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Essie Bartels' vibrant upbringing in Ghana and world travels inspire incredible dishes bursting with flavor.
S1, EP11 "Festival Foods/ Festival Favorites"
Essie recreates popular foods found at Ghana's top festival celebrations. She makes suya beef kebabs and bofrot, deep fried dough with tamarind caramel sauce.
S1, EP12 "Something's Stewing"
Essie cooks up some of her favorite hearty stews and puts a new twist on some of her traditional favorites. First, she makes chicken yassa with couscous, then she makes garden egg stew with yam.
S1, EP13 "Essie's Comfort Kitchen"
Essie serves crispy Honey Garlic Cornish Hens with garlic rice and beans and pan roasted root vegetables.
S1, EP14 "For the Culture"
Essie is celebrating two African cultures through food. She lays out dishes from Ghana and Ethiopia. She cooks up Caramelized Tomato Stew with Dried Herring as a nod to her Ghanaian roots, then she cooks up the Ethiopian favorite, Doro Wat.
S1, EP10 "On the Lighter Side"
Essie whips up a couple of dishes on the lighter side. She makes seafood and vegetable stir fry with salmon and scallops front and center in this dish. Then she makes delicious vegetarian rice paper rolls with a homemade dipping sauce.
S1, EP9 "Bangin' Burgers"
Essie puts her twists on the super classic American burger and makes it her own; she makes a meaty lamb burger with all the fixings and serves it with sweet potato fries, then she makes a vegan quinoa burger.
