41 Best African Food Recipes You Need to Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Beghrir Baghrir

Beghrir Baghrir is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 180 g fine semolina
• 60 g all-purpose flour
• 7 g active dry yeast (about 1 1/2 tsp)
• 1 tsp baking powder
• 25 g granulated sugar (2 Tbsp)
• 1/2 tsp salt
• 750 ml warm water (about 3 cups), divided
• Butter and honey, for serving (optional)

Instructions

1. 1. In a small bowl, dissolve the yeast and sugar in 120 ml warm water. Let stand 5–10 minutes until foamy.
2. 2. In a blender or large bowl, combine the semolina, flour, and salt. Add the remaining warm water (about 630 ml) and the yeast mixture. Blend or whisk until the batter is smooth and liquid; adjust with a splash more water if needed to reach a thin, pourable consistency.
3. 3. Stir in the baking powder until evenly distributed. Cover and let the batter rest for 25–40 minutes until light and bubbly.
4. 4. Heat a nonstick skillet or flat griddle over medium heat. Do not oil. Gently stir the batter, then pour about 60 ml (1/4 cup) for each pancake, spreading into a circle.
5. 5. Cook until the surface is studded with holes and the edges look dry, about 2–3 minutes. The bottom should be light; do not flip. Transfer to a warm plate.
6. 6. Repeat with the remaining batter, stacking the baghrir as they finish. If needed, wipe the pan between batches.
7. 7. Serve warm with a knob of butter and a drizzle of honey, or your preferred toppings.

2. African Beignets

African Beignets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’36’, ’36 beignets’]

African beignets are made with self rising flour—no yeast necessary! Dip them in peanut butter for a sweet treat with coffee or tea.

Ingredients

• 5 cups self rising flour
• 1⅔ cups granulated sugar
• 2 eggs
• 2⅓ cups water
• Canola or vegetable oil for frying

Instructions

1. Heat oil to between 350°F and 375°F in a deep fryer or a large pot on the stove. The temperature will fluctuate as you add the batter—that is ok!
2. In a large bowl, combine the flour and sugar.
3. Whisk the eggs together, then stir the eggs and the water into the flour and sugar mixture. Stir gently just until combined.
4. Use a cookie scoop to place the batter into the hot oil. I put about 5–6 spoonfuls into the oil at one time. Allow to cook for 2 minutes, or until deep golden brown. Then flip using a spider tool or slotted spoon. Sometimes the beignets will flip on their own.
5. Allow to cook for an additional 2 minutes, or until deep golden brown on the other side. Then remove using the spider tool or a slotted spoon. Place on a cooling rack to cool.
6. Serve warm or at room temperature on their own, or with honey peanut butter.

3. Peanut Yam Stew

Nigerian Peanut Yam Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘2’, ‘2 people’]

This is a beautifully warming and hearty stew with traditional Nigerian flavours. The yams and peanut butter make it extra thick and filling. Perfect for an evening meal and for perhaps trying some new ingredients.

Ingredients

• 1 jar Zim’s Tribe sauce (choose your level of heat from mild to extra hot)
• ⅓ of a Medium African yam (this is about 500g or ~2 cups – use regular or sweet potatoes if you can’t find yam)
• 85 g Smooth peanut butter
• 1 tin/can Beans of choice (drained weight 1 ½ cups or 240g)
• 500 ml Vegetable stock
• Salt and pepper to taste
• 1 Plantain (use an unripe banana if you can’t find plantain)
• 1½ tsp Zim’s Tribe Garlic Ginger Chili Oil (or another oil)
• Bed of rice
• Handful Salted peanuts
• Fresh corriander / cilantro

Instructions

1. Cut up the yam into chunks around 1.5″ / 3cm each side. Boil in water for 20 minutes or until a fork easily goes through them. While the yams are cooking, prepare the rest of the stew and plantain.
2. In a saucepan, mix the stock and Zim’s Tribe Sauce on a medium heat for a few minutes.
3. Add the smooth peanut butter. Mix in well so it’s fully combined with the sauce and stock.
4. Then add the beans. Let them cook in the sauce for a further 5 minutes.
5. Optional for serving: Begin frying the plantain. Cut them up into slices about ¼ inch thick. Heat the Zim’s Tribe Garlic Ginger Chili Oil (if using) in a frying pan. Once it’s hot, fry the plantain for a few minutes on each side, and season with a little salt and pepper.
6. Drain the yam, and add to the stew. Cook for a further 5 minutes, stirring occasionally, but not too vigorously so the yam pieces stay whole.
7. Serve the stew on a bed of rice, and with the plantain on the side. Sprinkle with salted peanuts and fresh coriander.

4. Baked Yucca Fries

Baked Yucca Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) fresh yucca root, peeled and cut into 1/2-inch-thick fries
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Lime wedges for serving (optional)
• Fresh cilantro leaves for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2. Peel the yucca and cut into 1/2-inch-thick fries; rinse to remove excess starch.
3. 3. Optional: soak the yucca fries in cold water for 10 minutes, then drain and pat very dry.
4. 4. In a large bowl, toss the fries with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
5. 5. Arrange in a single layer on the prepared baking sheet, leaving space between pieces for crisping.
6. 6. Bake 25–30 minutes, turning once halfway through, until edges are golden and centers are tender.
7. 7. Remove from oven and taste; adjust salt if needed.
8. 8. Serve hot with lime wedges and cilantro on the side (if using).

5. Aish Baladi

Aish Baladi – Egyptian Flatbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT202M · Yield: [‘8’]

Aish Baladi is an ancient Egyptian Flatbread made with 100% Whole Wheat flour and is Vegan. If you are looking for a rustic flatbread to use a wrap, this is the perfect recipe for you.

Ingredients

• 2 1/2 cups Whole wheat flour
• 1/2 tbsp Active dry yeast
• 2 tsp Sugar
• 1/2 tbsp Salt
• 1/2 tbsp Oil
• 1/4 cup Cracked wheat bran
• 1 1/4 cup Warm water (more or less as needed to make the dough)

Instructions To Make the Dough –

1. In a large mixing bowl or the bowl of the stand mixer, add about 1 cup of warm water along with the sugar and yeast and mix well. Cover the bowl with a kitchen towel and let it sit for about 10 minutes or until it is frothy and bubbly. If the yeast mixture does not bubble up after 15 minutes, it means that the yeast is inactive and start with a new batch.
2. Once the yeast mixture has foamed up, add half the flour (about 1 1/4 cup) to the the bowl and mix with a spoon. Cover the bowl again with the kitchen towel and let it proof in a warm place for 30 minutes.
3. After 30 minutes, the dough would be bubbly and frothy. Now add the remaining flour, salt and oil to the bowl and knead the dough for at least 10 minutes or until the dough is very soft and not sticky.
4. Again cover the bowl with a towel and let it rise in a warm place until doubled in volume. It took me about 1 hour for the dough to double.

To Shape and Bake Aish Baladi –

1. Once the dough has doubled in volume, divide it into 8 equal balls.
2. Cut out 8 parchment papers to fit the rolled dough. I cut mine into 10 inch wide sheets.
3. Sprinkle about 1 teaspoon of cracked wheat bran on the parchment and place a ball of dough on it.
4. Roll the dough out to a even circle less than a 1/4 inch thick. I also sprinkled some wheat bran on the top and rolled. The dough did not need any flour to dust when rolling. .
5. Place the rolled dough with the parchment on a baking sheet.
6. Repeat the same with the rest of the dough balls and place the on a baking sheet.
7. Cover the rolled dough and let it rest for about 30 minutes.
8. In the meantime, pre-heat the oven to 500 F with a pizza stone inside. If you don’t have a pizza stone, you could bake them on a tray, but the pizza stone gives it a beautiful texture.
9. Slowly place one of the rolled flatbread with the parchment on the pizza stone using a pizza peel or a ladle with a long handle. Be careful when placing the dough inside the really hot oven.
10. Let the flatbread cook for about 6 to 7 minutes. You will notice that they fluff up really well.
11. Carefully remove the cooked flatbread and place in a cooling rack for about 5 minutes and serve.

6. Peppermint Crisp Tart

PepperMint Crisp Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT260M · Yield: [‘6’, ‘6 servings’]

Delicious South African dessert!

