African
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.
How to Cook With Baharat, the Spice Blend You’ll Always Want On Hand
This Levantine mix adds dimension to kofte, grilled vegetables, and even fruit cobbler.
This Senegalese Peanut Sauce Can Turn Any Vegetable Into Dinner
Mafé sauce, an icon of Senegalese cuisine, brings rich peanut flavor to whatever you’re cooking.
Braised Chicken With Harissa and Olives
This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.
Kunan Aya (Tigernut Milk)
Tigernuts, which taste like a cross between pecans and almonds, yield a thick and creamy liquid that’s often sweetened with dates or honey.
Gbegiri
Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.
Ofe Nsala
Steamed, mashed, and puréed yams are the base for this silky soup, which is served with large poached prawns.
A New Cookbook Proves That West African Cooking Is About More Than the Recipes
Pierre Thiam’s latest book isn’t just about faithfully recreating dishes—it’s about finding generosity and joy in everyday cooking.
Roasted Eggplant in Mafé Peanut Sauce
The combination of the perfectly roasted eggplant, creamy mafé peanut sauce, and crunchy crushed peanuts makes this the ultimate comfort side dish.
Root Vegetable Mafé
This vegan root vegetable stew with peanut sauce is perfect for entertaining.
Mafé Peanut Sauce
Known as one of the mother sauces of African cuisine, mafé can be paired with chicken, fish, vegetables, rice, or pretty much whatever you want.
Kwame Onwuachi Is Putting African Diasporic Cuisines in Conversation
“Diasporic cuisine,” writes Onwuachi, is “a writhing, thriving, living thing.” In this cookbook, he considers the connections between the food traditions of Louisiana, Nigeria, Trinidad and Tobago, Jamaica, and New York.
Puff Puff
As the name suggests, West Africa’s most popular form of fried dough is essentially a delectable fried pillow of airy dough.
Meskouta (Moroccan Yogurt Cake)
Meskouta is a wonderfully moist yogurt cake that is so easy to prepare.
Egyptian Bread Pudding (Om Ali)
This easy Egyptian bread pudding (called Om Ali or Umm Ali) is made with puff pastry, perfumed with rose water, and topped with an assortment of toasted nuts.
Injera
Traditional injera takes a week to make, since you need four days to make the sponge, plus another three to prepare the batter.
Mlaoui
Meet mlaoui—msemen’s rebellious younger brother—a flaky skillet-fried Moroccan flatbread.
Baghrir (1,000-Hole Pancakes)
These lacy pancakes are cooked only on one side, which gives them an incredibly light and delicate texture.
Chicken Tagine With Apricots and Almonds
This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.