Fresh take on African Food

Fresh take on African Food
Get to know the recipes of Africa.

Pro Tips and African Recipes

Welcome to our African Food Love blog, where we take you on a culinary journey through the rich and diverse flavors of the continent. From the spicy stews of North Africa to the colorful and aromatic dishes of West Africa, we aim to showcase the unique ingredients and cooking techniques that make African cuisine so special. Through our blog, we'll share recipes, stories, and cultural insights that will transport you to the heart of the African kitchen. Whether you're a seasoned foodie or a curious beginner, we invite you to join us on this adventure and discover the many tastes of Africa.

Get to know Africa from her African food recipes

Tell Us If You Like These 140 African Food Recipes.

Tell Us If You Like These 140 African Food Recipes.

What to make with couscous, garbanzo beans and curry

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Couscous is pasta made from semolina flour and pairs perfectly with curry and garbanzo beans.


What to make with couscous, garbanzo beans and curry

Curried Garbanzo Beans and Couscous


Curried Garbanzo Beans and Couscous

Ingredients
2 - 15 ounce cans garbanzo beans
2 tablespoons vegetable oil
2 yellow onions, minced
2 cloves garlic, minced
2 teaspoons ground curry
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 tablespoon preserved lemons


Directions

Heat oil in a large pot over medium-high heat and sauté onions, garlic, and spices. Stir in beans and preserved lemons. Heat for 5 minutes and serve over couscous.


About Couscous

To the Amazigh or Berber people, spices are very important to every couscous dish. If there is no spice then it is not a Berber dish. Couscous is often mistakenly called rice but it is actually pasta made up of tiny pearls of wheat dough made from durum wheat.

Spices are the most important ingredient in Berber cooking; the most commonly used spices are cinnamon and cardamom. The chief food is couscous made of millet-flour kneaded with milk. 

 The flour is ground between two stones placed one on the top of the other, the upper one having one or two handles by which it can be moved around. Couscous and Tagines are the principal dishes for every day, special feasts and celebrations.

Semolina flour is ground from durum wheat and is usually used to make pasta. Couscous, often mistakenly called rice, but it is actually pasta made up of tiny pearls of wheat dough made from durum wheat. 

 Durum wheat is very hard wheat with high protein content. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products.

Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is its yellow endosperm, which gives the pasta its golden hue. 

 One cup of cooked couscous has about 176 calories compared to 221 calories in one cup of cooked elbow pasta, and 360 calories in one cup of cooked brown rice. 

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African Food Love recipe secrets for kitchen success.

Simple Cooking Tips

Make sure your cooking work area has good lighting so you can safely see what you are cutting, seasoning and cooking.

Get comfortable with the recipe, read it all the way through. Always read and re-read your recipes before you start cooking.

Season and taste as you go. Always taste your food before seasoning.

Spices and herbs are essential to African food cooking and baking. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their flavor when exposed to humidity and heat.

Recipes are only a guideline so feel free to substitute items that you like.

When cooking with chili peppers, protect your hands and eyes by wearing rubber gloves. Or coat your hands in vegetable oil and wash them with soap and water immediately after handling.