African

Africa is the world's second largest continent and because of it's shear size (more than 11 million square miles) it has a wide range of various types of food that are consumed. This area is made op of five distinct regions -- Northern, Southern, Central, Eastern and Western Africa. North African cuisine has gained the most traction in the United States so far. We carry a large and growing selection of African spices and seasonings to make your recipes as authentic as possible.  

In Northern Africa many dishes revolve around seafood, goat, lamb, beef, dates, olives, almonds, and various vegetables and fruits. One of the more popular dishes from this region is Moroccan tagine.  The food from South Africa has been heavily influenced over the years by Europe and Asia. South African barbeque called ""braai" is enjoyed much the way that we have weekend cookouts. Central Africa cuisine has probably change the least compared to the other regions and has remained true to it's historical roots with a reliance on local ingredients. The area is best known for their wide varieties of stews. Eastern Africa has been shaped by Arab, British, Indian and Portuguese immigrants. One of the more prominent dishes from there is Braised Ethiopian Collard Greens. In the Western region staples include rice, black eyed peas, brown beans and root vegetables such as yams. One of our favorite spices from this part of the continent is Grains of Paradise.

  • Braised Ethiopian Collard Greens
    Gomen, or braised Ethiopian collard greens, are a standard side dish in Ethiopian cuisine. These greens are richly seasoned and sitting in a tart, spicy sauce.
  • Awaze Sauce
    Are you ready for the easiest condiment you’ll ever assemble?
  • Suya Yaji Skewers
    Suya is originally from Northern Nigeria and typically are thin strips of beef or ram that is threaded onto a skewer and seasoned with a peanut based dry rub.
  • Grilled Harissa Chicken
    Harissa is a complex and sophisticated spice blend that originated in northern Africa.
  • Spinach and Egg Shakshuka
    Shakshuka, meaning "a mixture" in Egyptian Arabic, is a dish with Tunisian origin and is now incredibly popular in North Africa and the Middle East.
  • Red Red Sazon Stewed Peas
    This delicious recipe was inspired by a dish called 'Red Red'. It's an African dish with black eyed peas and the 'red red' refers to red palm oil and tomatoes used in the dish.
  • Moroccan Chicken with Sweet Potatoes
    Sweet potatoes are a popular comfort food that we turn to during the holidays, but you can enjoy this sweet, delicious vegetable all year round. They go wonderfully with a wide variety of foods.
  • Chicken Tagine
    Take your tastebuds on a trip to northern Africa and enjoy this hearty, curry-like stew. This dish is rich with warming spices and is punctuated by sweet and salty accents.
  • Harissa Couscous
    This recipe is simple to make but incredibly full of flavor, and a great use for couscous. Couscous is a staple in North African cuisine, most commonly served with meat and vegetable stews.
  • Salmon Charmoula
    Charmoula or chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats like lamb, chicken or duck.
  • Doro Wat (Ethiopian Chicken)
    Doro Wat is a traditional Ethiopian dish, a chicken stew that is spicy, flavorful, and much beloved. It's also very easy to make and will be ready in under and hour.
  • Moroccan Soup
    With the weather turning colder it is time to go back to easy prepare one pot meals and what's better in cold weather than a flavorful pot of spicy soup?
  • African Vegetable Stew
    Our African Vegetable Stew comes to you courtesy of ingredients merging from all over the world to be incorporated into one tasty and deliciously spiced dish.
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