Recipes » Africa

This chicken stew recipe from Algeria is served over couscous.

Couscous is the national dish of Algeria. It is usually prepared with vegetables and served with chicken or another meat.

This dish of fava beans is one of Egypt’s national dishes. It is eaten at all times of the day and variations have spread to other parts of Africa and the Middle East, including Ethiopia, Samalia, Syria, Iraq, and Saudi Arabia.

Gages is a salad from Sierra Leone made with eggplant, red onion, and tomatoes.

Harissa, also spelled h’rissa is a popular condiment made from red hot peppers and olive oil. It originated in Tunisia but is popular throughout North Africa.

Lablabi is a soup of chickpeas and pieces of dried bread flavored with cumin and harissa. In Tunisia, it is often eaten for breakfast as well as lunch or dinner.

This simple soup of tomatoes, peanut butter, and brown rice is surprisingly tasty.

Shakshouka originated in Tunisia but has spread to the rest of North Africa and some parts of the Middle East. It is especially popular today in Israel, where it is often eaten for breakfast.

The tagine is the national dish of Morocco, named for the distinctive pot in which it is cooked and served. A tagine is a ceramic pot with a cone-shaped lid that can be cooked either on the stove on in the oven.

Buying chick peas and other types of beans in dry form is much cheaper than buying them in cans. It takes a little extra work to prepare them, but it’s the most authentic and you will be able to taste the difference.