I share an older post in my Indian Food series on how to make roti. And more importantly, will Mother approve?
Smokey Chilli Ostrich Goulash Serves 4 After pan-frying a small portion of the ostrich fillet I used for the crackers in the last post, I decided that a slow-cooked tomato based stew was just the thing for the rest. The fillet being quite tender, would also mean a much shorter cooking time. So in fact, [...]
A stir fry and a Broth The beauty of this dish is two-fold: Each of the spices and condiments added can be adjusted, for example the chilli, ginger and soy sauce, to alter the flavour focus, and this can be transformed from a stir-fry, into a broth, with the addition of just water, a little [...]
From previous posts you can tell that I draw much inspiration for my cooking from North Africa- Tunisia, Algeria and Morocco in particular. I mentioned that we really enjoyed Morocco, and that even prior to this, I was intrigued with fiery harissa paste (Tunisian origin), couscous as an alternative starch, refreshing sweet mint tea and the earthy warmth of cumin, [...]