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101 to 110 of 120

Djedj b'l-qasbour: Coriander Chicken
Brown the chicken in butter and oil in a large, heavy skillet over moderate heat. Add the garlic cloves, spices,...
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Couscous
This Algerian version of couscous with chicken is relatively simple to prepare.
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Karringmelkbeskuit: Buttermilk Rusks
Makes about 2 dozen, depending on size. These classic rusks are for dipping into milk or coffee snacktime.
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Dithotse
In traditional southern African societies, pieces of pumpkin and melon were dried in the sun for winter use. When soaked...
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Hot Plantain Chips
Slice the plantains into rounds 1/4-thick, and sprinkle lemon juice over the pieces, stirring to moisten. In a separate bowl,...
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Sauteed Almonds
Peel almodnds by pouring them gradually into gently boiling water, until you have a cup in the pot. After a...
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Yeshimbra Asa: Pea Flour Fish
The Ethiopian Coptic church still uses the ancient sign of the fish as a symbol for Christianity. These chickpea flour...
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Dabo Kolo
Pre-heat oven to 350 degrees. In a bowl, combine flour, berbere or pepper, sugar and salt. Gradually mix in about...
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Kukikuli
Grind or pound nuts, or put through a blender or food processor, adding just enough oil to smooth paste. With...
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Akara: Black Eye Pea Balls
Soak peas in cool water for 10-20 minutes. Then, with your hands in the water, rub peas between your palms...
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