By: Justin & Kayla Butts Photos by: Rachel Benavides Tablescape decor by: Baba One of A Kind
In the streets of Mombasa, children run along beside you and laugh and wave andbrshout, “Jambo! Jambo!” It is the most joyful greeting inbrthe world. The people of Kenya are exceedingly warm,brgracious, and kind.
The flavors of Africa are as vibrant and humble as the people. The ingredients in most African dishes are familiar:brbeef, chicken, and seafood; potatoes, tomatoes, and greens;brplus exceptional peppers of every type.br
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But the distinctive spices elevate these simple ingredientsbrinto something entirely unfamiliar to most Americanbrpalates. If you’re a little bored with the same old workadaybrrecipes, say “Jambo” to these exuberant flavors of Africa!br
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The spice ras el hanout of Morocco is sharp, sweet, andbrsavory. Ras el hanout transforms traditional beef stewbrinto a market tour of Marrakesh. Don’t be surprised whenbrthis stew simply disappears from the pot. Make plenty forbrleftovers – it’s even better the next day.br
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Harissa is the national flavor of Tunisia. Harissa elevatesbrshrimp and couscous to sublime levels of flavor. Use it gently at first; this fiery spice can sing with heat if you let it.br
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Ras el hanout and harissa, flavors from North Africa, developed their character through contact over the centuriesbrwith Mediterranean countries. There are hints of Europebrand the Middle East in these uniquely African spices.br
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Berbere of Ethiopia, on the other hand, was influenced bybrtrade with India, down through Mombasa, then a shortbrjaunt across the sea to Mumbai. Berbere is spicy, smoky,brand sweet – something like curry but entirely its own.brKayla, through her work as a dietitian, was able to explorebrthe diet, eating habits, and recipes of the people of Mombasa. The most common dish in Kenya is ugali, a cornmealbrporridge boiled until it is the density of paste or moistbrbread. For regular folks in Mombasa, most meals consist ofbrugali with a few simple vegetables or stew.br
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The simplicity of this diet is enlivened with the rich spicesbrof Africa. Kenyans are incredibly warm and generous,breven when they have little. They love visitors to sample the local flavors, because then their guests take a small part ofbrAfrica home with them – and that is a beautiful gift.
Turn any meal in the Coastal Bend into a food celebration withbrras el hanout, harissa, or berbere. Even better, invite yourbrloved ones over and say “Jambo!” with these distinctive flavors of Africa.br
Recipes
LEMON DROP WOT WITH EGGPLANT (BERBERE)
Serves 4
Prep Time: 25 minutes
Cook Time: 1 hour
Ingredients:
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2 tbsp olive oil
br1 large onion, sliced
br4 cloves garlic, minced
br2 tbsp butter
br6 chicken legs, skin on
br1⁄4 cup berbere (see recipe below)br1⁄2 eggplant, cut into 1⁄2” pieces
br2 cups chicken stock
br1 (6 oz) can tomato paste
brJuice of 1 lemon
br1 lemon, sliced
Directions:
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Preheat oven to 425°F. Melt butter and olive oilbrin a large cast iron pan over medium heat. Oncebrthe butter has been melted, add onion and sautebrfor 3 minutes, stirring occasionally. Add garlicbrand cook another 30 seconds. Place chicken intobrpan, adding butter and berbere spice, stirring to combine mixture well. Brown chicken onbreach side for 6-8 minutes. Finally, add eggplant,brchicken stock, tomato paste, and lemon juice,brand stir well. Arrange lemon slices in betweenbrdrumsticks and place into preheated oven. Bakebrchicken for 35-40 minutes. Serve with rice, couscous, or flatbread.
CITRUS BASIL HARISSA SHRIMP
Makes 2 main courses or 4 appetizer portions
Prep Time: 5 minutes
Cook Time: 6-10 minutes
Ingredients:
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1 lb gulf jumbo shrimp, with tails onbr1 tbsp harissa (see recipe below)
br1 tbsp vegetable oil
brJuice of 1 orange
1⁄4 cup packed fresh basil, chopped
1 tsp salt
Directions:
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Combine all ingredients in a large bowl, mixingbrwell. Cook shrimp on grill preheated to mediumbrheat for 2-3 minutes on each side, when shrimpbrbecome opaque and begin to curl. Remove shrimpbrfrom grill and serve shrimp with couscous or rice.
HARISSA
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You can find Harissa spice at your local grocer, orbrprepare this authentic, flavorful paste at home.
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Makes about 3⁄4 cup
Ingredients:
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4 oz dried hot chilies
br(combination of ancho, guajillo, and pasilla)br2 tsp coriander seeds
br1 1⁄2 tsp cumin seeds
br1 tsp caraway seeds
br3 cloves garlic
br1⁄2 tsp salt
br1⁄4 cup olive oil
brJuice of one lemon
Directions:
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In a dry skillet over medium heat, roast peppersbrand seeds for about 5 minutes, stirring frequently.brRemove from heat and seed and stem all of the pep-brpers. Transfer peppers and spice mixture to a foodbrprocessor and add remaining ingredients. Blendbruntil a smooth paste forms.
MOROCCAN BEEF STEW (RAS EL HANOUT)
Serves 6
Prep Time: 5 minutes
Cook Time: 2 hours and 10 minutes
Ingredients:
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2 tbsp olive oil
br2 tbsp butter
br3-4 lbs top sirloin roast, lamb roast or boneless leg,bror goat loin
br2 lbs potatoes, chopped
br2 lbs carrots, chopped
br1 sweet onion, chopped
br3 tbsp ras el hanout
br1 tsp salt
br1/2 tsp black pepper
br4 cloves garlic, minced
br1 (14.5 oz) can diced tomatoes
br1 (15.5 oz) can chickpeas
br24 oz beef bone broth
Directions:
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In a large pot, heat fats over medium heat. Add roast, vegetables, ras el hanout, salt and pepper, cooking for about 7brminutes, stirring frequently. Add remaining ingredients,bralong with 15 oz water, and cook on medium until boil-bring. Reduce heat to low, cover pot, and simmer for 1 1⁄2 – 2brhours, until meat and vegetables are very tender.
RAS EL HANOUT
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Makes about 1⁄4 cup
Ingredients:
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2 tsp ginger
br1 tsp cumin
br1 tsp coriander
br1 tsp turmeric
br1 tsp salt
br1 tsp cinnamon
br1 tsp paprika
br3⁄4 tsp cardamom
br3⁄4 tsp black pepper
br1⁄2 tsp white pepper
br1⁄2 tsp cayenne pepperbr1⁄4 tsp cloves
br1⁄4 tsp allspice
Directions:
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Combine all ground spices well. If using seeds or pods,brroast in a dry skillet for 3 minutes, stirring frequently.brOnce slightly cooled, grind in a clean coffee grinder.brStore in an airtight container for up to 3 months.
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