African

African

Full of intense flavour and heat, African food is not for the faint of heart but is an interesting cuisine to explore. Berbere - hot dried chilli mixed with sweet spices - is cooked into melted ghee as a base for intense long cooked stews. Easy to make tagines are popular and often include fruits for a sweet balance. Serve couscous, spiked with preserved lemon or nuts, as a side dish. Add richness and protein with peanuts, whole or pulverised to butter. Roast stone fruits for dessert with a dollop of yoghurt.