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"I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest..."

Ingredients: cumin, salt & freshly ground black pepper...

"One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a..."

Ingredients: vermicelli, brown lentils...

"THE ubiquitous sauce of Morocco! Whether a version such as this one or simply thinned down tomato concentrate/paste it is everywhere. Made at home 2-5 times a week and more like 3-6 times at my home! We adore this sauce which is actually meant for dipping your bread into and then scooping up a piece of meat or veg. from the communal platter. It is..."

Ingredients: sweet white onions, tomato concentrate...

"Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes."

Ingredients: cilantro, cinnamon, couscous...

"From Homemakers magazine
Serve with Ethiopian Sauteed Lamb or Beef ( Ethiopian Sauteed Lamb or Beef )"

Ingredients: pepper, cucumbers...

"Serve this pretty mixture of white rice studded with vibrant green, pale green, black and red either hot or cold. It goes very well with seafood. From "The Moroccan Collection: Traditional Flavors from Northern Africa" by Hilaire Walden."

Ingredients: green onions, olive oil...

"A nice warming spicy side."

Ingredients: cumin seeds, orange lentils...

"I made this up one evening using za'atar sent to me by Sue L! Very simple & everybody raved."

Ingredients: extra virgin olive oil, beefsteak tomatoes...

"My husband makes this when he is in the mood for a quick lunch. Anything that cooks in under an hour is consider quick by Moroccan standards. :P Serve with Authentic Moroccan Bread to scoop up the tomato mixture."

Ingredients: cumin, eggs, olive oil...

"Found online at www.fooddownunder.com, while looking for economical 'African' recipes.
Tasty and nutritious, a vegetarian main dish or a good side dish. You could easily add garlic, cooking it with the onions, add some mushrooms, adding with the tomatoes, and I think some chilli, fresh, powdered or flaked, would also add a bit of..."

Ingredients: pepper, oil, onions...

"The recipe from Kenya is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try it yet, but it looks wonderful.
The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris"

Ingredients: coconut milk, pepper, corn...

"Adapted from the Moosewood cookbook for West African Groundnut Stew. Wine or other fruit and vegetable juices (example, apricot or tomato) would also work as substitutes for the liquids. Thanks to Brooke the Cook in WI for putting this recipe in her best of 2008 cookbook!"

Ingredients: cilantro, coconut, eggplants...

"Needs to refrigerate 4 hours before serving. Adapted from Moosewood."

Ingredients: ground cumin, fresh lemon juice...

"This recipe is from Zanzibar, Tanzania, where coconut and clove are major revenue and Indian ingredients influence local cuisine. Turmeric gives the dish a yellow color that darkens with cooking. This is better the second day, when the flavors have blended. For a change, you can substitute any other bean for garbanzos."

Ingredients: coconut milk, ground turmeric...