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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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    Safra is a traditional cake from Libya. It is rich & aromatic with the flavours of cloves, cinnaomn & dates. To finish this delicious cake you drench it in syrup & leave it to soak for around 6 hours... then you can enjoy! Time to make doesn't include the syrup soaking time! Safra is eaten throughout the year but is very commonly eaten during Ramadan in Libya.

    Recipe #290289

    Posted for ZWT6 North Africa/Middle East leg of tour. A traditional Libyan dish.

    Recipe #423240

    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

    This is another hararat recipe. I found this online as well (http://morselsandmusings.blogspot.com/2008/03/sharba-libiya.html - this website has a lovely looking soup recipe accompanying the spice blend). This one is easier to make than version 1, because the spices are already ground, thus you don't need a spice or coffee grinder. The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil.

    Recipe #352805

    Steamed carrots with garlic-spice.

    Recipe #432088

    1 Reviews |  By Nasseh

    This is a simple Libyan stew, full of flavor.

    Recipe #315400

    These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.

    Recipe #141453

    This is a common seasoning in Libya. I was surprised that there isn't a recipe for it on zaar (though it could have another name...I'm certainly no expert). I found this recipe online (http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-hararat). I must admit that I have never made this before - and that this particular recipe is a bit annoying as you have to grind everything in a spice/coffee grinder or I suppose a mortar and pestle if you're ambitious. I am posting a different version that uses pre-ground spices. Feel free to multiply this recipe to make any amount you wish.

    Recipe #352799

    A classic Middle Eastern dessert, which I have often eaten in Middle Eastern restaurants, so I was pleased to find it in Christine Osborne's 'Middle Eastern Food and Drink'. I have not yet tried this recipe. I am posting it for the 2005 Zaar World Tour. When I've eaten this dish, it has been garnished with chopped pistachio nuts. This recipe offers chopped almonds as an alternative. This is a make-ahead recipe: the estimated preparation and cooking times do not include the time needed for chilling.

    Recipe #141377

    3 Reviews |  By KateL

    Entered for safe-keeping for ZWT. From Daniel Rogov's "Libyan Cuisine - Simple but Tasty" website. Preparation time does not require time for overnight refrigeration.

    Recipe #367988

    4 Reviews |  By Nasseh

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

    Recipe #308420

    2 Reviews |  By adejoy

    West African Jollof Rice is superb! My parents are nigerian. I grew up eating this rice and every eaten at every party where the host is west african. Every west african country has its own version, however this is the best! Enjoy!

    Recipe #445447

    Peppersoup seasoning is a spice blend used in many nigerian soups and stews (not just pepper soup). Most of its components are difficult to find outside of Africa, although prepackage blends can be bought online or sometimes found in a specialty market. This is a simple substitute blend prepared from spices more readily available, adapted from celtnet.org.uk. This blend does not include tamarind, so that (or another acid, such as lime or lemon juice), should also be added to the soup.

    Recipe #311240

    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.

    Recipe #309613

    Spicy Nigerian rice dish. Actual cooking time depends on the type of rice being used. I am a huge fan of basmati rice but other types will do. Instead of chicken stock, vegetable stock can be used. As an added element, you can add steamed vegetables 5 minutes before the rice is fully cooked.

    Recipe #365310

    Nothing ever goes to waste in an African household. Old whiskey bottles become containers for ice water, toasted peanuts and overripe vegetables are turned into fritters. And in Nigeria, overripe plantains become Dodo-Ikire. From Iron Pots and Wooden Spoons.

    Recipe #455552

    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

    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

    Popular African-style dish, no where will you find a version as simple as this one!!

    Recipe #95650

    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

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