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.
A very earthy stew with some lovely spices. Best to cook all day and enjoy with company on a chilly evening.
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.
This curry from Mozambique can be made with chicken or prawns. Goes well with tomato or spicy onion chutney.
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.
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 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.