This recipe is from East Africa, where it is called kuku wa nazi in Swahili. I used pheasant here, which is more like an African chicken.
Africa is a huge 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.
Most African recipes require nothing unusual from an American supermarket, although in some cases, like Ethiopian and Ghanaian cuisine, there are a set of spices that, while not 100 percent necessary, are important to get the flavors right. I link to online sources for those spices in the individual posts.
Red red is a signature dish in Ghana, hinging on cowpeas, tomatoes and red palm oil. I used red cowpeas and some ham to bulk it up.
This is the Ethiopian stew called abish wot, made here with venison. It’s a spicy stew, laced with fenugreek.
Mafe is a slow simmered braise of shanks or shoulder. Lots of peanuts, some chiles and a whole lotta awesome.
Deer shoulder, slow cooked with some flavors of Senegal: onions, garlic, mustard and cumin. Easy and great with small deer.
This is the one venison casserole I can get behind: Bobotie, one of the national dishes of South Africa.
Ethiopian alicha wot is a mild curry that can be made with beef, lamb or venison. I used to cook this at an Ethiopian restaurant.
Some of you know I started cooking professionally in an Ethiopian restaurant. Well, this was my absolute favorite thing to make when I worked there. It’s a hybrid stew/stir-fry called tibs. I make it with venison now, but it was damn good with beef, lamb or goat, too.