Spiced and cooked in flavorful tomato and pepper purée, Nigerian jollof rice is a well-loved, classic West African versatile side dish the whole family loves.
Source: Cal Peternell's Twelve Recipes The original recipe calls for chopped or grated tomatoes or 1/2 cup of roasted tomato puree. I find the canned, crushed tomatoes to work just as well. If you don't feel like using dried chickpeas and cooking them from scratch, you can use canned chickpeas, drained and rinsed. You'll need 6 cups (about three 15-oz cans). Peternell suggests a few other serving ideas: croutons, a poached egg or hard-boiled egg, a sprinkling of ground cumin, oil and capers. I keep it simple and swirl in some harissa, which is now readily available at most markets. You also can make your own: See Simple Homemade Harissa. Peternell offers two simple recipes as well: Make a paste with 2 tablespoons paprika and 3 tablespoons hot water. Add 2 teaspoons crushed garlic, 3 tablespoons olive oil, a splash of vinegar, and, if you wish, ground cumin and cayenne. Mix together 3 tablespoons sambal oelek, 1 to 2 cloves crushed garlic, and 6 tablespoons olive oil.
In this recipe, we'll take a culinary journey to explore the flavors of Chakalaka and guide you through a simple and authentic recipe
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
TEN AFRICAN INSPIRED VEGAN RECIPES YOU SHOULD TRY! With African food you have options, regardless of your dietary preference. Dive in
In this guide, an Ethiopian chef shares some of the many vegan dishes that make up Ethiopia's unique cuisine.
This post is a compilation of vegan-friendly Ghanaian soups you can pair with your favourite swallow or grain.
Check out these 10 amazing vegan Nigerian recipes made with ingredients that you'll be able to find outside Nigeria too!
This easy Greek chicken with lemon potatoes is the perfect recipe for a Sunday night dinner. It can be prepped quickly, and tastes great. 🍗🍋
To celebrate the 3-year anniversary of the Culture Tuesday column, here are 125+ cultural vegan recipes from around the world.
Dive into the heart of African cuisine with this traditional Fufu recipe 🌍🍲. Made from cassava and green plantains, Fufu is a staple food across West Africa, known for its unique texture and versatility. Whether you're a seasoned chef or new to African dishes, this recipe offers a simple way to bring a taste of West African tradition to your table. Perfect when paired with rich soups like Egusi or Okra, Fufu is not just a meal; it's an experience. Get ready to mix, cook, and enjoy the authentic flavors of Africa!
South Africans in Australia - news, recipes other information to remind you of home - Brought to you by Cape to Cairo, makers of the best biltong and stockists of the widest range of South African products.
This egg stew recipe is one of the easiest and quickest Nigerian stews you can make. It tastes incredible and will leave you begging for more!
Stuffed cabbage, often referred to as 'Oumens or oumas onder komberse', is given a healthy makeover with the addition of current 'it' grain, freekeh. Slow-baked in a light tomato sauce until the meat is succulently tender, this is comfort food with benefits. Made famous by the Cape Malay community, there are more recipes for stuffed cabbage than you can shake a stick at. Usually dotted with butter and braised in a simple stock, I've chosen to cook the cabbage parcels in a tomato sauce. The resulting pan juices are somewhere between a tangy sauce and a spoonable gravy. Meatballs have a tendency to be rather dense and so I almost always add fresh breadcrumbs to the mix. It makes all the difference. A quick word on Freekeh. This wholesome grain is gaining huge popularity amongst chefs and health-consious food enthusiasts. Freekeh wheat is harvested unripened and then roasted, a process which imparts an almost smoked nutty taste with a toothsome bite. You can choose between cracked wheat freekeh, which is not dissimilar to the texture of bulgur wheat, or a whole grain version. Either option will taste the same, although the cracked wheat combines more easily with the meat for this recipe. Buy freekeh online from TRIFC or Wellness Warehouse. For the parcels, I've used savoy cabbages. I love the graduated shades of the ruffled green leaves. You can of course use any cabbage if you can't find savoy. Blanching the leaves is essential, making them manageable and easy to roll. Once this step is out the way, it's plain sailing to wrap and roll these meaty packages. Serve the stuffed cabbage with a side of butterbean mash and warm, crusty bread.
An easy way to persuade children to enjoy pumpkin.
After one bite, my husband informed me this slow-cooker ham was the best I've ever made. I invented it because I’m always buying international condiments and finding ways to use them. Sumac is the secret ingredient here. —Molly B. Johnson, Stevenson, Washington
Chakalaka! If your grilled meats need a new sidekick, this famous South African vegetable dish is the answer!
