The foods are notable for their unique blending of friuts, nuts, and spices usually found in pastries.  The flavor levels are complex and exceptionally satisfying.  Cinnamon, ginger, mint, and anise are common seasonings, but unexpected in savory dishes in North Amarican cooking.

The slow cooked stews called tagines are well worth learning.  They are economical, using tougher cuts of meat which tenderize during the simmer an incorporate different combinations of the above ingredients.  This recipe for chicken with olives and preserved lemons is particularly good, and I’ve enjoyed another version using dried apricots and almonds.  On the same page as the chicken recipe you will find a link to Piri-Piri chicken.  There are many varieties of these south African dishes , too.  They are a bit more fiery.

Basboosa served with fresh fruit and minted yoghurt is a true summer delight and was very popular on my menus.  It’s easy to prepare so give it a shot.

Global Gastronomer offers lots of links to further your exploration of African cooking – scroll down past the map.