Recettes

Pap En Vleis

Pap en vleis is Afrikaans for porridge and meat, and the name describes the whole of it. Maize meal cooked to a smooth, firm mass, and grilled meat beside it. Two components, no sauce required, and a dish that the entire country recognises regardless of which language its household speaks. Its natural setting is outdoors and social. Pap en vleis is what comes off a braai and what is served at a shisanyama, the grill and gathering place where meat is bought, cooked over open fire and eaten on site. The dish exists in the same space as the fire and the people standing around it, and eating it indoors at a table is possible but slightly beside the point. Maize is the foundation of the South African diet, and pap is its most direct expression: nothing added, nothing disguised, judged entirely on texture. The meat is whatever the household or the grill has, and its variability is why the dish has stayed universal rather than becoming the property of any one community. A dish defined by two nouns leaves room for everyone's version.

South Africa55 minLaila

Nyama Choma

Nyama choma is Swahili for roasted meat, and the name is the entire description. Goat is the meat of choice in Kenya, cooked over charcoal at a low heat for hours, seasoned in its most orthodox form with nothing but salt. The restraint is deliberate: the dish is a test of the meat and the fire rather than of a marinade. It is eaten on occasions rather than on weekdays. A weekend family gathering, a celebration, an afternoon that has been set aside for it. Nyama choma comes with ugali and kachumbari, the raw tomato and onion salad whose acidity cuts the fat, and the three together form a plate that is recognised across Kenya and Tanzania without variation in its structure. The social arrangement around it is as fixed as the plate. The grilling is done outdoors and generally by men, standing around the fire, eating as they go and talking for as long as the meat takes. The meat is pulled from the bone with the fingers. Nyama choma is not a dish that is prepared and then served; the preparation is the event, and it is not designed to be hurried.

Kenya2 hr 40 minFoodChef

Moroccan Chicken Rfissa

Rfissa is chicken and lentils stewed with onions in a broth heavy with fenugreek, ras el hanout and saffron, poured over a bed of shredded msemen or trid pastry. The pastry takes up the broth and becomes the base of the dish rather than an accompaniment to it, which is what distinguishes rfissa from a tagine served with bread. It is a family dish above all else. Rfissa is what appears at reunions and at religious occasions, at what Moroccans call a zarda, and it is not a restaurant dish. Its most specific role is at childbirth: it is served to women who have recently given birth, traditionally on the third day, because fenugreek, lentils and the spice blend are held to support recovery and milk production. A dish with a fixed place in a family's most significant week carries a weight that a good stew does not. The bed underneath it has its own vocabulary. Served over crumbled harcha it becomes rfissa medhoussa; over cubed bread it is treda. Moroccan households commonly buy the trid or msemen from a souk or a local bakery rather than making it, because the pastry is the slow part and the stew is not.

Morocco3 hrBlessing

Chicken Feet

Chicken feet are eaten across a very large part of the world, and the reason is always the same: an animal is not wasted. What the foot offers is skin, tendon and collagen rather than muscle, and cooked properly that produces a texture no other part of the bird gives. The geography is broad. China is the reference point most people reach for, where chicken feet are a standard dim sum item and a beer snack, and where demand is high enough to sustain a substantial international trade. Beyond that they are eaten across much of Asia, in Mexico, Peru and Jamaica, and across West and Southern Africa, where they are grilled, stewed and sold at roadsides. The recipe that follows is a Chinese style braise, and it should be read as that rather than as an African preparation. Sake, soy sauce, oyster sauce, hoisin, star anise and scallions are the flavour base of a Cantonese braised dish, and the technique of blanching, peeling, salting, dry searing and then simmering in a dark sauce is a Chinese one. It is a good recipe. It is not an African one, and this platform has a separate African treatment of the same cut, where the feet are precooked and then fried crisp with garlic, ginger and pepper.

Amara

Senegalese Chicken Yassa

Chicken Yassa is one of Senegal's most internationally celebrated dishes, a deeply flavoured stew where chicken is marinated in an aggressive mixture of lemon juice, mustard, and onions, grilled or seared until charred, then slowly cooked with an enormous quantity of caramelised onions until they collapse into a rich, tangy, slightly sweet sauce. The dish is a masterclass in the power of onions as a flavour base. Five or six large onions per chicken is not unusual, they cook down dramatically and transform into a completely different thing: sweet, golden, and complex. The lemon keeps the sauce bright and the mustard adds a subtle depth. Yassa is eaten across Senegal, Gambia, and Guinea-Bissau and wherever Senegalese communities have settled globally.

