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.

Slow Cooker Spiced Moroccan Lamb Stew with Apricots

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Mutton and lamb belong to the animal, the sheep. Make lamb tender by slow cooking and seasoning the lamb meat so it turns out tender and falling apart. Apricot Lamb Stew is a Moroccan all-time favorite stew recipe made with lamb, apricots, mushrooms, tomatoes, potatoes, onions and Moroccan spices.

Slow Cooker Spiced Moroccan Lamb Stew with Apricots


Slow Cooker Spiced Moroccan Lamb Stew with Apricots


Ingredients
3 pounds lamb or mutton stew meat
2 medium tomatoes, peeled and chopped
1/2 cup diced apricots
2 medium diced potatoes
1 cup mushrooms
1 cup onions, chopped
1 garlic clove, crushed
1/2 teaspoon thyme
2 teaspoons salt
1 bay leaf
1 teaspoon allspice
1 teaspoon black pepper
2 cups water

Directions
Place lamb or mutton and vegetables in the slow cooker. Mix salt, garlic, thyme, and bay leaf into water and pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb is tender. Serve with rice.


Morocco is the most westerly of the North African countries known as the Maghreb or the Arab West.

Facts about Morocco

Independence from France on March 2, 1956.

The English name Morocco derives from, respectively, the Spanish and Portuguese names Marruecos and Marrocos, which stem from Marrakesh the Latin name for the former capital of ancient Morocco; the Arabic name Al Maghrib translates as The West.
 
Morocco’s’ population is around 33,322,699 (July 2015 est.)
 
Morocco is the most westerly of the North African countries known as the Maghreb or the Arab West.
The capital city of Morocco is Rabat, although the largest city is Casablanca with nearly 4 million people.
 
Citizenship in Morocco is by descent only: the father must be a citizen of Morocco; if the father is unknown or stateless, the mother must be a citizen.
 
Languages Arabic (official), Berber languages - Tamazight (official), Tachelhit, Tarifit, French is often the language of business, government, and diplomacy.
 
From 1975-76 Morocco annexed Western Sahara, but faces an ongoing guerrilla battle for independence from local Saharawi people to this very day despite a UN ceasefire agreement.
 
Since Spain's 1976 withdrawal from what is today called Western Sahara, Morocco has extended its de facto administrative control to roughly 80% of this territory; however, the UN does not recognize Morocco as the administering power for Western Sahara.
 
Morocco is slightly more than three times the size of New York or slightly larger than California.
Morocco is mountainous with the Atlas Mountains running from northeast to the southwest through the center and the Rif Mountains located in the north.
 
Chefchaouen is the beautiful world famous electric blue city of Morocco.
 
Chefchaouen is the beautiful world famous electric blue city of Morocco


Morocco is the only African nation to have both Atlantic and Mediterranean coastlines.
 
Morocco’s’ national symbols are the pentacle symbol, lion; national colors: red, green.
 
Morocco is one of the world's largest producers of illicit hashish.
 
Moroccan cities generally have mosques, market areas called bazaars, old medieval sections called medinas and old fortresses called kasbahs.
 
Green tea with mint and sweetened with sugar is a popular beverage in Morocco.
 
The most famous of Moroccan dishes is couscous.
 
The Moroccan national team became the first African and Arab country to make to the second round of a World Cup when they did so in 1986.
 

African food love

More easy breakfast, lunch and dinner recipes from African Food Love to make right now so you never have to eat or prepare a boring meal again.

  1. Veggie Okra Stew
  2. Rice Bread
  3. Muamba Chicken Stew and Funge
  4. What Is Fufu and Ugali
  5. How to Cook Ostrich Meat

Chic African Culture and The African Gourmet=

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Peri-Peri Sardine Stew Recipe African recipes by  African Gourmet Peri-Peri Sardine Stew is a traditional African recipe made with sardines, hot peri peri sauce and healthy vegetables. Prep time: 10 min Cook time: 30 min Total time: 40 min Ingredients Three 4 oz cans sardines boneless, skinless sardines packed in olive oil, drained 1 onion finely chopped 1 teaspoon minced garlic 2 ripe tomatoes, chopped 1 tablespoon palm oil 1 cup of water 1 tablespoon peri-peri sauce 1 chopped hot pepper (optional) 1 bay leaf Salt to taste Directions In a large pot over medium heat sauté onion with palm oil until soft. Add garlic, tomatoes, spices and water. Simmer 10 minutes; add sardines simmer 10 minutes more. Serve over rice. Read more facts and food recipes about Africa The African Gourmet creates easy African food recipes for you to enjoy. Learn more about Africa. South African Carrot Sambal Spicy Baked Chickpeas Friday Night Fish Stew Make
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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.