African + Main recipes (33)

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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.

Chicken chermoula with fruity couscous

Recipe by: Brenda Houghton

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Chermoula, a North African mix of spices, gives a warming flavour to this chicken served on a mild and fruity salad.

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Couscous Casablanca

Recipe by: Norma MacMillan

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A hearty veggie stew with couscous. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colourful vegetables, drenched in delicious gravy and spiced with a traditional hot chilli sauce called harissa.

Couscous with chickpeas

Recipe by: Maggie Pannell

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Taking its inspiration from North African cuisine, this healthy, wholesome vegetarian dish makes a satisfying main course.

Egyptian lentils with macaroni

Recipe by: Norma MacMillan

Reviews(1)

For Egypt's vegetarians this highly spiced dish is a protein staple. On their own, lentils do not contain a lot of protein, but combined with the wheat in the pasta, they make a good protein dish that is low in fat.

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Hot harissa lamb in pitta pouches

Recipe by: Norma MacMillan

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Warm pitta bread stuffed with spicy lamb and crisp salad makes a quick and tasty light lunch. In this North African-style recipe, lean lamb is stir-fried with garlic, ginger, harissa and mint for an exciting authentic flavour.

Kashtouri

Recipe by: Brenda Houghton

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This popular Egyptian dish of rice, macaroni and lentils in a spicy tomato sauce makes a quick light meal.

Lamb Tagine

Recipe by: Lisa

Reviews(3)

When I made this dish I left the kitchen window open. The smell attracted several neighbours, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with couscous for a hearty and delicious meal.

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Lamb tagine with dried fruit

Recipe by: Maggie Pannell

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An aromatic North African-style casserole, richly flavoured with dried fruits and warmly spiced with ginger and cinnamon. The sweetness of the honey tempers the fiery harissa, and chickpeas add a high fibre carbohydrate to the dish.

Lamb with Roasted Vegetables and Couscous

Recipe by: laughs and smiles

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Tender boneless lamb, marinated in herbs with lime and chillies. This is a traditional North African dish and is best served with couscous.

Lentils with macaroni

Recipe by: Norma MacMillan

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This highly spiced dish from Egypt is perfect for vegetarians because it is so rich with protein, due to the combination of lentils and pasta. You'll love the interesting texture and mix of flavours.

Marrakesh Vegetable Curry

Recipe by: NIBLETS

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A vegetable-full curry! Serve this curry over your favourite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!

Mat Armett's Durban Curry

Recipe by: MatArmett

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This recipe can be halved or doubled without trouble. I use Durban curry powder that was brought back from SA but you can use Madras curry powder much to the same effect. If you don't want a particularly hot curry, then chop the Chillis into large pieces and take them out after cooking.

Moroccan braised chicken

Recipe by: Maggie Pannell

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Adding chickpeas, dried fruit and warming spices to meat or poultry stews is typical of Moroccan cooking. Serve with couscous or flatbread for a wholesome meal.

Moroccan chicken with couscous

Recipe by: Norma MacMillan

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Aromatic cumin, coriander and cinnamon give these chicken breasts a Middle Eastern flavour, and including chickpeas further enhances the ethnic theme. Courgettes and sugarsnap peas add colour and all the benefits of fresh vegetables.

Moroccan lamb kebabs

Recipe by: Rich Madigan

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A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individual tastes. Serve in warm pitta with mixed greens (try using some strongly flavoured ones) and fresh herbs. Drizzle with a lemon and herb yoghurt sauce or a tzatziki.

Moroccan lamb salad with couscous

Recipe by: Maggie Pannell

Reviews(1)

Enjoy the fragrant flavours of coriander and mint in this North African-inspired salad, that can be largely prepared ahead. Lamb is a good source of protein, as well as B vitamins, iron and zinc.

Moroccan Tagine

Recipe by: MAX BOSIO

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Tagines are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton) that will do very well.

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.

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