Marianne Tshihamba’s Silk Road Cooking Series: Ethiopian Doro Wat, Collard Greens and Red Lentil Stew
About
Let’s time-travel with our taste buds! With Marianne Tshihamba, we’ll map a culinary journey from Beijing’s bustling markets to the coastal kitchens of Zanzibar, exploring how Silk Road traders fused ingredients into the world’s first global cuisines. Embrace slow cooking and complex spicing as we simmer a fiery berbere -spiced chicken stew, savory braised greens, and a hearty lentil stew, all served on injera bread. Marianne Tshihamba has traveled the world pursuing new flavors and demystifying unfamiliar ingredients. Here in the Washington area, she has scouted the countless international grocery stores that stock their shelves with a wide range of products to serve the needs of our diverse community. Good food knows no boundaries or borders. Check out Marianne on WJLA , where she makes regular appearances to discuss her food and travels. This class requires at least 4 participants. Participants will be notified if the minimum is not met.
