During this live cooking class, you’ll make a Somali-style chicken soup packed with the flavors of garlic, chilies, cilantro and lots and lots of spices. With finishing touches of crunchy radishes, cabbage and a big squeeze of lime, this chicken soup isn't your standard sick-day fare: It's a delicious meal for any time of year. While the soup simmers, we’ll make a berbere spice blend, which is used across sub-Saharan Africa. This powerhouse combination of smoked paprika, coriander, ginger, cayenne pepper and more is a blend that is guaranteed to become a permanent staple in your spice collection.
About the instructor
April Dodd began her culinary career at Middlebury College in Vermont, where she discovered a love for nourishing people while supporting local economies through food. Since then, her cooking pursuits have included managing the college's food preservation program; working in a bakery in France; developing recipes for a cupcake shop; founding a culinary skills training program in Nairobi, Kenya; a stint as the chef at a women-only retirement community in her hometown of Lexington, Kentucky; and working as a consultant to the Food and Agriculture Organization (FAO) of the United Nations.
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