AFRICAN RECIPES

Hamachi Ceviche with Grilled Avocado, Cucumber, Ginger & Jalapeño Vinaigrette

Recipe 1: Hamachi Ceviche with Grilled Avocado, Cucumber, Ginger & Jalapeño Vinaigrette

Prep Time: 20 minutes
Cook Time 10 minutes (for grilling avocado)
Serves: 4

A Zesty Delight from the Mediterranean Hamachi Ceviche combines delicate yellowtail with citrus, smoky avocado, and a punchy ginger-jalapeño vinaigrette. A vibrant, heart-healthy appetizer that brings the sunshine of the Mediterranean to your table.

Ingredients:

* 8 oz sashimi-grade hamachi (yellowtail), diced
* 1 avocado, halved and pitted
* ½ cucumber, diced
* 1 small shallot, minced
* 1 jalapeño, minced (remove seeds for less heat)
* 2 Tbsp olive oil
* 2 Tbsp rice vinegar
* 1 Tbsp honey
* 1 tsp grated fresh ginger
* Juice of 1 lime
* Salt & pepper, to taste

Instructions:

1. Grill the avocado (cut side down) on high for 1–2 min until charred. Cool, slice, and set aside.
2. In a bowl, whisk together olive oil, rice vinegar, honey, ginger, jalapeño, lime juice, salt, and pepper.
3. Gently toss hamachi, cucumber, and shallot in half the vinaigrette.
4. Arrange ceviche and grilled avocado on a platter. Drizzle with remaining vinaigrette.
5. Serve immediately with tortilla chips or crusty bread.

Chef’s Tip: Swap Hamachi for fresh salmon, or go vegan with hearts of palm for a fun twist!

Moroccan Tagine

Moroccan Tagine – A Timeless Feast of Flavors
Prep Time: 20 minutes
Cook Time: 2 hours (low and slow)
Serves: 6

The Soul of Moroccan Cuisine
Tagine transforms simple ingredients into a symphony of flavors. Slow-cooked lamb or chicken, veggies, and dried fruits simmer in aromatic spices for the ultimate Mediterranean comfort food.

Ingredients:

2 Tbsp olive oil

2 medium onions, thinly sliced

3 garlic cloves, minced

2 lbs lamb shoulder or chicken thighs

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp turmeric

1 tsp ground ginger

½ tsp paprika

½ tsp cayenne pepper (optional)

1 cup chicken or vegetable stock

1 cup canned diced tomatoes

1 cup dried apricots, halved

½ cup raisins or golden sultanas

½ cup almonds, toasted

2 medium carrots, sliced

1 medium zucchini, chopped

1 cup cooked chickpeas

Salt & pepper, to taste

Fresh cilantro and parsley, chopped (to serve)

Lemon wedges (to serve)

Instructions:

In a large tagine pot or Dutch oven, heat olive oil. Sauté onions until soft, then add garlic.

Season meat with salt/pepper. Sear in the pot until browned.

Add all spices and stir well.

Pour in stock and tomatoes. Scrape up brown bits.

Add apricots, raisins, almonds, carrots, zucchini, chickpeas. Bring to simmer, cover, and cook on low for 2 hours.

Top with fresh herbs and lemon wedges.

Chef’s Tip:
Serve with fluffy couscous or warm flatbread to soak up every drop of sauce.

Nigerian Jollof Rice

West Africa’s party favorite—spicy, vibrant, and so satisfying.

Ingredients:

2 cups long-grain rice

¼ cup vegetable oil

1 onion, chopped

1 red bell pepper, chopped

2 tomatoes, chopped

1 Tbsp tomato paste

1–2 Scotch bonnet or habanero peppers (optional, for heat)

2 cups chicken broth

1 tsp thyme

1 tsp curry powder

Salt & pepper

Instructions:

Blend peppers, tomatoes, and onion until smooth.

Heat oil; sauté tomato paste and blended mix 5 min.

Add rice, broth, thyme, curry, salt, and pepper. Stir well.

Cover and simmer 20–25 min, until rice is cooked and fluffy.

Serve as a main or side with chicken, fish, or veggies.

Chef’s Tip:
Add peas or diced carrots for extra color and flavor.

South African Bobotie

A savory baked casserole with a golden egg topping—South Africa’s comfort food.

