Category Archives: african

Chickpea Tagine with Chicken and Apricots

Title: Chickpea Tagine with Chicken and Apricots

From: The Minimalist


2 tablespoons olive oil

4 skinless chicken thighs

1 large onion, chopped

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 1/2 teaspoons ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons ground cinnamon

1/2 cup chopped dried apricots

1 cup chopped tomato (fresh or canned or boxed, with juice)

2 cups cooked or canned chickpeas, drained, with the liquid reserved

1 to 2 cups chicken stock, bean liquid or water, or more as needed

1/2 cup bulgur

Salt and freshly ground black pepper

1/2 cup chopped fresh parsley, for garnish.

1. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.

2. Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.

3. Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Yield: 4 servings.


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Filed under african, beans, chicken, stew

Trinidad Callaloo and Ghanaian Fufu (African Dumplings)

Trinidad Callaloo
and Ghanaian Fufu (African Dumplings)

From: and “A Taste of Africa”



1 bundle dasheen leaves (approximately 12 leaves)
7 small okras
2 tbsp. salted butter
ΒΌ cup chopped onion
4 pimentos, chopped
3 cups water
1 small crab (clean) or 1 large gundy (crab claw) or pigtail, chopped in 1- inch pieces (optional)
1 green hot pepper (optional)
1 cup coconut milk
2 sprigs thyme
4 chives
1 bouillon cube (optional)
Salt and pepper to taste

Soak and cut up the meat. Scald and clean the crabs. Strip the stalks from the dasheen leaves. Wash leaves, ochros and seasoning; chop finely. Simmer all the ingredients, except hot pepper and salt, together in the water and coconut milk. Stir occasionally. Cook for about 15 minutes and add hot pepper and salt for flavoring. Cover saucepan and allow to cook for another 15 minutes over medium heat until everything is soft. Remove hot pepper and crab and swizzle or puree in blender. Serve with rice.


4 cups boiling water
2/3 cup potato flour
1 cup cold water
1 packet (6 oz.) potato flakes

Warm a medium pan with one cup of boiling water. In a small bowl, blend the potato flour with one cup of warm water (mix some of the boiling water with part of the cold water; the water must not be too hot or it will cook the starch) to form a creamy mixture. Empty the water from the warmed pan. Pour the potato flakes into the pan and add the remaining boiling water, enough to cover the flakes fully. Do not stir. Using a wooden spoon, stir the potato flour mizture in the bowl and quickly add it to the potato flakes. Speed is of the essence here, as is dexterity. Vigorously stiry the two mixtures together, pulling the dough in from the center against the inside of the saucepan with one hand and gripping the pan firmly with the other. When the dough is firm, elastic, and smooth, moisten a small bowl with cold water and scoop the dough into this bowl, either as one large ball or individual balls, and serve.

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Filed under african, crab, dinner, dumplings, lunch, potatoes, seafood, soup, south american, spinach, tasteslikehome