I was intrigued with the notion of Bunny Chow ever since I discovered it in the premier issue of Afar magazine a couple years ago. First the name catches your attention and then the description. How could South African street
I’m not a big fan of peanut butter. I love peanuts, but not peanut butter! Nope…not a chance. Must be the sticky nature of it that doesn’t work for me. Peanut butter cookies don’t cut the mustard either…just too peanut buttery. So, why would I try this African Stew? I needed a vegetarian main dish for a class I was doing, and this seemed just too intriguing to pass up. Guess what? I love it!! Of course there’s not tons of
With the cool night and days–way too cool already– I was looking at some warming spices and checking out my vegetable stash in the fridge. What better supper than a tagine? And besides, that big terracotta tagine sitting on the top of my cupboard needed dusting off.
Harissa Sauce is a spicy rendition of our ketchup or salsa. Made from various chilies and sometimes tomatoes with additions of garlic and spices, it becomes a very complex condiment. It’s available in jars, but not in my corner of the world, so we made out own. In the Moroccan Feast class last night we started by toasting the spices in a little iron skillet. That set the kitchen up for some wonderful aromas. In fact, when I walked into work this morning, I fell in love with my space all over again.
