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Masala chai
Proper masala chai is simmered, not steeped: whole spices and fresh ginger are boiled with black tea, then milk is added and brought to a rolling boil to make it rich and creamy.
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Featured recipe
Samak mofa
In Mukalla in Hadhramaut and along the Tihama coast of Yemen, samak mofa is slapped against the hot clay wall of a tannour oven, the same one used for bread, so the fish chars on the outside and steams in its own juices within. It is rubbed with a red paste of chilli, garlic, cumin and turmeric and eaten with hot flatbread, a squeeze of lime and a bowl of sahawiq chilli sauce. At home a very hot oven with the grill on gives the same blistered finish. The common mistake is using thin fillets, which dry out before they char. Chef's tip: choose a thick whole fish or thick steaks, and slash deep so the paste reaches the bone.
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