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.
Mafe is a slow simmered braise of shanks or shoulder. Lots of peanuts, some chiles and a whole lotta awesome.
A recipe for fish stew inspired by the flavors of East Africa: fish, shrimp, vegetables, coconut milk and a touch of curry.
This is the one venison casserole I can get behind: Bobotie, one of the national dishes of South Africa.
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.