Zaza's doro wat rigatoni from The Rise - Black Cooks and the Soul of American Food (page 134) by Marcus Samuelsson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a breakfast variation. Ayib must strain for 3 hours.

  • Mliston on March 12, 2026

    Delicious! Made rice instead of rigatoni and incorporated the butternut squash. Very flavorful - the berbere I used has a little bit of spice which was nice. I might do a squeeze of lime next time or maybe some spinach. Super simple but you need to plan ahead for the roasting time.

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