Recettes

Parcourez les archives par pays, par plat et par temps de cuisson.

Filtres actifs

Salatu Niebe (Senegalese Black-Eyed Pea Salad)

Salatu niebe is cooked black-eyed peas tossed with finely diced cucumber, tomato, bell pepper, spring onion and chilli, dressed with lime juice and olive oil. It is Senegalese and is usually served after the main meal rather than before it. Niebe is the Wolof word for black-eyed peas, and the bean is not an import. Cowpeas were domesticated in West Africa thousands of years ago and travelled to the Americas through the transatlantic slave trade, which is why black-eyed peas are as fundamental to Southern American cooking as they are to Senegalese. The direction of that journey is frequently reversed in the telling. The technique is in the cutting. Everything except the peas is diced very finely, so each spoonful carries a bit of everything rather than separate components. That is what makes it read as a composed salad rather than beans with vegetables in. It travels and keeps well, which is why it is a standard dish for feeding a crowd, made ahead, it improves as the peas absorb the lime and oil. The source credits Chef Pierre Thiam with popularising it outside Senegal, and that attribution is well founded. Its ingredient list omits the olive oil and parsley that its own description requires.

50 minEasySenegal

Recette de Blessing · Africook

Voir la recette →

Grilled Vegetable and Barley Salad

Pearl barley cooked and cooled, tossed with grilled courgette, aubergine and peppers in a cumin and lemon dressing, with feta, herbs and pistachios. No country is claimed. **It is finished with pistachios, which the title gives no indication of.** Barley is the interesting part and the source makes a genuine point about it. In Egypt barley is eaten as a breakfast or dessert porridge rather than in salads, and it is one of the oldest cultivated grains in the region, domesticated in the Fertile Crescent and grown around the Nile for thousands of years. Turning it into a grain salad with grilled vegetables and feta is a modern Mediterranean move rather than an inherited one, which is worth being clear about. The technique that matters is cooling the barley completely before dressing it. Warm barley absorbs dressing greedily and unevenly, and it wilts the herbs. Cooled, it takes the dressing without soaking it all up in the first two minutes. Soaking the barley for an hour before cooking shortens the cooking time considerably and helps it cook evenly. Grilling the vegetables rather than roasting them is deliberate: the char is a flavour in its own right and it is the main thing standing up to the barley's earthiness. Its health section has not been carried across.

2 hr 10 minEasyEgypt

Recette de Nympha · Africook

Voir la recette →

Moroccan Couscous Salad

This is couscous with roasted vegetables, chickpeas, raisins and almonds, dressed with lemon, cumin and olive oil. It is a salad in the sense of being served at room temperature rather than a leafy one: the couscous is the bulk of it and the vegetables are folded through. Couscous was first made by the Amazigh people of North Africa, who worked out how to turn wheat into fine granules, and it remains a staple across Morocco, Algeria, Tunisia and Libya. Moroccan couscous is the smallest of the common grades, finer than Israeli or Lebanese couscous, and it is what this recipe uses. The technique is absorption rather than steaming. Hot broth is poured over the dry couscous, which has been tossed with olive oil and turmeric, and it is covered and left for five minutes. The raisins go in during that time so the residual heat plumps them. Traditional Moroccan couscous is steamed repeatedly in a couscoussier, which produces a lighter grain; this is the quick domestic method. The vegetables are roasted separately and folded in, which keeps them caramelised rather than steamed into the grain.

50 minEasyMorocco · Moroccan

Recette de Debby · Africook

Voir la recette →

Zogale (Moringa Salad) And Macaroni

Zogale is a traditional Hausa dish from northern Nigeria made from fresh or dried moringa leaves combined with macaroni, groundnut paste, spices, and chilli into a complete, nutritionally dense meal. The moringa tree, known locally as zogale, grows abundantly across northern Nigeria and has been used in cooking and traditional medicine by the Hausa people for generations. The dish is remarkably nutritious, moringa leaves are exceptionally rich in vitamins, minerals, and protein, making Zogale a meal that nourishes as much as it satisfies. In northern Nigerian communities where moringa trees are household staples, Zogale is an everyday practical food rather than a special occasion dish.

EasyNigeria

Recette de Maryam · Africook

Voir la recette →

Recettes