African Dishes – The Key to Global Flavours

Highly flavourful and full of spices from all over the world, African dishes are a delicious melting pot of global flavour. However, many of the dishes are also really simple to prepare. And once you taste them, you might realize how close Africa is to home!

  1. Egyptian Falafel

Ingredients

  • 2 cups dried split fava beans
  • 1 red onion, quartered
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/2 cup fresh dill
  • 3 cloves garlic
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 cup sesame seeds (optional)

Directions

  • Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
  • Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
  • Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
  • Shape fava bean mixture into balls. Roll in sesame seeds to coat.
  • Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.

 

  1. Ethiopian Chicken Curry

Ingredients

  • 1 cup butter, divided
  • 1 onion, chopped
  • 2 1/2 cups water, divided
  • 1 (6 ounce) can tomato paste
  • 3/4 cup berbere seasoning
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon ground ginger
  • 4 skinless, boneless chicken breasts, cubed
  • 1/3 cup sweet white wine
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper

Directions

  • Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
  • Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
  • Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

 

  1. Salmon with Harissa

Ingredients

  • 1 teaspoon vegetable oil
  • 1 pound wild salmon fillet
  • salt and pepper to taste
  • 4 thin slices lemon
  • 2 thin slices sweet onion, separated into rings
  • 1/3 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon harissa
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon orange juice

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Coat the inside of a 9×12-inch baking dish with vegetable oil.
  • Sprinkle the salmon with salt and pepper, and place into the baking dish. Arrange the lemon slices and onion rings on the salmon. In a bowl, mix together the mayonnaise, lemon juice, harissa, and smoked paprika until the mixture is smooth and well combined. Spread the mayonnaise mixture over the fish, lemon, and onion slices, getting the sauce onto the fish. Pour the orange juice and wine around the salmon.
  • Bake in the preheated oven until the fish is hot and has begun to turn opaque, 10 to 12 minutes. Remove the baking dish from the oven, set a broiler rack to about 5 inches from the broiler, and turn the broiler on. Broil the fish until nicely browned, about 3 minutes.

 

  1. Salmon Tagine

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 2 teaspoons paprika
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1 pinch saffron
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground coriander
  • 2 medium onions, cut into 1-inch cubes
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested
  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon honey
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Directions

  • Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  • Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  • If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

 

We hope you enjoy these recipes. Meaty dishes are full of flavour, and great for making happy memories.

Bon apetit!

 

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