Mb’atten is the traditional name of these savoury potatoes with turmeric rice and is the Libyan version of a stuffed spud. Try our take on this traditional African dish!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the savoury potatoes
1 onion, chopped
2 green chillies
1 garlic clove
1 tsp ginger
1 cinnamon stick
1 tbsp tomato paste
1 kg beef mince
500 g baby potatoes, parboiled and cut into wedges
1 tsp turmeric
¼ cup water
For the turmeric rice
2 cups rice
1 tsp turmeric
3 cardamom pods, crushed
Handful coriander
1 spring onion, chopped

METHOD
For the savoury potatoes
1. Heat some oil in a large pot and fry the onion and chilli for 5 minutes. Add the garlic, ginger and cinnamon, and heat until fragrant, about 2 minutes.
2. Then add the tomato paste and mince. Once the mince has browned, add the potatoes, turmeric and water. Simmer for 10 minutes.
For the turmeric rice
1. Cook the rice according to packet instructions, adding the turmeric and cardamom to the cooking water.
2. Serve the savoury potatoes with the turmeric rice, fresh coriander and spring onion.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The options for potatoes are endless! You can enjoy this veggie favourite in all kinds of ways, but we tend to prefer ours extra spicy. Make these smashed potatoes with Bombay spice to see why!

The post Libyan savoury potatoes with turmeric rice appeared first on MyKitchen.

Show some legume love this winter by warming your belly with this North African stew with IMBO Brown Lentils!

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the berbere spice mix
2 tsp coriander seeds
1 tsp fennel seeds
2 tbsp dried chilli flakes
2 tbsp paprika
1 tsp garlic powder
1 tsp salt
½ tsp cinnamon
½ tsp black pepper
½ tsp ground ginger
¼ tsp cardamom
¼ tsp allspice
For the North African stew
4 tbsp vegetable oil
2 onions, chopped
1 garlic clove, chopped
1 tbsp grated ginger
3 tbsp berbere spice mix
2 cups IMBO Brown Lentils, drained and rinsed
6 cups chicken stock
1 tin chopped tomatoes
4 tbsp tomato paste
2 tbsp lemon juice
For the salsa
3 tbsp lime juice
1 tbsp olive oil
½ red onion, finely chopped
1 red chilli, finely chopped
½ cup fresh coriander, finely chopped
To serve
¼ cup flaked almonds, toasted
½ cup double cream yoghurt
4 naans, toasted

METHOD
For the berbere spice mix
1. Toast the coriander seeds and fennel seeds in a dry pan over medium heat, until fragrant. Cool and then grind.
2. Add chilli flakes and then grind.
3. Transfer to a bowl and mix in the rest of the ingredients. Store for up to 5 months.
For the North African stew
1. Heat the oil in a large pot over medium heat. Add the onion and fry for 5 minutes. Add the garlic and ginger and fry for 1 minute.
2. Add the spice mix and fry until fragrant. Add the lentils and stock.
3. Bring to the boil and then reduce the heat. Simmer, covered, for 20–25 minutes, until the lentils are almost cooked.
4. Add the tomatoes, tomato paste and lemon juice and simmer for 5–10 minutes, until the lentils are soft. Remove from the heat and season to taste.
For the salsa
1. Whisk together the lime juice and olive oil. Stir through the onion, chilli and coriander.
To serve
1. Dish the stew up into bowls and top with the salsa, almonds and yoghurt with the naan on the side.

Recipe & styling: Elizabeth MacKenzie
Photography: Samantha Pinto // HMimages.co.za

The post North African stew with IMBO Brown Lentils appeared first on MyKitchen.

These Ethiopian injera pancakes with spicy berbere chicken are a delightful mix between unique locally grown produce and flavours from the spice route of North Africa. Dig in!

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the spice mix
1 tbsp paprika
1 tbsp mixed spice
1 tbsp allspice
1 tbsp chilli powder
½ tbsp turmeric
¼ cup garam masala
1 tbsp cinnamon
For the pancakes
1 cup flour
2 tbsp molasses
1 tsp instant dry yeast
1 tsp salt
1 cup water
For the chicken
6 chicken thighs
¼ cup berbere spice mix
1 onion, chopped
2 garlic cloves, grated
1 tsp ginger
1 carrot, grated
1 tin chopped tomatoes
2 cups chicken stock
1 cup brown lentils, cooked
Handful parsley

METHOD
For the spice mix
1. Mix all the ingredients, making sure they are all fully incorporated. Set aside.
For the pancakes
1. Add all the ingredients to a bowl and mix well. Allow to ferment at room temperature for at least 8 hours, preferably overnight.
2. Heat a pan over low-medium heat and add ¼ cup of pancake batter. Swirl to cover the surface of the pan.
3. Cook the pancake for 2 minutes, until bubbles form on top. Remove from the pan and set aside. Repeat until your batter is finished. Do not flip the pancakes, the residual heat will cook the top.
For the chicken
1. Rub the chicken with the berbere spice and set aside.
2. Heat some oil in a large pot and fry onions over medium heat. Then add the garlic, ginger and carrot, and sauté for 5 minutes. Add the chicken and brown on all sides.
3. Add all the remaining ingredients, except the lentils and parsley, and simmer for 20 minutes. Add the lentils and heat for another 5 minutes.
4. Serve with the injera pancakes and fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Injera pancakes with spicy berbere chicken appeared first on MyKitchen.