Ingredients

• 500 ml of Fresh whipping cream
• 380 g of Caramel
• 200 g of Coconut ookies
• 1 Peppermint Crisp Chocolate Bars

Instructions

1. Grate the peppermint chocolate, or to make the step easier you can blend it in a mixer.
2. Whip the fresh cream until firm.
3. Add the caramel to the cream and mix well with a spatula.
4. Mix gently so as not to disassemble the cream.
5. Add 3/4 of the grated mint chocolate to the mixture and mix well with a spatula.
6. In a 30×40 pan, place a layer of cookies.
7. Pour some of the caramel mixture, then add another layer of cookies.
8. Pour the rest of the caramel mixture over the second layer of cookies.
9. Sprinkle the last bits of Peppermint Crisp chocolate on top.
10. Let cool in the fridge for at least 4 hours before serving.
11. Our delicious Peppermint Crisp tart is ready!

7. Bobotie

Traditional South African Bobotie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Yield: [‘6’, ‘6 servings’]

A traditional South African bobotie made with beef mince, warm curry spices, fruit chutney, raisins and a golden egg custard topping. Serve with yellow rice and chutney for proper South African comfort food.

Ingredients

• 3 slices bread, crusts removed
• 350 millilitre (12.3 fl oz) milk
• 2 tablespoons vegetable oil
• 2 teaspoons butter
• 2 sliced medium onions
• 4 garlic cloves (or 2 teaspoons garlic paste/chopped garlic)
• 2 tablespoons mild curry powder (add ½ tablespoon more if you like it spicy)
• 4 tablespoons fruit chutney, heaped
• 4 tablespoons apricot jam
• 1 tablespoon Worcester Sauce
• 1 teaspoon turmeric
• 1 teaspoon fresh ginger, finely chopped/minced
• ½ teaspoon ground cinnamon
• 2 tablespoons red wine vinegar (or other brown or white vinegar)
• 1 kilogram (2.2 lb) beef mince
• 100 millilitre (6-7 tbsp) sultanas
• 1.5 teaspoons salt (test for salt and add more if you’d like)
• black pepper to taste
• 1 beef stock cube, crumbled
• 1 egg, lightly beaten
• 2 eggs
• 1 good pinch salt
• 1 good pinch turmeric
• 6 bay leaves

Instructions Prepare the bread

1. Roughly tear the crustless bread into pieces, place it in a bowl and cover with the milk.Leave this to soak while you get on with the rest of the bobotie.

Prepare the curried mince

1. Preheat the oven to 180°C/356°F or 160°C fan/320°F fan.
2. Heat the oil and butter in a large saucepan or frying pan. Add the chopped onions and garlic.
3. Gently fry over medium heat for about 4–5 minutes, until the onions are soft and translucent.
4. Add the curry powder, fruit chutney, apricot jam, Worcester sauce, turmeric, chopped ginger, cinnamon and red wine vinegar to the onion mixture.
5. Fry gently over low heat for 1–2 minutes, stirring often, until everything is heated through and smells warm and fragrant.
6. Go back to the bread that has been soaking in the milk. Drain the bread, keeping the milk for the savoury custard topping later. Roughly mash the soaked bread with a fork.
7. Add the beef mince, soaked bread, sultanas, salt and black pepper to the spiced onion mixture. Crumble in the beef stock cube.
8. Mix well and cook gently, stirring often, until the mince has lost its pinkness. Use a wooden spoon to break up the mince as it cooks.
9. Lightly beat one egg.
10. Remove the mince mixture from the heat and stir in the beaten egg. This helps bind the filling and gives the bobotie a softer, more sliceable texture.
11. Spoon the mince mixture into a greased oven dish of roughly 30cm x 20cm/12″ x 8″ and smooth the top.

Prepare the savoury custard topping

1. Break the two remaining eggs into the reserved milk, along with a pinch of salt and a pinch of turmeric.
2. Whisk thoroughly until the egg yolks are fully incorporated and the custard mixture is completely smooth.
3. Gently pour the egg mixture evenly over the top of the meat.
4. Place the bay leaves on top, spacing them out in a pattern of your choice.

Bake

1. Bake on the middle shelf of the preheated oven for 50 minutes to 1 hour, until the custard topping is just set and golden.
2. Don’t overbake, or the topping can turn rubbery. The edges should be deeply golden, with those slightly crisp side bits that make a good bobotie so irresistible.
3. Let the bobotie rest for 10–15 minutes before serving. This helps it slice more neatly and gives the flavours time to settle.

8. Instant Pot Misir Wot

Ethiopian Lentils | Misir Wot (Instant Pot and Stovetop) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

This Ethiopian Lentil Stew recipe, also known as Misir Wot, makes for an irresistible vegetarian meal. Made with red lentils cooked to creamy perfection and enhanced by the bright, warming flavors of Berbere spice mix, this is a simple and delicious recipe that can be part of a healthy weeknight meal. Instant Pot and stovetop instructions included.

Ingredients

• 2 cups onion (diced)
• 2 Tbsp niter kibbeh
• 2 tsp garlic (minced)
• 2 tsp ginger (minced)
• 1 ½ Tbsp berbere (or to taste)
• 1 tsp salt (or to taste)
• 2 Tbsp tomato paste
• 2 3/4 cup water ((3 cups for stovetop))
• 1 cup red lentils (rinsed and drained)
• 2 Tbsp cilantro (to garnish (optional))

Instructions Instant Pot Pressure Cooker

1. Press Saute and add niter kibbeh to the inner pot of the Instant Pot.
2. Once the niter kibbeh has heated up, add onions, garlic and ginger. Stir until onion mixture is golden brown, about 8 to 10 minutes. Press Cancel. The spices in the next step will cook in the residual heat.
3. Add berbere and salt and stir to coat, about 30 seconds. Make sure there’s nothing stuck to the bottom of the inner pot – deglaze as needed.
4. Add tomato paste and stir for 30 seconds. If anything gets stuck to the inner pot, deglaze with a tablespoon or two of water.
5. Stir in the water and lentils.
6. Close the lid and pressure cook on High Pressure for 6 minutes. [See Note 2]
7. Do a natural pressure release. [Read More: The Different Pressure Release Methods]
8. Open the Instant Pot and stir the Ethiopian lentils. Garnish with cilantro, if using.

Stovetop

1. In a medium heavy-bottomed saucepan, heat niter kibbeh over medium heat.
2. Add onions, garlic and ginger. Stir for a few minutes till onions begin to turn golden. Lower the temperature to medium-low and saute till onion mixture is a deep golden brown, stirring frequently. It may take 15 to 20 minutes or longer for the onions to become nicely browned. Make sure they don’t burn, and deglaze as needed.
3. Stir in berbere and salt, and saute for about 30 seconds to 1 minute.
4. Stir in tomato paste and lentils. Saute for 1 to 2 minutes, deglazing with water if needed.
5. Add 3 cups of water and simmer covered, stirring occasionally, until the lentils are cooked to your liking and the stew has thickened, about 30 minutes. Add more water, if needed, in tablespoon increments.
6. Adjust with more berbere and salt, according to your tastes.
7. Garnish with cilantro, if desired.

9. Peppermint Crisp Tart with a Twist

Peppermint Crisp Tart – The Original is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT380M · Yield: [‘8’, ‘8 servings’]

Peppermint Crisp Tart is a true South African icon – simple, indulgent and oh-so nostalgic!

Ingredients

• 2 packets Tennis biscuits (you may not use all of them)
• 4 bars Peppermint Crisp (49-gram bars) (total of circa 200g)
• 2 tins caramelised condensed milk (like Nestle Treat)
• 250 millilitre double cream (or whipping cream, Orley whip etc. Fridge-cold.)

Instructions

1. Arrange a layer of Tennis biscuits in the bottom of your dish. Break a few into smaller pieces to fill any gaps – no need for perfection as the filling will cover it.
2. Use a sharp knife to chop the Peppermint Crisp bars into small pieces. Leave a few larger chunks for decoration later, it adds some interest to the tart.
3. Scrape every last bit of caramel out of the tins into a large bowl – it tends to stick to the sides and you don’t want to miss a single drop! Whisk it (or use a fork) until smooth and lump-free.
4. In a separate bowl, whip the fridge-cold cream to soft peaks using an electric hand mixer.
5. Add the whipped cream and two-thirds of the chopped Peppermint Crisp to the caramel.
6. Beat with an electric hand mixer until thick and creamy, with soft trails left by the whisk.
7. Spoon half the creamy mixture onto the Tennis biscuit base and smooth it to the edges.
8. Arrange another layer of Tennis biscuits over the filling, again filling any gaps with smaller pieces.
9. Gently spoon the remaining mixture over the biscuits and smooth it to the edges with the back of a spoon. Create swirls for a dreamy look, if you like.
10. Chill the tart for at least 6 hours, ideally overnight, to allow the biscuits to soak up the cream and the flavours to develop beautifully.
11. Just before serving, sprinkle the remaining Peppermint Crisp over the top. Dig in and enjoy!

