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Mafé or maafe – African groundnut stew

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
African 10Minute Safari Trifle

African 10Minute Safari Trifle by Peter Brown

South Africans are very fond of heading for the bush and enjoying the great outdoors and because of this, many interesting and very creative meals have been created with just a few ingredients and the minimum of fuss I saw this recipe the other day and it took me back to my camping days where we made similar desserts in enamel…

1 vote
3886 views
Winter Squash with Caramelized Onions Cassolita

Winter Squash with Caramelized Onions Cassolita by John Spottiswood

This was an outstanding dish that we served last night with a lamb tagine. It's fairly easy to put together, and will fill your house with wonderful smells! The sweetness is a nice accompaniment to a spicier dish.

2 votes
3900 views
Mixed veggie and seed bake

Mixed veggie and seed bake by Peter Brown

Although this is an ideal single dish to serve to vegetarians it is also versatile and unusual enough to serve as accompaniment to meat and fish and it goes particularly well with couscous or brown rice. This dish is easy to prepare and you can vary the ingredients to suit your own tastes. In summer you can also serve this dish at…

1 vote
1557 views
Tagine of Chicken with Preserved Lemons, Olives & Artichoke Hearts

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…

1 vote
3398 views
Beef with oranges and spices

Beef with oranges and spices by Easy Cook - Laka kuharica

Aromatic, tender beef chunks with orange and spices.

2 votes
3080 views
Moroccan Chicken with Tomatoes, Chickpeas and Mint

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).

1 vote
1982 views
African Spinach ( Muriwo )

African Spinach ( Muriwo ) by Grant Loney

Virtually every township house in Zimbabwe has a small vegetable patch in the yard on which one of a variety of muriwo is grown. Virtually every township street corner has a vendor selling tomatoes and bundles of the vegetable. Even the poorest family in the worst grip of any hardship has this hardy kale to fall back on. A plate of…

1 vote
7019 views
Hoisin Barbeque lamb chops

Hoisin Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hoisin Barbeque lamb chops

1 vote
2727 views
Barbeque lamb chops

Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Barbeque lamb chops

1 vote
2709 views
CRISP CREAM SALAD

CRISP CREAM SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRISP CREAM SALAD

1 vote
2188 views
COBB SALAD

COBB SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

COBB SALAD

1 vote
3256 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
38966 views