A very earthy stew with some lovely spices. Best to cook all day and enjoy with company on a chilly evening.
A traditional South African dish made with lamb knuckles. Although now known as a South African dish it was introduced to SA by Malay slaves brought to SA by the Dutch. Originally oriental spinach was used instead of tomatoes, tomatoes not being known in the 16th and 17th centuries in SA. The original recipe, flavoured with Cape sorrel instead of oriental spinach, is known as waterblommetjiebredie (small water flower stew).
Cooking fish – traditionally by frying – and then submerging it in a ‘souse’ is a very tasty way to prepare it, and was once a means of preserving. Here sardines are grilled and marinated, then served on a Moroccan-spiced couscous, chickpea and pepper salad. It is a perfect prepare-ahead dish for summer entertaining.
A tagine is a very flexible dish, much like a stew. Here lamb is combined with pumpkin, courgette and fragrant North African spices.
Cooking the rice with the rest of the ingredients came from my South African upbringing. It's my family's ultimate comfort food. I often make 2 lots up - 1 for the chili lovers and another (minus the hot stuff) for the chili haters! Both are extremely tasty and easy to prepare. Can be reheated next day too if you make too much! You can also add more veg depending on what's in the fridge.
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.
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.
A hearty winter soup which gets its delicious flavour and lovely colour from a combination of ingredients: red peppers, tomatoes, peanut butter, chilli pepper and brown rice.
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.
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.