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Saveur
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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
04/04/2010
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
Ginger Crab (Mkamba Wa Tangawizi)
Serve this dish with large pieces of the cracked crab right in the broth.
Issue #129
10/04/2001
Sweet Casablanca Couscous
This masterpiece is ideal for a feast.
Issue #47
03/21/2002
Okra with Tomatoes and Chickpeas
Okra is a favorite vegetable in Egypt and is featured in many of the side dishes that are always a part of an Egyptian meal.
Issue #15
03/21/2013
Favorite Spicy Recipes
This collection of our favorite hot and spicy recipes will warm up your plate and put some fire in your belly.
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03/13/2013
Cornmeal-Okra Fritters
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
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02/24/2012
Nigerian Meat Pies
The spicy, curry-flavored meat pie, a staple of Lagosian food culture, came about when a traditional Cornish pasty met the Nigerian spice palate.
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03/22/2010
Fried Plantains
SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us this family recipe for crispy, sweet plantains. She recommends using very ripe plantains, which should have black-and-yellow-streaked skin.
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03/22/2010
Jollof Rice
SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us her family’s recipe for this celebratory rice dish. Serve it with fried plantains, stewed greens, and meat or fish.
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