51 african recipes

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Cinnamon-scented couscous with plump raisins and butter. A five-ingredient North African-inspired side dish that's ready in 10 minutes with no active cooking.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

North African vegetable stew with chickpeas, fennel, zucchini, and warm spices like cinnamon and coriander. Simmered with meat and noodles, finished with fresh lemon juice.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

South African curried lamb kebabs marinated overnight in a sweet-tangy sauce of chutney, curry powder, vinegar, and lemon leaves. Grilled and served with rice and chutney.

Moroccan dessert couscous steamed three times until feathery light, finished with olive oil and cinnamon, then garnished with dried fruits and almonds. A traditional North African sweet.

Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

South African samoosa filling with mixed vegetables, curry leaves, cumin, turmeric, and green chili. A fragrant, spiced vegetable mixture ready to stuff into pastry triangles for traditional Indian-style samosas.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Groundnut sauce is a West African peanut sauce simmered with onion, tomato, and roasted jalapeño, then thickened with arrowroot for a glossy finish. Spoon over rice, grilled chicken, or roasted sweet potatoes.

Samoosa pastry is the homemade South African version of samosa wrappers, made by stacking oiled and floured dough rounds, par-baking, then peeling into thin sheets. Crisp, flaky pockets ready for any savory filling.

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.