Ingredient: couscous

Gambia: Chakery

Cooking Time: 15 minutes

Africa

Gambia

Chakery (sometimes spelled Thiakry) is the Gambian twist on rice pudding, made with couscous or millet, sweetened yogurt and sour cream. As Gambian cuisine tends toward the savory, it’s subtly sweet and lovely topped with fresh fruit – particularly a ripe mango. And if you have leftovers, it makes a...

Johanna

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Libya: Hraimeh

Cooking Time: 35 minutes

Africa

Libya

Hraimeh (sometimes spelled Chraimeh) originated among Jewish immigrants who came to Libya in the late 19th century. Hraimeh means “hot,” and this fish is cooked in a spicy tomato sauce reminiscent of harissa. This is often served as the first course of the Sabbath meal, or may also be served at Seder. Libyan...

Johanna

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Morocco: Tagine of Lamb with Dates and Almonds

Cooking Time: 1 hour 30 minutes

Africa

Morocco

Having been to Morocco and tried my hand before at making Pastilla (Moroccan pigeon pie), I decided to go with a Moroccan classic I’ve never maade before: tagine. While “tagine” is often used to describe a style of Moroccan stew comprised of braised meat, spices and often some sort of fruit, the...

Johanna

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