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Traditional Cape (South African) fish cake

Traditional Cape (South African) fish cake by Peter Brown

Fish cakes are very much a Cape food and most white fish is suitable for fish cakes although I remember my mother insisted on fresh hake which she minced/flaked herself or otherwise she would use freshly caught mackeral, .. I like to mix 50/50 a white fish with a oily or game fish

1 vote
7270 views
SWAHILI KUKU

SWAHILI KUKU by Anita Mary Amalor

Kenyans love chicken. After living in Kenya for a while I have fallen in love for this particular dish because of the very basic ingredients being used in this dish and yet tastes very good.This is my husband's favorite dish too. This chicken is well served with chapati, rice or Ugali(maize meal) in Kenya. It is very easy to prepare…

2 votes
69546 views
Spicy Shrimp Moroccan Style

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
38071 views
Boontjie Sop (Bean Soup)

Boontjie Sop (Bean Soup) by Peter Brown

We call this STEWP as it should be nice and thick so your spoon can stand up in it . Wonderful on a cold night. It is a traditional South African soup from our Dutch heritage

2 votes
14939 views
Cumin Rice

Cumin Rice by Joyce Leung

This rice is a delicious mix of cumin and cinnamon. It provides a nice, slightly sweet flavor, that is a perfect complement to any middle eastern dish. The only dishes I would avoid serving this with are sweet dishes with dates, figs, etc. I served it with my Braised Lamb with Beans. It was great!

7 votes
20203 views
Fried Rice Bowl from Madagascar

Fried Rice Bowl from Madagascar by Rachael Johnson

Everyone loves fried rice, and its very popular in Madagascar.

2 votes
12125 views
PERI/PERI OIL

PERI/PERI OIL by Peter Brown

In South Africa we tend to use a lot of Peri/Peri oil, I believe it originates from the old African Portuguese Colonies of Mozambique and Angola. It is simple to make and always handy to have in your food cupboard

1 vote
8544 views
Harira Soup

Harira Soup by John Spottiswood

This is the traditional soup served at sunset to break the daily fast observed during the 30 days of Ramadan. Recipes vary from family to family throughout Morocco and the rest of North Africa. I'm particularly fond of this version. If you have not had this before, you MUST try it. It is truly delicious!

6 votes
23630 views
OMALI

OMALI by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

OMALI

2 votes
21735 views
Moroccan Fish Soup

Moroccan Fish Soup by John Spottiswood

This is a flavorful, spicy soup that happens to be Moroccan but will remind you of fish soups found from Spain to Russia. It is a classic! Serves 4 as a main dish, 6 as an appetizer.

4 votes
23078 views
Jollof Rice (a Nigerian party pillaf)

Jollof Rice (a Nigerian party pillaf) by Kike Nkana

This is basically rice in red capsicum (or bell pepper) and tomato sauce. Lots of onions, thyme and curry. Cooked right, it's simply delicious!

2 votes
14793 views
Jamaican "Beef" Patties

Jamaican "Beef" Patties by Kiki Thompson

Coming from a Jamaican background, many times my palate craves the blended flavors of curry. So I veganized one of my favorite treats, Jamaican Beef Patties. These are kind of similar to Mexican empinadas, but spicy I was kind of skeptical at first, but you can not tell the difference…it’s all about the seasoning when it comes down…

2 votes
9084 views
Egyptian Tirmis

Egyptian Tirmis by Buttered Up

Egyptian Tirmis, or Lupini Beans. Popular as a bar snack and great with drinks.

1 vote
11652 views
Butternut Bredie

Butternut Bredie by Peter Brown

A Bredie in South Africa is a stew. This recipe comes from Tannie Evita (Auntie Evita) a afrikaans lady portrayed by the comedian Pieter Dirk Uys . It's a straight-forward, non-fussy recipe, so it's one you'll be able to throw together during a busy week day to ensure your family gets a nutritious yet tasty dinner.

1 vote
6447 views
Sadza

Sadza by Grant Loney

The cornmeal-based dietary staple of Zimbabwe is also the national dish, called sadza. Sadza to the Zimbabweans is like rice to the Chinese, or pasta to Italians. In fact, sadza re masikati , or "sadza of the afternoon" simply means lunch. Sadza re manheru, or "sadza of the evening" means dinner. Sadza is made from cornmeal or maize,…

1 vote
9669 views