10. Vegan Peanut Stew with Butternut Squash

West African Vegan Peanut Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 portions’]

A recipe for peanut butter lovers! But this time, it’s not a sweet treat! It is our favourite West African Peanut Stew. We cooked butternut squash, pepper and spinach in a spiced peanut butter sauce to create a rich, creamy and satisfying stew for cold winter evenings!

Ingredients

• 140 g brown rice
• 1 brown onion (finely chopped)
• 180 g butternut squash (cut into 1 cm cubes)
• 1 pepper (cut into bite size pieces)
• 50 g spinach
• 100 g smooth peanut butter
• 300 ml vegetable stock
• 1 red chilli (finely chopped)
• 10 g root ginger (finely chopped or minced)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• 10 g fresh coriander (finely chopped, including stalks)
• ½ lime, cut into wedges (optional )

Instructions

1. First, cook brown rice following packet instructions. Once cooked, keep warm in a pan covered with a lid.
2. Mix hot vegetable stock and smooth peanut butter.
3. Heat a large non-stick frying pan with 2 tbsp of oil. Add the onions and fry 5 mins to soften. Add the ginger, cayenne, ground coriander, cumin, chillies (save some for garnish) and some black pepper. Add the butternut squash and pepper and cook, stirring, for approx. 2 mins.
4. Add the peanut butter stock, stir, cover with a lid and cook on low-medium heat for 10-15 min or until butternut squash is cooked.
5. Once the butternut is cooked, add the spinach and half of the coriander and stir until wilted.
6. Serve African Peanut Stew on a bed of brown rice. Sprinkle with the reserved coriander, chilli and lime wedges for squeezing over, if using.

11. Pepper Soup

Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 680 g bone-in chicken thighs, skin removed, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1-2 hot peppers (jalapeño or scotch bonnet), thinly sliced, seeds removed for less heat
• 4 cups chicken stock or water
• 1 teaspoon ground coriander
• 1/2 teaspoon ground allspice (pimento)
• 1 bay leaf
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 1 carrot, peeled and sliced (optional)
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. Step 1: Gather and measure all ingredients.
2. Step 2: Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
3. Step 3: Add the garlic and ginger; cook for 1 minute until fragrant.
4. Step 4: Add the chicken pieces; sauté until lightly browned on all sides, 5–7 minutes.
5. Step 5: Stir in the hot peppers, ground coriander, ground allspice, and black pepper; cook 1–2 minutes to bloom the spices.
6. Step 6: Pour in the chicken stock (or water) and add the bay leaf; bring to a boil, then reduce heat to a simmer.
7. Step 7: Simmer until the chicken is tender and cooked through, about 20–25 minutes. If using carrot, add it halfway through.
8. Step 8: Taste and adjust salt. Remove the bay leaf, ladle into bowls, garnish with cilantro or parsley, and serve hot.

12. Vegetarian Instant Pot Moroccan Stew

Vegetarian Instant Pot Moroccan Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’]

This Vegetarian Instant Pot Moroccan Stew is so delicious that you won’t miss the meat! The stew has a dynamite combination of ingredients that gives it a rich, complex flavor profile that you’re going to love. Serve with a lemon and herb couscous, or quinoa.

Ingredients

• 2 Tbsp olive oil
• 1 cup onion (chopped)
• 1 Tbsp garlic
• 1 Tbsp ginger
• 1 tsp salt
• 1 tsp black pepper powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 2 cups vegetable broth
• 4 cups butternut squash (cut into 1 1/2 inch cubes)
• 1 cup carrots (cut into 1-inch thick rounds)
• 1 preserved lemon (chopped)
• 14.5 oz. diced tomatoes ((1 can) – 411 grams)
• 2 cups chickpeas
• pinch saffron
• 1/4 cup heavy cream ((omit for vegan))
• 1/2 cup cilantro (chopped)

Instructions Instant Pot

1. Select the Sauté function and pre-heat the Instant Pot.
2. Add 2 Tbsp olive oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
3. Stir in 1 cup onion and sauté until soft, about 1 minute.
4. Stir in 1 Tbsp garlic and 1 Tbsp ginger. Press Cancel. The spices in the next step will cook in residual heat.
5. Add 1 tsp salt, 1 tsp black pepper powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, and 1/2 tsp cayenne pepper, stirring until fragrant about 15 to 30 seconds. [See Note 1]
6. Deglaze with a couple of tablespoons of broth. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.
7. Once deglazed, stir in remaining broth.
8. Add 4 cups butternut squash, 1 cup carrots, and 1 preserved lemon. Stir to combine.
9. Add 14.5 oz. diced tomatoes, but don’t stir; push down with a spatula to immerse in the broth.
10. Close the lid and pressure cook on High Pressure for 6 minutes.
11. Do a Quick Release (QR) of pressure. [Read More: The Different Pressure Release Methods]
12. Press Cancel and open the Instant Pot lid.
13. Stir in 2 cups chickpeas, pinch saffron, and 1/4 cup heavy cream (if using); heat through on Sauté mode.
14. Garnish with 1/2 cup cilantro.
15. Serve with couscous or crunchy bread.

Stovetop

1. Heat oil in a large pot or Dutch oven. Stir in onions, and sauté until soft, about 1 minute.
2. Stir in garlic and ginger and sauté for 1 to 2 minutes.
3. Add salt, black pepper, coriander, cumin, turmeric, and cayenne pepper, stirring until fragrant, about 15 to 30 seconds.
4. Add the broth and stir to scrape up any brown bits.
5. Stir in butternut squash, carrots, tomatoes, chickpeas, and preserved lemons.
6. Bring to a boil, cover, lower heat, and simmer until vegetables are soft, about 20 to 25 minutes.
7. Stir in saffron and cream and heat through.[See Note 2]
8. Garnish with cilantro.

13. Beef Trinchado

Beef Trinchado – Portuguese inspired South African stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT90M · Total: PT150M · Yield: [‘4’, ‘4 servings’]

Beef trinchado is a Portuguese-influenced South African stew made with cubed steak simmered in a spicy red wine sauce with garlic, chilli and bay leaves. This creamy version is finished with double cream and served with chips or crusty bread.

Ingredients

• 1 kilogram rump steak (Sliced into large cubes. You can also use Porterhouse, rib-eye, sirloin or fillet steak.)
• 4 Tablespoons Worcestershire sauce
• 300 millilitre prepared beef stock (We use 2 x Oxo beef cubes in 300ml water and then don’t add extra salt.)
• 300 millilitre red wine
• 1 heaped tablespoon tomato paste
• 2 teaspoons sugar
• 30 grams butter
• 2 tablespoons vegetable oil
• 150 grams onion (Red, white or brown onions. Finely chopped.)
• 2 red chillies (Finely chopped. Adjust the amount of chilli according to taste and the type of chilli you are using. )
• 4 teaspoons garlic paste (or 5-6 fresh, minced cloves.)
• 2 tablespoons plain flour
• 3 bay leaves
• salt to taste
• few good grinds of black pepper
• 150 millilitre double cream/heavy cream

Instructions

1. Use a sharp knife to cut the steak into large, bite-sized chunks.
2. Place the beef in a large bowl and add the Worcestershire sauce. Stir well so every piece is coated.
3. Cover the bowl and leave the beef to marinate in the fridge for at least 30 minutes.
4. Meanwhile, combine the beef stock, red wine, tomato paste and sugar in a large jug or mixing bowl. Stir until the tomato paste is evenly mixed through.
5. Heat half the butter and half the oil in a medium-large, heavy-based saucepan over medium-high heat.Once the butter and oil are sizzling, brown the beef in batches until golden on all sides. Avoid overcrowding the pan, as the beef will steam rather than brown.
6. Transfer each browned batch to a clean plate or bowl and set aside. Keep any Worcestershire marinade left in the original bowl, as this will be added to the sauce and cooked thoroughly.
7. Reduce the heat to medium and add the remaining butter and oil. Add the chopped onions and chillies and cook for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
8. Add the garlic and cook for 30 seconds, stirring, until fragrant.
9. Sprinkle over the flour and stir it through the onions. Cook for 1 minute, scraping the bottom of the pan as you stir.The flour may stick slightly, but that is fine. The browned residue will loosen when you add the liquid.
10. Pour in the prepared stock and wine mixture, along with any Worcestershire marinade left in the bowl.Stir well, scraping the bottom of the pan to loosen all the browned and sticky bits. These will melt into the sauce and add flavour.
11. Reduce the heat to low and simmer for 2–3 minutes, stirring occasionally, until the sauce has thickened slightly and lightly coats the spoon.
12. Add the bay leaves, then return the browned beef and any juices collected on the plate to the pan. Stir until the beef is evenly coated in the sauce.
13. Bring the sauce to a very gentle simmer, with only a few small bubbles breaking the surface. Cover the pan tightly with a lid and cook over the lowest heat for 1½ hours.Check and stir the trinchado every 10–15 minutes, scraping the bottom to prevent sticking. If it begins to look dry, stir in a small splash of red wine or water.If there is too much liquid near the end, leave the lid slightly ajar for a few minutes to allow some steam to escape.
14. Check that the beef is tender, then taste the sauce before adding salt. The beef stock and Worcestershire sauce are already salty, so you may need very little extra. Add the black pepper.
15. Stir in the cream. You can use slightly less if the trinchado is already very saucy, or a little more if you would like to loosen the sauce.
16. Heat gently for 1–2 minutes, stirring, until the cream is fully combined and the sauce is smooth and hot. Do not let the sauce boil hard once the cream has been added.
17. Remove the pan from the heat and leave the trinchado to rest for 10 minutes before serving.
18. Serve with chunky chips/French fries or fresh white bread rolls for mopping up the sauce.

