Questions tagged [african]

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Purpose of Semolina flour in malsouka for Briks

I am thinking of making some Tunisian briks (https://en.wikipedia.org/wiki/Brik), but I live in the United States and so I don't really want to pay the markup for buying the malsouka pastry online (...
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4answers
231 views

Common term for “roughly-grind Semolina” (as used to make couscous)

A course common in all North-African coast cuisines is Couscous, which is made of "roughly-grind Semolina" lightly cooked or steamed with a bit of water and salt; Very often, a vegetable based stew is ...
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2answers
1k views

What is a bolo roast.

I'm trying to make bultong (South African meat jerky) for a friend from there and he said I need bolo. What cut of meat would this be in America?
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2answers
234 views

What are some kid-friendly dishes from Kenya?

Background: Last year, my kids' school play was The Sound Of Music. I was asked to make food for the cast party. No problem. My family is from Austria; I made schnitzel for 75. It's mentioned in one ...
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1answer
104 views

Can you use cooking oil to make “African Drop Doughnuts”?

Do you have to use deep-fry oil or corn oil to make "African Drop Doughnuts" or can you use cooking oil?
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1answer
12k views

Harissa and Ras El Hanout (North African staple spice blends)

I am counting the days until my first batch of preserved lemons will be ready. I've read several tagine and couscous recipes, I'm excited, this is uncharted territory for me. In addition to my ...
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2answers
9k views

What are the primary differences between Ethiopian and Eritrean food?

As far as I can tell based on restaurants in the US, the cuisines of Ethiopia and Eritrea are quite similar. Are there any characteristic differences between the two, or dishes that belong strongly to ...