Chicken Tagine by Michael Klinger

cubed steak with savoury rice by Judy fraschia

This recipe caters for many self-serve dinner guests and is indeed very flavourful, especially when prepared a day in advance.

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…

CHICKEN TAGINE by Tandy Sinclair

Welcome April! this hearty chicken tagine dish can be cooked in any suitable casserole or saute pan with a lid.

Ethiopian chickpea and pasta soup by Marla Nichols