Try a traditional African recipe from our collection that includes North and South African recipes, as well as desserts, African rice recipes and cookie recipes.
This Ethiopian recipe, traditionally known asYe’abasha Gomen, is a dish of braised greens and kale that has been seasoned with aromatic flavours such as cardamom and coriander. This dish goes sooo well with a lentil stew (like the one above). It’s also a really great way to pack more...
This spicy stew is rich and creamy and best served with rice. If you're not great with heat, use half a Scotch bonnet in this dish.
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You can easily make this recipe vegan or vegetarian by eliminating the chicken or pork, and enjoying the stew as is, or by adding tofu or chickpeas. You could also use white potato or cauliflower in place of the sweet potato; and kale, collard greens, asparagus tips, or green beans in ...
Protein– bite-size pieces of boneless pork, chicken, turkey or beef stew meat areoptional.If you’re making vegetarian African peanut stew, feel free to use chickpeas instead. Broth or stock– Feel free to use either vegetable or chicken broth or stock. ...
Replace the chicken stock with vegetable stock. Other delicious soups and stews you might want to try: simple African chicken Pepper Soup West African Peanut soup (Maafe) Goat Meat Pepper soup Catfish Stew Banga Soup Nigerian Chicken Stew Creamy Chicken Coconut Sauce Easy Peanut Butter Soup Like...
Use your thumb to make a small hole and use the morsel to scoop up the stew or soup served along with the Sadza.Notes:I like to start my cornmeal to water ratio as 1:2. You can add more cornflour as needed or more water as needed. The recipe can also be doubled 2:4 or ...
Shakshuka (also known as Shakshouka) is a delicious tomato-vegetable stew with eggs poached in the stew itself. Its origin dates back to the Ottoman Empire, although today we classically associate it with North African (especially Moroccan) cuisine. It makes for an easy-to-make, healthy, heart...
cheap and versatile vegetable stew that you can adapt according to what the fridge holds. Since the recipe in the book didn’t call for any liquid, I added some canned tomatoes and water to turn it more into a stew-like texture. I also added some beans for plant-protein and seasoned it...