Plot Synopsis

Somali cook and food journalist Hawa Hassan travels the world exploring classic African dishes and spices and then uses these experiences to cook her own modern take on traditional African food. Each half-hour episode features four dishes. For the series premiere on Thursday, July 8, 2021 from 7-8pm ET/4-5pm PT, Cooking Channel debuted back-to-back episodes:

"he Red Gold of Ethiopia " (7pm ET/4pm PT): Known as the Red Gold of Ethiopia, the spice blend berbere is the culinary backbone of many classic Ethiopian dishes. Hawa Hassan visits Brooklyn's Ghenet restaurant to make Injera and explore the use of berbere in the traditional chicken dish Doro Wett (also known as Doro Wat). She creates her own berbere-infused Halibut Tibs as well as Awaze Avocado Toast with Soft-Boiled Eggs.

"Nigeria's National Spice" (7:30pm ET/4:30pm PT): Many Nigerians would say their most beloved street food is Suya, a grilled meat dish flavored by a peanut-based spice of the same name. To learn more about Suya, Hawa Hassan visits Chef Hema Agwu, also known as "The Suya Guy," in Brooklyn. Inspired by his Classic Suya and Suya Bowl, Hawa uses the spice in her Peanut Soup with Chicken and Spiced Popcorn and Chickpea Snack.