Daily African Recipes - Allrecipes.com
Daily Recipes for:     2014  
Daily Recipe for African    
Photo of: Algerian Flafla (Bell Pepper Salad)

Algerian Flafla (Bell Pepper Salad)

Provided by: jacqueline senouci
Living In: Spokane, Washington, USA
Roasted green bell peppers are cooked until meltingly tender with olive oil, garlic, onion, and chopped tomatoes. Scoop up the salad with slices of baguette. 
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South African Recipes   
Photo of: South African Yellow Rice

South African Yellow Rice

Submitted by: DEONI 
This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site. 
African Main Dishes   
Photo of: Moroccan Tagine

Moroccan Tagine

Submitted by: MAX BOSIO 
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well. 
African Side Dishes   
Photo of: Guinean Peanut Sauce with Butternut Squash

Guinean Peanut Sauce with Butternut Squash

Submitted by: Anne-Marie 
Butternut squash is simmered in a peanut sauce flavored with garlic, onion, and lemon juice, served over medium-grained rice. Okra sauce is a traditional West African accompaniment. 
African Soups and Stews   
Photo of: West African Peanut Stew

West African Peanut Stew

Submitted by: km1312 
Home Town: Chicago, Illinois, USA
Living In: New York, New York, USA
This hearty stew is super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. 
North African Recipes   More Daily Recipes »
Photo of: Moroccan Tagine

Moroccan Tagine

Submitted by: MAX BOSIO 
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well. 

 
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