african

These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten's book,&quot;Back to Basics&quot;(Barefoot Contessa).  Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges!
Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes.

Ina Garten's Baked Sweet Potato  Fries

sweet potatoes, peeled

olive oil

brown sugar

kosher salt,

black pepper

Cut sweet potatoes in wedges or like french fries.

Place wedges on large baking pan or cookie sheet. Pour over olive oil, and toss to mix.

Now sprinkle over brown sugar, salt, and black pepper. Toss to coat wedges.

Spread out in a single layer. Place pan in oven and bake for 15 minutes, then take out and turn wedges over.

Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside.

Sprinke with extra kosher salt to taste. The cooking time will depend on how big the wedges are. Enjoy!

Note: These are also good with a little ground cumin sprinkled with the other seasonings. Have fun and experiment!

These are brilliant. I made these for supper this supper this evening and everyone loved them. The only addition I made was adding a bit of bourbon before baking and it added a lot of flavour and great glaze.

Papaya-and-Cubeb-Marinated Snapper With Baked Yam Chips recipe | Epicurious.com

5–6-oz. skin-on red snapper fillets, patted dry

salt

pepper black pepper

½ tsp. cubeb pepper or Ashanti pepper (uziza)

½ green or medium-ripe papaya, peeled, insides discarded

cilantro

Tbsp. olive oil

red onion,

garlic clove,

1" piece ginger, peeled, coarsely chopped (unpeeled if organic)

¼–½ tsp. ground dried bird chiles or other hot chile powder

lemon, halved

lb. puna, white yams, or sweet potatoes (2–3)

coconut sugar sugar

1½ tsp. kosher salt, divided

Tbsp. extra-virgin olive oil, divided

½ tsp. chile powder

Drunk Apricot Shito (for serving)

spice mill

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Moroccan Vegetable Stew With Couscous

carrots,

lbs butternut squash, peeled and cut into 1 inch cubes

onion,

(15 ounce) can garbanzo beans, drained

(14 tomatoes

pitted prunes, chopped

cinnamon (more if you like)

red pepper flakes

couscous

vegetable broth

cilantro parsley

In a nonstick skillet, heat oil over medium high heat.

Add carrots, squash, and onion and cook until golden, about 10 minutes.

Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.

Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.

Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.

Yummy, but DH didn't like the cinnamon. I made it without the extra water and served as a side dish. Also didn't have prunes so used raisins. Made for February Sun and Spice 2013.

A flavorful Moroccan meatball couscous soup. A flavorful broth spiced with Moroccan flavors with meatballs and Israeli couscous. This soup is so warm and comforting. It can be made with ground lamb or beef that is seasoned and baked. The pearl couscous pairs beautifully and makes this soup so rich and flavorful!

Moroccan Meatball Couscous Soup

coriander cumin

EACH: curry powder AND dried thyme

turmeric AND chili powder

EACH: ground cinnamon AND nutmeg

salt and pepper

tomato paste

lb. ground lamb

oz Israeli (pearl) couscous

shallots, minced

garlic,

broth

water

mint

Meatballs: Position a rack near the center of the...

Meatballs: Position a rack near the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper, set aside. In a medium bowl, combine the spices, salt, and pepper. Mix with the spoon. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10-12 minutes or until baked through.

Couscous: While meatballs are baking, heat 2 teaspoons of...

Couscous: While meatballs are baking, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1-2 minutes. You'll know it's done when you can smell the toastiness. Add a pinch of salt and 1 3/4 cups water, allow to come to a boil, reduce the heat to low, cover, and allow to cook for 8-10 or until water is absorbed.

Soup: In a large pot or dutch oven,...

Soup: In a large pot or dutch oven, heat the 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and allow to saute for about 1 minute. Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 minutes. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired.

I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

Cranberry Couscous Salad

chicken broth vegetable broth

cranberries

cinnamon

cumin

vegetable oil

rice vinegar

1/3-1/2 cup sliced almonds, toasted

green onion

Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.

Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.

Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.

Serve either chilled or at room temperature.

THIS IS FABULOUS!!!  I have been making it all summer long!  Everyone; my vegan client, vegetarians, and everyone else absolutely raves about it.  For my vegan, I add some quinoa to the mix and she loves it!  Thank you!  Thank you!

This needs a little explanation. We South Africans are very partial to rusks with that first cup of morning coffee! It's what the US calls &quot;double-baked&quot;: the end result with this recipe is a hard, chunky sweetish &quot;rock&quot; which you dunk in your coffee or tea to soften, then bite off. It doubles as a quick breakfast or an afternoon bite with tea and coffee. It's an all-purpose snack and most houses are never without a tin of them. There are all kinds of variations including health and muesli rusks. They date back to the time when people trekked with oxwagons into the interior, when they needed foods that would keep.

