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    You are in: Home / Cookbooks / Zaar-Tastes from Africa!
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    204 recipes in

    Zaar-Tastes from Africa!

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    This dessert was native to England, but popular in English-speaking Africa in the time of British colonialism.Make this the traditional way or see the note below and make it the easy way! Adapted from the Congo Cookbook. Cook time is estimated, I have not made this yet. Or is you make it the easy way, there is no cook time!

    Recipe #171625

    If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine).

    Recipe #384494

    A great way to use tamarind pods! A Mexican recipe adapted from Rick Bayless's book "Authentic Mexican". I have also discovered the tamarind is used throughout much of Africa! Now, having said that, tamarinds are also grown and widely popular in the tropics, so this could also be classed as a Caribbean recipe!

    Recipe #171410

    Algerian version of the Middle Eastern chorba or stew. Great way to get your veggies. From Spark recipes.

    Recipe #501208

    Posted for the Zaar World Tour. A yummy salad!

    Recipe #171619

    This combination of dusky dates and tinted marzipan is a North African tradition. Worthy of a special occasion. From Cooking Light(May 2001).

    Recipe #501197

    Have fun with this, it's so much easier than cooking flatbread on a rock! This is good grilled too. I haven't tried this yet. A little history: One of the things that is absolutely compelling about flatbreads is that they are old, really old. Many of the flatbreads eaten today have changed little over the last several thousand years. Flatbreads, such as sanguake in Iran, lavash in Armenia, and fetir made by the Bedouin in Israel, are all of ancient origin. When people first began cultivating grain, flatbreads were an obvious solution to the problem of how to turn hard grain into edible food; the grain could be pounded into flour, mixed with water, and cooked on a hot stone. The earliest method of cooking flatbreads probably involved spreading a dough or a batter over a very hot rock, then peeling the bread off from the rock when it had finished cooking, a method still used by the Hopi in making their remarkable blue corn piki bread. Adapted from the California Almond Board.

    Recipe #298829

    A simple but oh so yummy recipe from the Almond Board of California.

    Recipe #493504

    Adapted from the Almond Board of California. Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began – though it is presumed to be somewhere in the Middle East. Test and Measure before posting.

    Recipe #292798

    You can make this at home, it's easy and heart healthy! It makes a geat base for smoothies and sauces. Nuts are used prolifically in Africa and Asia.

    Recipe #174601

    An easy and delicious snack or dessert, great put on cookie trays! Serving dates stuffed with nuts and bowls of warm milk to visitors is a symbol of hospitality in North African homes. African, and posted for the ZWT.

    Recipe #174555

    Filled with herbs and nuts and grains, this is wonderfully healthy and a pleasure to eat! Africa/Middle East recipe.

    Recipe #172635

    These are baked in individual ramekins and eaten from the dish with a spoon. Mmmm good! Adapted from Cooking Light(Jan/2006)

    Recipe #190934

    This came from a little booklet called "Anti-Aging Nutrients" put out by Prevention magazine. Delicious and healthy, who could ask for more?

    Recipe #110652

    This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the best thing they made in 2012.

    Recipe #493013

    Great as a side for the holidays, or really anytime! A little fact: In 1543 DeSoto’s Spanish explorers found SweetPotatoes growing in “Indian gardens” in what became Louisiana. The SweetPotatoes were also cultivated in the Carolina area of North America before the European colonization. Adapted from the North Carolina Sweet Potato Commission.

    Recipe #193234

    I used to know somebody who loved these sandwiches and thought it was just weird enough to post here. Lol ;) I would love to hear from people who like this! A British recipe.

    Recipe #82039

    A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

    Recipe #174553

    Peanuts 101! This is a basic recipe for roasting peanuts gleaned from Chef2Chef. You may use as many peanuts as you want, the method is the same, just keep it one layer deep. The computer won't let me list one ingredient, so I have added salt. You may use or not.

    Recipe #238625

    Making this spicy dish is much simpler than it looks! Serve on rice or with freshly baked cornbread. Enjoy!

    Recipe #47546

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