Tag: African
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Kenyan-Style Kale and Tomatoes
In Kenya, this dish is called sukuma wiki, named after the dark, leafy greens from which it's made. The name translates roughly to "push the week," implying the ingredient's stellar ability to stretch meals, making them last to the end of the week. Throughout the country, the popular dish is eaten without utensils, with chapati (a variety of flatbread) or ugali (a type of cornmeal mush) used to scoop up bites instead. This recipe was inspired by a Whole Planet Foundation microcredit client.
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Ethiopian-Style Chickpea Stew
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained. This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business.
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North African-Style Grilled Vegetable Salad
Harissa, a fiery chile paste, adds punch to a spiced dressing for mixed grilled vegetables in this robust salad.
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Pearl Couscous Salad with Merguez and Grilled Bell Peppers
Merguez sausages originated in North Africa and are typically made of lamb or beef and spiced with chiles that give the sausage its notable red color.
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Harissa
Try rubbing this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste.
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Moroccan Mint Tea
Typically, Moroccans combine green tea, mint leaves and a hearty dose of sugar to make this traditional beverage. We made it natural by using agave nectar, instead of sugar, which provides a more delicate, yet equally delicious drink.
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Moroccan Carrot and Date Salad
The bright flavors of carrots matched with warm spices like cinnamon, cumin, coriander and paprika make a wonderful salad for any time of year. It's a perfect make-ahead dish to take to dinner parties, as the flavors are best if left to blend for an hour before serving.
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Algerian Eggplant Salad
The grilled vegetables appearing in this salad have a sweet, smoky flavor that complements the lime juice. The exotic spices that flavor this salad are commonly used in the North African spice mixture called dersa, which is the Algerian equivalent of curry powder. This makes a great entree salad and may also be used as a sandwich filling. From The Whole Foods Market Cookbook.
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Apricot Couscous
Perfect for stuffing Couscous-Stuffed Moroccan Cornish Hens or as a delicious accompaniment to tagines or spiced meats and vegetables.
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