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Finding the Forgotten Feast

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African Recipes

Africa is a very large and diverse place, with countless cuisines. Here you will find a selection of African recipes ranging all over the continent, from North to South, and many places in between.

I have traveled in East and southern Africa and have worked as a chef at an Ethiopian restaurant here in the United States, so you will mostly see recipes from there, although I love the food from Ghana and Senegal, so there is a smattering of recipes from there, too.

Some of my favorites are Venison Stew Tunisian, Coconut Curry Chicken from Kenya, and Ethiopian Tibs, a sort of hybrid stew and stir fry.

Spices and herbs needed to make niter kibbeh, Ethiopian butter.

Niter Kibbeh

By Hank Shaw on February 23, 2022, Updated May 4, 2022 - Leave a Comment

Niter kibbeh, spiced Ethiopian butter, is not so much a sauce as a cooking medium, although it does make an intriguing simple sauce for pheasant, quail or white fish. Niter kibbeh (NIT-r KEB-beh) is the aromatic, clarified butter we cooked with at the Eritrean restaurant Horn of Africa I worked at in Madison many years

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Berbere Spice Mix

By Hank Shaw on December 25, 2021, Updated May 26, 2022 - Leave a Comment

Berbere spice mix is essential to Ethiopian cooking, along with the clarified spiced butter known as niter kebbeh. Berbere (ber-BERRY) is to Ethiopia what garam masala is to India. This is my berbere recipe. I learned this berbere recipe decades ago, while working as a sous chef at The Horn of Africa, an Ethiopian restaurant

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podcast art for Hung Gather Talk episode on West African food

Hunt Gather Talk: West African Seafood

By Hank Shaw on October 22, 2021 - Leave a Comment

In this episode, I talk with cookbook author Zoe Adjonyoh about her book Zoe’s Ghana Kitchen, and the role of fish and seafood in West African cuisine. This is a cuisine you’ll want to get to know.

Read More about Hunt Gather Talk: West African Seafood

Bamia recipe with meat and tomatoes

Bamia: Egyptian Okra and Meat Stew

By Hank Shaw on September 30, 2021 - 13 Comments

An Egyptian and eastern Mediterranean style okra stew with meat and tomatoes. Bamia, or okra, has been eaten in Egypt since antiquity. I use venison as the meat here.

Read More about Bamia: Egyptian Okra and Meat Stew

Okra stew served over fried fish on a plate

Okra Stew

By Hank Shaw on August 23, 2021 - 5 Comments

A West African inspired okra stew recipe with tomatoes that’s great served on its own, or as a thick sauce over fish or game.

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A North African venison stew in a serving bowl

Venison Stew Tunisian Style

By Hank Shaw on April 29, 2021 - 25 Comments

A North African-inspired venison stew with potatoes, onions, harissa and bay leaves. A good change of pace from the same ole same ole…

Read More about Venison Stew Tunisian Style

A bowl of Ghanaian palava sauce

Ghanaian Palava Sauce

By Hank Shaw on March 1, 2021 - 7 Comments

A thick stew of meat – venison here – and greens, tomato, chile and squash seeds, palaver is a popular dish in Ghana.

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A bowl of butternut squash curry

Butternut Squash Curry

By Hank Shaw on October 22, 2020, Updated March 31, 2021 - 12 Comments

This squash curry from Ethiopia shares many of the same elements as an Indian curry, but with a slightly different mix of spices.

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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