Cuisine - African
These interesting corn cakes from Ghana can be eaten hot or cold, alone, or with roasted peanuts for a snack or appetizer.
This spice mixture is from Tunisia, where it is used to spice up stews and is sprinkled over grilled meats. The word tabil means coriander, but generally refers to this blend of ingredients.
This recipe was collected in Mombasa, Kenya. Serve it over grilled or barbecued meats and poultry.
This recipe was collected for me in Mombasa, Kenya by Richard Sterling,
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its
name. Serve it over grilled or barbecued meats and poultry.”
This salad travels well and can be made a day ahead. If you refrigerate it overnight, bring it to room temperature before serving.
This thick and delicious soup from North Africa should be served as a supper dish, which is when many thick, spicy soups are traditionally served. Even though 10 cloves of garlic sounds like a lot, the garlic mellows as it cooks. Serve it with crusty warm bread.
This recipe is based on the Tunisian grilled salads, as mechouia means roasted. This recipe is easily prepared on the grill and can be served as a relish, dip, or spread. As might be expected, it can also be served with a flat, unleavened bread such as pita. Use a mortar and pestle for a traditional method of grinding the grilled vegetables, or just mash and mix with a fork in a bowl. For a much hotter dip, substitute jalapeño chiles.
This recipe hails from Algeria, where it is a popular appetizer. Note the use of paprika here -- it was introduced form Hungary via Spain.
Variations on this hot sauce appear all over Africa, with the key ingredint being peanuts in any form. Here, peanut butter works well--either smooth or crunchy. Its most common usage is to spread over fried chicken or fish or serve it over rice.
Variations on this hot sauce appear all over Africa, with the key
ingredient being peanuts in any form. Here, peanut butter works
well--and it's the cook's choice to use smooth or crunchy! Ladle it over
fried chicken or fish.