[IMAGE] Although peanut butter is often thought of in conjunction with sweets, this recipe from Angela Liddon’s The Oh She Glows Cookbook makes a strong case for enjoying peanuts in a savoury dish. This hearty stew is nutritious, satisfying and just what a cold winter day needs. Soul-Soothing African Peanut Stew By Angela Liddon Creamy, satisfying, and lightly spicy, you’ll soon see why soul-soothing peanut butter and sweet potato are a match made in vegan heaven. If you are a fan of spicy food, I encourage you to add the optional cayenne pepper to give this recipe a bit more kick. [EMBED]
FrançaisMahjouba is one of the most popular street foods in Algeria. It is a sort of a pancake/crepe made of semolina, filled with a mixture of cooked onion & tomatoes. I love it served with a …
Recently my husband and I went to Cafe Mogador in NYC and had the most amazing Shakshuka (Moroccan Eggs per the menu), which if you know me you know that I had to quickly go home and make my own interpretation of it.
From the rich tagines of Morocco to the harissa-spiced dishes of Tunisia, we've rounded up our favorite North African recipes.
A classic South African koeksister recipe.
I adore simit and it really is the most quintessential Turkish snack. You can have simit for breakfast with a cup of çay (Turkish tea), sliced cucumber, tomatoes, beyaz peynir (our feta) and olives, or you can enjoy them for a mid-morning or afternoon snack. Turks mostly prefer savoury accompaniments to simit, although I must say it is also lovely with some butter and jam. Simit has always been so widely available that no one really attempted to make it at home, especially while I was growing up. Moving abroad in my late twenties, I greatly missed simit and was delighted to come across dear Leanne Kitchen’s recipe in her beautiful book, Turkey: Recipes and Tales From the Road. I have adapted Leanne’s simit recipe and have been making simit successfully thanks to her for over 13 years. Each time it brings a huge dose of home and joy back to me. It really is easy to make once you get the hang of the shaping — a popular one at my cookery classes.
A recipe to make a classic South African braaibroodjie into a jaffle (stove top or fire).
Do you want to add Algerian foods to your menu? After reading this post, I hope the answer will be yes. Besides their flavorful tastes, Algerian foods are
My mum spent many summers in Sierra Leone, where her dad comes from, and this peanut stew was one of her favourite dishes. She usually had it with chicken, but when I made this plant-based version for her to try, she had the biggest smile on her face. This recipe is a definite winner in our house, perfect for when you want a really hearty and comforting dinner with a nice touch of spice to set your taste buds tingling. My favourite way to eat this is with plantains and coleslaw or a light fresh salad. Scotch bonnet chillies can be really hot depending on where they're from and how ripe they are. For a more gentle heat, you can place half a Scotch bonnet - deseeded but not cut up - into the stew to cook, then simply remove it before serving. This way the chilli flavour can infuse the stew but without adding too much heat. This is a great option if you are new to this quite fiery chilli pepper.
I was almost going to call this A Nearly Store Cupboard Shakshuka, but I realised that might be a tad presumptuous. I have had plenty of times in my life when the cupboards contained barely a tin of soup, let alone the fixings for a whole meal, so I can’t assume that the likes of … Continue reading
Fufu - A filling side dish, simple and satisfying and easy to prep. The perfect accompaniment to soups/stews and protein.
Melkkos may sound simple, but it's anything but ordinary. It's a cherished, traditional South African dish, born from milk, flour, butter and a hint of salt. Don't let its unassuming appearance fool you. It's pure comfort food, the kind that can brighten even the gloomiest of days.
Msemen is a square shape flat Moroccan pancake. It is crisp and flaky from outside and chewy inside. Msemen is traditionally served for breakfast with honey and butter but can also be had in the evening with Moroccan mint tea or coffee. This is a healthier version of Msemen with whole wheat flour and semolina and is egg-free and without any raising agent like baking soda. Now before i begin briefing about this recipe, let me answer to the question, which many of my friends and acquaintances keep me asking. They wonder about how i come up with recipes from places i have never been to or recreate a dish which i have not personally tasted. Actually, this is the charm of being a food blogger. You get to learn about new cuisines and experiment with food. But yes, I must admit that there is a lot of research going in behind every new dish. I also have to share the credit of coming up with a new innovative theme every time to the various food groups i am a part of. For instance, let's take the example of this particular dish. I have never been to Morocco, nor i have tasted these pancakes earlier, nor had i heard of them before. It was when the #197th theme for this week for Foodie Monday Blog Hop had been decided as Get In Shape. This unique theme was suggested by Kalyani who blogs at SizzlingTasteBuds. As per the theme, we had to make a dish that was best represented in any of the geometric shapes like square, rectangle, circle, etc. Kalyani also stated that either we could stick to traditional shapes of the dishes or think out of the box and give new dimensional shape to a dish. Now the first thought which popped my mind was, that i would make some pancake for the theme as my son loves them and because pancakes are usually round. On the second thought, just for fun, i thought i will make it in different shape and then i googled square shape pancake. And guess what, there actually existed a square-shaped pancake from Morocco and so this is how i finalized this dish for the theme. Meanwhile, do check out Kalyani's blog for wide varieties of wonderful recipes from around the globe. I read about 6-7 blogs and articles on the Internet