SenegalNympha

Chicken Suya

Suya is skewered meat coated in yaji, a dry peanut based spice blend, and it is the best known street food in Nigeria. It comes from the Hausa people of the north, where it is also called tsire, and it spread from there across West Africa. Sudan has a close relative in agashe. Yaji is what makes it suya rather than grilled meat. The blend is built on ground peanut, usually in the form of kuli kuli crushed to a powder, with ginger, chilli, onion powder and other seasonings, and the peanut is what gives suya its particular nuttiness and the slightly gritty coating that clings to the meat. Meat without yaji is not suya, whatever else is done to it. Beef and ram are the traditional cuts, along with kidney, liver and tripe, and chicken is the newer arrival that has become common. It is sold at night from roadside grills, cut on a board and handed over in newspaper with sliced raw onion, tomato and cabbage, and the raw onion alongside the hot spice is not a garnish but part of how it is eaten. The one thing worth knowing before making it is that yaji contains peanut, which matters to anyone with an allergy.

Nigeria1 hr 25 minNympha

Chicken Kebabs

Kebab is a Middle Eastern preparation, and the source says so directly. Cut or ground meat cooked on a skewer over open flame is one of the oldest cooking methods there is, and the word and the technique both come from that region before spreading almost everywhere. Mutton and lamb are the traditional meats. Regional versions use beef, goat, chicken or fish, and pork rarely, given religious constraints across much of the region where kebab originates. Not every kebab involves a skewer either: tas kebab is baked in a skillet or served as a stew, which shows how loosely the word travels. Africa has a great deal of skewered grilled meat of its own, and this recipe is not it. Nigerian suya is coated in yaji, a peanut based spice blend. Sudanese agashe works the same way. Moroccan brochettes are marinated in cumin and paprika. Egyptian kofta is ground and shaped rather than cubed. This version is marinated in soy sauce, olive oil, oregano, garlic and lemon, which is a Mediterranean and Levantine profile, so it sits in the Worldwide Recipes collection rather than being presented as African.

30 minAmara

Grilled Shito Wings

Grilled shito wings are chicken wings grilled and then coated in shito, Ghana's dark chilli sauce, and returned briefly to the heat so the sauce sets onto the skin. It is a modern preparation built on a traditional condiment rather than an inherited dish, and it is none the worse for that. Shito is the whole point. The word is Ga, the language of Accra, and simply means pepper, though it has come to name the specific dark sauce made from dried fish, ground prawn, chilli, ginger, garlic and tomato cooked down in oil. Its smokiness and depth are what a plain grilled wing lacks, and glazing rather than marinating with it keeps that character intact. The order matters. The wings are seasoned and marinated plainly first, with salt, oil, pepper, lime and soy, then grilled through, and only then coated in shito and given a short final spell at reduced heat. Shito applied at the start would burn long before the chicken cooked, since it is already a cooked, oily, sugar-free but solids-heavy sauce. Doing it this way gives a wing that is properly cooked underneath and lacquered on the outside.

Ghana1 hr 20 minJennifer

Kati Kati

Kati kati is grilled chicken finished in palm oil, and it belongs to the Nkom people of the Northwest region of Cameroon. It is one of the older and more distinctive dishes of that area, and the method is unusual: the chicken is charred over an open flame first, then simmered in palm oil with seasoning. Made traditionally it is stark. Freshly butchered chicken, salt and freshly ground pepper only, roasted over open fire until well coloured, then lightly simmered in palm oil with a stock cube. Everything else is a later addition. This version uses granulated garlic, onion powder and cayenne before grilling, which the contributor is clear is their own adjustment rather than the traditional preparation. The contributor also makes a point worth passing on: do not throw any part of the chicken away. Neck, gizzard, feet and back are, in their view, the best parts, and breast and thigh the least interesting. That is a common position across West and Central African cooking and it runs directly counter to how chicken is usually sold and eaten elsewhere. Rooster is recommended over hen for being lean and the most flavourful while still cooking through on the grill. It is served with corn fufu and njama njama, the huckleberry greens of the region.

