Africa
African recipes: from the Maghreb to the Cape, by way of the Sahel and the eastern coast.
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Traditional Nigerian jollof rice: spicy red rice in tomato and pepper sauce
Learn to make authentic Nigerian jollof rice, the red, spicy rice cooked in tomato and pepper sauce, with that unmistakable smoky flavor of West African…
Lamb tagine with prunes and almonds: the sweet-and-savory Moroccan classic
Learn to make the traditional Moroccan lamb tagine with prunes and almonds, a slow, spice-scented stew that balances sweet and savory like few dishes in the…
Traditional dholl puri: the Mauritian street bread stuffed with yellow split peas, served with bean curry and chutney
Mauritius's most beloved snack: a thin wheat bread stuffed with ground yellow split peas and turmeric, cooked on the griddle, served in pairs with tomato…
Traditional kisra: the Sudanese fermented sorghum pancake-bread, thin and sour, with mullah stew
Sudan's daily bread: a batter of sorghum flour fermented for a day, spread paper-thin on a hot griddle and cooked in seconds, like a sour crepe. With mullah…
Traditional Libyan sharba: the Libyan lamb soup with tomato, chickpeas, mint and orzo
The soup that opens iftar in Libya: cubes of lamb sautéed with onion and tomato paste, cooked with chickpeas, dried mint, cinnamon, turmeric and a handful of…
Traditional kapana: Namibian street meat in strips grilled on the griddle with salt, chili and raw tomato sauce
Namibia's most famous snack, sold in the markets of Windhoek: thin strips of beef grilled quickly on metal sheets over the fire, served with the salt, chili…
Traditional sadza ne nyama: the Zimbabwean maize mash with stewed beef and greens
Zimbabwe's everyday meal: sadza, the firm mash of white maize flour stirred until smooth, with nyama, a simple beef stew with onion and tomato, and muriwo…
Traditional luwombo: the Ugandan chicken and peanut stew steamed inside a banana leaf
The feast dish of the Baganda in Uganda: chicken, onion, tomato, mushrooms and peanut sauce wrapped in a charred banana leaf, tied and steamed for hours until…
Traditional romazava: the Malagasy beef broth with brèdes mafana, the leaf that tingles in the mouth
Madagascar's national dish: cubes of beef (or zebu) cooked in a clear broth with tomato, onion, garlic and ginger and brèdes mafana, the toothache-plant leaves…
Traditional maafe: the Malian meat stew in peanut sauce with vegetables, tomato and chili
The Sahel dish Mali calls tiguadégué: lamb or beef cooked in a thick sauce of peanut paste, tomato, onion, garlic and chili, with carrot, sweet potato, cabbage…
Traditional attiéké with grilled fish: Ivorian cassava couscous with charcoal-grilled tilapia and raw tomato sauce
Côte d'Ivoire's street and beach dish: attiéké, the fermented cassava couscous, served with whole tilapia grilled over coals, raw onion and tomato, chili and…
Traditional ndolé: the Cameroonian stew of bitter leaves with peanuts, beef and shrimp
Cameroon's national dish: ndolé leaves (vernonia) washed to remove the bitterness and cooked in a creamy peanut sauce with beef, dried and fresh shrimp, onion…