Buttermilk Rusks, South African

lbs self-raising flour

lb pure butter, firm

sugar

eggs,

vanilla

Use the coarse side of a grater, and in a large bowl grate the butter into the flour.

Then use your hands to rub it in until mixture resembles breadcrumbs.

Add the vanilla to the beaten eggs, and  stir into the flour mixture (just roughly).

Add enough buttermilk to mix to the consistency of scone dough, i.e. soft and somewhat sticky, but not wet. You should need about 6 cups, but it could be more or less.

Have a bowl of quite warm water ready, and dip your hands into it. Now form large balls of dough, but do so lightly.

The balls should be about 1/3 smaller than tennis balls (sorry, hard if you can't demonstrate!) Pack these, touching one another, on the greased tins. Do not pack  close to the edges of the tins, as the dough will rise considerably.

Baking time depends on a few variables such as the size of the balls -- generally about 45 mins - 60 minutes The rusks should be well-risen and golden-brown on top. Do peek, and don't let it burn. Test with a skewer.

Cool in tins, but they don't have to be cold to proceed:.

Use a serrated knife (some people simply break up the soft rusks) and cut into shapes convenient for handling -- about 3 inches in length and 1 1/2 inches in width. But you will never be able to cut these rusks neatly!

They crumble a lot -- don't worry, it can't be helped. Put out the crumbs for the birds.

Using the same tins, stack them very loosely and at an angle, one row supporting the next.

Dry overnight in a cool oven of about 170 deg F, with the oven door wedged open a crack. They must dry out completely.

Next day make sure rusks are dry, cool well, and keep in airtight tins.

WOW! Another great recipe from Zurie! Since my daughter&#039;s BF is from South Africa and living full time in the USA he had been trying to replicate rusks from his childhood memory. So when I was looking through Zurie&#039;s recipes I was happy to see that she had a rusk recipe posted. I devided the recipe in half. I also had to create my own self rising flour which I found a recipe for on this site. I made a mistake and added too much buttermilk to the dough so I could not form the dough into balls. So instead of adding more flour, I decided to run with it and pour it into a baking dish. I cooked it for an hour and it smelled heavenly. I then popped it out while it was still warm and it slid out perfectly. I reduced the the temp on the oven and sliced the bread cake in half and then in slices again. We tasted it and it was delicious. I then proceeded in using half of the in this state. The other half I baked in the oven at the 170 degrees for the time suggested with the door propped open like suggested. The rusks came out similar as biscottis but not as dense. They are quite tasty. I actually like them better in the intermediate state which I love plain, whereas DH and MIL both tried them with butter. In the hard state they are good with tea or coffee. Made them for the Cookathon in memory of Zurie&#039;s DH, January 2014.

Relax, it's not a gland! There are many stories about the origin of this South African sauce, too long to relate here. It's a BBQ-type sauce, eaten with steaks or roast beef! On Zaar there have been several puzzled questions and hearty laughs when this sauce is mentioned, so it's high time Zaar had at least one variation of Monkey Gland in its repertoire! In almost every steakhouse in South Africa you can request Monkey Gland sauce with your grilled steak ...

Monkey Gland Sauce

garlic cloves, chopped and crushed

ginger,

chutney (fruity)

tomato puree

soy sauce

mustard

Worcestershire sauce

ketchup

port wine muscadel wine

chicken broth (chicken stock

red wine

Fry the onions, garlic and ginger in the oil until the onions are translucent.

Add the rest of the ingredients and let cook over fairly high heat for about 7 - 10 minutes, stirring often.

Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste.

Can be served hot or cold with any roasted or grilled beef.

The sauce will last 2 weeks in the fridge and can be frozen.

This is a flaky Yemenite bread that my friend Yechiel taught me to make in Israel. It is delicious with pur&eacute;ed tomatoes and zhoug (a spicy condiment--I posted the recipe separately) or with honey. Well worth the effort! (Cook time is rest time).

Malawah

all-purpose flour

baking powder

butter,

vinegar (optional)

Sift the baking powder into the flour, make a well in the center and add water, 1 tablespoon of the butter, salt, sugar and vinegar.

Cut into 6 equal portions,and allow to &quot;rest&quot; in a cool place for 20 minutes Flatten each piece to a 6-inch round.

Brush each round with the melted butter, then roll it into a tight sausage shape Allow the rolls to rest for 20 minutes.

Repeat the flattening,rolling and brushing procedure twice more, waiting 20 minutes between rolling and re-flattening (final results should be flat like pita).

Using a non-stick skillet/frying pan, fry the malawah on both sides until golden brown, flipping them over at half time.