Cameroon1 hrBlessing

Mechoui

Mechoui is whole lamb or sheep, roasted slowly until the meat pulls away from the bone with no effort at all. The word comes from the Arabic for grilling or roasting, and the dish is found across the Maghreb, with the details shifting between countries. In Morocco it usually means a whole animal cooked in a clay oven over wood, a pit or domed oven that surrounds the lamb with even, indirect heat over several hours. In Algeria and more broadly in Maghrebi cooking it more often means spit-roasting over a fire. Both produce the same result by different routes: skin that crisps, and meat underneath that collapses. How it is served is inseparable from what it is. Mechoui appears at a diffa, a feast, and often at the beginning of the meal rather than the end. The host takes pieces with the right hand and offers them to guests. No cutlery is used, and none is needed, the meat comes apart between the fingers, which is both the test of whether it is properly cooked and the reason it is eaten this way. In Marrakech it is closely associated with the pit ovens of the medina, where it has been cooked commercially for generations. It is celebration food by construction: nobody roasts a whole lamb for four people on a Tuesday.

MoroccoNympha

Oven-Baked Spareribs

South African Oven-Baked Spareribs are slow-cooked in the oven until the meat falls off the bone, then finished with a sticky, caramelised glaze that builds deep flavour on the exterior. The approach delivers all the satisfaction of braai ribs without requiring an outdoor fire. The slow-bake method is the key, low heat over a long period breaks down the connective tissue in the ribs, producing a tenderness that quick-cooking methods cannot achieve. The glaze is applied in layers during the final stage of cooking, each application caramelising over the last to build the characteristic sticky, glossy coating that makes these ribs irresistible.

Pan-AfricanCuisine228

Spicy Barbecue Ribs

These are pork ribs rubbed with a blended wet marinade, then smoked over indirect heat on a grill. The source names no country, and the framing of the article is American barbecue: it discusses spareribs against baby back ribs against country-style ribs, and the merits of grilling versus baking. The marinade tells a different story. Blended garlic, ginger, bell pepper, habanero, tomato and a bouillon cube is a West African wet rub, not an American dry rub, and the contributor is Togo-based. What results is a hybrid: American technique and cut, West African seasoning. That combination is genuine and increasingly common, and it is what most contemporary African barbecue actually looks like. Africa has its own grilled meat traditions this is not: Nigerian suya, coated in peanut-based yaji; South African braai; Kenyan and Tanzanian nyama choma; Moroccan brochettes. None of them uses pork ribs or American indirect grilling. Because the seasoning carries clear regional markers, this stays in the African collection with no country attributed, and it is flagged for a decision. Indirect grilling is the technique that matters: the ribs cook beside the heat rather than over it, for over two hours.

2 hr 35 minCuisine228

Chicken Curry Sauce

This is a Nigerian take on a curry sauce: chicken breast marinated in ginger, garlic and all purpose seasoning, cooked with carrots and bell peppers, and thickened with a cornstarch slurry rather than reduced or enriched with cream. Two things mark it as Nigerian rather than South Asian. The first is yaji, the suya spice built on ground peanuts, paprika, cayenne, ginger and garlic, which goes in alongside the curry powder and gives an aromatic depth no Indian curry would have. The second is the cornstarch slurry, which is how a great many Nigerian sauces are thickened, giving a glossy sauce that clings rather than a reduced one. The vegetables are meant to keep their bite. Carrots and bell peppers go in after the onion and are cooked only until slightly tender, which is characteristic of Nigerian party cooking, where texture and colour matter as much as flavour. The heat is moderate and adjustable through the scotch bonnet. Because yaji contains ground peanuts, this dish carries a peanut allergen despite nothing in its name suggesting one.

Nigeria50 minSobecooks

South African Peri Peri Chicken

Peri peri chicken is marinated in a paste of chilli, lemon, olive oil, garlic and spices, then seared and finished in the oven. It is flame-grilled in its classic form, and it is one of the most exported dishes southern Africa has produced. Its origins are genuinely contested. The source is direct that it is not clear who first made it, and that the question remains hotly debated between Portuguese-Angolans and Portuguese-Mozambicans. What is not in dispute is the chilli: Portuguese settlers brought chilli peppers to Angola and Mozambique, where the small African bird's eye variety naturalised, and piri piri is the Swahili word for pepper. Peri peri is central to Mozambique's history precisely because the sauce reflects the mixing of cultures there. This version is filed as South African, which reflects where the dish is now most commercially associated rather than where it began, and that distinction is worth keeping in view. The marinade needs overnight, or at least three hours. The technique is a hard sear in an ovenproof pan followed by fifteen to twenty minutes in the oven, with the reserved marinade poured in to become the sauce.

