African | Saveur

Lamb Mafé

Bintou N’Daw — Tue, 21 Oct 2025 19:37:56 +0000

Photo: Murray Hall • Food Styling: Thu Buser

“This is the ultimate comfort food that I remember my mother feeding me on colder days,” says Bintou N’Daw, the Senegalese-born chef behind Charleston’s Bintü Atelier, of this West African peanut stew. “It’s sweet and tangy, and the okra makes the sauce so velvety and creamy without using flour to thicken, so it’s perfect for anyone sensitive to gluten.” It’s also super adaptable: You can swap out the lamb for chicken or beef, or go meatless with root vegetables or fried tofu.

Dawadawa, also known as iru or ogiri, is a fermented locust bean product that brings a deep umami and caramel-like chocolate undertone to soups and stews like this lamb mafé. It’s available as ground powder or whole beans at African grocery stores; N’Daw sources hers from Burlap & Barrel but notes that you can achieve a similar flavor with balsamic vinegar in a pinch. While N’Daw served this dish with Carolina Gold middlins, or broken rice, at the Charleston Wine + Food Festival, you can substitute any white rice with small to medium grains, such as jasmine.

Featured in “The Women Carrying the Torch of Gullah Geechee Cuisine” by Shane Mitchell.

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Makes: 6

Time: 3 hours 29 minutes

Ingredients

3 lb. boneless leg of lamb, cut into 2-in. cubes
Kosher salt
¾ cup peanut oil, divided
1 Tbsp. finely chopped garlic
2 large onions, finely chopped
1 large green bell pepper, finely chopped
1 celery stalk, finely chopped
¼ leek or 5 scallions, finely chopped
1 cup tomato paste
1½ tsp. dried thyme
6 bay leaves
2 Tbsp. lemon juice mixed with 1 Tbsp. ground dawadawa (or ½ cup balsamic vinegar)
8 cups beef stock
3 large carrots
1 habanero, coarsely chopped or left whole for milder heat (optional)
¼ head green cabbage, cored
3 cups roasted peanuts (or 1½ lb. smooth or chunky unsweetened natural peanut butter)
8 oz. fresh or frozen okra (optional)
Steamed white rice, for serving

Instructions

Sprinkle the lamb with 1 tablespoon of salt. To a large heavy pot over medium-high heat, add ½ cup of the oil. When it’s hot and shimmering, add half of the lamb and cook, turning once, until golden brown all over, about 10 minutes total. Using a slotted spoon, transfer to a plate. Repeat with the remaining lamb; set aside. Reserve the oil in the pot.
To the pot, add the garlic, onions, bell pepper, celery, and leek and cook, stirring frequently, until the vegetables soften, about 10 minutes. Add the tomato paste, thyme, bay leaves, and remaining oil and cook, stirring occasionally, until the paste begins to stick to the bottom and darkens, 7–9 minutes. Add the lemon juice mixture, stirring to scrape up any browned bits, then add the beef stock and bring to a boil. Turn the heat to medium-low and simmer, uncovered, until reduced slightly, about 15 minutes. Add the carrots, habanero if desired, cabbage, and reserved lamb with any juices and season to taste with salt. Bring back to a simmer, cover, and cook, stirring occasionally, until the lamb is nearly tender, about 1 hour 30 minutes. Remove from the heat. Using a spider skimmer, transfer the carrots and cabbage to a bowl and keep warm.
To a food processor, add the peanuts with 1½ cups of the cooking liquid and process, adding more cooking liquid as needed, until creamy. Add the peanut cream to the pot (or if using the peanut butter, add it here). If using the okra, pulse in the food processor to small chunks, then add to the pot. Stir until the peanut cream melts into the sauce, about 1 minute. Bring to a simmer, cover, and cook until the lamb breaks apart easily when pierced with a fork, about 30 minutes. Remove from the heat and set aside until a red oil forms on top, about 30 minutes.
Serve the stew with rice and portions of the carrots and cabbage on the side or in the sauce.

The post Lamb Mafé appeared first on Saveur.

