Mafé or maafe – African groundnut stew by Easy Cook - Laka kuharica

Famous west African spicy peanut stew made with veal, beef and eggplant

Moroccan braised beef by Easy Cook - Laka kuharica

Braised tender beef intensely flavored with Moroccan spices, delivers the warm, sweet-savory flavors of Morocco.

Ham and Asparagus Spaghetti by Peter Brown

use a combination of fresh asparagus, well-cured deli ham and lots of fresh herbs such as dill, chives and basil to give this pasta dish a tasty array of flavours. It also makes a very pretty, colourful arrangement on the plate. It’s important to source good quality, freshly made pasta and if you can make your own pasta, even better.

Tagine of Chicken with Preserved Lemons, Olives & Artichoke Hearts by Bob Vincent

Since I just finished preserving lemons I needed something to try them out on. This recipe is adapted from one by Claudia Roden in her book Arabesque. The original did not use chicken broth which I used. I also skinned the chickent pieces; browned…

Luwombo of beef with Mexican mole sauce by Evelyn Adlam

This classic Ugandan dish is cooked in a smoked banana leaf (luwombo), but here it is given a Mexican twist, adding a mole sauce. “Mole” (pronounced mow-lay) is the iconic sauce in the Mexican cuisine, which is made with a combination of different dried chillies, dried herbs, spices and chocolate. The combination of the unique…

Akoho sy Voanio (chicken in coconut milk) by Beanz

I found this recipe online and it's a little time consuming but totally worth it. If you like coconut milk, this is for you. You can make it as spicy or as mild as you like.

Traditional South African Lamb /MuttonSosaties by Peter Brown

This is the best Ive seen. Found it on FOOD .com by Zurie "Sosaties are not kebabs. They're lamb meat on skewers, but they marinate in a distinctive sauce with a traditional flavour. They are never made from beef, but from lamb or tender mutton. (Maybe it should be added that S A lamb, probably because of their grazing, is really…

Beef with oranges and spices by Easy Cook - Laka kuharica

Aromatic, tender beef chunks with orange and spices.

Dhania Chicken (coriander/cilantro chicken) by Padma Priya Manikam

This is a really subtle chicken dish that is full of coriander flavour that I found posted in seriouseats.com It states as a Kenyan dish adapted from Madhur Jaffrey's "Curries to Kebabs".

Moroccan Chicken with Tomatoes, Chickpeas and Mint by Cecelia Heer

This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored).

Moroccan Lamb Kabobs with Chickpea and Apricot Couscous by Hungry Jenny

These are really quick to make and the chickpea and apricot salad can be whipped up whilst the kabobs are grilling. This serves 2 so you can either make 8 kabob balls for a skewer each, or 16 smaller kabob balls for 2 skewers each! http://hungryjenny.blogspot.com/2010/08/say-no-to-takeaway-kick-up-lamb-kabob.html

Dovi (Peanut Butter Stew) by Grant Loney

Hoisin Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hoisin Barbeque lamb chops

Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Barbeque lamb chops

Kefta Tagine by Tandy Sinclair

this recipe is from cooking Maroccan