A North African-inspired venison stew with potatoes, onions, harissa and bay leaves. A good change of pace from the same ole same ole…
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.
A thick stew of meat – venison here – and greens, tomato, chile and squash seeds, palaver is a popular dish in Ghana.
This squash curry from Ethiopia shares many of the same elements as an Indian curry, but with a slightly different mix of spices.
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.
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.