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Recipe (28)
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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
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
09/05/2012
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
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
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
03/17/2012
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
Issue #146
12/20/2011
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
10/07/2010
These fragrant collards are cooked with an ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds.
Issue #133
08/11/2011
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
04/20/2010
Coconut milk is used in chicken stews from Southeast Asia to Africa, from which this fragrant dish hails. Continue...
Issue #129
04/05/2010
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
Issue #129
04/05/2010
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
04/05/2010
Serve this dish with large pieces of the cracked crab right in the broth.
Issue #129
02/29/2008
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
Issue #110
03/21/2002
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
03/22/2013
This collection of our favorite hot and spicy recipes will warm up your plate and put some fire in your belly.
Does Not Apply
08/31/2012
This classic Senegalese dish utilizes the marinade by cooking it down into a sweet-tart sauce for the grilled chicken.
Does Not Apply
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