Red Onions

Doro Wat is a rich, spicy Ethiopian chicken stew characterized by its deep red berbere spice blend and slow-cooked onions. It is a staple in Ethiopian cuisine, often served during special occasions and religious holidays, symbolizing hospitality and celebration.

Kachumbari is a fresh, tangy salad made primarily of tomatoes, onions, and chili peppers, often enhanced with lime juice and cilantro. It is a staple accompaniment in Kenyan cuisine, prized for its refreshing qualities and ability to complement grilled meats and staple dishes, reflecting the vibrant agricultural produce of the region.

Samusa Thoke is a Burmese salad made by mixing crispy samosas with a tangy and spicy dressing, often including tomatoes, onions, and tamarind. It is a popular street food snack that showcases the fusion of Indian and Burmese flavors, reflecting Myanmar's diverse culinary heritage.

Doro Wat is a rich and spicy chicken stew traditionally from Ethiopia, here adapted within the West African Diaspora to incorporate local spices and cooking methods. It is known for its deep, complex flavors and cultural significance as a celebratory dish often served during communal gatherings and holidays.

Seeni Sambol is a sweet and spicy caramelized onion relish from Sri Lanka, often served as a condiment alongside rice, hoppers, or bread. It combines the deep flavors of slowly cooked onions with spices and tamarind, reflecting Sri Lankan culinary traditions of bold flavor combinations.