South Africa50 minAmara

Tandoori Chicken

Tandoori chicken is chicken marinated in yoghurt and spices and roasted at very high heat in a tandoor, the cylindrical clay oven it takes its name from. The source states plainly that it originated in the Indian subcontinent, specifically the Punjab, and it sits in Worldwide Recipes under South Asian. The tandoor is what the dish is built around. It runs far hotter than a domestic oven, which is how the chicken cooks fast enough to char on the outside while staying moist inside. Cooking it elsewhere means adapting, and Western kitchens grill or roast instead. This recipe uses a conventional oven, which the source acknowledges as an adaptation. Two ingredients do the work. Yoghurt tenderises through its acid and lactic enzymes and keeps the meat moist, and garam masala provides the aroma. The food colouring in the ingredient list is worth knowing about: the characteristic red is achieved commercially with colouring rather than by any ingredient, and it can simply be left out with no effect on flavour. Tandoori chicken is also the foundation of butter chicken and several other cream-based curries.

45 minCuisine228

A South African braai with meat cooking over open wood coals

Braai (South African Open-Fire Grilling)

A braai is South African cooking over an open wood or charcoal fire, and it is as much a social occasion as a cooking method. The word comes from braaivleis, Afrikaans for grilled meat, from the Dutch braden, to roast. The distinction South Africans draw between a braai and a barbecue is about the fire, and it is taken seriously. A braai is cooked over wood or charcoal, with wood preferred because of what it does to the flavour; gas is generally not accepted as a braai at all. The fire is also the point of the gathering rather than a means to an end, people build it, wait for it, cook on it and then stay around it long after the food is finished. And unlike a Northern Hemisphere barbecue, it is not seasonal. South Africans braai in any weather, and 24 September is a national braai day. What goes on the fire is broad: boerewors, lamb chops, steak, chicken, snoek and other fish, sweetcorn, and braaibroodjies, the grilled cheese, tomato and onion sandwiches that go on once the coals have died down. Potjiekos, cooked in a cast-iron pot over the same fire, is a close relative. The source for this page contains no recipe card at all. The method below is reconstructed from its description, and that is flagged.

South Africa1 hr 30 minNympha

Chicken Wrap

Marinated chicken breast, salad vegetables and a sauce, rolled in a tortilla and toasted in a pan to seal it. No country is claimed and none applies. The recipe offers two sauces and the choice between them tells you what it is for. One is built on Greek yoghurt with sriracha, pickles and lemon, and the source labels it for the fitness-minded; the other is mayonnaise and ketchup with the same additions. They do the same job in different registers, and swapping one for the other changes the character of the wrap considerably. The one technique worth taking from this is the last step. Rolling the wrap and then returning it to a dry pan to toast does two things: it seals the seam so the wrap does not unravel, and it crisps the outside, which changes the texture from a cold sandwich to something closer to a quesadilla. It takes about a minute a side and it is what separates a good wrap from a limp one. Marinating the chicken in yoghurt with paprika, ginger and garlic is a sound approach, though the source lists the marinade ingredients only in its method and not in its ingredient list. Those have been brought together below. The source is written in an emphatic, all-capitals style throughout, which has not been carried across.

35 minSarah

South African Lamb Sosaties on a braai grill, spiced lamb and apricot skewers marinated in Cape Malay curry and tamarind

Dried Apricot and Lamb Sosaties

Sosaties are South African kebabs, marinated meat threaded onto skewers with dried apricots and grilled over a braai. Lamb is the national favourite. The name comes from Afrikaans, from sate, the Malay word for skewered meat, and saus for sauce. That etymology points directly at the origin: sosaties are a Cape Malay dish, developed by the community descended from people brought to the Cape from the Indonesian archipelago and South Asia under Dutch colonial rule. The curried, fruit-sweetened marinade is characteristic of that cooking, and it is where South African food gets much of its sweet-savoury instinct. The apricots are the distinctive part. Dried apricots are threaded between the meat, and during grilling they soften and caramelise while the curry and vinegar marinade cuts through the lamb fat. Some of the marinade is usually thickened into a sauce and served alongside. They belong at a braai alongside boerewors, chops and steaks, which is where most South Africans encounter them. Marinating overnight is standard and makes a substantial difference, the acid in the marinade works on the meat over hours.

