African Recipes

Explore the best of African cuisine with authentic recipes for classic tagines, curries, couscous, and flatbreads.

Staff Picks

South African Beef Curry

Rating: 4 stars
5
When Nancy Sephton lived in South Africa in the '50s, lamb curry was as ubiquitous there as hamburgers and hot dogs are in the United States. On a return visit a number of years later, she came across the curry made with beef, which has become a favorite with her family.
By Nancy Sephton, Kensington, California

Toasted Farro and Scallions with Cauliflower and Egg

This dish is inspired by a Moroccan porridge called herbel, which Mourad Lahlou's mother and grandmother used to cook for him. It's traditionally made with barley, milk, butter and cinnamon, but Lahlou likes doing it his own way, substituting other grains such as farro instead of barley.
By Mourad Lahlou

Moroccan-Style Lamb and Chickpeas

Rating: 4.5 stars
50
Moroccan-Style Lamb and Chickpeas is a great go-to choice for fast and flavorful weeknight cooking. Serve over a simple Couscous-Arugula Salad.
By Robin Bashinsky

Quick Preserved Lemons

Rating: 5 stars
2
Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries.
By Kitty Morse

Moroccan Chickpea Stew

Rating: 3.5 stars
24
This hearty chickpea stew features classic Moroccan spices like cumin, chili powder, and turmeric.  Serve over hot cooked rice and top with yogurt and cilantro.
By Alexandra Jamieson

Spicy Ethiopian Red Lentil Stew

Rating: 4.5 stars
19
Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com. This stew recipe is not one to be missed.
By Domenica Marchetti

Beef Tagine with Butternut Squash

Rating: 4 stars
139
Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.
By Deb Wise

Spicy Moroccan Chickpeas

Rating: 4.5 stars
20
This Spicy Moroccan Chickpeas recipe will not disappoint. One online reviewer says, "Excellent! Made this for a dinner party and served with hummus and pita."
By Paul Grimes

Moroccan Chickpea Chili

Rating: 4.5 stars
45
Inspired by spices of North Africa, this hearty meatless chili recipe proves that flavorful food can also be fast.
By Jackie Mills, R.D., M.S.

Sea Bass Crusted with Moroccan Spices

Rating: 5 stars
4
The coast of the southern Mediterranean yields a rich bounty of fish that's prepared in numerous ways. One constant in Morocco, however, is the use of chermoula, a combination marinade and spice rub. It typically contains an acid-based marinade (we used lemon juice) and a spice rub made from black pepper, cumin, coriander, and paprika.
By Jessica B. Harris

Lentil-Edamame Stew

Rating: 4 stars
26
Fava beans are traditional in this stew, which we updated with edamame. You can also substitute green peas for the edamame, if you like. Scoop up the thick stew with Teff Injera Bread or pita. Halve the portion if you'd like to serve this as a hearty side dish.
By Marcus Samuelsson
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Inspiration and Ideas

Rice and Pigeon Peas
Pigeon peas, popular throughout the West Indies, are small, oval beans with a nutty flavor that make a tasty side dish. Look for them in Caribbean markets, or substitute kidney beans or black-eyed peas. We've used canned pigeon peas because they're more readily available than dried.
Boiled Peanuts
Rating: Unrated
2
You can find dried peanuts in the produce section of your local supermarket or at a farmers market. Store cooked peanuts in the refrigerator up to three days. If you prefer your peanuts warm, heat them in the microwave, covered, at 80% power for 3 to 5 minutes, stirring once.
Cape Malay Curry
Rating: Unrated
6

African Chicken-Peanut Soup

Rating: 4.5 stars
15

This Chicken-Peanut Soup recipe gives a traditional African dish some American appeal.