Waakye

Eric Adjepong — Tue, 15 Apr 2025 13:45:08 +0000

Photo: Doaa Elkady • Food Styling: Liberty Fennell (Courtesy Clarkson Potter)

In West African cuisine, red sauce made with tomatoes, peppers, ginger, and onions is one of the region’s mother sauces, like a tomato sauce in Italy or a mole in Mexico. Waakye is a dish featuring rice, red peas, and a variation of that red sauce. It’s traditionally made with cow offal, shrimp powder, clove, and anise seed, which results in a sauce that’s darker in color and has a more tangy depth of flavor. These strong ingredients all work together because waakye itself is a busy dish. Along with the spiced sauce and meat, there are fried elements, and it’s all served with rice, garri (granulated cassava), spaghetti, and sometimes even an egg. If you have all of those components, you want your stew sauce to be able to stand up to them.

You can order Ghanaian waakye leaves online. You can also skip the process in step 4 and substitute 3 cups of canned tomato sauce, but you won’t get the heat of the Scotch bonnets.

Featured in “What a Food Trip to Ghana Taught Me About My Black American Identity” by Korsha Wilson.

Makes: 6–8

Time: 5 hours 30 minutes

Ingredients

For the black pepper-clove mixture:

1 Tbsp. black peppercorns
1 tsp. ground cloves

For the meat:

¼ tsp. anise seeds
¼ tsp. cumin seeds
¼ tsp. dried rosemary
3 garlic cloves
2 Maggi seasoning cubes, crushed
1 medium Spanish onion, coarsely chopped
One 2-in. piece fresh ginger, peeled and coarsely chopped
1 lb. goat stew meat, or beef stew meat, cut into small cubes
8 oz. offal, such as oxtail or cow foot or skin, rinsed well and cut into small cubes (optional)
⅔ cup vegetable oil

For the waakye stew:

2 lb. Roma tomatoes (6–8 medium), cored and coarsely chopped
1–2 Scotch bonnets or habaneros (optional)
5 garlic cloves
4 medium Spanish onions, 3 coarsely chopped, 1 halved and thinly sliced
Two 2-in. pieces fresh ginger, peeled and coarsely chopped
¾ cup tomato paste
1 Tbsp. curry powder
2 fresh bay leaves
2 Maggi seasoning cubes, crushed
1 star anise pod
2 tsp. anise seeds, divided
1 tsp. ground cloves, divided
2 Tbsp. dried shrimp powder
1 Tbsp. dried fish powder
2 tsp. kosher salt

For the waakye rice:

2 cups dried red or black-eyed peas, soaked overnight in a few inches of cool water
2 garlic cloves, crushed
5 dried waakye leaves (millet or sorghum leaves)
¼ tsp. baking soda
2½ cups jasmine rice, rinsed and draine
1 Tbsp. kosher salt
3 Tbsp. virgin coconut oil, divided

For the garri:

1 cup granulated cassava (garri)
Kosher salt

Instructions

Make the black pepper-clove mixture: In a spice grinder, process the peppercorns until finely ground and transfer to a small bowl. Stir in the cloves. Set aside. This will season both the meat and stew.
Make the meat: In a blender or food processor, pulse the anise seeds, cumin seeds, rosemary, garlic, Maggi cubes, onion, ginger, and 4 cups of water until smooth. Transfer to a large pot. Stir in the goat, offal if desired, and 1 tablespoon of the black pepper-clove mixture. Partially cover and bring to a boil. Turn the heat to low and simmer, skimming any foam that rises to the surface, until the meat breaks apart easily when pierced with a fork, 25–30 minutes. Remove from the heat. Using a slotted spoon, remove the meat and offal and set aside on a plate. Strain and reserve the broth. You should have about 4 cups (add more water if needed). Set the broth aside.
Using paper towels, pat the meat and offal dry. To a medium pot over medium heat, add the oil. When it’s hot and shimmering, add the meat and offal in batches and cook, turning frequently, until golden brown all over, 7–8 minutes total. Transfer to a paper towel-lined plate and set aside to drain. Set aside the pot with the oil to cool, then measure out ½ cup of the oil and reserve. Discard the remaining oil.
Make the waakye stew: In the same blender or food processor, pulse the tomatoes and Scotch bonnet if desired until smooth. Transfer to a small pot and bring to a simmer over low heat. Cook, stirring frequently, until the sauce is reduced to about 3 cups, about 20 minutes. Set aside.
In the same blender or food processor, pulse the garlic, chopped onions, ginger, and 1 cup of water until smooth, about 1 minute. To a large heavy pot over medium-high heat, add the reserved oil and sliced onions and cook, stirring frequently, until translucent, about 2 minutes. Add the ginger-onion purée and continue to cook, stirring frequently, until the liquid has evaporated and the mixture is very thick and beginning to caramelize, 25–30 minutes.
Stir in the tomato paste, curry powder, bay leaves, Maggi cubes, star anise, 1 teaspoon of the anise seeds, ½ teaspoon of the cloves, and the reserved tomato sauce. Turn the heat to medium, cover partially with a lid, and cook, stirring frequently, until the oil rises to the top and the sauce thickens, 30–40 minutes.
Stir in the shrimp powder, fish powder, and remaining black pepper-clove mixture, anise seeds, and cloves. Add the reserved broth, meat, and offal. Turn the heat to medium-low and simmer uncovered, stirring occasionally, to let the flavors meld, about 15 minutes. Remove excess oil by skimming with a spoon or ladle. Season with the salt.
Meanwhile, make the waakye rice: Drain and rinse the peas thoroughly. To a large pot, add the peas, garlic, and 4½ cups of water and bring to a simmer over medium heat. Cook until the peas are softened slightly but not completely tender, 20–25 minutes. Drain the peas, discard the garlic, and set aside in the same pot.
Rinse the waakye leaves thoroughly. To a second large pot, add the leaves, baking soda, and 3 cups of water and bring to a boil. Cook until the water is deep red, about 3 minutes. Place a fine-mesh strainer over a medium heatproof bowl and strain the mixture, reserving the liquid and discarding the leaves. You should have about 2½ cups of liquid (add more water if needed).
Add the rice, salt, 2 tablespoons of the coconut oil, and the waakye liquid to the reserved peas and stir to combine. Bring to a boil, then turn the heat to low, cover with a piece of parchment followed by the lid, and simmer until the rice is cooked through and the liquid is absorbed, about 17 minutes. Remove from the heat and set aside to steam for 5 minutes, then uncover and fluff gently. Add the remaining coconut oil and set aside uncovered for 5 minutes before serving.
Just before serving the stew, make the garri: In a large bowl, stir together the cassava, 3 tablespoons of hot water, and 2–3 tablespoons of the waakye stew (enough to cover the garri) with a spoon until well combined. Season to taste with salt. Sprinkle the garri over the stew and serve with the rice. The stew will keep in an airtight container in the fridge for 1 week.

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Kaldou (Red Snapper With Onions and Lemon)

Jessica B. Harris — Thu, 27 Feb 2025 20:04:43 +0000

Photo: Murray Hall • Food Styling: Thu Buser

This humble dish, known as kaldou, celebrates the lemon and onion flavors typical of southern Senegal’s Casamance region. Some home cooks may choose to toss in other ingredients for added complexity, including sliced carrot, a peeled and chopped tomato, or a handful of small, delicate okra pods. The habanero will continue to release its heat while the fish cooks; you can remove it sooner for a milder flavor.

Featured in “Senegal, 1972” by Jessica B. Harris in the Fall/Winter 2024 issue.

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Makes: 2–4

Time: 35 minutes

Ingredients

Two 1½-lb. red snappers, cleaned, heads on
½ cup fresh lemon juice, divided
2 tsp. kosher salt, plus more
¼ cup peanut oil
2 large yellow onions, thinly sliced
1 habanero chile, pricked with a fork
White rice, for serving

Instructions

In a medium bowl, rub both fish inside and out with 1 tablespoon of the lemon juice, then season with the salt.
To a pot wide enough to hold the fish, add the oil and onions and turn the heat to medium-high. Cook, stirring frequently, until soft and golden brown, about 16 minutes.
Add the chile and 4 cups of water and bring to a boil. Add the fish, turn the heat to medium-low, cover, and simmer until the flesh is nearly opaque, about 10 minutes. Add the remaining lemon juice and continue cooking until the fish is fully cooked, about 5 minutes more. Season to taste with salt and serve hot over rice.

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Buskut (Somali Butter Cookies)

Ben Mims — Tue, 17 Dec 2024 22:07:33 +0000

Simon Bajada (Courtesy Phaidon)

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

In his fourth cookbook, Crumbs, food writer and former SAVEUR editor Ben Mims takes a deep dive into global cookie culture, sharing recipes and histories of 300 cookies from around the world. These lightly sweet, crispy cookies—one of many styles collectively called buskut, or “biscuit” in Somalia—are a popular treat often made to celebrate Eid al-Fitr. You will need a cookie press to pipe the dough into wreath, ring, or “long biscuit” shapes, the last of which produces a delicious ridged cookie ideal for dipping in coffee or tea. Though these cookies may resemble the paste di Meliga of Northern Italy, reflecting Italy’s colonization of Somalia in 1889, cardamom is a signature ingredient of East Africa and underscores Somalia’s position as an important historic point along the spice trade.

