I adore egg curries; if you’ve never made one and are a touch sceptical, I urge you to give this Sri…
Jiaozi are gorgeous little stuffed dumplings that are either steamed, as in this recipe, or fried until crisp. They are a…
The national dish of Egypt, and sold from street carts throughout the land, koshari – with two types of pasta, rice…
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…
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…
