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African Dishes Recipes - Yahoo Recipe Search
Food.comA west African recipe. Use as a side dish or serve over rice or couscous as a vegetarian main dish.TastyThis flavorful and healthy dish is perfect for breakfast, lunch, or dinner. Poached eggs are cooked in a spicy tomato sauce and served with warm pita bread for a comforting and satisfying meal.Food.comThis dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it's only my husband that eats it so I freeze individual portions for him. I tend to play around with the recipe and change the fruit around and add a little extra liquid. This is just one of hundreds of variations of this recipe, I will post a few alternatives later.YummlyGreat left over dish !!! No changes were made to the recipe. We have tried it with left over deep fried turkey and it was awesome. We made Emeril's recipeFood.comYou'd call this mashed beans, and it is, sort of! It's a common way we have of cooking older green beans, when they're past their prime and not good enough to steam plainly any more. This side dish comes under the heading of "old-style comfort food"! Delicious with roast meats and stews. As with such old, trad recipes, quantities are not set in stone.Food.comPosting for ZWT 6 North African From The Quick Recipe. 4 - 6 servings as a main dish or 8 servings as a side.Food.comNb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven’t got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.Food.comThis is a recipe that we've tried as part of our African cooking evening. Serve it as an appetizer or snack with flat bread. Recipe source is an African cook book which labels this dish as Tunesian. This recipe uses less oil than another Zahluk recipe I've seen in a Moroccon cook book.YummlyPeri peri chicken is a dish with African and Portuguese heritage that’s now popular in many countries around the world. Though the chicken explodes with sweet, earthy, and spicy flavor, you can adjust the heat based on your preferences. This version is medium, and super flavorful without being overpowering. If you want more heat, you can go with more serrano chilies or even some habanero. For a milder marinade, go with more red bell peppers and remove the membranes as well as the seeds from the chilies. And if you’d like extra peri peri sauce for serving, as shown here, double the marinade (it keeps a few days in the fridge). If you get this dish in a restaurant you’ll notice that it’s almost exclusively cooked over open charcoal pits, and the smoke adds a special element. But a gas grill or even your oven at 400°F will still put out some great chicken. Serve it with sides such as yellow rice, grilled vegetables, and a salad. The recipe is a Yummly original created by Krysten and Marrekus Wilkes of [Cooks with Soul](https://www.yummly.com/dish/author/Cooks-with-Soul).
