Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan, founder of New York–based hot sauce and chutney company Basbaas, a rich aromatic experience. It’s traditional to eat stews like diaag qumbe with a whole banana (get ready for a delicious study in contrasts), and can be served atop white rice or a bed of spinach.
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Digaag Qumbe (Yogurt-Coconut Chicken)
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