Nut free + African recipes (17)

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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.

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.

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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!

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.

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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.

Madagascan salad

Recipe by: Maggie Pannell

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

Moroccan carrot dip

Recipe by: Brenda Houghton

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Hot, sweet spices bring a taste of North African sun to this dip.

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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.

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.

Shakshouka

Recipe by: rua

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A spiced tomato and egg dish with it's origins in north-Africa, but highly popular in Israel and Turkey. Serve with warm crusty bread and a fresh salad.

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.

Spiced lamb with couscous

Recipe by: Maggie Pannell

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Treat family and friends to something a little more exotic with this North African dish of lamb and vegetables served with fluffy couscous.

Spicy lamb tagine with couscous

Recipe by: Brenda Houghton

Reviews(1)

Capture the atmosphere of Morocco with this filling stew of lamb, fruit and vegetables, served with fluffy couscous.

Squash with honey and raisins

Recipe by: Maggie Pannell

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Butternut squash is a real winter treat. Meltingly sweet and moreish, it is so good cooked with warming Moroccan flavours.

Tunisian Ratatouille with Eggs

Recipe by: Jan Cutler

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Warm North African spices add a tangy flavour to eggs nestled in a bed of colourful Mediterranean vegetables. Crusty bread is all you need to complete this deliciously easy meal. Delicious!