Supposedly named ‘red red’ after its two principal rouge-coloured components – African red palm oil and tomato purée – this is…
With the peanuts and spices, I guess these kebabs are the African equivalent of Indonesian satay. Except here the peanuts are…
Nigerian jollof rice is said to be the precursor of the Creole classic jambalaya, and like jambalaya it can contain a…
This Ethiopian chicken and egg stew is really fragrant thanks to the heady mix of berbere spices and a long, slow…
Masala pineapples are so simple – they are literally chunks of ripe, juicy fruit rolled in a special masala spice blend…
Dholl puri are lovely nutritious flatbreads with a thin filling of ground split peas. Cooked until soft and still wrappable, they…
Seekh kebabs are made with finely processed minced meat so they have a smooth, almost pâté-like texture. Traditionally made in Pakistan…
For westerners, these Pakistani kebabs are unusual in that the mince is cooked before being shaped into patties. The trick to…
These delicately spiced Indian samosas are made with proper samosa pastry. It’s surprisingly simple to make, and the best thing is…
