The first time I had African peanut stew, I was 14 years old and staying with my aunt and uncle. They were currently living stateside, although for the last six years they'd made their home in the country formerly known as Zaire (it's now the Democratic Republic of the Congo). It was the start of what would be known for years after as "African dinner" at Auntie Dee and Uncle Terry's house. The menu was always the same: a spicy, hearty, and very fragrant peanut stew served with sukuma wiki (a traditional African kale or chard side dish), rice, and homemade chapati. It was so delicious, and it pretty much blew my adolescent mind—and palate. More

Rooibos has been touted as the "miracle tea," and regardless of whether you believe such claims, it's worth getting to know this South African herb. In addition to its use as a fruity, red tisane, rooibos can even be incorporated into sweet and savory dishes. More

There is only one problem with niter kibbeh: I can't stop eating it, whether I'm melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar. This spiced clarified butter is the "secret ingredient" to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst... try it on popcorn!) More

There's something slightly daunting yet exhilarating about making a recipe you've never tried before. If you're new to African cuisine, one of these recipes is sure to whet your appetite! More

It isn't always easy to find premade versions of common African spice blends like Ras el Hanout at the local supermarket, but the truth is, if you have a well-stocked spice rack, you likely have almost all the components to make these mixtures on your own. With a spice grinder and the recipes below, you can easily bring the flavors of Morocco, Ethiopia, Egypt and Tunisia into your kitchen. More

If you've ever eaten food from the eastern Horn of Africa – Eritrea, Djibouti, Ethiopia, Somalia – chances are you've encountered berbere, a complex blend of chile peppers and spices. This all-purpose spice mix can add warmth and depth to all sorts of dishes like beans, meats, and stews, and even non-African fare from burgers to roasted vegetables. More

Let's talk about this tagine for a second: it's crazy good. The dish has so much going on—the fragrant and heavily-spiced sauce, the jammy apricots, the crunchy almonds—and yet it totally works. There's good reason why this Moroccan dish is a classic. More

The color difference between white and orange sweet potatoes seems superficial — but in Africa, the campaign to consume more beta-carotene-rich orange sweet potatoes is preventing blindness, illness and death to children in Mozambique and Uganda. How does such a simple change have such a big impact? More

A friend who served in the Peace Corps in Senegal once told us that she thought we'd be fascinated by the food. The thought got tucked away and somewhat forgotten until we received a copy of Yolele!, chef Pierre Thiam's cookbook devoted to this West African's country's cuisine. Wow, our friend was right! As we've discovered, Senegalese food is a rich blend of fresh, local ingredients and multicultural flavors from France, Portugal, the Middle East, the Americas, and even Vietnam. More

Ramadan (in Arabic: رمضان, Ramadān) is the ninth month in the Islamic calendar. During the whole month, faithful observers of Islam fast from sunrise (Sahour) to sunset (Iftar). During the fast, no food or drink is consumed, and thoughts must be kept pure. Followers of Islam believe that fasting helps the Muslim learn patience, modesty, and spirituality. Meals are served before sunrise and after sunset, and eaten with family or with the local community. More