Featured in “Eat the World in 300 Cookies With This New Cookbook” by Jessica Carbone.

Makes: 25–30 cookies

Time: 45 minutes

Ingredients

2 cups (280 g) all-purpose flour
1½ tsp. ground cardamom
¾ tsp. fine salt
½ tsp. baking powder
12 Tbsp. (170 g) unsalted butter, softened
1 cup (200 g) sugar
1 large egg
½ tsp. vanilla extract

Instructions

Position racks in the top and bottom thirds of the oven and preheat to 350°F. In a medium bowl, whisk together the flour, cardamom, salt, and baking powder.
In a large bowl, use a hand mixer to beat the butter and sugar on medium speed until light and fluffy, 2–3 minutes. Add the egg and vanilla and beat until smooth. Add the flour mixture and stir until no dry patches of flour remain.
Working in batches, scrape the dough into a cookie press fitted with a wreath, ridged line or “biscuit,” or flower disc and drop the shaped cookies 1 inch apart on two large, unlined baking sheets. (If making the “long biscuit” shape, pipe 3-inch lengths of dough 1 inch apart.) Refrigerate the remaining dough as you pipe each batch.
Bake, rotating and swapping the baking sheets halfway through cooking, until very light golden brown on the bottom and dry to the touch all over, 12–15 minutes.
Transfer the baking sheets to wire racks. Cool for 1 minute, then transfer the individual cookies to the racks to cool completely.

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Om Ali (Egyptian Bread Pudding)

Michael Mina — Tue, 19 Nov 2024 23:29:34 +0000

John Lee (Courtesy Voracious)

While researching for his cookbook, My Egypt, chef Michael Mina heard several origin stories about this egg-free bread pudding known as om ali, which appears in homes and restaurants all across Egypt. His version calls for day-old croissants that are dried out to ensure maximum crunchiness, making them an ideal vehicle for soaking up a rich blend of spiced milk and cream. He stirs in several scoops of toasted nuts, golden raisins, and dried coconut, resulting in a crispy, flaky bread pudding with little pockets of spiced cream.

You can make this in 6-ounce ramekins, with a ratio of 3½ ounces croissant filling to 7 ounces spiced milk per dish, or in individual-size cast iron skillets. The entire dish can be baked ahead and warmed just before serving.

Featured in “Chef Michael Mina Wants the World to Cook More Egyptian Food” by Jessica Carbone.

Makes: 8

Time: 1 hour 10 minutes

Ingredients

1 lb. croissants (about 8)
3 cups whole milk
⅔ cup sweetened condensed milk (7 oz.)
½ cup plus 2 Tbsp. heavy cream, divided
2 Tbsp. granulated sugar
1 tsp. vanilla bean paste or vanilla extract
½ tsp. ground cardamom
½ tsp. ground cinnamon
2 Tbsp. finely grated orange zest
¾ cup golden raisins, coarsely chopped
½ cup coarsely chopped toasted almonds, divided
½ cup coarsely chopped toasted pistachios, divided
½ cup toasted unsweetened dried coconut, divided

Instructions

Position a rack in the center of the oven and preheat to 325°F. Cut the croissants into bite-size pieces. (You should have about 10–12 cups.) On a large baking sheet, scatter the pieces and bake until fully dried out, 10–18 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 400°F.
Meanwhile, in a medium pot over medium heat, whisk together the milk, condensed milk, ½ cup of the heavy cream, the sugar, vanilla, cardamom, cinnamon, and orange zest. Bring to a boil, then immediately remove from heat and set aside to steep for 10 minutes.
In a large cast iron or oven-safe skillet, or a 9- by 13-inch baking dish, spread the croissants, then stir in the raisins and ¼ cup each of the almonds, pistachios, and coconut. Pour the spiced milk mixture over the top, turning the croissants to ensure all the pieces are coated, and set aside to soak for 15 minutes.
Drizzle the remaining heavy cream on top and bake until tiny bubbles form on the edges of the bread pudding, 20–25 minutes. Remove from the oven and top with the remaining almonds, pistachios, and coconut. Serve warm.

