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10/15/2012
Tagine Djaj Bzitoun (Chicken Tagine with Apricots, Figs, and Olives)
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Issue #151
10/15/2012
Doro Wot (Ethiopian Chicken Stew)
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
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
04/20/2010
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
04/05/2010
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
04/05/2010
Ginger Crab (Mkamba Wa Tangawizi)
Serve this dish with large pieces of the cracked crab right in the broth.
Issue #129
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