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    You are in: Home / Cookbooks / African recipes to try
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    African recipes to try

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    This recipe originated in North Africa near Tripoli and not far from the Gulf of Sidra which is the Almond-growing area of Africa. From African Cookery by Annette Merson. Posted for ZWT6.

    Recipe #422425

    From the Feb/Mar 2008 issue of TOH. Submitted by Heather Ewald, who received the recipe from her aunt Linda Klassen who was a missionary in Nigeria for 45 years.

    Recipe #447865

    This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time *Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation!

    Recipe #229398

    Vegetable Meat Balls, is a traditional Nigerian recipe for a classic dish of beef meatballs with potatoes, carrots and onions that are pan-fried to brown then cooked in a tomato-based sauce before being served with rice and greens. I modified it subing beef for turkey and yams for sweet potatoes (cuz they are in season here in GA)

    Recipe #454424

    I am posting this to serve with Easy African-style peanut chicken. I am a single mother with a disabled child. Since I work and go to college, I need easy, delicious dinners. This isn't really authentic but a friend of mine is in Africa and sends me recipes to "tweak" for my ease of cooking!

    Recipe #269396

    2 Reviews |  By Xexe

    posted by request from congo cookbook

    Recipe #93298

    Often seen in Nigerian roadside stalls. For time I often used canned beans just be sure to drain them well. When you buy these from vendors you often have a choice of sauces some homemade, some shop bought all are spicy to complement the mild taste of the balls. You can add spice if you wish to the mix but I prefer plain balls so that I can use an assortment of sauces without taste clashes.

    Recipe #183997

    This recipe is common to the Ethiopian Jews (Phalashi). My understanding is that these are NOT unique to them alone. prep time includes lentil soaking

    Recipe #184012

    4 Reviews |  By Nasseh

    I found this Lebanese recipe in a Mediterranean cookbook & thought it would be delicious.

    Recipe #308420

    A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas.

    Recipe #184005

    A traditional Sudani salad. Posted for Zaar World Tour 3

    Recipe #232799

    4 Reviews |  By Dancer^

    This keeps longer on the shelf then most seasonings. This will keep in the refrigerator for 5 or 6 months.

    Recipe #91929

    Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine.

    Recipe #454642

    This is a traditional Sudanese recipe which I learned from Sudanese friends. It's a great alternative to traditional cakes. The sound of the ingredients might put you off, but you have to taste it to believe how nice it is.

    Recipe #105485

    1 Reviews |  By Sue Lau

    An interesting Tanzanian side dish, from the African Cookbook by Bea Sandler. Posted for ZWT4.

    Recipe #305021

    Ethiopian Cabbage. A favorite, and not really prompting ostracism... honest... For a complete Ethiopian feast, make this dish with (other recipes from my book): - Lentils of Doom - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!

    Recipe #340199

    Chai tea is made all over middleast india,somalia its a spiced milk tea that will warm you right us.

    Recipe #436746

    A Potjie is a South African Stew type meal cooked in a large three legged pot over coals. It is often cooked as port of a social gathering in much the same way as BBQs are. These are awesome to have while camping too.

    Recipe #456361

    I actually just made this recipe on Sunday the 15th--with my husband’s help since he is from Nigeria and this is a favorite among his family. You can use any kind of meat combinations you prefer. I used stew meat and chicken thighs.

    Recipe #191346

    I love this dish....it was always something that we ate back home (Nigeria). I made the recipe to be very spicy but feel free to use half of the pepper or no pepper at all if you are not used to spicy foods

    Recipe #387472

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