14. Fried Plantains with Vegetables

Fried Plantains with Poulet DG is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’]

Fried Plantain with Poulet DG (Director General) is a fabulicious African meal featuring fried plantains, chicken, and vegetables in a tasty French-inspired herb sauce.

Ingredients

• 1 small onion, (chopped)
• 4 cloves garlic
• 1½ cup fresh herbs ((parsley, celery, basil, etc.))
• 1-1½ pounds boneless chicken, (cut into small chunks)
• Salt to taste
• 1 teaspoon ground white pepper
• 2-3 tablespoons cooking oil ((butter and olive oil work, too))
• 2-3 fresh tomatoes, (diced)
• ½ teaspoon smoked paprika
• ½ cup chicken broth ((optional))
• 1 pound vegetables ((carrots, green beans, green pepper, etc.))
• 1 ripe plantain
• Oil for frying ((Lard it awesome if you have it!))

Instructions Poulet DG

1. Blend the onions, garlic, and fresh herbs in a food processor or blender into a rough paste.
2. Salt and pepper your chicken, and stir in 2-3 tablespoons of the herb blend to the chicken. Set aside. (You may do this step ahead of time and let it marinate.)
3. Preheat a Dutch oven or other large, heavy pot over medium-high heat.
4. Add 2-3 tablespoons of oil to the pot. Add the chicken, sauté for about 5-7 minutes chicken, turning once, until golden brown on both sides—transfer chicken to a plate.
5. Dump the rest of the herb mixture, tomatoes, and paprika into the pot, scraping up any browned bits with a wooden spoon, occasionally stirring, for 8-10 minutes. Add about ½ a cup of chicken stock if it gets too dry.
6. Mix the carrots, green beans, and green peppers into the pot; let it simmer for 2-3 minutes. Adjust seasonings to taste. Turn off the stove.

Fried Plantains

1. Using a sharp knife, cut both ends off of the plantain. That will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.
2. Cut plantains into round slices about an inch thick.
3. Heat a large, heavy-bottomed or cast-iron skillet with oil about ½ inch deep on medium-high until hot but not smoking.
4. Fry the plantain rounds until golden brown, set aside until you’re ready to serve the meal, then toss them in with the chicken and vegetables.
5. Serve immediately. Enjoy!

15. Slow Cooker Lamb Tagine with Apricots

Lamb Tagine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT105M · Total: PT120M · Yield: [‘4’, ‘4 people’]

Lamb Tagine is a Moroccan stew with apricots, butternut squash and warm spices. The lamb cooks slowly until it falls apart, and it freezes well.

Ingredients

• 1 ⅓ lbs diced lamb (600 g )
• 1 large diced onion
• 4 cloves garlic ((finely chopped))
• 1 cinnamon stick
• 1 tsp salt
• ¼ tsp ground ginger
• ½ tsp ground turmeric
• ¼ tsp freshly ground black pepper
• ¼ tsp cumin powder
• ¼ tsp coriander powder
• ¼ tsp paprika
• ¼ tsp cloves powder
• 1 can canned chopped tomatoes (400 g – 14 oz)
• 2 cups chicken stock, beef stock, or vegetable stock
• 1 cup fresh coriander leaves
• 1 ⅓ lbs butternut squash (600 g )
• 3 ½ oz dried apricots (100 g )
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp honey
• flaked almonds and coriander leaves for garnish

Instructions Brown the Lamb and Onions

1. Heat a Dutch oven or a large oven-proof pan over medium high heat. Add the diced lamb and brown it on all sides, in batches if the pan is crowded.
2. Add the onions and cook them for a few minutes until they soften. Stir in the garlic and cook it for a minute, stirring so it does not burn.

Add the Spices and Stock

1. Stir in the ginger, turmeric, black pepper, cumin, coriander, salt, cinnamon stick, paprika and cloves, and cook them for a few seconds.
2. Add the canned tomatoes and stir until everything is combined.
3. Pour in the stock, stir, put the lid on and bring it to a boil.

Slow Cook the Tagine

1. From here you can lower the heat and simmer it on the stove, or put it in the oven at 160° C – 320° F for 45 minutes.
2. After 45 minutes, add the squash, apricots, lemon juice, honey and chopped coriander.
3. Stir it together and cook for another 60 minutes, until the lamb is fork tender.
4. Take out the cinnamon stick. Serve it with fresh coriander and toasted flaked almonds over the top.

16. Tagine Style Chicken and Olives

Moroccan Tagine Style Chicken and Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT135M · Yield: [‘4’]

This tangy and tender Moroccan Tagine Style Chicken and Olives is the perfect stovetop recipe for an easy week night meal. Exotic spices and olives blend perfectly with preserved lemons in this classic Moroccan dish.

Ingredients

• 2 Pounds Chicken Thighs
• 1 Large Yellow Onion or 2 Small White Onions (sliced)
• 2 Preserved Lemons
• 3 Cups Chicken Stock
• 16 Olives (Mixture of Green and Kalamata)
• 1 Tab Honey
• Olive Oil
• Cilantro (for garnish)
• 1 tea Minced Ginger
• 3 Garlic Cloves (minced)
• 2 tea Cumin
• 1 tea Paprika
• 1/2 tea Turmeric
• 1/4 tea Cayenne
• 1/4 tea Ground Allspice
• 1/4 tea Coriander
• 1/4 tea Fenugreek Seed (optional)
• 1/4 tea Crushed Saffron
• 1 Cinnamon Stick

Instructions

1. Combine the spice mix ingredients in a small bowl and mix to combine.
2. Thinly slice the onion. Halve the preserved lemons and remove the pulp. Discard half of the pulp and finely chop the remaining pulp. Reserve the peels.
3. Marinate the chicken thighs, along with the onions, lemon pulp, 1 tablespoon of olive oil, and spice mix for 1 hour.
4. Heat 2-3 tablespoons of olive oil in a pan and heat over medium heat. Remove the chicken from the marinade and brown both sides of the chicken thighs, about 3-5 minutes per side.
5. Remove the chicken from the pan and drain any excess fat. Place the onions and remaining marinade ingredients in the pan and cook until the onions are softened, about 7 minutes.
6. Deglaze the pan with about 1/2 cup of the chicken stock, breaking up the browned bits stuck to the pan. Add the chicken back to the pan, skin side down, and then add chicken stock to cover about 2/3 of the chicken.
7. Reduce heat to a simmer and cook, covered, for 15 minutes. After 15 minutes, flip the chicken over. Add the lemon peel and the honey and stir to combine. Cover and simmer for 15 more minutes.
8. Add the olives to the pan and cook for 15 minutes to allow the sauce to thicken some. Salt to taste.
9. Garnish with cilantro and serve with couscous or quinoa.

17. Fried Plantains

Fried Plantains is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium ripe plantains (yellow with brown spots), peeled
• 1/2 cup (120 ml) neutral oil for frying, plus more as needed
• 1/2 teaspoon salt
• Lime wedges or dipping sauce (optional), about 4 wedges

Instructions

1. 1. Measure and prep the ingredients: peel the plantains and slice each into 1/2-inch (1.25 cm) diagonal pieces. Gather salt and oil.
2. 2. In a large skillet, heat the oil over medium heat until shimmering.
3. 3. Fry plantain slices in batches, 2–3 minutes per side, until golden and caramelized. Gently flip to cook evenly.
4. 4. Transfer fried plantains to a plate lined with paper towels to drain briefly, then sprinkle with salt while still warm.
5. 5. Serve immediately, with lime wedges or a light dipping sauce if desired.

