All recipes » Main dish » African » 400 or fewer calories

	Spicy Shrimp Moroccan Style by John Spottiswood These prawns are absolutely fantastic. Every time I make them I marvel at the density and depth of the flavors. I typically leave the Cayenne pepper out of about half of them if I'm cooking for the whole family. I often serve these in combination with a Moroccan chicken, fish, or lamb dish, but they work fine on their own too.	18 votes 6 reviews 5 comments 38966 views
	Chicken and Eggplant Tagine by John Spottiswood I was shopping for a chicken and eggplant stew and both the eggplant and the bell peppers were on sale...so I bought extra. We ended up making two different recipes that called for chicken and eggplant two nights in a row, so we were able to really compare. While we all loved the other recipe (chicken and eggplant stew..on this…	7 votes 2 reviews 2 comments 7903 views
	Mafé or maafe – African groundnut stew by Easy Cook - Laka kuharica Famous west African spicy peanut stew made with veal, beef and eggplant	1 vote 1470 views
	Beer marinated pork chops by Peter Brown When selecting pork chops for this dish make sure they are evenly sliced so that they are all ready at the same time. The chops should also have a good circle of fat because this adds to the flavour. To extract the best flavour from the marinade it is best to soak the meat overnight in a covered dish in the refrigerator, otherwise…	3 votes 1 review 6485 views
	moroccan chicken kabob tapas by John Spottiswood These kabobs are of Moroccan origin and are referred to as Pinchos in tapas lore. If you are not a huge fan of peanuts or onions, try this recipe. If you like peanuts and onions, you'll find our other moroccan chicken kabob recipe a bit more flavorful.	3 votes 1 review 12440 views
	Leg of Lamb with Moroccan Seasonings by John Spottiswood This was a wonderful leg of lamb that I cooked for a Holiday gathering this year. I took a base recipe for Moroccan Roast Lamb from one of my favorite cookbooks - Recipes from Morocco by Sufo. I then added roast potatoes and created a gravy from the drippings. It couldn't have come out much better. Everyone raved about it. I used…	8 votes 4 reviews 5 comments 10312 views
	Moroccan Vegetable Tagine by mamatkamal Usually, in Morocco the term Tagine means the combination of meat or fish with vegetables but this one is for vegetarians who want to try something different, and even meat-eaters will love this flavour-packed vegetable Tagine. Try it and feel free to add or suggest improvements or variations! If you don't have a tagine, you can use…	1 vote 6336 views
	Moroccan Broiled Fish Skewers or Fillets by John Spottiswood This is a tasty Moroccan dish that you are sure to love. Serve it over salad, cous cous, bulgar pilaf, or white or brown rice. We've used thick white fish but also thinner fish like catfish or tilapia when they are more reasonable. You can't skewer them, but you can broil the whole fillet (see picture). It also works with salmon…	3 votes 2 comments 6062 views
	Tilapia Broiled Egyptian Style by John Spottiswood We adopted this recipe from our Egyptian babysitter in San Francisco named Hoda. We came to her house once to pick up our son and were greeted by the most amazing smell! She invited us to take a bite of the tilapia she had cooked. We were smitten. It was the first broiled, then soaked, recipe we had tasted, and it is still one of…	4 votes 2 reviews 1 comment 20430 views
	Spicy Baked Fish by Peter Brown Seafood and hot spices make a very tasty dish for summer and it is well-suited to a variety of salads, particularly with the traditional Lebanese bulgar wheat salad, Tabbouleh. It is important when spicing up fish to use firm white fish because oily fish and spices are not firm friends. It is also important when you use lemon or…	1 vote 3329 views
	Bobotie by Two Foodies One Journey Bobotie has a long history in South African cuisine and is one of the national dishes. It is known in the area of South Africa since the 17th century and most likely has its roots in Indonesia and comes from the word Bobotok. Other sources place the origin in Malaysia. But it seems to be clear that Dutch settlers/companies brought…	1 vote 1 comment 3049 views
	A Stupendous One Dish Wonder, Moroccan Chicken Stew by Skinny Kitchen with Nancy Fox This sweet and savory stew is unbelievably easy to make, soooo delicious and ready in 35 minutes. It’s not only tasty, it’s nutritious and beautiful to look at. This exotic stew has a wonderful blend of flavors and spices including a hint of cinnamon. It’s served over whole wheat couscous. The skinny on one serving is 382 calories,…	2 votes 1 review 3 comments 4040 views
	BAMYA (MEAT WITH OKRA) by MARIA LOURDES V. LIPARDO-AYUB I love Arabian food. It's so palatable and mild in spices. This dish is the gastronomic delight of Egypt.	1 vote 1 review 2 comments 5845 views
	Beef with oranges and spices by Easy Cook - Laka kuharica Aromatic, tender beef chunks with orange and spices.	2 votes 3080 views

« 1 2 »