Jambalaya

Jambalaya is a popular dish of West African, French, Spanish and Native American influence, consisting mainly of meat and vegetables mixed with rice. It is a distant cousin of the Jollof rice popular in West Africa. Traditionally, the meat includes …

Tomato Bredie

This is a Cape Malay easy to make but very tasty delicacy from South Africa. Ingredients: 3 – 4 tblsp of olive oil ½ onion 400g meat (I used cutlets) 1 clove of garlic (optional) 2 small green chillies (optional) …

Shakshuka

Shakshuka or Chakchouka Ingredients 1 tbsp olive oil 1 medium onion, diced 2 cloves garlic, minced 1 medium red bell pepper, chopped 2 cans (14 oz.- 400g each) diced tomatoes 2 tbsp (30g) tomato paste 1 tsp chili powder 1 …

Madagascar Sauce Dynamite

12 “bird”peppers (chiltepíns or piquins), crushed 3 tablespoons freshly ground ginger 3 tablespoons freshly minced garlic 1 medium onion, diced ¼ cup tomato paste 1 cup white wine vinegar 2 teaspoons salt 1 cup water 1 tablespoon freshly chopped thyme  …

Kenyan Kunde

8 oz / 225 g tomatoes, skinned and chopped 8 oz / 225 g cooked black eye beans 4 oz / 100 g peanuts, ground and roasted 1 onion, peeled and finely chopped 1 green chilli,deseeded and finely chopped 1 …

Zambian Chicken Stew

1 fryer chicken, cut up 2 tablespoons oil 1 onion, sliced or chopped 1 cup water 1 teaspoon salt ½ cup unsalted peanuts finely ground or1/3 cup peanut butter  Fry chicken pieces in hot oil in a heavy stewing pan …

Ethiopian Chicken Stew

Ethiopian food is unique in its flavours, being spiced with chiles rather than curry. When you have a chance to eat at an Ethiopian restaurant, go with several people and order different dishes – and make sure to include Ethiopian …