This is the traditional bread of every home in Algeria, hence it’s name which transaltes into English as ‘Bread of the House’. Every home has a different version & this particular recipe is from my lovely sister in law ‘Um Youcef’ 😉 Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour – here adding more flour or semolina will make things worse…instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook.
These eggs are poached in a delicious in a pepper ragout. This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out as well for Vegetarians that do not eat eggs. VARIATION: Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
This is a popular dish among Zimbabweans. It’s very basic and is served often. You can use canned pumpkin, but you may need to adjust water to get the right texture. Prep time does not include cooking pumpkin. Posted for ZWT.
They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world.
Posted for the Zaar World Tour to Africa. I have yet to make these but I there is sweet potato bread, pie, biscuits and cake…why not cookies?
