African
RecipeTin Eats x Good Food: North African spiced ratatouille with crispy chickpeas
Ratatouille is a French Provincial stew made with a medley of summer vegetables. I've given it a North African spin by adding warm spices instead of fresh herbs, and finishing with crispy chickpeas and fresh coriander. Ideally made the day before, this can be served warm or at room temperature, preferably with flatbread on the side for dunking and mopping.
- 30 mins - 1 hr
- RecipeTin Eats
South African custard tart
Who doesn't love a classic custard tart? South Africa's version (a melktert) is one of the most popular dishes in the country.
- 30 mins - 1 hr
- Adam Liaw
Helen Goh's malva pudding with Amarula sauce
This delicious, easy dessert is South Africa's answer to sticky date pudding. Inexpensive Amarula liqueur has romantic and practical appeal: the butterscotch sauce here is fabulous. If you can't find it, Bailey's Irish Cream, or even a strong white coffee, is a good substitute.
- 30 mins - 1 hr
- Helen Goh
Frank Camorra's grilled chermoula prawns
In Spain, prawns are often cooked and served in the shell, which retains a lot of their flavour. I think it is similar to cooking meat on the bone, which improves the moisture and taste of a dish. The prawns can be cooked on a grill, but for a true taste of summer, do them on the barbecue.
- < 30 mins
- Frank Camorra
Kuku paka (African chicken and coconut curry)
This east African dish is one of the easiest "curries" you could ever make. Kuku is the Swahili word for chicken, and paka is the Bengali word for delicious.
- 30 mins - 1 hr
- Adam Liaw
Cucumber, pineapple and chilli pickled salad
This lovely sweet-and-sour side dish is a perfect refresher with a rich, braised curry. Just pour over the vinegar syrup dressing and serve it immediately.
- < 30 mins
- Adam Liaw
Tunisian casse-croute (spicy tuna salad sandwich)
Tunisian casse-croute (a portable food snack) is bread stuffed with a crunchy, juicy salad of tomato, cucumber, capsicum and hard-boiled egg, spiced up with harissa. To make it office-friendly, pack the salad in a jar and assemble it when you're ready to eat. Other options include capers, boiled potato, parsley, coriander, anchovies, capers or pickled chillies. Or swap out the tuna for left-over pan-fried king salmon, roast chook or mozzarella.
- 30 mins - 1 hr
- Jill Dupleix
Spiced jollof rice
Dusky jollof rice with its insistent and deliberate spicy heat is delicious on its own, or serve as a side to any protein.
- 30 mins - 1 hr
- Katrina Meynink
Roasted cherry tomato and cashew cous cous recipe
Arguably the most popular North African ingredient to stay in some sort of vogue is cous cous.I can even remember the first time I cooked it – I was 17 years old and it was the first time I'd ever thrown a real, grown-up dinner party (it was also a double date of sorts, but the less said about that, the better). Since then it's been one of my regular warm-weather dishes. Cous cous is fantastic at absorbing flavour and doesn't feel heavy or stodgy, as other starchy foods can.
- 30 mins - 1 hr
- Adan Liaw and Adam Liaw
Tunisian slow-cooked lamb with rosemary recipe
One of the signatures of North African cooking is the contrast between slow-cooked spices and fresh herbs. It's a beautiful combination in any cuisine.
- 2 hrs +
- Adam Liaw
Original URL: https://www.smh.com.au/goodfood/topic/african-la8