Cassava Stew from Sierra Leone

Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal communally alongside local medical staff in Sierra Leone. This dish is popular there, as well as in other parts of Central Africa and is always served with steamed rice. Ingredients ½ Ib chicken, beef, goat or fish (optional if vegetarian) 1 tbsp olive […]
Groundnut / Peanut soup with chicken from Sierra Leone

Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal alongside local medical staff in Sierra Leone. It is a hearty peanut stew that goes best wish chicken. Ingredients 4 Chicken legs or thighs Stock 1 can of chopped tomatoes or 4 fresh ones 1 onion 1 chilli 2 or 3 garlic cloves […]
Ethiopian Kifto

Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal alongside local medical staff in Ethiopia. This is a beef recipe using finely minced raw beef and seasoned with spices and clarified butter Ingredients Beef fillet Anchovy paste Cayenne pepper Garlic Powder Ground cardamon Salt Clarified butter or ghee Preparation Time 15 minutes […]
Ethiopian Doro Wat (spicy chicken stew)

Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal alongside local medical staff in Ethiopia. Wat is another spelling variation to Wott as discussed in a few other Ethiopian recipes. Ingredients 1kg chicken thigh 3 tbsp unsalted butter 2 chopped red onions 3 cloves garlic, crushed ¼ cup berbere spice ((signature Ethiopian […]
Shiro

Shiro is a Wott which traditionally accompanies injera. Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera. It is eaten with the fingers and in an intimate social group “fingers full” are offered to the open mouth of the […]
Misir Wott

Misir Wott traditionally accompanies injera. Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera. It is eaten with the fingers and in an intimate social group “fingers full” are offered to the open mouth of the person next to […]
Alicha Tibs

From Neil Johnson Chair of Trustees, Lalibela Trust Alicha Tibs is a Wott which traditionally accompanies injera. Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera. It is eaten with the fingers and in an intimate social group “fingers […]
Injera and Wotts

Ingredients Injera is a traditional, spongy, sourdough flatbread that is a staple food in Ethiopia, Eritrea, and some neighboring regions. It is made primarily from teff flour. It is often accompanied by is a type of spicy, flavorful stew that is a cornerstone of Ethiopian and Eritrean cuisine, Wotts. Wott is a general term for […]
matooke and gnut stew recipe

Originating from Buganda, Uganda’s largest traditional tribe by population, this dish was and still is considered as a delicacy for most Baganda and is usually served as breakfast or lunch. To this day, children are taken through vigorous training to learn how to peel and prepare plantain. As other tribes all over the country especially […]
Malawian Mandasi

written by James Colquhoun Our main programme in Malawi is our Children’s Mobile Clinics, in essencea GP practice on wheels working in the villages far from the tarmac roads. It is a tough gig, the demand for our services is enormous and on our busiest day we treated over 500 sick children. For me the […]