stew with Chicken.