A truly African staple, harissa paste is hot and happening – and we’re all about it! 

Flames of flavour

Harissa paste is a North African condiment celebrated for its depth of flavour and versatility. Traditionally, it is made using Baklouti pepper chillies that have been harvested, strung together and sun-dried for months before being cleaned. They are then soaked and pounded or crushed together with oil, garlic, spices and lemon to create a thick, dark red paste. Originating in Tunisia, this paste has since been developed over the years, exhibiting variations aplenty depending on where you go and who you ask. Harissa paste is also liberally enjoyed in both Libya and Morocco.

Developed from the Arabic word “harassa”, meaning “to crush”, harissa paste grew out of the shared struggle of the Jewish and Muslim population living in 17th century Andalusia Spain. Banished for their difference in religious beliefs, almost 100 000 people fled to Tunisia for refuge, where they were welcomed by the ruler of Tunisia at the time. Together they coexisted and facets of their cultures, including food, became intertwined.

Harissa paste is a wonderful addition to soups and stews, curries or even sandwiches. Use it to marinate meat, lather over veggies when braaiing or swirl through dips for added flavour.

Harissa paste

Makes about ½ cup

Ingredients

8 dried Thai chillies
4 dried bird’s-eye chillies
1 tsp each cumin, coriander and caraway seeds
4 cloves garlic, chopped
2 Tbsp lemon juice
2 Tbsp smoked paprika
3-4 Tbsp olive oil

Method

1. Soak chillies in hot water for 30 minutes. Drain and discard seeds and stems.
2. Toast spices in a dry pan for 1-2 minutes until fragrant.
3. Combine chillies, toasted spices, garlic, lemon juice, smoked paprika and oil in a jug.
4. Blend with a stick blender until smooth (you can also do this using a pestle and mortar). Store in a jar covered with a layer of oil in the fridge for 2-3 weeks.

By: Sjaan Van Der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine 

The post Harissa paste recipe appeared first on MyKitchen.

We’ve loaded this North African dish of poached eggs in a spicy tomato sauce with iron-boosting leafy greens and simmered it in a creamy coconut sauce. 

Green coconut shakshuka 

Serves 3-4 

Ingredients

Glug olive oil
1 onion, sliced
1 packet (4) large leeks, sliced
1 tsp mustard seeds (black or yellow)
1 tsp cumin seeds
½ tsp ground coriander
½ tsp ground cumin
300g baby spinach (or Swiss chard)
1 cup frozen peas
2 cans (400g each) coconut milk
4-6 eggs
10g each dill and coriander, chopped
Sesame seeds and yoghurt, for serving (optional) 

Method 

1. Heat oil in a pan and sauté onion and leek until softened.
2. Add seeds and spices then sauté until fragrant, about 2 minutes.
3. Stir in spinach, peas and coconut milk and simmer for 3-5 minutes to infuse and reduce.
4. Create indents in the mixture and gently break eggs into the “nests”.
5. Cover and simmer for 6-8 minutes for medium-done eggs.
6. Sprinkle with fresh herbs and sesame seeds, then serve with a dollop of yoghurt.

Recipe and photographs: Fresh Living Magazine 

The post Green coconut shakshuka  appeared first on MyKitchen.

Moroccan kefta are flavourful ground beef or lamb meatballs spiced with cumin, paprika, cinnamon and cayenne pepper. Enjoy our take on this African dish with rice or couscous to make it a tasty main.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the lamb meatballs
1 kg lamb mince
1 onion, finely chopped
3½ tsp paprika
2½ tsp cumin
2 tsp salt
½ tsp cinnamon
½ cup chopped parsley
For the sauce
½ onion, chopped
1 garlic clove, grated
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cayenne pepper
2 bay leaves
1 tbsp tomato paste
1 tin chopped tomatoes
½ cup beef stock
To serve
1 cup couscous, cooked
Handful parsley, chopped

METHOD
For the lamb meatballs
1. Mix together all the ingredients and use your hands to form 5 cm oval meatballs.
2. Heat some oil in a pan and brown the meatballs on all sides. Remove from the heat and set aside.
For the sauce
1. Heat some more oil in a pot and sauté the onions until soft, about 4 minutes. Add the garlic and spices, and cook for 2 minutes, until fragrant.
2. Add the remaining ingredients and simmer for 5 minutes. Add the meatballs, cover and cook for 10 minutes.
3. Serve the meatballs hot with couscous and fresh parsley.

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

This spicy Moroccan chicken is another traditional favourite, and perfect for weeknight dinners.

The post Spiced Moroccan lamb meatballs with couscous 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.