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Feta-Brined Roast Chicken

Michael Mina — Tue, 19 Nov 2024 23:26:00 +0000

John Lee (Courtesy Voracious)

In his cookbook, My Egypt, chef and restaurateur Michael Mina shares the elements of Egyptian cuisine that shaped his childhood and his career in fine dining. This recipe was inspired by his father’s many attempts at grilling in their backyard in Washington state, invoking the fragrance of the flame-kissed meats that perfumed so many of the streets of Cairo. After giving the chicken a long soak in a flavorful brine of feta, oregano, and lemon, Mina roasts his chicken with the classic “under a brick” technique, using two cast iron skillets to produce an evenly roasted bird with perfectly crispy skin. While feta may not seem like the most traditional of Egyptian ingredients, the country shares many influences with other countries that border the Mediterranean, as well as a rich appreciation for grilling everyday meats in big and small portions. A small bird works best for this recipe, as it will fit more easily into a skillet. If you would prefer not to spatchcock your chicken at home, ask your local butcher to do it for you.

Featured in “Chef Michael Mina Wants the World to Cook More Egyptian Food” by Jessica Carbone.

Makes: 4–6

Time: 9 hours 15 minutes

Ingredients

For the chicken:

One 3½-lb. whole chicken
2 oz. feta cheese (about ⅓ cup)
1 Tbsp. black peppercorns
5 oregano sprigs
2 garlic cloves, smashed and peeled
1 dried bay leaf
1 medium lemon, thinly sliced
1 Tbsp. vegetable oil

For the herb sauce:

¼ cup extra-virgin olive oil
1 Fresno chile or red jalapeño, thinly sliced crosswise (seeded if desired)
2 Tbsp. chopped mint, plus more for garnish
2 Tbsp. chopped parsley
2 Tbsp. thinly sliced scallions
1 tsp. paprika
¼ tsp. dried oregano
1 medium lemon
¼ cup crumbled feta cheese

Instructions

Spatchcock the chicken: Place the chicken breast-side down. Starting at the neck, use poultry shears to cut along both sides of the spine to remove the backbone. Switch to a sharp knife and cut out the rib cage. (Reserve the backbone and rib cage for another use, such as stock.) Flip the chicken over so it’s breast-side up, and press down on the breastbone to crack it slightly. To remove the thigh bone, cut the ball joints on each end of the bone to pop them out, then cut along both sides of the bone until it is loose enough to remove. (Removing the thigh bones helps the bird lie flatter in the pan during cooking.)
To a blender or food processor, add the feta and 2 cups of water and blend until smooth. Transfer to a large bowl and stir in 2 additional cups of water.
In a 9- by 13-inch glass baking dish, place the chicken skin-side down. Cover with a layer of cheesecloth, then add the peppercorns, oregano, garlic, bay leaf, and lemon on top. Pour the feta brine over the cheesecloth and seasonings so the chicken is nearly submerged. Cover the dish with plastic wrap and refrigerate for at least 8 hours, or up to 24.
Position a rack in the lower third of the oven and preheat to 425°F.
Retrieve the chicken from the fridge and discard the cheesecloth, brine, and seasonings. On a large baking sheet, place the chicken breast-side up and pat thoroughly dry with paper towels. Tuck the wing tips behind the shoulders and set aside to air-dry for 30–40 minutes.
To a large cast iron or oven-safe skillet over medium-high heat, add the vegetable oil. When it’s hot and shimmering, add the chicken skin-side down, ensuring the skin on the legs is in contact with the skillet. Cook until the skin begins to turn golden brown, 4–6 minutes. Put a smaller cast iron or oven-safe skillet on top of the chicken to weigh it down. Carefully transfer the weighted skillet to the oven and bake until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F and the skin is deep golden brown, about 35 minutes.
Remove from the oven, remove the weight from the top of the chicken, and use tongs or a large spatula to gently flip the chicken, ensuring the skin hasn’t stuck to the skillet. If the skin begins to tear while flipping, allow the chicken to sit, skin-side down, until it easily releases from the skillet, 1–2 minutes. Transfer the chicken to a cutting board and set aside to rest skin-side up for at least 5 minutes.
Meanwhile, make the herb sauce: in a small bowl, combine the olive oil, chile, mint, parsley, scallions, paprika, and oregano. Zest the lemon directly into the bowl and stir to combine, then cut the zested lemon into wedges to serve with the chicken.
To serve the chicken, cut off the legs, then separate the drumsticks from the thighs. Cut each thigh in half. Cut the breasts off the bone and slice each one into thirds, then cut the wings off. (You will have 2 drumsticks, 4 thigh pieces, 6 breast pieces, and 2 wings.) Arrange the chicken pieces on a platter, spoon the herb sauce on top (or serve on the side), and scatter the feta and additional mint leaves around the platter. Serve with the lemon wedges.