18. Nigerian Salad

Nigerian Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [‘6’, ‘6 servings’]

This Nigerian salad is healthy, filling, and absolutely delicious! Ready in minutes, it’s perfect for gatherings or anytime you want something fresh and tasty.

Ingredients

• 2 medium carrots, (peeled)
• 1 bunch lettuce
• 1/2 small cabbage
• 1/2 cup canned peas
• 1/2 cup canned corn
• 3 medium tomatoes
• 2 small cucumbers
• 3 eggs
• 3 potatoes
• 1 cup baked beans in tomato sauce
• 1/2 cup salad cream

Instructions

1. Grate the peeled carrots using a medium grater. Wash the greens, then finely shred them.
2. Cut the tomatoes, remove the core, and dice them into small cubes. Peel the cucumbers, remove the seeds, and dice them into small cubes. Drain and rinse the canned beans, peas, and corn.
3. Hard-boil the eggs for 7 to 10 minutes, then cool and peel. Slice into rounds. Boil the potatoes until tender, peel, and cut into cubes. For easier clean-up, you can use the same pot for both the eggs and potatoes.
4. In a large bowl, start layering the ingredients except for the eggs and baked beans. Begin with the lettuce and cabbage, then add the rest in layers, arranging by color if you like.
5. Continue layering until everything is used up. Add the baked beans as the top layer.
6. Finish by placing the sliced eggs on top. You can also line a few slices around the sides of the bowl for a nice presentation.
7. Serve right away or chill in the fridge until ready to serve. Nigerian salad is usually served with salad cream or mayonnaise, but you can use any dressing you prefer.

19. Beef Stew

African Beef Stew (Instant Pot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT32M · Total: PT47M · Yield: [‘4’, ‘4 people’]

This Instant Pot African Beef Stew is rich in flavor and spice, with tender chunks of beef cooked in the pressure cooker for an easy dinner.

Ingredients

• 1/4 cup avocado oil (or other neutral oil)
• 1 1/2 lbs. stew meat (in bite sized cubes)
• 1 medium onion (diced)
• 5 garlic cloves (minced)
• 1 large carrot (diced)
• 2 celery stick (diced)
• 1 dried chili (optional)
• 1/2 tsp. dried thyme
• 1 tsp. dried basil
• 1 1/2 tsp. smoked paprika
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tbsp. curry paste
• 1 cup water
• 1 15 oz. can of tomato sauce
• 1 15 oz. can of diced tomatoes

Instructions

1. Begin by adding oil to your Instant Pot and turning it on to saute mode.
2. Once the oil is hot, add your chunks of stew meat and let brown, turning every few minutes for even cooking.
3. Once the meat starts to brown, add onions, garlic, carrot, and celery.
4. Saute for 3-4 minutes, or until the onions start to become translucent.
5. Add in dried chili pepper, spices, and curry paste and stir well. Cook for 1 minute until fragrant. Pour cup of water over top, scraping up anything that’s stuck to the bottom. Turn off the Instant Pot.
6. Pour tomatoes and tomato sauce into the pot but do not stir (see note below). Secure the lid. Turn on Instant Pot to High Pressure for 32 minutes.
7. The Instant Pot will take a few minutes to come up to pressure.
8. When it finishes cooking, allow to natural release. Stir and enjoy.

20. Ghana Jollof Rice

Ghana Jollof Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups parboiled long-grain rice
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger (optional)
• 1 red bell pepper, finely chopped
• 2 scotch bonnet peppers, minced (optional, adjust to heat)
• 1/4 cup tomato paste
• 1 1/2 cups crushed tomatoes or tomato puree
• 4 cups vegetable stock or water
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup frozen peas (optional)

Instructions

1. 1. Rinse the rice under cold water until the water runs clear and drain. Set aside.
2. 2. In a large deep skillet or pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
3. 3. Stir in the garlic, ginger (if using), and bell pepper; cook for 2 minutes until fragrant. Add the tomato paste and cook, stirring, for 2 minutes to bloom the tomato flavors.
4. 4. Add the crushed tomatoes, scotch bonnet peppers (if using), curry powder, thyme, and bay leaf. Simmer for 5-7 minutes to develop the sauce flavors. Season with salt and pepper.
5. 5. Pour in the stock and bring to a gentle simmer. Stir in the rinsed rice, then reduce heat to low. Cover and cook for 18-22 minutes, or until the rice is tender and the liquid is absorbed. Stir once or twice to prevent sticking, and if you like a saucier texture, you can add a little more stock.
6. 6. If using peas, stir them in during the last 5 minutes of cooking. Remove from heat, let rest 5 minutes, then fluff with a fork and adjust seasoning. Serve hot.

21. Harissa Potato Salad

Harissa Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (680 g) small potatoes (Yukon Gold or red), scrubbed and cut into 1-inch pieces
• 1 tablespoon harissa paste (adjust to taste)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/2 cup cucumber, diced
• 1/4 cup crumbled feta cheese (optional)
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup sliced olives

Instructions

1. 1. Bring a large pot of salted water to a boil. Add the potato pieces and simmer until they are fork-tender, about 10–12 minutes. Drain and let cool slightly.
2. 2. In a small bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, and a pinch of salt until emulsified.
3. 3. In a large bowl, combine the warm potatoes, red onion, cucumber, and parsley. Pour the harissa dressing over and toss to coat evenly.
4. 4. Season the salad with salt and pepper to taste. If using, sprinkle feta cheese and olives on top, then toss gently.
5. 5. Serve the salad warm or at room temperature, or refrigerate for a few hours to let the flavors meld before serving.

22. Peanut Butter Soup

Peanut Butter Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

With the creamy peanut butter, spicy chili powder and black pepper, this peanut butter soup is packed with flavor. Also known as groundnut soup in Ghana, West Africa, it is a comfort food that uses ground-up peanuts as the star ingredient.

Ingredients

• 1 tablespoon olive oil
• 1 cup yellow onions (chopped)
• ½ cup red bell pepper (chopped)
• 2 tablespoons fresh garlic (minced)
• 4 cups vegetable broth
• 1 cup tomato sauce
• 2 cups sweet potatoes (peeled and chopped)
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• ⅔ cup peanut butter
• Garnishes: fresh cilantro, chopped peanuts and curry powder

Instructions

1. Heat the oil over medium heat in a large pot. Add the onions and bell peppers and cook until softened (around 5 minutes). Careful not to brown the onions.
2. Add the garlic and cook for 30 more seconds.
3. Add the vegetable broth, tomato sauce, sweet potatoes, black pepper and chili powder. Bring to a boil.
4. Lower heat, cover and simmer for 15 minutes.
5. Add peanut butter and stir to melt it into the soup.
6. Pour everything into a blender. Make sure the steam vent is open. Cover the vent with a kitchen towel to avoid splatter and process until smooth and creamy. Alternatively, you can use an immersion blender to process the soup directly in the pot.
7. Season with some salt, if needed. Top with cilantro, peanuts and a pinch of curry powder. Serve!

23. Nigerian Coconut Candy

Nigerian Coconut Candy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 10

Made with fresh coconuts, sugar, and a hint of salt, Nigerian coconut candy is a traditional snack that generations of Nigerians have enjoyed. This crunchy snack is a healthy alternative to sugary snacks and a great way to satisfy your sweet tooth.

Ingredients

• 1 large coconut
• ½ cup sugar
• ¼ teaspoon salt

Instructions

1. Break the coconut. First, punch holes in the coconut and drain the water. To get the most out of the coconut, crack it open between the two points where the two halves meet. Then rotate the coconut so you’re still hitting the spot where the two halves meet until they split apart.
2. Take out the flesh of the coconut, and separate it from the shell with a butter knife.
3. Use a grater to shred the coconut into small pieces.
4. Add salt. Add sugar. Mix.
5. In a large dry pan on medium heat, fry the coconut. Do not add oil. Stir frequently, so all sides of the shredded coconut cook evenly.
6. When the coconut starts to brown, lower the heat and keep stirring. You’ll know it’s ready when the coconut candy turns golden brown and is not wet.
7. Cool before serving.

24. Instant Pot African Peanut Stew

Instant Pot African Peanut Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

Instant Pot African Peanut Stew is a hearty, comforting soup with rich, bold flavors. Tender bites of chicken and sweet potatoes are cooked in a vibrant sauce made with peanut butter and curry powder to give this soup a perfect balance of sweet and savory flavors.

