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African
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09/06/2012
West African Peanut Stew
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
Issue #150
09/05/2012
Ful Medames (Stewed Fava Beans)
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
Issue #150
04/18/2012
Soupoukandia (Okra and Seafood Stew)
Fish sauce and nutty palm oil flavor this luscious stew, undoubtedly a predecessor of Louisiana–style gumbo.
Issue #147
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
05/23/2012
Menu: A Senegalese Feast
Influenced by its geographical neighbors (North Africa and Morocco), colonialism (France and Portugal), and recent immigration (from Asia and Vietnam), Senegal's cuisine is multifaceted and full of intense flavor. This menu, featuring the national dish of thiéboudienne, is a pleasing collision of flavors and textures.
Does Not Apply
11/06/2009
Mealie Soup with Crab
Use pantry items that you already have on hand to make this South African-inspired crab soup. It is simple and yet incredibly tasty, and can be gilded with lump crabmeat.
Does Not Apply
Source: What's Cookin' Chicago