Masala is a spice mix used liberally in Indian cooking. The term comes from an Arabic word meaning “seasoning”. In this recipe we share our special blend of spices to create an earthy mix, which we rub on sweet potatoes before …
No one knows for certain where fritters originated. What is generally agreed is that they contain almost any filling, are encased in batter and deep fried. Variations of this light and fluffy, delicious treat have emerged in various …
Harissa is a favourite spicy condiment from North Africa found mainly in Tunisia, Morocco and Algeria. Tunisian cuisine commonly includes all kinds of exciting variations of harissa in predominantly chicken, seafood and lamb dishes …
Marak is an African-style vegetable stew. This particular dish is prepared in a tagine. Synonymous with Morocco, a tagine is an earthenware vessel with a pointy lid used to slow cook food to tasty perfection. Many tagines are …
Situated on the East coast of Africa, Tanzania is home to the famous Mt Kilimanjaro and the spice islands of Zanzibar. Tanzania has been influenced by various cultures and, like many countries, the variety of foods vary depending on …
Venison meat or “wildsvleis” in the Afrikaans language is low in fat, high in protein, loaded with vitamins and iron, and full of flavour. Some people claim it to be chewy and a little “gamey” and that’s certainly the case when it’s not …
Versions of this dish are made throughout North Africa. A briouate is a small parcel made from a thin pastry similar to filo or spring roll pastry. Various, delicious sweet and savoury fillings are used. Briouates are usually served as …
Snoek is a type of fish found off the coast of Cape Town. It’s the ideal variety for this recipe but you can also use yellowtail or angelfish. Whatever your choice, do ensure that you purchase fish that’s been cured by smoking, or …
Morocco’s culture is a mix of Arab, Berber, European and African influences. The country itself is a recipe for a unique experience. While many people associate Moroccan cuisine with the tagine, and they wouldn’t be wrong …
Mozambican foods often combine Portuguese, African and Indian influences. Most locals refer to peri-peri as piri-piri and recipes vary from region to region. Regardless, the basic ingredients for a good peri-peri are chilli, lemon …