Ingredients

• 2 Tbsp vegetable oil
• 1 cup onions (chopped)
• 2 Tbsp garlic (minced)
• 1 Tbsp ginger (minced)
• 1 tsp salt
• 1 tsp black pepper powder
• 1 Tbsp curry powder
• 1/2 tsp cayenne pepper
• 1/4 cup dry white wine
• 3 cups low sodium chicken broth ((about 1½ can))
• 1 1/2 lbs boneless skinless chicken thighs ((⅔ kg) cut into 1 1/2 inch pieces)
• 2 cups sweet potatoes (cubed into 1 inch pieces)
• 14.5 oz diced tomatoes ((411 grams))
• 1/2 cup peanut butter (preferably creamy natural)
• 3 cups baby spinach (coarsely chopped)
• cilantro (to garnish)

Instructions

1. Select the Saute function and pre-heat the Instant Pot.
2. Add oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
3. Stir in onions, garlic, ginger and saute till soft, about 2 minutes.
4. Add salt, black pepper, curry powder and cayenne pepper, stirring until fragrant about 15 to 30 seconds. *
5. Press Cancel.
6. Deglaze with white wine. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.
7. Once deglazed, add chicken and stir to coat with spices.
8. Stir in broth, sweet potatoes, tomatoes and peanut butter.
9. Close the lid and pressure cook on High Pressure for 4 minutes.
10. Do a Quick Release (QR) of pressure. [Read More: The Different Pressure Release Methods]
11. Select Cancel and open the Instant Pot lid.
12. Stir in spinach until wilted.
13. Garnish with cilantro.
14. Serve with couscous, cornbread or crusty French bread.

25. Milk Tart

Milk Tart (South-African Melk Tert) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT80M · Yield: [‘8’, ‘8 Servings’]

An easy Milk Tart recipe which is also a no-bake tart. South-African Milk Tart is creamy with a most dominant milk taste. Sprinkled with Cinnamon this tart is always a winner !

Ingredients

• 1 23 cm Pie Shell (( 9 inch ), see notes below)
• 2 extra-large Eggs
• 1/2 cup Sugar
• 3 tablespoons Cornflour ((Cornstarch))
• 2 cups Milk
• 1 teaspoon Vanilla Essence
• 2 tablespoons Unsalted Butter (cubed)
• 1/2 – 1 teaspoon Ground Cinnamon (depending on taste)

Instructions

1. Whisk together the Eggs, Sugar and Cornflour until creamy – set aside
2. Heat the Milk in a medium saucepan to boiling point – remove from heat. Add a few tablespoonfuls (one at a time) of the warm Milk to the Egg mixture, stirring well after each addition.
3. Pour the Egg mixture in a thin stream into the warm Milk in the saucepan, stirring continuously. Bring back to boiling point and keep stirring until a thick, smooth custard has formed (about 3 minutes) – remove from the stove
4. Stir in the Vanilla and Butter – stir until the Butter has melted and the custard is smooth.  Fill the Pie Shell, leave to set and cool completely
5. Dust with Ground Cinnamon and serve

26. Nigerian Stew

Nigerian Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons palm oil (or vegetable oil)
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-2 Scotch bonnet peppers, finely chopped (adjust to heat)
• 4 medium ripe tomatoes, chopped (or 1 can crushed tomatoes, 400 g)
• 2 tablespoons tomato paste
• 450 g (1 lb) beef stew meat or chicken thighs, cut into chunks
• 1 cup beef stock or water
• 1/2 cup red bell pepper, chopped (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon curry powder (optional)
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon salt, or to taste
• 1 Maggi cube or 1 teaspoon bouillon powder
• 2 tablespoons crushed dried crayfish (optional)
• Fresh parsley for garnish (optional)

Instructions

1. 1. Prep all ingredients: chop onions, mince garlic, chop tomatoes and peppers, and cut meat. Measure liquids and spices.
2. 2. In a heavy pot, heat palm oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
3. 3. Stir in garlic and Scotch bonnet pepper; cook 1 minute until fragrant.
4. 4. Add the meat pieces; brown on all sides, about 5-7 minutes.
5. 5. Stir in tomato paste and chopped tomatoes; cook for 3-5 minutes to start breaking down the tomatoes.
6. 6. Pour in stock or water; add thyme, curry powder, paprika, salt, bouillon, and crayfish. Bring to a simmer.
7. 7. Cover and simmer until the meat is tender and the sauce thickens, about 25-30 minutes for beef or 20-25 minutes for chicken. If needed, uncover and simmer a few more minutes to reduce.
8. 8. Taste and adjust seasoning. Remove from heat and serve Nigerian stew with rice, boiled plantains, or yams.

27. Peri Peri Rice

Nando’s Spicy Rice (PERi PERi Rice Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Spice-filled and delicious, Nando’s Spicy rice is great for when you want to recreate this PERi PERi side dish at home!

Ingredients

• 1 tbsp. olive oil
• 1 small onion diced
• 1 tsp. garlic minced
• 1 half red bell pepper diced
• 1/2 tsp. paprika
• 1 tsp. turmeric
• 1/2 tsp. cumin
• 1/4 tsp. cayenne
• 1 tsp. salt
• 1 cup rice
• 2 cups chicken stock
• 1 cup frozen peas

Instructions

1. In a deep skillet, heat oil and saute diced onions, bell pepper, and minced garlic.
2. Once the onions are translucent (about 5 minutes), add in spices and salt. Cook for 1 more minute, stirring frequently.
3. Add in dry rice, and stir to coat.
4. Pour 2 cups of stock over top, stir, and cover. Simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.
5. Add in peas, stir. Cover and let sit for 5 minutes.

28. West African Peanut Chicken Stew

West African Peanut Stew with Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

African peanut stew with chicken. Sweet spices meld to give this stew an exotic kick. Easily adapted to vegetarian.

Ingredients

• 2 Tablespoons peanut oil (or coconut oil)
• 1 yellow onion (chopped)
• 2 cloves garlic (minced)
• 1 1/2 teaspoons fresh ginger (minced)
• 1 1/2 pounds chicken thighs (chopped into bite-sized pieces)
• 2 teaspoons red pepper flakes
• 1 Tablespoon smoked paprika
• 1/2 teaspoons nutmeg
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• Kosher salt and black pepper to taste
• 4 cups chicken or vegetable stock
• 4 cups orange fleshed sweet potatoes (scrubbed and cut into bite-sized chunks)
• 13 ounce can diced tomatoes (with juice)
• 2 Tablespoons tomato paste
• 1 cup chunky peanut butter ((or cashew butter for Whole 30))
• 1 5 ounces fresh baby spinach (kale or greens)

Instructions

1. In a large pot, heat oil over a medium high heat. Add onion and cook until translucent, about 2-3 minutes. Then add garlic and ginger and continue cooking another 2-3 minutes.
2. After that, add the chicken and cook, stirring until chicken is browned on all sides. Then add spices, red pepper, salt and black pepper, stirring to coat.
3. Pour in chicken stock, and yams or sweet potatoes, then bring to a boil.
4. Reduce heat to simmer and cover, cooking for 15 minutes.
5. Uncover, stir in tomatoes, tomato paste, and peanut butter, mixing until blended. Continue cooking an additional 15 to 20 minutes, or until yams are fork tender and liquid is reduced and thick.
6. Remove from heat and stir in baby spinach. (If using tougher greens, add 5-10 minutes before done)
7. Serve with rice, if desired.

29. Peanut Soup

African Peanut Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 4

This easy vegan peanut soup has sweet potatoes, tomatoes, ginger, garlic, peanut butter and more! Super flavorful and savory for a unique comforting meal!

Ingredients

• 2 Large Sweet Potatoes
• 1 Onion
• 3-4 Cloves Garlic
• 1 Inch Fresh Ginger
• 1/2 Cup Peanut Butter
• 32 oz Vegetable Stock
• 1 Can Tomato Sauce
• 1 Bunch Chard
• 2 Tsp Ground Cumin
• 2 Tsp Ground Coriander
• 1/4 Tsp Cinnamon
• 1/4 Tsp Turmeric
• Salt/Pepper to Taste

Instructions

1. Add chopped onions to a pot over medium heat, and cook with a splash or veggie stock for about 3 minutes, or until translucent. Add ginger and garlic and continue cooking for a minute.
2. Add Sweet Potatoes and continue cooking for 5 minutes, adding more water or veggie stock to avoid sticking.
3. Add peanut butter, veggie stock, tomato sauce, cumin, coriander, cinnamon, turmeric, salt and pepper and cook, covered for about 10 minutes, or until potatoes are tender when poked with a fork.
4. Take an immersion blender* and blend some, but not all, of the soup to thicken. You still want some potatoes left whole for texture.
5. Add chopped chard and cook for another couple minutes until soft, serve with peanuts on top!

