African

Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.

Harira Active time: 45 min Start to finish: 12 1/2 hr

Instead of white cubes of tofu bobbing in this African-style soup, where they look decidedly odd, I purée the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn't intrude. And this is a method you can use with virtually any puréed soup. If you wish, you can purée the entire soup or leave it textured, with bits of sweet potatoes and peppers.

The first African dish I tasted and truly enjoyed was Senegal's Chicken Yassa. The chicken marinated in lemon and onion was served with rice in a brightly decorated enamel basin. The thrill of eating in Senegal in the open air and the delicious gustatory counterpoints of lemon, chile, onion, and chicken combined to make my first taste of this dish one of my favorite culinary memories. Later, I served the dish in a modified version on the "Today Show." It has become my trademark dish, and many of my friends, if they haven't had a Yassa in a while, will ask for it. I've gotten so bold about my Yassa, that I've served it to my Senegalese friends. It's relatively simple to prepare and a perfect introduction to African food.

North African spices combine with a touch of honey and lemon in a refreshing summer soup.

This variation on the classic yassa uses carrots and pimento-stuffed olives to create a rich chicken stew. It always comes up a winner. The chicken should marinate at least three hours before cooking.

This recipe can be prepared in 45 minutes or less.

Peeled, split fava beans for this Egyptian falafel are available in most Italian or Middle Eastern grocery stores. Ta’miyya is served with tehina.

Because a food processor grates the carrots too fine, I recommend that you grate them by hand for this recipe. Be sure to use the side of a grater with teardrop-shaped holes instead of the kind that look like the metal has been punched out from the back. The punched-out kind will turn the carrots to mush.

This recipe can be prepared in 45 minutes or less.

Stir some chopped fresh mint into yogurt for a cool topping on sliced tomato and cucumber salad, with warm pita bread alongside. Pistachio ice cream on sweetened orange segments is perfect afterward.

(Fish with Moroccan Seasoning) The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.

A hearty Moroccan-style one-dish meal.

Broccoli needn't only be cooked fast until bright green and al dente. In fact the flavor is amplified when it's braised slowly until as tender as can be. You can enjoy this as a vegetable side dish, spoon it over garlic-rubbed bruschetta, or toss it with pasta and freshly grated pecorino or Parmesan cheese.

Called chakchouka, this specialty is perfect for brunch, lunch or even a quick supper.Traditionally, it is prepared with a slender, spicy beef or lamb merguez sausage, and a soft bread is used in place of a fork to "grab and eat".

Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

This homey one-pot stew boasts a short ingredient list but tons of complex flavors, built over three hours in a mostly hands-off braise.

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.

Kachumber, a classic side salad in Swahili cuisine, balances out rich steak whose marinade is inspired by East African grilled beef skewers called mishkaki.