Algeria  Vegetable Couscous

Ingredients:

  • Couscous

  • Carrots, zucchini, pumpkin, and potatoes (cut into large chunks)

  • Chickpeas (cooked)

  • Tomatoes (chopped)

  • Onions (chopped)

  • Olive oil

  • Harissa (optional)

  • Salt, cumin, cinnamon, pepper

Instructions:

  1. Heat olive oil and sauté onions and tomatoes.

  2. Add the vegetables and cover with water. Add salt, pepper, cumin, and cinnamon.

  3. Let it simmer until the vegetables are soft.

  4. Cook couscous separately, following package instructions.

  5. Serve the vegetables and chickpeas over couscous, with harissa on the side if desired.

Angola - Moamba de Ginguba (Peanut Stew

Ingredients:

Ground peanuts or peanut butter

  • Sweet potatoes (cubed)

  • Okra

  • Tomatoes (chopped)

  • Onions (chopped)

  • Garlic (minced)

  • Palm oil (or vegetable oil)

  • Salt, pepper

Instructions:

  1. Heat oil and sauté onions, garlic, and tomatoes.

  2. Add sweet potatoes and cover with water. Cook until they begin to soften.

  3. Stir in peanut butter, okra, salt, and pepper.

  4. Simmer until the stew thickens and the vegetables are fully cooked.

Benin - Yam Pottage

Ingredients:

  • Yams (cubed)

  • Onions (chopped)

  • Tomatoes (chopped)

  • Palm oil (or vegetable oil)

  • Spinach or amaranth leaves (optional)

  • Salt, pepper

Instructions:

  1. Heat palm oil and sauté onions and tomatoes.

  2. Add yams, water, salt, and pepper. Let it simmer until the yams are soft.

  3. Mash the yams slightly in the pot and stir in the spinach or greens.

  4. Simmer until thick.

Botswana - Samp and Beans

Ingredients:

  • Samp (crushed maize kernels)

  • Dry beans (soaked overnight)

  • Salt

Instructions:

  1. Boil the samp and beans together in a large pot with water.

  2. Simmer until both the samp and beans are tender.

  3. Season with salt and serve hot.