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03/16/2012
Canaries-Style Ropa Vieja
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
Issue #146
12/20/2011
Bobotie (South African Curry Meat Loaf)
The dried fruit in this curried South African meat loaf offsets its cayenne spiciness, while its almond crust adds a crunchy counterpoint to the tender ground meat.
Issue #144
03/22/2011
Mechwiya (Roasted Pepper Salad)
This tart pepper relish from north Africa is a great topping for lamb kebabs and other sandwiches.
Issue #137
03/20/2011
The Gatsby
This hefty sandwich combines bologna and french fries with piri-piri hot sauce.
Issue #137
01/09/2011
Bibingka (Cassava Custard)
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.
Issue #136
12/20/2010
Koshary
The ultimate Egyptian street food, this rib-sticking dish consists of two pastas, two pulses, fried onions for a crunchy contrast, and a spiced tomato sauce that ties it all together.
Issue #135
10/07/2010
Ye'abesha Gomen (Ethiopian Collard Greens)
These fragrant collards are cooked with an ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
Issue #133
04/21/2013
Spiced Beef Flatbread (Khima Chapati)
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
Issue #129
08/11/2011
Grilled Whole Fish with Tamarind (Samaki Wa Kupaka)
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
Issue #129
04/19/2010
Chicken Stewed in Coconut Milk (Kuku Wa Nazi)
Coconut milk is used in chicken stews from Southeast Asia to Africa, from which this fragrant dish hails. Continue...
Issue #129
04/04/2010
Stewed Kidney Beans (Mchuzi Wa Mbaazi)
Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.
Issue #129
04/04/2010
Tomato-and-Lime-Braised Fish (Samaki Wa Kukausha)
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
Issue #129
04/04/2010
Piri-Piri Prawns
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.

Issue #129
04/04/2010
Ginger Crab (Mkamba Wa Tangawizi)
Serve this dish with large pieces of the cracked crab right in the broth.
Issue #129
04/04/2010
Charmoula
North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.
Issue #129
03/09/2010
Tante Marie Fizz
Since Whitley Neill gin gets its signature tanginess in part from the fruit of the African baobab tree, this sweet, sour, and spicy apéritif takes its name from a song by Senegal’s legendary Orchestra Baobab.
Issue #128
02/29/2008
Doro Wot (Spicy Chicken Stew)
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
Issue #110
10/04/2001
Sweet Casablanca Couscous
This masterpiece is ideal for a feast.
Issue #47
10/04/2001
Sweet Pepper Salad
Here is one version of a classic Middle Eastern salad.
Issue #47
03/21/2002
Roasted Quail
Quail is very popular in Egypt, and quail roasted in this manner—juicy and fragrant, and delicious —is a favorite way of preparing it.
Issue #15
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