30. Peanut Stew with Sweet Potatoes and Okra

African-Inspired Peanut Stew with Sweet Potatoes and Okra is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 6

This delectably rich African-inspired peanut stew is a westernized version of maafe or groundnut soup.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large red or yellow onion, chopped
• 3 to 4 cloves garlic, minced
• 2 cups shredded green cabbage
• 2 medium-large sweet potatoes, peeled and cut into 1/2-inch dice (see tip in notes)
• 15-ounce can diced tomatoes, preferably fire-roasted
• 2 to 3 teaspoons grated fresh or bottled ginger, to taste
• 3 cups water
• 2 cups trimmed and sliced fresh okra, or a 10- to 12-ounce package frozen sliced okra, thawed (see Note)
• 3/4 cup natural creamy peanut butter
• Salt and freshly ground pepper to taste
• 1/4 to 1/2 teaspoon dried hot red pepper flakes, or to taste
• Chopped or halved peanuts
• Thinly sliced scallion (green part)

Instructions

1. Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden.
2. Add the cabbage, sweet potatoes, tomatoes, ginger, and water. Bring to a slow boil, then lower the heat and simmer gently with the cover ajar until the sweet potatoes are nearly tender, about 15 minutes.
3. Add the okra, then stir in the peanut butter, a little at a time, until it melds into the broth. Stir in the red pepper flakes, then simmer gently, covered, for 10 minutes longer, or until all the vegetables are tender. Add a bit more water if needed for a moist but not soupy consistency.
4. Season with salt, pepper, and more red pepper flakes if you’d like a spicier stew.
5. Serve at once. Pass around peanuts for topping.

31. Chicken Stew

African Chicken Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’10’, ’10 servings’]

Delicious chicken and peanut stew, with a deep and rich flavor that’s hard to resist! Now with Instant Pot directions too!

Ingredients

• 3 cups cubed chicken breast ((20 oz or 3 breasts))
• ¼ cup sesame oil
• 1 large onion ((chopped))
• 1½ tsp salt
• 1 tsp black pepper
• 1 tbsp curry
• 1 tsp ginger powder
• 2 tsp crushed red pepper flakes ((or less for a milder stew))
• 5 cloves garlic ((minced))
• 2 14.5 oz diced stewed tomatoes
• 2 14.5 oz chicken broth
• 3 oz tomato paste ((half a can))
• ¾ cup peanut butter ((or up to one cup))
• roasted/chopped peanuts and fresh cilantro ((optional))

Instructions

1. Chop chicken breasts into 1″- 2″ chunks and roughly chop the onion. Mix salt, black pepper, curry, ginger, and crushed red pepper until combined and stir with chopped chicken and onions.
2. Heat sesame oil in a Dutch oven and sauté the spiced chicken and onion mixture until the chicken is browned, approximately 5 minutes. Add garlic during the last minute.
3. Mix stewed tomatoes, tomato paste, and chicken broth in the same bowl the chicken was in. Stir the mixture in with the chicken and onions.
4. Simmer, covered, over medium heat for 15 minutes. Next, stir the crunchy peanut butter into the stew and cook for an additional 10 minutes on low.
5. Meanwhile, toast peanuts in a hot pan for a couple of minutes.
6. Serve stew in deep bowls, topped with a tablespoon of roasted peanuts and chopped fresh cilantro (optional). Another option is to serve the stew with sliced crusty bread for dipping. Or, serve the stew over creamy coconut rice.

32. Air Fryer Peri Peri Chicken

Air Fryer Peri Peri Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.6–2 lb / 700–900 g total)
• 1/3 cup peri peri sauce (store-bought) or homemade
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4–1/2 teaspoon chili flakes (for extra heat)
• Lemon wedges and chopped parsley for serving (optional)

Instructions

1. 1. In a bowl, whisk together peri peri sauce, olive oil, lemon juice, minced garlic, smoked paprika, oregano, salt, and pepper to make the marinade.
2. 2. Pat the chicken thighs dry with paper towels. Add them to the bowl and toss to coat evenly. Let marinate for at least 20 minutes (or up to 2 hours in the fridge) for deeper flavor.
3. 3. Preheat your air fryer to 390°F (200°C) for about 3 minutes.
4. 4. Arrange the marinated chicken thighs in a single layer in the air fryer basket, skin side down. Cook for 12 minutes, then flip and cook another 10–14 minutes, until the skin is crisp and the internal temperature reaches 165°F (74°C). If your air fryer cooks slowly, you may need up to 26 minutes total.
5. 5. Remove the chicken from the air fryer and let rest 3–5 minutes. If desired, brush with a little extra peri peri sauce during the last minute of cooking for a glaze.
6. 6. Serve with lemon wedges and a sprinkle of parsley if using.

33. Pili Pili

Pili Pili Recipe (African Hot Sauce) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’30’, ’30 servings’]

A spicy hot sauce recipe from my Congolese grandmother-in-law.

Ingredients

• ½ lb red scotch bonnet peppers ((also known as Jamaican peppers))
• 3 garlic cloves
• ¼ cup water
• ¼ teaspoon sea salt

Instructions

1. Remove stems from the peppers.
2. Place the peppers, garlic, water, and salt in a blender. Cover and blend on high until the mixture is mostly smooth, but still has small pieces of peppers.
3. Transfer to a storage container and serve a small spoonful with your favorite dish!

34. Atakilt Wat

Atakilt Wat (Ethiopian Cabbage, Carrot, and Potato) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Atakilt Wat is a traditional Ethiopian vegetable dish made with cabbage, carrots, and potatoes, gently seasoned with turmeric and cumin. This easy one-pot recipe is naturally vegan, gluten-free, and ready in about 30 minutes.

Ingredients

• ½ medium green cabbage (chopped)
• 3 medium carrots (peeled and diced)
• 3 medium potatoes (peeled and diced)
• 4 tablespoons extra virgin olive oil
• 1 medium onion (sliced)
• 1 green chili (slit)
• 2 garlic cloves (grated)
• 1- inch piece fresh ginger (grated)
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• ½ teaspoon freshly ground black pepper (or to taste)
• Salt (to taste)

Instructions

1. Heat the oil in a large pan. Add the onion, green chili, carrots, and potatoes. Sauté over medium heat for about 5 minutes, until the potatoes and carrots are slightly golden.
2. Add the grated ginger, garlic, turmeric powder, cumin powder, ground black pepper, and salt. Sauté for 2 minutes, or until fragrant.
3. Add the cabbage and sauté to combine. Reduce the heat to low, cover, and cook for about 15 to 20 minutes, or until the vegetables are tender. Stir occasionally. Once ready, serve hot with your choice of meal.

35. Shakshuka

Easy Shakshuka Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Yield: [‘6’, ‘6 servings’]

Enjoy this tasty and easy Shakshuka Recipe of eggs poached in a slightly spicy smoky flavorful tomato sauce with onions, garlic, and sweet red bell pepper all topped with fresh parsley and Feta Cheese. To complete the meal serve with toasted pita or crusty bread.

Ingredients

• 1½ tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, seeded and diced
• 1 small jalapeno, seeded (veins removed, minced)
• 2 cloves garlic minced
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1-2 pinches cayenne pepper
• 1 28-ounce can crushed tomatoes
• 6 large eggs
• 2 tablespoons chopped fresh parsley
• ¼ cup Feta cheese
• kosher salt and black pepper to taste
• Crusty bread or toasted pita bread (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onions and cook until lightly browned on the edges and starting to soften, about 5 minutes.
2. Add the red bell peppers and jalapeno. Cook until the peppers and the onions are soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Stir in the crushed tomatoes and bring the mixture to a gentle boil. Reduce the heat and simmer for 5-10 minutes.
4. Make 6 small wells in the sauce using a spoon and drop the eggs into the hot mixture, spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set.
5. Uncover and sprinkle with fresh parsley and crumbled feta. Season with salt and pepper to taste. Serve with crusty bread or toasted pitas.

36. Lamb and Apricot Kebabs

South African Sosaties: Lamb and Apricot Kebabs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT270M · Yield: [‘4’]

A staple of any African Braai, South African Sosaties are skewers of tender meat, typically lamb, marinated with curry and apricot jam and grilled along with dried apricots. Cooked over an open flame these lamb and apricot kebabs are simple, yet delicious.