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Koshari (Egyptian Lentils, Pasta, and Rice)

Michael Mina — Tue, 19 Nov 2024 23:24:06 +0000

John Lee (Courtesy Voracious)

Though he spent a lifetime cooking in some of the country’s finest restaurants, chef Michael Mina never forgot his mother’s koshari, a humble dish made of lentils and chickpeas, served on macaroni and rice and topped with spoonfuls of tangy tomato sauce and caramelized onions. In his cookbook, My Egypt, Mina offers his version of this classic comfort food dish, one that can be prepared as individual components and then assembled at almost the last minute. (The dish combines medium-grain rice and pre-broken pieces of vermicelli, a wheat pasta that adds to the textural complexity of the dish. Pre-broken vermicelli can be found at many Greek or Middle Eastern grocery stores.)

Featured in “Chef Michael Mina Wants the World to Cook More Egyptian Food” by Jessica Carbone.

Makes: 6–8

Time: 1 hour 30 minutes

Ingredients

For the tomato sauce:

2 Tbsp. vegetable oil, divided
2 medium yellow onions, finely chopped (about 2 cups)
2 tsp. fine sea salt, divided, plus more
¼ cup tomato paste
2 tsp. ground cumin
1 tsp. Aleppo pepper
½ tsp. freshly ground black pepper
One 28-oz. can whole tomatoes in their juices, coarsely chopped
5 garlic cloves, finely chopped
3 Tbsp. distilled white vinegar

For the caramelized onions:

2 medium yellow onions, thinly sliced
½ cup vegetable oil

For the lentils and chickpeas:

½ cup beluga lentils
Fine sea salt
One 15-oz. can chickpeas, drained and rinsed
1 lime, halved

For the vermicelli rice:

2 Tbsp. vegetable oil
½ medium yellow onion, finely chopped (about ½ cup)
⅔ cup vermicelli pasta
1½ cups medium-grain rice
1 tsp. fine sea salt
½ tsp. Aleppo pepper

For serving:

1 cup elbow macaroni, cooked according to package instructions until al dente (optional)
Store-bought fried onions or shallots (optional)
2 Tbsp. chopped parsley

Instructions

Make the tomato sauce: To a large pot over medium heat, add 1 tablespoon of the oil. When it’s hot and shimmering, add the onions and ½ teaspoon of salt and cook, stirring occasionally, until softened, about 6 minutes. Add the tomato paste, cumin, Aleppo pepper, and black pepper and cook, stirring often, until the paste darkens to brick red, 3–4 minutes. Turn the heat to medium-high and stir in the tomatoes, the remaining salt, and 1 cup of water. Bring to a simmer, then turn the heat to medium and continue cooking, stirring occasionally, until the sauce is thick enough to coat the back of a wooden spoon, about 15 minutes more. (You will have about 5 cups of sauce.)
Meanwhile, to a small pot over medium heat, add the remaining oil. When it’s hot and shimmering, add the garlic and cook until just golden, about 1 minute. Remove from the heat and add the vinegar, swirling the pot to incorporate. Stir the garlic vinegar into the tomato sauce, then set aside until ready to serve the koshari. (The sauce can be made up to 1 day in advance and stored in an airtight container in the fridge.)
Make the caramelized onions: Separate the onion slices into individual pieces as much as possible. To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, stir in the onions, then stop stirring and allow them to brown along the edges, about 4 minutes. Stir to redistribute the onions and continue cooking, stirring occasionally, until they are dark golden brown, about 15 minutes more. Transfer to a paper towel-lined plate. (The onions can be made up to 7 days in advance and stored in an airtight container in the fridge.)
Make the lentils and chickpeas: To a medium pot over medium heat, add the lentils, a generous pinch of salt, and 2 cups of water. Bring to a simmer and cook until the lentils are cooked through but not completely soft, 15–17 minutes. Drain the lentils through a fine-mesh strainer, rinsing well with cold water to stop the cooking, then set aside.
To the same pot over medium heat, add the chickpeas. Squeeze the lime halves over the top, season with a few pinches of salt, and stir to combine. Stir the lentils back into the pot and keep warm.
Make the vermicelli rice: To a medium pot over medium heat, add the oil. When it’s hot and shimmering, add the onion and cook, stirring frequently, until it is soft and golden brown, 6–7 minutes. Add the vermicelli and cook, stirring occasionally, until golden, 3–4 minutes. Stir in the rice and salt and cook, stirring occasionally, until the rice is lightly toasted, about 2 minutes. Add 2¼ cups of water and turn the heat to high. When the water is boiling, give the pot a stir, then turn the heat to low, cover the pot, and cook until the rice is cooked through and the water has been fully absorbed, about 15 minutes. Uncover, fluff with a fork, and sprinkle the Aleppo pepper on top. Cover the pot and keep warm.
In a large bowl, stir together the warm lentils, chickpeas, and macaroni (if desired). Add the vermicelli rice and use a fork to stir everything together, taking care not to break up any large pieces of rice. Season to taste with salt.
Transfer the koshari to a platter and add a few spoonfuls of the tomato sauce along the rim and on top. Sprinkle the caramelized onions, fried onions (if desired), and parsley on top, and serve with extra sauce and onions at the table.

