Hawaij

Name: Hawaij
Ingredients: 2 1/4 teaspoons black peppercorns; 7 teaspoons cumin seeds; 2 1/4 teaspoons cardamom seeds (from green cardamom pods); 2 1/4 teaspoons coriander seeds; 2 tablespoons ground turmeric; Special Equipment: an electric coffee/spice grinder

April 27, 2020

Photo of the spices used to make Hawaij.

Photo by Joseph De Leo

There’s a history lesson in this spice blend: Yemen and India were stops on the ancient trade route, so this turmeric-based mix bears a resemblance to some Indian masalas.

Cook's Note

Hawayij keeps in an airtight container in a cool dry place 1 month.

Recipe notes

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

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Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Pan-Fried Turmeric Bread (Kubez Kimaaj)

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Homemade Whipped Cream

Fluffier, fresher, and fancier than anything from a tub or can.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Hong Kong Egg Scramble

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”