© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

If you're into vibrant, smoky, fiery, and zesty food, you will love this African-inspired chicken tariq. Tariq here refers to the Rock of Gibraltar island, which comes from the Arabic Jabal Tariq ("Mountain of Tariq"), named after the Arabic commander Tariq ibn Ziyad. While geographically European, its proximity to Africa and historical ties, the food in Gibraltar blends British pub grub, Spanish tapas, and North African flavours. Creamy yohugrt and spicy harissa create a tender, flavourful, and golden crispy baked chicken dish that you'll turn to time and time again. The yoghurt tenderize the chicken and adds creaminess, balancing the harissa's heat for a rich, zesty flavour. Great to serve with flatbread, rice or just a simple salad.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Originating with the Hausa people of Northern Nigeria, Suya (derived from Hausa word for "to fry" or "grill") is one of the most beloved street foods in Nigeria. Meat (chicken, beef or lamb/goat) is sliced, coated with a complex peanut-based spice blend known as yaji or suya pepper before skewered and grilled over open charcoal flames. Traditionally suya is served with raw onions, tomatoes, cucumbers and/or cabbages as a cooling component to the spicy flavour of the spice blend. But you can serve them with coleslaw, fries, rice or plantains. You can easily find suya pepper/yaji in African grocery stores, online, or simply make your own at home with the recipe I am sharing below. If 3 tablespoons of cayenne pepper is too spicy for you, replace 1 tablespoon with sweet paprika powder. The spice blend is great for roasting vegetables or mixed with oil or yoghurt as a dip. It is an incredible condiment to use on really anything that needs a little extra spicy kick.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Delicate and delicious, 'M'hancha' is a traditional sweet Moroccan pastry. Its Arabic name means snake or serpentine because of its snake-like shape. The pastry is made with layers of fine warqa, which has the same crisp flakiness as filo dough, filled with a nut paste (I use walnuts for this recipe) infused with orange blossom water. Make sure to brush the filo sheet generously and thoroughly with melted butter and not over-tighten the pastry when your roll it, or the pastry will break while baking. I used fresh extra soft dates to sweeten the filling, but you can easily replace them with sugar. Soak the dates in hot water for 20-30 minutes if they are hard.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Tender, succulant chicken thighs with warm Moroccan spices, preserved lemons and cauliflower rice pilaf. Preserved lemons pickled in lemon juice and sea salt, adding a wonderful complexity to any dish, are a pantry staple of North African cuisine and have a unique lemon flavour without any of the bitter, tart characteristics of fresh lemons. Cauliflower rice pilaf is a low carb version of a rice pilaf made with finely chopped cauliflower. You can also serve them with regular rice or couscous for a filling meal.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Mavrou, a traditional Cape Malay beef curry which is usually served at weddings, on Eid and other family gatherings and special occasions. It's a comforting and hearty dish and a perfect fusion of culinary traditions brought to South Africa by enslaved folks from the Indonesia, Malaysia, India, and East Africa, alongside Dutch influences. Cape Malay cuisine is renowned for its vibrant use of spices like turmeric, cumin, coriander, ginger, and chilli, often balanced with fruit and sweet components like apricot or tamarind. The name "Mavrou" itself is believed to stem from the African word "Mevrou," meaning "Madam" or "Ma'am," possibly implying it being a refined dish or one expertly prepared by the mistress of the house.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

With Portuguese roots, a popular staple served throughout South Africa, these chicken livers are spicy, juicy and flavour-packed with a creamy tangy peri peri sauce. You can add 125 ml of chicken stock for more gravy if you prefer. The dish makes an excellent entrée or lunch served with rye bread or steamed rice and vegetables. It’s budget friendly and super nutritious.
For peri peri sauce, use the red chillies that are available to you. I have used a mixture of dried kashmiri chillies and bird eye chillies. If you want a really spicy sauce, then use more bird eye chillies. Skip the soaking step if you use fresh chillie.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Doro wat or doro wot is a richly spiced, bold, and delicious chicken-and-egg stew from Ethiopia and Eritrea. It literally means “chicken stew.” The word doro stands for chicken, and wot means stew.
Traditionally, when making Doro wat, a whole chicken is used. I used 6 boneless chicken quarters with skin on. However, you can use chicken drumsticks or thighs for the recipe. Niter kibbeh is a spiced, clarified butter used in Ethiopian and Eritrean cuisine. The best substitute is ghee. However, if you decide to use ghee, then add a pinch of each cardamom, fenugreek, ginger, onion, garlic and turmeric. Berbere spice is a distinctive Ethiopian spice blend made with a base of chilli peppers and fragrant aromatics like cardamom, fenugreek, cumin and clove that's absolutely essential to the Ethiopian cuisine. If you are using a storebought berbere, do get one without salt, because this recipe uses almost half a cup of berbere and you don’t want to over-salt your dish.
This stew is often served with Injera- a popular flatbread in Ethiopia. However, it pairs perfectly well with rice too.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Injera is an East African sourdough-risen flatbread with a unique, slightly spongy texture and it is a traditional part of any Ethiopian meal. The batter for injera is usually left to ferment over a number of days before it’s used to make the flatbread. Injera is typically made with teff, which has been a staple of Ethiopian cooking for centuries.
To make it more affordable, I have used half of buckwheat in place of teff flour. You can replace it with millet, barley or sorghum flour. There are two types of teff flour: brown/red teff flour and ivory/white teff flour. You can use either, or a mix of two. Brown teff has a more pronounced, earthy and nutty flavor, while ivory teff is slightly sweeter and milder. I used ivory teff flour for the recipe. Just keep in mind that both the texture and colour of the injera will vary greatly depending on what kind of teff you use and whether or not you’re combining it with other flours. Injera is traditionally cooked on only one side, so there’s no need to flip. Traditionally, injera is eaten with the right hand, without the use of cutlery, but if you insist on using fork and knife like my husband, that's fine too.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Made with beef brisket, aromatic spices of a Moroccan tagine and dried apricots, this slow-cooked beef brisket delivers rich and complex flavours of Morocco. It’s hearty, mellow and a delightful fusion of sweet and savory flavours that everyone will love! It tastes even better next day after pull-apart meat absorbing all the sauce, so you can prep ahead. Serve it with couscous or rice if desired.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This Ethiopian berbere chicken packs a punchy flavour and makes the perfect weeknight meal with a simple salad - your kitchen will smell incredible while you're making this! I like to use bone in skin on chicken legs, but you can use chicken wings, boneless chicken thighs or chicken breast.
Berbere, a key ingredient in the cuisines of Ethiopia and Eritrea, is traditionally made from whole spices which are toasted and ground, but if you already have some ground spices, then use them instead.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

An easy one-tray dish, perfect for any weekday meal. Crispy, succulent chicken legs and butternut squash are smothered together in one pan with a punchy, aromatic chermoula marinade, allowing the flavours to seep into each other. Chermoula is a North African marinade or a relish made using coriander or a mix of herbs, garlic, lemon, smoked paprika and cumin. Although each country has its version of chermoula, the taste is always very similar. It traditionally was used to flavour seafood, esp. fish, but it can be used to marinate vegetables and various meats.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Mopped up with some flaky rotis or steamed rice, this easy, deliciously mild vegetarian curry is for sure a winner. Eggplants, like zucchini, are very mild and quite bland in taste, so they are perfect for the bold curry dishes as they will absorb the flavour of whatever they are cooked with. Cape Malay cuisine is known for its fruity, mild spices and full-bodied flavours, which are heavily influenced by Malaysian, Indonesian and East African slaves, who were brought to Cape Town by Dutch settlers in the 17th and 18th centuries.