Food - Recipes : Swahili chicken and papaya salad. Meatless Monday: African Stew. A couple of weeks ago I see this on Twitter: “Making an African stew for photo shoot tomorrow. Smells like curried ginger sweet potato peanut butter cookies…w little bits of jalapeno”. And I swoon. Curry? Yes please. Ginger? Oh yeah, baby. Jennifer Justus, food writer for The Tennessean, was tempting me (and plenty of others) with her tweet. West African Vegetable and Peanut StewMakes 4-5 servings.
Okra. Bobotie. Yotam Ottolenghi recipes: straccetti with red mullet, harissa and black olives. Straccetti with red mullet, harissa and black olives It's well worth making your own harissa, but there are some very good commercial varieties. My favourite at the moment is Belazu's rose harissa,. If you can find only a mild one, enhance it with chopped chilli and garlic. Serves four as a starter. 8 shallots, peeled and finely diced2 tbsp olive oil30g unsalted butter3 large garlic cloves, peeled and crushed1½ tbsp harissa paste1 tsp ground cuminSalt and black pepper6 red mullet fillets, skin on, cut into 3cm pieces (or sea bream or bass)90ml white wine150ml fish stock4 medium tomatoes, peeled and roughly chopped90g pitted kalamata olives, torn or cut in two10g preserved lemon skin, finely diced250g straccetti (or another flat pasta, such as pappardelle) Put a large sauté pan on low to medium heat, add the shallots, oil and butter, and sauté for five minutes.
Add the wine to the pan, reduce by half, then add the stock and bring to a boil. Meanwhile cook the pasta until al dente. Food - Recipes : Jollof rice with fried plantains.