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This is an African way of preparing spinach which is traditionally served with barbecued chicken and plantains.

Recipe by: Becky


A lovely vegan dish or side dish with carrots, pumpkin, sweet potatoes or kumara, zucchini and chickpeas.

Recipe by: CIGALL

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This spicy stew is a classic in the southern states of the USA. What goes into a gumbo is pretty much up to the individual cook, however, okra is usually an ingredient. Gumbo got its name from an African word quinbombo, which means okra.

Recipe by: Lynn Lewis

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This just might be the national dish of Egypt and it is so good! Lentils and macaroni are topped with a tomato sauce and fried onions.

Recipe by: Elaine Russell

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Beef is an iron-rich protein source; it also supplies many of the B vitamins as well as zinc. Served in small quantities, with vegetables and grains, lean beef makes a healthy and flavoursome meal.

Recipe by: Janet Mitchell

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Chickpeas and spaghetti are an Egyptian combination and you'll be surprised how satisfying it is! Flavoured with garlic and Tabasco.

Recipe by: Elaine Russell

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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

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Blue eye cod is marinated in lime juice before wet frying in spices and tomatoes. This mouth-watering, tangy and spicy meal is great for both dinner and lunch.

Recipe by: Morsels


The inspiration for this dish was a recipe for a lamb and okra dish, bamya, given to me many years ago by an Egyptian diplomat's wife. It's gone through a few transitions to its present form! Serve at room temperature with barbecued meat, or as a hot side dish with grilled chicken breasts etc. Or it can be served on its own as a vegetarian dish.

Recipe by: patinoz

No reviews

I learnt this recipe from my mother-in-law in Tunisia where it is know as 'Tunisian Fried Peppers and Eggs'. Great for breakfast, brunch or a quick meal anytime. It can be hot or mild depending upon the type of chillies you choose.

Recipe by: Asma Khalfaoui

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