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Recipe: Algerian Sunset Salad (Blood Oranges, Fennel, & Black Olives)
Serves 4 Blood orange give this salad a reddish hue. The anise of the fennel combined with the salty black olives and sweet oranges makes for an unusual combination. Ingredients: 2 blood oranges, the...
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Recipe: Algerian Green Beans
Serves 4 Algerian green beans are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. Ingredients: 1 lb fresh green beans 3 Tbsp peanut oil 2 cloves garlic,...
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Recipe: Baton de Manioc (Yuca/Cassava Sticks)
Serves 8 Dense yuca sticks are great cut up and eaten with stew. They take on the flavor of the banana leaves (which taste like steamed artichoke). Ingredients: 2 lbs yuca (cassava) tubers banana...
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Recipe: Camarao Grelhado Piri Piri (Grilled Prawns with Peppers)
Serves 4 Prawns are a real treat, especially on the grill! For this Angolan appetizer we thawed frozen prawns in some of the marinade overnight (in the refrigerator). This simple step saved us time on...
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Recipe: Coconut Rice
Serves 2-4 Found both in the Caribbean and parts of Africa, coconut rice is rich and fragrant. The strong flavor goes particularly well with grilled meats and spicy sauces. We even used some leftovers...
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Recipe: Pureed Black-eyed Peas
Serves 4 Pureed Black-eyed peas are smooth and creamy thanks to peeling the beans. If you do not have the patience for peeling the beans, use a food mill or omit the step all-together. The resulting...
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