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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.

25 minMediumMorocco

Recette de FoodChef · Africook

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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 minEasy

Recette de Cuisine228 · Africook

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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.

30 minEasyNigeria

Recette de duchessnena · Africook

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Gages

Gages is a Sierra Leonean aubergine and tomato salad, marinated in vinegar and oil and finished with flaked coconut and roasted peanuts just before serving. The aubergine is fried in butter first, which is what separates it from a raw salad. The structure is a marinated salad rather than a cooked dish, and the long chill is where the work happens. Three hours minimum, and overnight is better, lets the vinegar and oil work into the fried aubergine and the raw tomato and onion soften slightly without losing their shape. It is one of very few African dishes served genuinely cold. Coconut and peanuts go on at the last moment and are the point of the dish. Both go soft within minutes of meeting the dressing, so adding them early loses the crunch that the whole thing is built around. Both are staples of Sierra Leonean cooking, where groundnuts appear in everything from stews to snacks and coconut grows along the coast. Because of the peanuts and the butter, this is neither vegan nor peanut-free, which the ingredient list makes clear but the name does not.

55 minEasySierra Leone · African

Recette de FoodChef · Africook

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