Bold Flavors Made Simple – Ethiopian Cooking with Chef Beejhy Barhany

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: Learn how to build bold, aromatic dishes with simple pantry staples Discover meal-prep tricks, like whipping up a garlic-ginger paste that you can keep in the fridge for weeks 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 flo ur 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 *** Got a cooking question? Leave us a message on our hotline at: 323-452-9084 For more recipes and cooking inspiration, sign up for our Substack here . Order Sonya's cookbook Braids for more Food Friends recipes! We love hearing from you — follow us on Instagram @ foodfriendspod , or drop us a line at foodfriendspod@gmail.com!