Daily African Recipes - Allrecipes.com
Daily Recipes for:     2014  
Daily Recipe for African    
Photo of: Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Provided by: Corey Habbas
This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying. 
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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: Olive Chicken I

Olive Chicken I

Submitted by: NIBLETS 
Chicken and green olives simmer gently in a lemon broth on a bed of onions. A whiff of ginger punctuates this Moroccan dish. 
African Side Dishes   
Photo of: Algerian Carrots

Algerian Carrots

Submitted by: Amy 
This easy side dish is flavored with a spice mix of cinnamon, cumin, garlic, and bay leaf, then finished with lemon juice. 
African Soups and Stews   
Photo of: Atlas Mountain Soup

Atlas Mountain Soup

Submitted by: rua 
Home Town: Kilkenny, County Kilkenny, Ireland
Living In: Amsterdam, Noord-Holland, Netherlands
Ground lamb is spiced with cumin, paprika, and cinnamon and gets a sweet-sour tang from lemon and dried apricots in this North Africa-inspired dish. The soup is hearty enough to make a complete meal with some good, crusty bread. 
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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