African Recipes
97 recipes found
Coconut Dukkah
Adding coconut to dukkah introduces a sweetness to the nutty/spicy Middle Eastern mix. Serve it with crudités and flatbread, or sprinkled over a carrot purée.
Pumpkin Seed Dukkah
Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.
Spicy Egyptian Dukkah With Chickpea Flour
Dukkah is very popular in Egypt, where it is made with chickpea flour, sesame seeds, sometimes dill seeds, and spices. I like to toast the chickpea flour. I use the mixture, which is adapted from a dukkah in “The Arab Table,” by May S. Bsisu, not only as a condiment for vegetables and bread, but also as a coating for fried fish or vegetables.
Mealie Meal
Agwah (Egyptian date filling)
Semolina Pastry With Dates (Makroud)
Collard Greens Tagine With Flageolets
I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil. It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread. Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
Algerian Okra, Potato and Tomato Tagine
A tagine is a North African stew made in an earthenware dish that has a conical top. You can make a tagine in other types of heavy casseroles, like enameled cast iron, but I prefer to use earthenware set over a flame tamer.
Halibut in Foil Packets With North African Flavors
Lamb-Shoulder Mafe With Fonio
The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York, Thiam thickened it with jarred peanut butter, which lends the sauce its characteristic creaminess, and Vietnamese fish sauce, for salty depth. Though he leaves the Scotch bonnet whole, if you want a more intense taste of it, crush it apart with a wooden spoon, and you'll tap right into its bright, floral heat. You could serve the stew with rice, or a number of other grains, but Thiam serves his on a heap of warm fonio, a tiny, tender, ancient grain that can be found partly cooked and dehydrated in many West African grocery stores, as well as specialty food stores and health food markets.
Tunisian Style Baked Cauliflower Frittata
In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.
Plantain Chips, Fufu And Salsa
Crudité Platter With Dukkah
You can make your own assortment of crudités depending on what’s available and pretty. Here’s one example.
North African Meatballs
In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. This recipe is an amalgam of several that I found on my bookshelf, among them one called boulettes tangéroises in an old French cookbook. Since I like things a bit spicier, my boulettes are more like Tunisian ones, in which hot pepper is more assertive.
Bulgur
Roasted Cornish Game Hens with Bulgur Stuffing (Farakh Badari)
Egyptian Holiday Cookies (Kach al Ayid)
Isobho (Soup With Oxtail)
Dukkah-Dusted Sand Dabs
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Fresh Mango Sherbet Egyptian Style (Gelati al Manga)
Quail and Lentil Casserole
Malva Pudding
Charmoula Sauce
Grated Carrot Salad With Dates and Oranges
The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.