Ingredients:

1 lb ground beef or lamb

1 onion, chopped

2 slices white bread, soaked in ½ cup milk

2 Tbsp chutney or apricot jam

1 Tbsp curry powder

1 tsp turmeric

½ cup raisins

2 eggs

1 cup milk

Salt & pepper

Instructions:

Preheat oven to 350°F (175°C).

Sauté onion; add meat, cook until browned.

Squeeze milk from bread, add bread to pan with chutney, curry, turmeric, raisins, salt, and pepper.

Spoon into a greased baking dish. Whisk eggs and milk; pour over meat.

Bake 30–35 min, until topping is set and golden.

Chef’s Tip:
Serve with yellow rice and extra chutney on the side.

Ethiopian Doro Wat (Spicy Chicken Stew)

Rich, spicy, and deeply flavorful—the soul of Ethiopian cuisine.

Ingredients:

2 lbs chicken pieces (drumsticks or thighs)

2 onions, finely chopped

¼ cup niter kibbeh (Ethiopian spiced butter) or unsalted butter

2 Tbsp berbere spice mix

2 cloves garlic, minced

1 Tbsp ginger, grated

1 cup chicken broth

4 hard-boiled eggs, peeled

Salt

Instructions:

Sauté onions in butter until golden and very soft.

Stir in berbere, garlic, and ginger; cook 2 min.

Add chicken; coat well in the spiced mixture.

Pour in broth, cover, and simmer 35–40 min, until chicken is tender.

Nestle eggs into stew; cook 5 more min. Season with salt.

Serve with injera or rice.

Chef’s Tip:
Use pre-cooked or rotisserie chicken to save time on busy nights!

Senegalese Thieboudienne (Fish & Rice)

Senegal’s national dish—colorful, savory, and full of coastal flavor.

Ingredients:

1 lb firm white fish (snapper, cod), cut into chunks

2 cups rice

2 Tbsp tomato paste

2 carrots, sliced

1 small eggplant, cubed

1 onion, chopped

1 bell pepper, chopped

3 cups water or fish stock

2 Tbsp oil

1 hot pepper (Scotch bonnet or similar, optional)

Salt & pepper

Instructions:

Season fish with salt and pepper; set aside.

Sauté onion in oil; stir in tomato paste. Cook 2 min.

Add veggies, hot pepper, and stock; bring to a simmer.

Add rice and fish; cover and cook on low 20–25 min, until rice is tender and fish cooked through.

Fluff rice, remove hot pepper, and serve everything together.

Chef’s Tip:
Garnish with fresh parsley and lemon wedges for extra brightness.

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Savor the Flavors of Africa: Your Ultimate African Cookbook

Discover the vibrant, aromatic, and soul-satisfying flavors of Africa right from your kitchen. My African cookbook brings together authentic recipes from across the continent, from West African jollof rice to North African tagines, East African stews, and South African traditional dishes. Whether you’re a beginner cook or a seasoned chef, this cookbook is your passport to bold, unforgettable meals.

Why This Cookbook is Unique:

For years, I’ve traveled, researched, and cooked African dishes directly with families and local chefs to capture authentic flavors, techniques, and stories behind every dish. Each recipe comes with step-by-step instructions, cooking tips, and cultural insights—so you’re not just cooking, you’re experiencing Africa.

What You’ll Find Inside:

Over 100 Authentic Recipes: From everyday family meals to festive dishes for celebrations.
Healthy & Balanced Meals: Many recipes include wholesome ingredients for a nutritious lifestyle.
Easy-to-Follow Instructions: No jargon, just clear steps to create restaurant-quality meals at home.
Cultural Stories: Learn the history and significance behind each dish.
Tips & Substitutions: Adapt recipes to your pantry and dietary needs.

Perfect For:

Home cooks looking for new flavors.
Foodies who love exploring international cuisine.
Busy families seeking quick and authentic meals.
Anyone who wants to bring the warmth and richness of Africa into their kitchen.

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Bonus Section:

Highlight: Discover classic dishes like Jollof Rice, Egusi Soup, Moroccan Tagine, Bunny Chow, and more.
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Engagement: Follow my Instagram @theefoodiekitchen for behind-the-scenes cooking videos, tips, and recipe inspiration.
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Explore Africa through food! Over 100 authentic African recipes, cooking tips, and cultural insights. Perfect for home cooks and food lovers. Buy your cookbook today!

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AFRICAN RECIPES

Ready for seconds? Dive into the complete African Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.

Ready for seconds?
Dive into the complete African Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.