Here's a way to make your own seasoning for African style pepper soups for use when the genuine African seasoning is not available.
Recipe by: Forgemaster
This is a spicy African method of marinating barbecue chicken. Use boneless chicken breast fillets or drumsticks if you prefer.
Recipe by: UKNO1CHEF
This is a very old recipe from the Cape of South Africa for peppermint liqueur and is very refreshing in summer.
Recipe by: HYNCH
Based on the Moroccan way of stewing meat with fruit, here lamb is marinated with mushrooms and herbs, then cooked slowly with dried apricots. Shredded cabbage and fresh mint enliven the couscous accompaniment.
Recipe by: Ariana Klepac
Transform carrots into this rich-tasting, spicy dish. The secret is the Moroccan spice blend, which includes a subtle hint of magic cinnamon (cassia).
Recipe by: Patsy Jamieson, Diane Temple
Cooked or raw carrots were first used in salads in north-western Africa. This salad is good served with warmed pita bread. Serve garnished with parsley.
Recipe by: Lynn Lewis
Ths implests couscous with a touch of ras-el-hanout, preserved lemon and coriander. Serve with any Moroccan dish or as a BBQ side.
Recipe by: Herbie's Spices
This rice recipe is easy and plain but goes well with Bobotie and any meat dish - especially ones with gravy.
Recipe by: DEONI
This is a version of the Tunisian hot chilli sauce 'Harissa'. A dozen hot red chillies are cooked in the oven with cumin, coriander and garlic before being placed in jars for storage.
Recipe by: friederike
This is a South African dish called Bobotie. It is easy to make and a delicious combination of flavours and textures. It's also a great sandwich filler.
Recipe by: Kirsten