Coriander-spiced coiled sausage
This sausage contains pork. Boerewors, 'farmer's sausage', is the centre of every South African braai, from a Pretoria back garden to a Durban beach on Heritage Day. A thick coil of coarsely minced beef and pork, perfumed with toasted coriander, nutmeg and cloves and sharpened with vinegar, is grilled over coals and eaten with pap and chakalaka or in a roll as a boerie. Making it takes a sausage stuffer and natural casings, but the spicing is what matters. The classic mistake is pricking the sausage, which lets the juices run out and dries it; never pierce boerewors. Chef's tip: toast the whole coriander seeds until they crackle and grind them coarsely; the bits of seed are the signature of good boerewors.
A new country every day, from every cuisine on the site.
Kahawa is the strong, spiced black coffee poured from brass pots on the streets of Stone Town: freshly ground coffee boiled with cardamom pods and finished with ginger and ground cardamom. It's bitter-sweet and aromatic. Serve hot in small kahawa cups.
Gin thoke is lahpet thoke's livelier cousin, served on the same lacquered trays at teashops in Yangon and as a palate-wakener after a rich curry lunch. Young ginger is cut into fine threads and pickled in lime and salt so it turns pink and juicy, then tossed with cabbage, tomato, peanuts, fried beans and sesame. Burmese cooks often add fish sauce; salt, lime and a little toasted chickpea flour give the dressing body without it. Chef's tip: use young ginger with thin, pinkish skin if you can find it; mature ginger is fibrous and too fiery to eat in this quantity, so slice it extra thin.
Ginataan means 'cooked in coconut milk', and in the coconut country of Bicol and Southern Tagalog it is how a lot of weeknight vegetables end up on the table. Ginataang kalabasa at sitaw is the homely version: chunks of orange squash and lengths of yard-long beans simmered in coconut milk with garlic, onion and ginger until the squash just starts to melt into the sauce, turning it pale gold and lightly sweet. Bicolano cooks drop in a long green chilli or two for warmth. It is a one-pot dish served with rice, and many families make it on days when there is no money for meat. Chef's tip: keep back a few chunks of squash to mash into the sauce at the end; it thickens it naturally.
Niébé is the Wolof and French name for black-eyed beans, and this bright salad turns up at Senegalese family lunches, baptism feasts and Ramadan break-fast tables next to grilled dishes and rice. The beans are dressed while warm with lime, mustard and onion, then mixed with crunchy raw vegetables and a little hot pepper. It travels well and tastes better after an hour. Chef's tip: dress the beans while they are still warm so they drink in the lime; cold beans stay bland however much dressing you pour over.
Clafoutis comes from the Limousin in central France, where black cherries ripen in early summer and families make this simple pudding for Sunday lunch. Whole cherries are scattered in a buttered dish and covered with a sweet, eggy batter, like a cross between a pancake and a custard, then baked until puffed and golden. In the Limousin the cherries are left unstoned, which cooks say gives a faint almond flavour; stone them if you are serving children. It's best warm, dusted with icing sugar. Chef's tip: don't overmix the batter once the flour is in; beating it hard is the common mistake and makes the clafoutis tough and rubbery.
Zanzibar's spiced pilau: rice cooked with onions, garlic, whole cinnamon, cloves, cardamom, peppercorns, cumin and nutmeg and plenty of vegetables, then finished with coconut milk and baked until fluffy. It's fragrant rather than hot. Garnish with grated coconut and serve hot with kachumbari or a curry.
Zanzibar is the spice island, and chai ya viungo is its everyday tea: black tea boiled with a home-roasted masala of cardamom, dry ginger, black pepper, cloves, cinnamon and nutmeg. The masala keeps for months in an airtight jar. Milk is optional; serve the tea hot.
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Mukari are soft, lightly sweet Zanzibari pancakes made from a yeasted rice flour and coconut milk batter scented with cardamom. They're cooked covered over a low heat so they puff up and stay spongy. Serve warm with tea.
Showing 9 of 7,762 recipes
Show more recipesPage 671 of 863
Indian
Spanish
Italian
American
Chinese
Mexican
Brazilian
Japanese
Paraguayan
Burmese
Filipino
Senegalese
French
