African

This homey one-pot stew boasts a short ingredient list but tons of complex flavors, built over three hours in a mostly hands-off braise.

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.

Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki. 

Quickly seared salmon takes a bath in silky, aromatic coconut curry in this inspired take on East African machi paka. 

The star of this potato frittata is the golden strips of shallow-fried russets suspended in the creamy, peppery, quiche-like filling. 

Balanced and refreshing, this sparkling soda features plenty of fresh ginger for a sweet heat.

Peanut butter lends its nutty, creamy texture to this hearty one-pot chicken and greens dish with an irresistible sauce you’ll want to serve over plenty of rice.

Toasting the almonds before soaking gives this creamy horchata an irresistibly roast-y flavor.

This is everything we want in a hearty, cozy meal: Tender yogurt-marinated chicken in an aromatic tomato curry, lots of caramelized onion, and fluffy Swiss chard rice.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?

Hot and complex Ethiopian berbere adds a spicy kick to your average roast chicken; roasting root vegetables under the chicken turns this into a one-pan meal.

Fresh orange juice, luxurious cocoa powder, and crunchy benne seeds transform fish fillets in Nicole A. Taylor’s genius recipe.

This East African snack is fluffy, crispy, and mildly sweet—like the best parts of French beignets and American old-fashioned doughnuts combined into one bite.

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.