African
The current African collection begins with Moroccan-inspired soup and couscous preparations. These dishes offer a narrow starting point within a continent of many distinct cuisines, rather than a complete picture of its cooking traditions.
Browse the posts below, or choose a subcategory when available.
Moroccan
Butternut squash soup and an orange-pecan couscous preparation form this small Moroccan collection. Browse the dishes as interpretations within the recipe box, with their ingredients and methods explained individually.
In this collection
Moroccan Butternut Squash and Goat Cheese Soup with Coconut Ginger Cream & Pistachios
Ingredients 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted) 2 tablespoons coconut oil 1 red bell pepper, chopped 4 cups butternut squash,…
Orange Pecan Couscous
1 tablespoon oil 1 cup pecan pieces; coarsely chopped 1 onion; chopped 2 cups orange juice 3 cinnamon sticks 5 cloves, whole 1 pinch turmeric 1 pinch ground…
