172 african recipes

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

North African vegetable stew with chickpeas, fennel, zucchini, and warm spices like cinnamon and coriander. Simmered with meat and noodles, finished with fresh lemon juice.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Lamb bredie, a South African stew with bone-in lamb, cabbage, carrots, green chiles, cinnamon, and cloves simmered low and slow for 75 minutes. No stirring required.

Mealie bread: a South African steamed corn bread made with fresh corn, cooked in a covered basin set in boiling water until dense and moist. Sliced and spread with butter, served hot or cold.

Slow cooker chickpea stew with carrots, tomatoes, and warm North African spices served over couscous. A dump-and-go crockpot meal with cumin, turmeric, and cinnamon.

Moroccan chickpeas with raisins, butternut squash, and warm spices like turmeric, cinnamon, and ginger. A one-pot North African stew served over rice in just 30 minutes.

South African-inspired curried beef bake with almonds, raisins, and lemon juice under a silky egg custard topping. Rich, fragrant, and crowd-sized for 16 servings.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Traditional Moroccan couscous with lamb shanks, saffron, pumpkin, turnips, cabbage, and chickpeas served over buttery couscous with raisins. A spectacular North African feast that feeds six generously.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.