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Liberian Collard Greens With Smoked Herring

Rachael Elliott — Tue, 19 Nov 2024 18:17:30 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

“These are very different from Southern-style collard greens,” says Rachael Elliott, who adapted this recipe from her Liberian grandmother, Ella J. Scott. There’s no vinegar involved, and the distinct, savory flavor comes from smoked herring, a popular ingredient in West African cooking. “My grandmother would make a huge pot of these greens,” Elliott says, “and the mailman, the FedEx guy, the garbage guys—everyone who came by would get a little container. That’s how special they are.” Look for dry-smoked herring fillets (not canned) from a Caribbean or African market. They’re quite salty, and while this recipe takes that into account, you can soak and rinse the fish in water to decrease the salinity. Keeping in the tradition of Elliott’s grandmother, a little baking soda is used to help the greens maintain their bright color. —Alex Testere

Makes: 2–4

Time: 40 minutes

Ingredients

¼ cup vegetable oil, divided, plus more
1 medium onion, finely chopped
1½ lb. collard greens (about 2 bunches), ends trimmed, sliced into ¼-in. strips (stems included)
¼ cup chicken or vegetable stock
¼ tsp. baking soda
2 Maggi seasoning cubes, lightly crushed
One 1½-oz. smoked herring fillet, coarsely chopped
Steamed rice and hot sauce, for serving

Instructions

To a large pot over medium heat, add 2 tablespoons of the oil and the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Turn the heat to medium-high, push the onion to one side of the pot, and add the remaining oil. Add one-third of the collards, starting with pieces with thicker stems, and cook, stirring continuously (combining with the onion), until wilted and shiny, about 3 minutes. Push the greens and onion aside, add the next third of collards, and cook for another 3 minutes. Repeat with the final third and cook until all the collards are wilted and bright green, about 3 minutes more.
Stir in the stock, baking soda, Maggi cubes, and herring and turn the heat to low. Simmer until most of the liquid has evaporated and the greens are tender but not mushy, about 10 minutes. Serve hot with rice, passing hot sauce on the side.

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Dibi Hausa (Senegalese Grilled Beef Kebabs)

Pierre Thiam — Tue, 20 Jul 2021 21:18:40 +0000

Belle Morizio

This recipe, which appeared in Adrian Miller’s book, Black Smoke, is adapted from beef kebabs made by chef Pierre Thiam, a Senegal native, who is doing much to educate Americans about the food of his native country. It’s also a great way to get a taste of West African barbecue in a short period of time. Though this recipe calls for beef, you can use any other meat or vegetable to achieve delicious results. If using bamboo skewers, soak them in water for an hour before using. The tankora spice mix will last up to two months stored in an airtight container at room temperature.

Featured in “The Real Star Of West African-Style Grilling? This DIY-Friendly Seasoning” by Adrian Miller.

