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African x
3 hours or more x

A fried flat bread made from yeast, millet flour, water and bicarb soda. It's very easy to make and well worth the time. Ethiopian flat bread is nice served with stews.

Recipe by: Kevin Ryan


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 South African braai (barbecue) kebab - a sosatie - that could also be made with venison or beef. Leave the meat and vegetables to marinate overnight for best flavour.

Recipe by: BOEREWORS

No reviews

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

No reviews

A much requested family favourite at Christmas time. This dried, cured meat is something special to the family as it is a tradition from where my mother was born -- South Africa. use whatever marinade you want - just prepare enough to cover your meat. You will also need string and a warm place to hang your meat.

Recipe by: thecholl


This is a subtly spiced, very easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.

Recipe by: OSCARMAMA

No reviews

A simple way to cook roast lamb or goat with amazing North African flavours. If you have preserved lemons add a few slices with the garlic as well. Allow a couple of hours for marinating and 3-4 hours for cooking.

Recipe by: Herbie's Spices

No reviews

This boned leg of lamb makes a great barbecue meal for up to 8 people. Chermoula is a North African spice blend of cumin, paprika, onion, turmeric, cayenne, garlic, parsley, salt, and pepper which, when sprinkled onto chicken and lamb before cooking, gives a spicy Moroccan flavour.

Recipe by: Herbie's Spices

No reviews

An Egyptian delicacy, ice cream flavoured with orange blossom water The magic ingredient is mastic, which, when ground and mixed with the milk, gives a velvety texture to this unusual ice cream which is also egg-free.

Recipe by: Herbie's Spices

No reviews

A lovely ceviche full of fresh, vibrant flavours. If you cannot get fresh sea bass substitute with halibut, groper, ling or snapper.

Recipe by: Ryan Nomura

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