In Israel, during this time of year, Malawach is generally served when the last day of pesach commences. It is served to celebrate after 8 days of unleavened products. My family is Israeli and we serve it with hard boiled egg that is browned in the oven and pureed tomatoes and schug to taste. This recipe was easy to follow and came out tasting really good.Bet'tavon

Injera is eaten every day in Ethiopian homes and takes the place of utensils. This spongy, slightly sour pancake is torn in pieces and used to scoop up stews, salads and sides. Serve the injera with our Red Lentils (Misr Wat), Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes and Braised Beef with Peppers (Zilzil Tibs) for an authentic Ethiopian feast.

Quick Injera

rye flour

club soda

white vinegar

Nonstick spray, for greasing

1. Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended. Pour the club soda into a measuring cup and add the vinegar. Pour the liquid into the processor as it is running and mix until the batter is very smooth. Let sit for 10 minutes.

2. Heat a 10-inch nonstick skillet over medium heat. Spray the skillet with a thin coating of nonstick spray. Make the injera the way you make a crepe: Remove the skillet from the heat and tilt the edge farther from you down toward the floor. Pour 1/3 cup of the batter in a pool slightly off-center further from you, and then quickly swirl the pan so that the batter covers the entire surface. Place the pan back on the heat, cover with a lid and cook until the edges start pulling from the pan and the top is shiny and slightly dry, 90 seconds to 2 minutes. Peel the injera from the pan and transfer to a plate, top-side up. Serve cool.

Can you use Teff flour in place of the rye flour? 

Super easy and very tasty.  Almost like restaurant injera -- very soft,

We've experimented with three other recipes and this one is the best so far.  The vinegar adds a tartness that is very reminicent of the fermented teff oringinal.  Not as light and fluffy, but best so far with wheat flour.  And super quick.  Our go to in a pinch.<br />

This is one of my family's favourite recipes; I am constantly asked all the time to make it. I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta breads &amp; assorted salads in spring &amp; summer or served with hot fluffy &amp; fruity couscous, assorted chutneys or pickles in the depths of winter. I make mine in a fantastic &quot;Electric Tagine&quot; made by Tefal; it of course works in a more traditional clay tagine - BUT the real secret is.......it works like a dream in a Slow cooker/Crock Pot. Try it out! If you cannot get Ras-el-Hanout, which is an exotic Moroccan spice mixture, including rose petals - don't worry, use the other spices I have listed instead; or I have a Ras-el-Hanout recipe posted on Recipezaar: Recipe #205185
N.B. I notice in a review that it has been suggested that Chemical Heat is needed!! The great thing about sharing recipes is that they can be adapted to personal taste. BUT, this is not supposed to be a &quot;Hot&quot; recipe, but a &quot;Fragrant &amp; Fruity&quot; recipe!! A Tagine by definition is SLOW cooked over a LOW heat &amp; is very fruity with subtle undertones of heat! However, life would be boring if you couldn't add a bit of &quot;heat&quot;, but it's just not traditional. What is traditional, is to allow your guests to add their own heat, so have a bowl of &quot;Harissa&quot; on the table. Preserved lemons are also a wonderful and traditional addition - I have a recipe posted on Recipezaar: Recipe #209590 PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Easy Crock Pot Moroccan Chicken, Chickpea And Apricot Tagine

chicken

flour cornflour

onions,

-4 garlic cloves, chopped finely

gingerroot,

apricots

tomatoes

chickpeas

honey

chicken stock

saffron turmeric

ras el hanout spice mix (or make up spice mix below)

coriander

cayenne pepper (optional)

salt and black pepper

chopped fresh coriander, to serve (Cilantro)

carrots, peeled & diced (optional)

lemon,

harissa

Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine

PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!

Heat up olive oil in a frying pan/skillet &amp; saute chopped onions &amp; garlic for 5-10 minutes.

Add chicken stock &amp; gradually mix in flour or cornflour until well mixed &amp; not lumpy.Add honey &amp; tomato paste &amp; mix well.

Add herbs,spices &amp; finely chopped ginger with salt &amp; pepper to taste.

Finally add tinned tomatoes &amp; mix well.

Pour the above tomato,onion &amp; spice mix into slow cooker or tagine.

Add chicken &amp; chickpeas &amp; mix well.

Add dried apricots making sure they are covered by juice. (Add the carrots if using.).

Give it a gentle but good stir to mix everything together well.

Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).

If cooking in a Traditional Tagine, do as above &amp; cook SLOWLY over gas or barbeque for about 2-3 hours.

Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water &amp; add to the tagine - mix well.

Serve with freshly chopped Coriander/Cilantro sprinked on top &amp; either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes &amp; pasta.

Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

This was so good, that I paid myself twenty dollars plus a tip for this entree and asked to see the dessert menu. I do not own a crock pot so I cooked this in my oven at 275 for 2 hours then turned it up to 400 for another 30 minutes to kill any bacteria. I used the exact ingredients listed and it was plenty spicy for me.

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