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03/22/2013
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Issue #151
10/21/2012
Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
Issue #151
10/15/2012
This piquant North African spice mix, whose name means "top of the shop" in Arabic, is used in virtually every dish from that region, including the Moroccan mrouzia, honey-braised lamb shanks.
Issue #151
10/15/2012
Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives, are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris.
Issue #151
10/15/2012
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Issue #151
10/15/2012
These sticky-sweet fried pastries, drenched in a syrup of honey and orange flower water, are typical of the rustic desserts of Tunisia.
Issue #151
10/15/2012
This long-cooking Ethiopian braised chicken dish is the first thing author Marcus Samuelsson prepares when his wife's sisters come to town.
Issue #150
09/06/2012
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
Issue #150
09/05/2012
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Issue #150
09/05/2012
A Cape Town specialty and one of South Africa's best-known dishes, bobotie is a comforting dish of beef or lamb mixed with chutney and and milk-soaked bread, topped with a custard of egg and milk, and baked until it's golden on top.
Issue #150
07/05/2012
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon.
Issue #148
05/30/2012
More like a creamy porridge than a pudding in consistency, this sweet dish is commonly eaten for breakfast or as an afternoon snack in Senegal.
Issue #147
05/22/2012
Crisp, light-as-air fritters like these are a popular street snack throughout Senegal and the rest of west Africa. They're usually accompanied by chile-hot, tomato-based kaani sauce (see recipe).
Issue #147
05/16/2012
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
Issue #147
05/04/2012
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal's rich and savory stews.
Issue #147
05/03/2012
For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
Issue #147
05/02/2012
A popular snack along Senegal's coast where seafood is plentiful, these small fried hand pies are filled with a spicy herb and fish filling.
Issue #147
04/19/2012
Fish sauce and nutty palm oil flavor this luscious stew, undoubtedly a predecessor of Louisiana–style gumbo.
Issue #147
04/19/2012
The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish.
Issue #147
04/18/2012
This spicy, cooked chile–and–tomato sauce is used to add a kick to virtually every dish in Senegal, especially accara and other fried street snacks. To make it spicier, simply add more habanero chiles or a pinch of cayenne.
Issue #147
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