Ingredients

• 1 Pound Cubed Lamb (Leg or Loin)
• 1 Package Dried Apricots
• 1 Red Onion (Optional)
• 1/4 Cup White Wine Vinegar
• 1/4 Cup Apricot Jam
• 1 Tab Minced Garlic
• 1 Tab African or Caribbean Curry Powder
• 1 tea Turmeric
• 1/4 tea Salt

Instructions

1. Cube the lamb into roughly 2 inch cubes and set aside.

Make the Marinade

1. Combine all of the marinade ingredients in a bowl and mix well to combine. Add the cubed lamb, cover with plastic wrap and marinade in the refrigerator for at least 4 hours, or overnight.

Prepare the skewers

1. If using, cut the red onion into 2 inch pieces.
2. Place the lamb, onion, and dehydrated apricot on the skewers, alternating between the 3. Be careful not to poke yourself with the sharp skewers.

Grill the sosaties

1. Heat your grill, smoker, or fire pit to a medium high heat (about 400 degrees).
2. Grill the sosaties over direct heat. Rotate and flip them about every 5 minutes to prevent them from burning. Check the meat with a meat thermometer and remove when they reach your desired temp.

37. Chakalaka

Chakalaka is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 large carrot, grated or finely diced
• 1 cup shredded cabbage (optional)
• 1–2 green chilies, minced (or 1/2 teaspoon chili flakes) to taste
• 1 tablespoon tomato paste
• 1 can (400 g / 14 oz) chopped tomatoes, with juice
• 1 teaspoon curry powder
• 1/2 teaspoon paprika (optional)
• 1 can baked beans in tomato sauce (425 g / 15 oz)
• 1/2 cup water or vegetable broth
• 1 tablespoon sugar (white or brown)
• 1 teaspoon lemon juice or white vinegar
• Salt and pepper to taste

Instructions

1. 1. Prepare and measure all ingredients: chop onion, peppers, carrot, and cabbage; mince garlic; grate ginger; measure spices.
2. 2. Heat the oil in a large skillet or pot over medium heat. Add the onion and cook until translucent, about 4–5 minutes.
3. 3. Stir in garlic and ginger; cook 1 minute until fragrant. Add red and green peppers, carrot, and cabbage; sauté until they begin to soften, about 5–7 minutes.
4. 4. Add tomato paste, curry powder, and paprika; cook, stirring, for 1 minute to bloom the spices.
5. 5. Add chopped tomatoes (with juice), baked beans, and water. Stir to combine; bring to a gentle simmer.
6. 6. Cover and simmer 15–20 minutes, until vegetables are tender and the sauce thickens. Stir occasionally.
7. 7. Stir in sugar and lemon juice or vinegar. Season with salt and pepper to taste; simmer 2–3 minutes to meld flavors.
8. 8. Serve hot, with rice, crusty bread, or as a relish alongside main dishes. Garnish with fresh herbs if desired.

38. Baghrir with Orange Butter Sauce

Baghrir with Orange Butter Sauce | Moroccan Semolina Pancake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’15’, ’15 Pancakes’]

Baghrir is a famous pancake / crepe from the North African cuisine especially the Moroccan region. It is also called as ‘1000 holes Pancake’ as it is a soft and spongy pancake with many holes.

Ingredients

• 1 1/2 cups Semolina flour
• 1/2 cup All Purpose flour
• 1 Tablespoon Active Dry Yeast
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 2 1/2 cups Warm Water – 2 to 2 1/2 cups (as needed)
• 2 Tablespoon Butter
• 1 Tablespoon Honey
• 1/4 cup Orange Juice (from freshly squeezed orange)

Instructions Procedure to Make Baghrir –

1. In about 1/2 cup of warm water, add the sugar and the yeast and let it sit for about 10 minutes or until the yeast becomes bubbly and frothy.
2. In a blender jar, add about 1 cup of warm water, both the flour and salt. Add the proofed yeast mixture and run the blender for 10 seconds. Add more warm water if needed to make a smooth batter. Run the blender for couple of minutes to incorporate more air to the batter. This will make the Baghrir very lacey and fluffy.
3. Transfer the batter to a bowl and let it ferment for at last couple of hours in a warm place. The batter should appear very bubbly before we start making the pancakes.
4. I left mine for about 3 hours to ferment. After fermenting, mix the batter gently to combine everything well.
5. When ready to make the pancakes, heat a non stick pan and spray very lightly with oil. We could also use a paper towel sprayed with oil and wipe the pan.
6. Once the pan is hot, add a ladle full of batter and gently swirl the pan for the batter to spread. Do not make the pancake too thin or too thick. Too thin will not have as many holes and too thick will not cook too well.
7. Let the baghrir cook on low to medium flame for couple of minutes until the top appears dry and cooked. The pancakes will be cooked only on one side and hence it important to cook them well.
8. Remove the baghrir from the pan and keep them separated by placing parchment papers between them. They would stick if stacked up.

Procedure to Make the Orange Butter Sauce –

1. Heat the butter in a pan. Once the butter melts, add the honey.
2. When the honey melts, add the orange juice and mix well.
3. Let the sauce simmer for minute and serve warm.

39. Spiced Carrot Millet

Spiced Carrot Millet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (180 g) dry millet
• 3 medium carrots, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 cups (720 ml) vegetable broth or water (adjust as needed)
• 1 tablespoon lemon juice
• Fresh parsley or cilantro for garnish (optional)
• 1/4 cup toasted almonds or chopped walnuts for crunch (optional)

Instructions

1. 1. Rinse the millet in a fine-mesh sieve under cold water until the water runs clear, then drain and set aside.
2. 2. In a medium pot, heat the olive oil over medium heat. Add the onion and garlic; sauté until soft and translucent, about 4-5 minutes.
3. 3. Stir in the ground cumin, coriander, turmeric, and cinnamon; cook for about 30 seconds until fragrant.
4. 4. Add the diced carrots; cook until they begin to soften, about 5 minutes.
5. 5. Add the millet; stir to coat and lightly toast for 1-2 minutes. Pour in the vegetable broth; bring to a boil.
6. 6. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the millet is tender and most of the liquid is absorbed. If needed, add a splash more broth or water.
7. 7. Remove from heat; stir in the lemon juice and season with salt and pepper to taste. Fluff with a fork, then garnish with chopped parsley or cilantro and, if using, toasted nuts before serving.

40. Kachumbari

Kachumbari Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium ripe tomatoes, diced
• 1 small red onion, finely chopped
• 1 medium cucumber, peeled and diced
• 1-2 jalapeño peppers, finely chopped (seeded for less heat)
• 1/2 cup fresh cilantro leaves, chopped
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon extra-virgin olive oil (optional)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper (optional)
• 1 ripe avocado, diced, for serving (optional)

Instructions

1. 1. Rinse all produce and have ready: diced tomatoes, chopped onion, cucumber, jalapeño, and cilantro.
2. 2. In a large bowl, combine the tomatoes, red onion, cucumber, jalapeño, and cilantro.
3. 3. Drizzle with lime juice and olive oil (if using); season with salt and pepper; toss well to mix.
4. 4. Let the mixture rest for 10–15 minutes to let flavors meld.
5. 5. If using avocado, gently fold in the diced avocado just before serving.
6. 6. Taste and adjust seasoning as needed, then serve as a fresh relish with grilled dishes or as a topping with flatbreads or chips.

41. Ful Medames

Ful Medames is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Ful medames (also called foul madammas) is a treasured Egyptian dish that rivals hummus. It’s made using creamy fava beans and dressed in a lemon and garlic sauce. Accompany it with flat breads, salad and pickles and enjoy its’ creamy, hearty flavors.

Ingredients

• 1 tablespoon olive oil
• 1 red onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 2 cans fava beans
• 1 cup water
• ½ teaspoon kosher salt
• 2 tablespoons olive oil
• 1 lemon (juice of)
• 2 cloves garlic (minced)
• small handful parsley (finely chopped)
• 4 cherry tomatoes (cut in half)
• large handful parsley (finely chopped)
• a few jalapeno peppers

Instructions

1. Heat the olive oil in a medium size saucepan. Saute the onion for 3-5 minutes. Add the garlic and the cumin and saute for a further minute.
2. Drain and rinse the fava beans. Transfer them to the saucepan, add the water and simmer over low heat for 15 minutes.
3. When the fava beans have finished cooking mash some of them with a potato masher or the back of a fork. Stir to incorporate the whole fava beans. *see note 1
4. Meanwhile, combine all the sauce ingredients in a small bowl.
5. Sprinkle parsley over the top and add the tomatoes and jalapenos. Serve with flat bread and pickles. Pass the dressing around and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.