Makes: 4

Time: 45 minutes

Ingredients

For the tankora powder:

1 cup roasted, unsalted peanuts, crushed to a fine powder
1 tsp. ground ginger
1 tsp. kosher salt
1 tsp. freshly ground white pepper
½ tsp. ground cayenne pepper

For the kebabs:

1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in.
2 Tbsp. plus 1½ tsp. finely grated white or yellow onion
1 Tbsp. tomato paste
½ tsp. finely chopped garlic
¼ tsp. finely grated fresh ginger
1 chicken bouillon cube, crumbled (optional)
1 Tbsp. peanut or vegetable oil
1 tsp. freshly ground white pepper
½ tsp. cayenne pepper
½ tsp. kosher salt

Instructions

Make the tankora powder: In a small bowl, stir together the peanuts, ginger, salt, white pepper, and cayenne; set aside.
Prepare the kebabs: Heat a charcoal or gas grill to high. To a large bowl, add the steak, onion, tomato paste, garlic, ginger, and bouillon cube (if desired); toss to combine. Add the oil, white pepper, cayenne, and salt and toss to coat the meat evenly in the seasonings. Set aside to marinate for 10–15 minutes.
Thread a few slices of meat onto eight 6-inch skewers. Pour the reserved tankora powder onto a wide plate and roll each skewer in it, evenly coating all sides and shaking off any excess. Using a pastry brush, brush a bit more of the remaining marinade over each skewer. Transfer to the grill and cook, turning occasionally and basting with the marinade, until the meat is seared and browned all over and cooked through, 12–14 minutes. Serve hot or warm.

The post Dibi Hausa (Senegalese Grilled Beef Kebabs) appeared first on Saveur.

Braaibroodjie (South African Grilled Cheese)

Andy Fenner — Mon, 18 Mar 2019 22:32:14 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

Cape Town-based butcher Andy Fenner serves these cheesy sandwiches called braaibroodjie (“barbecue bread”) with beer. His version stacks slices with cheddar, tomato, onions, and chutney before grilling. The chutney is key: Mrs. Ball’s, an iconic brand in South Africa, is made from dried fruits and vinegar, but any sweet-and-sour chutney will do.

Featured in “The South African Art of Braai” by Mark Byrne.

Makes: Makes 4 sandwiches

Time: 25 minutes

Ingredients

8 slices white bread
4 Tbsp. unsalted butter, melted
8½ oz. coarsely grated sharp cheddar cheese (2 cups)
1 large tomato, thinly sliced
½ large white onion, very thinly sliced
Kosher salt and freshly ground black pepper
3 Tbsp. sweet-and-sour chutney, preferably Mrs. Ball’s

Instructions

Heat a grill (or large grill pan or cast iron skillet) to medium-high. Meanwhile, brush one side of each bread slice with the melted butter.
Place the bread, buttered-side down, on a clean work surface. Divide the cheese evenly among 4 slices of the bread, then top each with 1–2 slices of tomato and onion. Season to taste with salt and black pepper. Spread the chutney on the remaining slices of bread, then place them chutney-side down on top of the tomato and onion to close the sandwiches.
Grill the sandwiches, turning once, until the bread is toasted and the cheese is melted, about 6 minutes total. Serve hot.

The post Braaibroodjie (South African Grilled Cheese) appeared first on Saveur.

Dukkah

SAVEUR Editors — Mon, 18 Mar 2019 22:29:18 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Dukkah is a coarsely ground nut, seed, and spice mix that originally hails from Egypt. This version teams buttery hazelnuts and sesame seeds with heady coriander and cumin. To enjoy it, take a slice of crusty bread and dip it in olive oil followed by the dukkah. It’s also excellent sprinkled on everything from eggs to hummus to roasted vegetables.

Featured in “Elegant Aussies” by Paul Lukacs in the March 2008 issue.

Makes: Makes 2 cups

Time: 20 minutes

Ingredients

¾ cup hazelnuts
½ cup sesame seeds
½ cup coriander seeds
¼ cup cumin seeds
½ tsp. black peppercorns, cracked
Baguette slices and extra-virgin olive oil, for serving

Instructions

Position a rack in the center of the oven and preheat to 375°F. Spread the hazelnuts on a baking sheet and bake until golden, about 6 minutes. Wrap the hazelnuts in a kitchen towel and allow to cool slightly, about 5 minutes. Vigorously rub the hazelnuts in the towel to loosen the skins, then peel them completely and transfer to a food processor.
In a small skillet over medium heat, toast the sesame seeds until lightly golden, about 1 minute. Transfer to the food processor.
In the same skillet, toast the coriander seeds and cumin seeds until they are fragrant and begin to color, about 2 minutes. Transfer to the food processor and allow to cool completely, then add the black peppercorns and pulse until the mixture resembles coarse bread crumbs.
Serve with the baguette slices and bowls of oil for dipping.

The post Dukkah appeared first on Saveur.