Egg free + African recipes (17)

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African Chicken Stew

Recipe by: Leah Shaw

Reviews(2)

This delicious stew is inspired by my friend from Sierra Leone who often cooks for her family. Many ingredients can be modified. This is kind of a 'whatever is on hand' recipe. You can use a whole chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped coriander, parsley or unsalted peanuts.

Aubergine dip

Recipe by: Brenda Houghton

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Roasting the aubergine gives this moutabal as it is known in the Lebanon, or baba ganoush, as it is known in Egypt, its mellow flavour.

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Broad Bean Breakfast Spread

Recipe by: Beverly Estes

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A deliciously seasoned broad bean, onion and tomato spread. This recipe is inspired by a dish traditionally served with pitta bread for breakfast in Egypt. A great way to use broad beans when they're in season, but feel free to use frozen when they're not.

Cameroonian Spinach

Recipe by: Becky

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This recipe is modified from food I ate whilst in Cameroon. This is traditionally served with a whole barbecued chicken, potatoes and plantains. You eat everything with your fingers - it tastes much better that way!

Egusi Soup

Recipe by: Karena

Reviews(4)

This soup is native to Nigeria and many of my British as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground egusi seeds give this soup a unique colour and flavour. If you can't find egusi seeds, you can substitute pumpkin seeds. Any combination of crab, prawns and smoked fish can be used in place of the prawns.

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Ethiopian Injera Flatbread

Recipe by: Kevin Ryan

Reviews(4)

This is a traditional Ethiopia flatbread cooked in a frying pan. It is usually made with teff flour, a very finely milled flour made from the seeds of teff grass. Millet flour from a health food shop will work fine, however. It's a delicious bread for serving with stews or tagines.

Green Banana Chips

Recipe by: Victoria M.H.

Reviews(1)

I learned of this dish when I was in Kenya. Potatoes aren't that common in Kenya but bananas are.

Hot Moroccan bean soup

Recipe by: Brenda Houghton

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This filling soup is given extra heat with harissa, the fiery chilli paste from North Africa.

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Madagascan salad

Recipe by: Maggie Pannell

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Red-hot chilli brings out the flavours of this fruity, tropical salad.

Moroccan vegetable tagine

Recipe by: Norma MacMillan

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Even meat-eaters will love this flavour-packed vegetable stew. The slightly tart taste of dried cherries combines with sweet, plump raisins in a spicy mixture of chunky vegetables, chickpeas and ginger. Despite the long list of ingredients, the stew is simple to prepare for a hearty family meal.

Moroccan wraps

Recipe by: Jan Cutler

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These wraps flavoured with mint, cumin, garlic, lemon and tahini make great light lunches, portable feasts and super-quick suppers.

Mozambican Curry

Recipe by: VALERIEKOOKA

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This curry from Mozambique can be made with chicken or prawns. Goes well with tomato or spicy onion chutney.

Peri Peri Barbecued Chicken

Recipe by: UKNO1CHEF

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This spicy African chicken is great on its own, or in a salad or wrap. Use boneless chicken breast fillets or drumsticks if you prefer.

Rich lamb and apricot couscous

Recipe by: Norma MacMillan

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Based on the Moroccan way of stewing meat with fruit, here lamb is marinated with mushrooms and aromatics, then cooked slowly with dried apricots. Shredded cabbage and fresh mint enliven the couscous accompaniment.

South African Lamb and Apricot Sosaties

Recipe by: BOEREWORS

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This is a traditional South African braai (barbecue) kebab that can also be made with venison or beef. Leave the meat and vegetables to marinate overnight for best flavour.