Big stories.
Small ingredients.

A tiny grain with an important place in Ethiopian and Eritrean food. Teff is commonly used to make injera, the fermented flatbread that accompanies stews and vegetables. Flour blends also exist.

A Tunisian chilli pepper paste with a cultural life beyond its heat. Ingredients and intensity vary, so read the label and taste a little at a time.

A staple crop used in several distinct forms. Appropriate processing and cooking are essential: raw cassava roots and leaves are not ready-to-eat ingredients. This is a cultural introduction, not a processing guide.

One principal ingredient for Malawian nsima. The flour, preparation and accompaniments are all part of the finished meal. A similarly named flour may have a different grind or treatment, so follow a specific recipe.

An introduction to bright, savoury flavour in some Moroccan preparations. Our tagine illustration shows one chicken, olive and preserved-lemon combination; tagines themselves are much more varied.