South Africa1 hr 15 minCuisine228

Garlic Grilled Shrimp Skewers

South African Garlic Grilled Shrimp Skewers are a quick, crowd-pleasing braai dish of large prawns threaded onto skewers, brushed generously with garlic and herb butter, and grilled over high heat until charred at the edges and just cooked through. They are everything a braai starter should be: fast, bold, fragrant, and gone within minutes of leaving the grill. The garlic butter is the defining element. Made from softened butter, fresh garlic, lemon juice, and herbs such as parsley and chilli flakes, it melts into the prawns as they cook, basting them from the inside and creating a sauce that pools at the base of each skewer ready for mopping with bread.

Pan-AfricanLaila

Jerk Chicken

Chicken marinated overnight in a paste of scotch bonnet, allspice, thyme, nutmeg and scallion, then grilled. It is Jamaican, and it sits in Worldwide Recipes under Caribbean with its URL unchanged. Its history is directly relevant to this site. Jerk as a technique comes from the Taíno, the indigenous people of Jamaica, and it was taken up and developed by Africans brought to the island, including the Maroons, communities of escaped enslaved people who lived independently in the interior and for whom slow-cooking meat over a covered fire was both practical and concealable. What is now Jamaica's most recognisable dish is a product of that meeting. Two things define real jerk beyond the spice mix. The first is pimento wood, the allspice tree, burned under the meat, so the smoke carries the same aromatic compounds as the seasoning. The second is slow cooking over that smoke rather than fast grilling. Neither is available to most home cooks, which is why domestic jerk chicken is good rather than great. The heat is not optional and should not be reduced too far. Scotch bonnet is central, and its fruity aroma matters as much as its heat. The source's ingredient list is the only place five-spice powder appears; it is not traditional but it works.

1 hrAmara

Kuku Paka

Kuku paka is a coconut chicken curry from the Swahili coast, chicken grilled or seared first, then finished in a thick, spiced coconut sauce. It is one of the clearest demonstrations of how coastal East African food came together. The Swahili coast of Kenya and Tanzania sat on Indian Ocean trade routes for centuries, and African, Arab and Indian cooking met and merged there. Kuku paka carries all three: the coconut and the technique are coastal African, the spice set is recognisably Indian, and the whole is something that exists nowhere else. The name is Swahili, kuku is chicken. It is also known simply as Kenyan chicken curry, though that undersells how specific it is. The two-stage cooking is the part that matters. Grilling or searing the chicken before it goes into the sauce gives a charred edge that a straight simmer cannot produce, and that smokiness against the sweetness of the coconut is the whole character of the dish. It is served with rice, chapati or naan, all three of which are standard on that coast for the same historical reasons.

KenyaFoodChef

Moroccan Lamb Chops with Chermoula herb marinade served over rice with lemon, a fragrant North African grilled lamb dish

Lamb Chops, Chermoula & Rice

Lamb chops with chermoula and yellow rice is Moroccan, grilled or roasted lamb served with a fresh herb sauce and turmeric-stained rice. Chermoula is the part worth knowing. It is a North African sauce and marinade built on fresh coriander and parsley, garlic, cumin, paprika, lemon and oil, and its name comes from the Arabic chermel, meaning to rub or to marinate. That etymology describes exactly how it is used: rubbed into meat or fish before cooking, and often served again alongside as a sauce. It is most associated with fish, where it is close to standard across Morocco and Algeria, but it works with lamb particularly well, the herbs and lemon cut through fat in a way that a heavier sauce would not. Lamb runs through Moroccan cooking at every level, from long slow tagines to chops straight off a grill, and this is at the fast end of that range. The rice is coloured and lightly perfumed with turmeric rather than saffron, which is the everyday choice, visually similar, entirely different in flavour and cost.

