Africa, a vast and diverse continent, is a tapestry of cultures, traditions, and flavors. From the sun-kissed Mediterranean coasts of the North to the rolling savannahs of the South, each region tells its own culinary tale, shaped by centuries of trade, migration, and innovation. The African pantry is a testament to this rich history, brimming with ingredients that are as varied as the landscapes from which they hail.
An Egyptian soup made with sprouted fava beans.
A traditional soup from Morocco and Algeria with lentils, beans, rice,vegetables and meat.
A fine vegetarian dish for those meat free days. Serve with couscous and Mediterranean vegetables to provide a higher quality protein.
Serve lamb tagine with plain or flavored couscous.
Pickling is a good way to preserve vegetables and hat is why they are popular in many places in Africa, especially along the places visited by Portuguese sailors. This particular recipe is more popular along the Mediterranean.