african recipes

Ethiopian Asa Tibs &amp; Berbere Spice Mix is a delicious fried fish treat for any party. The ubiquitous Ethiopian spice blend is so versatile and can be used with any variety of foods.

Ethiopian Asa Tibs

monkfish (or your favorite white flesh fish)

berbere

salt (to taste)

oil (for frying)

onion

garlic

small chiles

juice of 1 lime

Sprinkle berbere over fish and leave for 1 hour to marinate.

Heat enough oil in a large skillet for deep frying. Add fish pieces and fry until golden on all sides and cooked through. Remove to a paper towel lined plate to absorb excess oil. Sprinkle with a little salt.

Add onions and cook until golden and caramelized, about 10 minutes. Most of the oil will have evaporated. Add garlic and chiles. Cook for 1 more minute.

Return fish to the pan. Add lime juice and toss to combine.

Serve with lime and an extra garnish of more berbere.

Possibly the most famous West African dish - Jollof Rice- has made it onto our dinner table! Cooked in a spiced tomato sauce, rice makes a perfect warming side dish to ginger and garlic flavoured sea bass. Bursting with flavours, our Nigerian Inspired Jollof Rice with Fish is an easy weeknight dinner for those who enjoy a bit of &#39;hot and spicy&#39; on their plate!

Nigerian Spiced Jollof Rice with Fish

onion (roughly chopped)

garlic (roughly chopped)

plum tomatoes (roughly chopped)

tomato puree

pepper

curry powder (jamaican style, ideally)

rice

vegetable stock

coriander

seabass fillets

vegetable oil

g ginger (finely chopped or minced)

vegetable stock cube

About 6 hours before cooking, marinate your fish. Combine finely chopped or minced garlic, ginger and oil in a small bowl. Crumble in ¼ of a vegetable stock cube and mix to combine. Rub the marinade on fish fillets, cover with cling film and leave in the fridge for approx. 5-6 hours, or overnight.

For the Jollof Rice, place the tomatoes, tomato purée, chilli, onion, 1/2 pepper, garlic and curry powder in a blender or food processor and whizz until smooth.

In a large pan with a matching lid, heat the oil on medium-high heat. Add the remaining chopped peppers, and the tomato sauce you made in the previous step. Bring to the boil. Add the rice and vegetable stock. Season with salt and pepper. Bring to the boil, then reduce the heat, cover with a lid and simmer for 15 minutes. Take the lid off and stir every couple of minutes to prevent the rice from sticking, until the rice is cooked through. Take off the heat and leave to sit with the lid on for another 10 minutes, whilst you prepare the fish.

Dab the skin side of the seabass with some paper towel (to ensure crispy skin). Lightly brush the base of a non-stick frying pan with oil and heat over medium-high. Place the sea bass fillets in the pan skin-side down. As soon as they hit the pan, press down on the fillets with a spatula or a fish slice to prevent curling.

Fry for 3–4 minutes until skins crisp up. Gently turn the fish fillets over and continue cooking for another minute. The flesh of your seabass should be opaque.

Just before serving, stir in chopped coriander into the rice. Divide the jollof rice between plates, and top with pan-fired bass.  In West Africa, this meal is often served with a side of coleslaw!

Injera from Sourdough Starter

(Scant

(1/3 Cup) Teff Flour

(Scant 1/4 cup) Water

(1 Cup) Teff Flour

(1 Cup) Barley Flour

(1 Cup) Cake Flour

Water

In a glass or other non-reactive container, mix together your active sourdough starter with teff flour and additional water.  Loosely cover and let rise overnight.  By morning the levain should have risen then sunk again - you will see evidence of this on the side of your jar - there will be some levain stuck to the side of the container at the highest point it achieved overnight.  This is good/normal.

The Night Before

To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of warm water.  Blend well until thoroughly combined and no lumps remain.  You may need to scrape down the sides of your blender a few times.

Add the extra 1/4 cup of water (if needed) to achieve appropriate batter consistency (should be thinner than pancake batter, but not quite as thin as crepe batter).

Pour into a large non-reactive bowl and loosely cover.  Place in a warm environment (such as oven with light turned on or top of the fridge) to ferment for about 8 hours.

Morning of the Next Day (9am, or at least 8 hours before planning to serve injera)

After 8 hours your injera batter should show signs of active fermentation - bubbles on the surface of the batter.  Stir injera batter and check consistency again.  If you need to add a little more water at this stage, feel free.

Heat a 12 inch non-stick skillet over your stove on high heat.  Fill a glass measuring cup with about 3/4 cup of injera batter.

When pan is very pre-heated, pour your first injera.  Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet.  It&#039;s okay if you miss a few spots, go ahead and drizzle a little extra into the gaps.  (See visual above for technique).

Turn heat down to medium.  Wait until the &quot;eyes&quot; of the injera begin to form, and the injera appears about 3/4 of the way cooked.  Then cover with a lid and finish cooking.  (This gentle steaming helps keep the injera soft and tender).

Your injera will be done when the edges begin to pull away from the pan.  Uncover, using care not to drip water from condensation on the lid onto the injera.  Gently remove with a large spatula.  Let cool on a kitchen towel.

Repeat until all the batter is used up.

Cool all the injera in a single layer on a large kitchen towel (or multiple towels).  Do not stack until fully cooled or the injera will stick. Once fully cooled, stack and store in a plastic bag at room temperature for up to 3 days.

To cook the Injera

This is a good way to use those sourdough starters, getting tired of those breads :)

African beignets are made with self rising flour—no yeast necessary! Dip them in peanut butter for a sweet treat with coffee or tea.

African Beignets

self rising flour

sugar

eggs

water

Heat oil to between 350°F and 375°F in a deep fryer or a large pot on the stove. The temperature will fluctuate as you add the batter—that is ok!

In a large bowl, combine the flour and sugar. 

Whisk the eggs together, then stir the eggs and the water into the flour and sugar mixture. Stir gently just until combined.

Use a cookie scoop to place the batter into the hot oil. I put about 5–6 spoonfuls into the oil at one time. Allow to cook for 2 minutes, or until deep golden brown. Then flip using a spider tool or slotted spoon. Sometimes the beignets will flip on their own.

Allow to cook for an additional 2 minutes, or until deep golden brown on the other side. Then remove using the spider tool or a slotted spoon. Place on a cooling rack to cool. 

Serve warm or at room temperature on their own, or with honey peanut butter.

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Ethiopian Asa Tibs

Nigerian Spiced Jollof Rice with Fi...

Injera from Sourdough Starter

African Beignets

Top 4 african recipes recipes from across the web

The most viewed african recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ethiopian Asa Tibs

Nigerian Spiced Jollof Rice with Fi...

Injera from Sourdough Starter

African Beignets

The most viewed african recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine