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This Seafood Okra Stew is a classic West African way to enjoy okra (also called okro): wiith tiger prawns and white fish in a flavorful tomato sauce.

West African Seafood Okra Stew

Tablespoons oil (use red palm oil/dende oil

onion,

inch of ginger, finely diced

tomato puree

tomatoes

scotch bonnet peppers

okra pods

tiger prawns (or extra large shrimp)

fish

smoked fish

stock

Water

Place a good sized pot on the stove...

Place a good sized pot on the stove and heat up the oil. Fry the onions in the oil until they just begin to caramelize.

Add the diced ginger and garlic to the...

Add the diced ginger and garlic to the pot and fry for about 1 minute. Add the tomato puree.

Chop the tomatoes into small chunks and place...

Chop the tomatoes into small chunks and place them into a blender or food processor. If using scotch bonnet pepper, you may add the desired amount to the blender. Pulse or liquidize the ingredients until smooth. Pour them over the caramelized onion mixture and allow the sauce to cook down and thicken. This should take 10 minutes, and the oil will begin to rise to the top. Stir regularly to prevent burning.

Prepare the okra by dicing. Quarter the okra...

Prepare the okra by dicing. Quarter the okra pods, then chop them into ¼ inch thin slices. Set aside and move on to step 5.

Add the prawns and white fish to the...

Add the prawns and white fish to the stew and cook until the prawns are pink and fish white and flaky. If using smoked fish, break them into chunks and add to the stew at this point. Add a little water to help the seafood cook and the stock cube. Allow the stew to simmer for 5 minutes to allow the flavours to infuse into the sauce.

Add the chopped okra into the stew and...

Add the chopped okra into the stew and stir. A little more water may be added now to encourage the okra to cook well.

Now is a good time to check for...

Now is a good time to check for seasoning and add salt only if required. Simmer for 10 more minutes and then the stew is ready to eat.

Serve alongside banku, polenta or semolina porridge.

These roasted carrots are a modification of a Moroccan carrot recipe in a book on Morocco.

Moroccan Roasted Carrots

carrots carrots

cinnamon

garlic powder

sugar

olive oil

cayenne

cumin

lemon juice

Preheat oven to 450 degrees.  If using regular carrots, cut them into thick slices.  Toss in a bowl with oil and seasonings.  Arrange in single layer in large roasting pan.  Roast carrots, turning often, until browned and tender, approximately 30 minutes.

A recipe for Ayib (Homemade Fresh Cheese) from the cookbook, Ethiopia! This fresh Ethiopian cheese is perfect for contrasting the heat of a variety of dishes.

Ayib (Ethiopian Homemade Fresh Cheese)

(2 Liters) fresh whole milk

(125 milliliters) fresh lemon juice

onion

In a heavy-bottomed saucepan, bring the milk to a slow simmer. It should be foamy and steamy and read 185˚F (85˚C) on a candy thermometer. Do not let it boil.

Slowly pour in the lemon juice and stir for a few seconds, then remove from the heat. Allow to stand undisturbed for about 15 minutes until curds form.

Meanwhile, in a food processor, purée the onion, if using. Place the onion purée in a sieve set over a bowl and let it drain, reserving the liquid. Discard the solids.

Moisten a cheesecloth with water, wring it out, and use it to line a large colander.

Gently ladle or pour the curds and liquid through the colander, then set aside to drain for 20-60 minutes until the curds have reached their desired level of dryness. Transfer to a bowl. If using, spoon the onion liquid over it.

Store in a sealed container in the refrigerator for up to three days.

I love Middle-Eastern-inspired dishes, and Moroccan Chicken is a favorite! Traditionally made in a tagine, this recipe is adapted for the slow cooker, with much the same results. The combination of spicy, sweet, and pungent is delightful on the taste buds!!

Slow Cooker Moroccan Chicken

chicken thighs

coriander

turmeric

cardamom

onion, sliced

garlic cloves,

peels of 2 preserved lemons

water

green olives

golden raisins

cashews

flat leaf parsley and sliced lemon

&lt;ol&gt;&lt;li&gt;In a bowl, mix spices together and rub into chicken thighs, set aside.&lt;/li&gt;&lt;li&gt;In large frying pan, heat the oil and lightly brown the chicken thighs.&lt;/li&gt; &lt;li&gt;Add the remaining ingredients, except garnish, and cook 5 minutes.&lt;/li&gt; &lt;li&gt;Transfer to slow cooker and cook on LOW for 4 hours, until thighs are tender. Delicious served over couscous or basmati rice!&lt;/li&gt;&lt;/ol&gt;

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West African Seafood Okra Stew

Moroccan Roasted Carrots

Ayib (Ethiopian Homemade Fresh Chee...

Slow Cooker Moroccan Chicken

Top 4 africa recipes from across the web

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West African Seafood Okra Stew

Moroccan Roasted Carrots

Ayib (Ethiopian Homemade Fresh Chee...

Slow Cooker Moroccan Chicken

The most viewed africa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine