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You've had Asian stir-fry. Now head to Ethiopia for an eye-opening version that'll have you back for seconds.

City Harvest is an organization dedicated to rescuing and “re-homing” food around New York City where it’s needed most. Longtime New York Times food writer and cookbook author Florence Fabricant compiled 100 recipes from some of the city’s most beloved chefs and added their (and her) tips for eliminating food waste at home. A portion of the proceeds from the book goes to City Harvest, so pick one up and start cooking right!

Though he was raised in Sweden by adoptive parents and began his career in New York at Aquavit, a Scandinavian restaurant, Marcus Samuelsson’s Ethiopian roots show through in some of his cooking. His Harlem restaurant offers tastes of Africa, Sweden, and the southern United States, and this dish is a billboard for Ethiopia, well spiced and bolstered with tomatoes and peanuts.

Cook’s Notes: For surefire tenderness, use the tenderloin. Consider serving rice alongside this dish.

Reprinted with permission from City Harvest