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Africa
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South African Malva Pudding
Make South African malva pudding with apricot jam, milk, butter, vinegar, and a warm cream sauce poured over the golden sponge.
Senegalese Thiéboudienne
Make Senegalese thiéboudienne with herb-stuffed fish, broken rice, tomato, cassava, cabbage, carrot, eggplant, okra, and tamarind.
Tunisian Harissa Paste
Make Tunisian harissa arbi with dried Baklouti chillies, garlic, caraway, coriander, cumin, salt, lemon, and olive oil for a deep red paste.
Ethiopian Genfo
Make Ethiopian genfo, a firm barley porridge shaped with a central well of spiced niter kibbeh and berbere, served hot with cool yoghurt.
Kenyan Kuku Paka
Make Kenyan kuku paka with flame-grilled spiced chicken simmered in a fragrant coconut-tomato sauce with ginger, lime, and fresh coriander.
Nigerian Akara with Ogi
Nigerian akara with ogi: crisp black-eyed-pea fritters paired with smooth, lightly fermented maize porridge for a classic breakfast.
Ivorian Kedjenou de Poulet
Ivorian kedjenou de poulet with chicken, tomato, onion, vegetables, chilli and aromatics slowly braised in their own concentrated juices.
Nigerian Egusi Soup
Nigerian egusi soup with ground melon seeds, beef, goat, dried fish, crayfish, palm oil, peppers, and leafy greens.
Authentic Moroccan Harira
Moroccan harira with lamb, chickpeas, lentils, tomato, fresh herbs, warming spices, and fine vermicelli.
Egyptian Fattah with Beef
Egyptian fattah layered with crisp baladi bread, garlic-vinegar broth, rice, tomato sauce, and tender beef.