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Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
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.
This tart pepper relish from north Africa is a great topping for lamb kebabs and other sandwiches.
This hefty sandwich combines bologna and french fries with piri-piri hot sauce.
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.
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.
These fragrant collards are cooked with an ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
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.
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.
Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
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.
Serve this dish with large pieces of the cracked crab right in the broth.
North African cooks use this aromatic, paprika-spiced sauce to marinate fish and dress cooked vegetables.
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.
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
This masterpiece is ideal for a feast.
Here is one version of a classic Middle Eastern salad.
Quail is very popular in Egypt, and quail roasted in this manner—juicy and fragrant, and delicious —is a favorite way of preparing it.