As far as I can tell based on restaurants in the US, the cuisines of Ethiopia and Eritrea are quite similar. Are there any characteristic differences between th
I am counting the days until my first batch of preserved lemons will be ready. I've read several tagine and couscous recipes, I'm excited, this is uncharted ter
I am counting the days until my first batch of preserved lemons will be ready. I've read several tagine and couscous recipes, I'm excited, this is uncharted ter
Do you have to use deep-fry oil or corn oil to make "African Drop Doughnuts" or can you use cooking oil?
Background: Last year, my kids' school play was The Sound Of Music. I was asked to make food for the cast party. No problem. My family is from Austria; I made s
I'm trying to make bultong (South African meat jerky) for a friend from there and he said I need bolo. What cut of meat would this be in America?
A course common in all North-African coast cuisines is Couscous, which is made of "roughly-grind Semolina" lightly cooked or steamed with a bit of water and sal
One ingredient that I enjoy using is Moroccan preserved lemons, which are lemons that have been packed in salt. However, I don't always get around to making my