about these traditional Moroccan pancakes. All the recipes were with all purpose flour. Some used yeast, some egg and others baking soda. As i have stopped buying Maida ( APF) completely from last 2 years, i decided to experiment with the recipe. Here i have used whole wheat flour instead of APF, fine semolina and salt along with little butter and oil. These pancakes are unique because they are flattened out using fingers on the working platform and no rolling pin is used in the entire recipe. Doesn't it sound interesting? At first, the dough is made with whole wheat flour, semolina, salt, and water. The dough is allowed to rest for 15 minutes after which a little butter is added to the dough and is worked on until it becomes smooth and elastic. The dough balls are brushed with oil and rested again before shaping them. Now each dough ball is flattened out thin on a greased surface with fingers into a round shape. Butter and semolina are applied on it and then it is folded thrice to get a square shape. The semolina, butter layer helps the layers separate on roasting. Lastly, this square-shaped dough is again spread out with fingers on the working platform and then roasted on a skillet with oil, flipped multiple times and cooked until it becomes crisp, fluffy and flaky. The traditional recipes use a lot of oil while pan frying these pancakes to make them crisp. I have used fat in moderation and still quite happy with the outcome. The recipe is a bit laborious but trust me the end results are worth all the energy and time going in. I can guarantee you one thing for sure that these pancakes are very addictive and once you taste them, you and your family will keep asking for more. You need to try it to out to believe me. These flaky and crispy pancakes are a breakfast staple in Morocco. They are eaten with argan oil or with softened butter and dipped in honey. The pancakes taste best when served hot or warm as on cooling they are no crisper and turn chewy and hard. I would recommend reheating the leftovers if any, from both sides on a heated skillet with little oil until they turn crisp and flaky. So without further ado, let's get started. Preparation time: 45 minutes Cooking time: 30 minutes Serves: 8 Ingredients: 1 1/4 cup whole wheat flour 3/4 cup fine semolina 1/2 teaspoon sugar (optional) Salt to taste 2 tablespoon butter Oil for roasting the pancakes Method: In a mixing bowl, take whole wheat flour, 1/2 cup semolina, salt, and sugar. Mix well and using cold water knead the flour into a semi-soft dough. Keep the dough covered for 10-15 minutes. 2. Next, add 1 tablespoon butter to the dough and work it on a kitchen platform. Knead for about 5 minutes or until the dough becomes elastic and soft. 3. Pinch out equal portions of the dough and shape them into balls. Brush these dough balls with oil and keep covered for 10 minutes. After 10 minutes, take a dough ball and place it on a greased work platform. Oil your fingers and flatten the dough ball as a thin sheet of a round shape. Now apply softened butter on the dough circle and spread semolina over it. This butter semolina layer ensures the layers remain distinct on cooking. 4. Now fold one side of the dough towards the center. Fold the opposite side over the first side. Now using tips of your fingers, gently press on this strip to elongate it. Next, fold one side of this strip towards the center. fold the opposite side of the strip as well. Now we have a rectangular strip. Fold it last time to get a perfect square. 5. Now make squares will all dough portions similarly. When ready to cook the Msemen, preheat a greased skillet over low to medium heat. Now take a dough square and using your palm or fingertips flatten the square further until it triples in size. Place it over the heated skillet and let it cook on one side until it turns golden in color. 6. Flip the Msemen and cook on the other side as well. Now apply little oil and press the Msemen using spatula or cotton cloth. Keep flipping and cooking the Msemen multiple times so that it turns crisp and flaky. The Msemen rises and becomes fluffy when cooked in this manner. Make sure the flame is low or else the Msemen will harden from outside and remain raw and uncooked from within. 7. Cook all the Msemen similarly and serve warm with softened butter and honey. Recipe Notes: I have adapted the recipe from here. I have replaced the plain flour( APF / Maida) with whole wheat flour and cut down the oil quantity. The pancakes taste best when served hot or warm as on cooling they are no crisper and turn chewy and hard. I would recommend reheating the leftovers if any, from both sides on a heated skillet with little oil until they turn crisp and flaky. The butter and semolina layer while making the Msemen ensures that the layers remain distinct on cooking. If you do not want to use butter, at least spread semolina between the layers to keep them separated. Keep the dough balls and uncooked Msemen covered with a moist cloth while working to make sure they do not dry out. If you ever try this recipe, do share your feedback with us in the comment section below. Follow us on #Facebook #Instagram , #Twitter,#Pinterest and #Google+ for more recipes and new updates. Check out the following links for more pancake recipes from this blog. Beetroot Oatmeal Pancake Carrot Pancakes Gavhache Dhirde / Sweet Pancakes
Buftek is an Egyptian fried beef or veal steak that is quintessential dish on festive tables.
Berbere Potatoes- a simple flavorful Ethiopian-inspired side dish that is healthy, delicious and vegan!
Daltjies are a delicious and easy to make Cape Malay appetiser, crispy on the outside and soft and pillowy on the inside.
I was almost going to call this A Nearly Store Cupboard Shakshuka, but I realised that might be a tad presumptuous. I have had plenty of times in my life when the cupboards contained barely a tin of soup, let alone the fixings for a whole meal, so I can’t assume that the likes of … Continue reading
These eggplant and walnut rolls are a unique and super delicious appetizer that are commonly found on tables throughout the country of Georgia.
