Algerian Chicken Stew
This recipe is from “Extending the Table” and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.
Algerian Couscous
I learned how to make this in France from some Algerian friends. I hope you enjoy it as much as I do!
Algerian Basboussa – Semolina Cake With Syrup
There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture – which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home!
Algerian Beef
Highly seasoned beef pairs with kidney beans and hominy in this Latin-inspired dish. Hominy is corn that has been soaked in lime or lye. The result is a versatile grain with a chewy texture and a very light, smoky-sour flavor.
Nhopi-Corn Meal With Pumpkin (Zimbabwe)
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.