Morocco25 minFoodChef

Pork carnitas braised in milk and orange, crisped at the edges

Orange and Milk Braised Pork Carnitas

Pork shoulder braised in milk and orange juice for two hours, then roasted and grilled until the edges crisp. Carnitas are Mexican, and the page sits in Worldwide Recipes with its URL unchanged. The name means little meats, and the technique is what defines it. Traditionally the pork is confited, cooked slowly submerged in lard until it is soft enough to shred, then briefly crisped at high heat. That two-stage structure is the whole point: soft and unctuous inside, browned and crunchy at the edges. Braising in milk instead of lard is a variation, and a sensible one for a domestic kitchen, since it produces the same tenderness with far less fat. Milk braising is worth understanding. The acid in the citrus curdles the milk, which looks alarming and is correct, the curds break down over a long cook and the whey tenderises the meat, giving a texture and a faint sweetness that water or stock cannot. It is an old Italian technique as well as a Mexican one. The source describes barbacoa as originating in the Caribbean. The word is Taíno and reached Spanish that way, but barbacoa as eaten in Mexico is Mexican. Recorded as the muddle it is.

South Africa2 hr 50 minFoodChef

Vegan suya, oyster mushrooms grilled and tossed in Nigerian suya spice

Vegan Suya (Spiced Grilled Mushrooms)

Oyster mushrooms grilled and tossed in suya spice. It is a plant-based version of the Nigerian street food, and it works better than most meat substitutions do. **The traditional suya spice contains ground peanuts, and this recipe includes them.** The source flags it and offers to leave them out, which is honest, but it is worth stating clearly, because a peanut allergy and a suya spice blend are a genuinely dangerous combination and the name gives no warning. Suya proper is skewered beef, ram or chicken rubbed in yaji, the spice blend of ground roasted peanuts, ginger, cayenne, garlic, onion powder and paprika, and grilled over open coals. It is Hausa in origin, from northern Nigeria, and it is sold across Nigeria, Cameroon, Niger, Ghana and parts of Sudan. Kyinkyinga is the Ghanaian name, agashe the Sudanese. Oyster mushrooms are the right substitution and not an arbitrary one. Shredded, they have a fibrous, layered structure that genuinely resembles pulled meat, they take on the dry rub readily, and they char well. Most vegetables do neither. The source's method is very compressed, one step reads "put in a preheated medium", with the word oven missing, and has been filled out below.

Nigeria30 minduchessnena

Recettes

Dried Apricot and Lamb Sosaties

Chicken Wrap

Braai (South African Open-Fire Grilling)

Tandoori Chicken

Vegan Suya (Spiced Grilled Mushrooms)

Orange and Milk Braised Pork Carnitas

South African Peri Peri Chicken

Chicken Curry Sauce

Spicy Barbecue Ribs

Oven-Baked Spareribs

Plats emblématiques

Recettes les plus populaires

Pap En Vleis

Nyama Choma

Moroccan Chicken Rfissa

Chicken Feet

Senegalese Chicken Yassa

Chicken Suya

Chicken Kebabs

Grilled Shito Wings

Kati Kati

Mechoui

Oven-Baked Spareribs

Spicy Barbecue Ribs

Chicken Curry Sauce

South African Peri Peri Chicken

Tandoori Chicken

Braai (South African Open-Fire Grilling)

Chicken Wrap

Dried Apricot and Lamb Sosaties

Garlic Grilled Shrimp Skewers

Jerk Chicken

Kuku Paka

Lamb Chops, Chermoula & Rice

Orange and Milk Braised Pork Carnitas

Vegan Suya (Spiced Grilled Mushrooms)

Recettes

Recettes à la une

Dried Apricot and Lamb Sosaties

Vegan Suya (Spiced Grilled Mushrooms)

Orange and Milk Braised Pork Carnitas

South African Peri Peri Chicken

Chicken Curry Sauce

Spicy Barbecue Ribs

Oven-Baked Spareribs

Plats emblématiques

Recettes les plus populaires

Pap En Vleis

Nyama Choma

Moroccan Chicken Rfissa

Chicken Feet

Senegalese Chicken Yassa

Chicken Suya

Chicken Kebabs

Grilled Shito Wings

Kati Kati

Mechoui

Oven-Baked Spareribs

Spicy Barbecue Ribs

Chicken Curry Sauce

South African Peri Peri Chicken

Tandoori Chicken

Braai (South African Open-Fire Grilling)

Chicken Wrap

Dried Apricot and Lamb Sosaties

Garlic Grilled Shrimp Skewers

Jerk Chicken

Kuku Paka

Lamb Chops, Chermoula & Rice

Orange and Milk Braised Pork Carnitas

Vegan Suya (Spiced Grilled Mushrooms)