African

Shakshuka With Feta

Shakshuka With Feta
Source of Recipe
Cooking New York Times by Melissa Clark
Serves/Makes/Yields
4 to 6

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish.

Suya-Spiced Roasted Potatoes With Tomato-Chili Relish

Suya-Spiced Roasted Potatoes With Tomato-Chili Relish
Source of Recipe
Christopher Kimball, Boston Globe Correspondent, November 29, 2022
Serves/Makes/Yields
4 to 6

Suya is a Nigerian street food of spiced, sliced meat that is threaded on skewers and grilled. We make our suya spice mix by processing peanuts, paprika, ginger, garlic, and a touch of brown sugar, then use it to add flavor and crunch to potatoes. We add a bit of oil and toss the mixture onto halved potatoes before roasting. A simple fresh tomato relish with chili and lime served on the side brightens up the dish.

Spicy Peanut and Pumpkin Soup

Spicy Peanut and Pumpkin Soup
Source of Recipe
Cooking New York Times, by Yewande Komolafe
Serves/Makes/Yields
4 servings

This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed.

Shakshuka With Feta

Shakshuka With Feta
Source of Recipe
Melissa Clark, NY Times, cooking.nytimes.com
Serves/Makes/Yields
4 to 6 servings

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish.

Tunisian Style Baked Cauliflower Frittata

Tunisian Style Baked Cauliflower Frittata
Source of Recipe
By MARTHA ROSE SHULMAN Published: January 8, 2013 New York Times
Serves/Makes/Yields
6

In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.

 

Mozambique Vegetable Stew

Mozambique Vegetable Stew
Source of Recipe
www.savvyvegetarian.com
Serves/Makes/Yields
4

A friend from Mozambique made this dish for us one night - he never follows a recipe, or makes the same thing twice, but we figured it out together and I wrote it down for Savvy Veg visitors to enjoy. Our Mozambiquan friend is vegan and doesn't believe in overcooking food. So it's quick to make - the secret is to chop the veggies small. If you like your veggies uncrunchy, just cook until it seems right to you - this recipe is highly improvisational! The result is rich, spicy, and excellent over rice or quinoa, or with any bread.