Shakshouka

Ingredients:

2 Tablespoons Olive Oil

1 Tablespoon Morocco Spice Blend

4 cloves fresh garlic, finely diced

1 large red onion, sliced thin

1 large can whole tomatoes (32 ounce)

2 teaspoon salt

1 green pepper, sliced thin

1 red pepper, sliced thin

1 yellow pepper, sliced thin

6 eggs

Cilantro for garnish

Recipe:

1. Add 2 Tablespoons oil to pan and place over medium heat.  When the oil is hot add 1 Tablespoon Moroccan Spice Blend.

2. Let the spices simmer in the oil (2-3 minutes), then add the finely diced garlic.  After a few minutes, add the red onion slices.  When the onion is soft and translucent (after about 5 minutes) add the whole can of whole tomatoes.

3. Allow the mixture boil down over medium heat and the sauce has thickened, add the salt and mix well. 

4. Add the peppers and cook until softened, adding more water as necessary. 

5. Once the peppers have softened, crack 6 eggs in the pot and cover for 2-3 minutes.  Let the eggs cook until well poached, and remove pot from the heat.  

6. Enjoy with pita bread, couscous, or rice.  Top with cilantro, and add salt & pepper to taste.

Spicy Chicken Curry

Ingredients:

2 Tablespoons Oil

1 Tablespoon Moroccan Spice Blend

4 cloves fresh garlic, finely diced

1 large onion, finely diced

1 tomato, finely diced

1 green pepper, roughly chopped

1 carrot, roughly chopped

2 chicken breasts, cut in 1-inch pieces

1 cup water

1 tsp salt

Recipe:

1. Add 2 Tablespoons oil to pan and place over medium heat.  When the oil is hot add 1 Tablespoon Moroccan Spice Blend.

2. Let the spices simmer in the oil (2-3 minutes), then add the finely diced garlic.  After a few minutes, add the onion.  When the onion is soft and translucent (after about 5 minutes) add the chopped tomatoes.

3. Allow the mixture boil down over medium heat until the water has evaporated and the sauce has thickened (add water as needed). 

4. Add the green pepper, carrot, chicken, and water.

5. Let simmer until chicken is thoroughly cooked, and add salt.

6. Enjoy with rice, or corn bread.  Add salt and pepper to taste.

African Corn Bread

Ingredients:

2 cups cornmeal

2 cups all-purpose flour

2 Tbs Baking Powder

1/2 cup sugar

1 tsp salt

2 eggs

2 cups milk

1 cup butter (room temperature)

Recipe

1. Preheat oven to 250 degrees.  Grease and flour on 13x9 inch pan.

2. In a large mixing bowl combine cornmeal, flour, baking powder, sugar, and salt.

3. Add the eggs, milk, and butter, and mix until thoroughly combined; the texture should be smooth

4. Pour into pan.  Bake for 40-45 minutes or until golden brown.  Cornbread is ready when a wooden toothpick or fork stuck in the center comes out clean.

Peanut Sweet Potato Stew

Ingredients:

2 Tablespoons Oil

1 Tablespoon Morocco Spice Blend

4 cloves fresh garlic, finely diced

1 large onion, finely diced

1 cup water

2 tomatoes, roughly chopped

1/2 cup large sweet potatoes, roughly chopped

1 can of chickpeas, drained

2 chicken breasts, cut in 1-inch pieces

1/3 cup peanut butter

2-3 cups of kale 

1 teaspoon salt 

Roasted peanut & cilantro for garnish

Recipe:

1. Add 2 Tablespoons oil to pan and place over medium heat.  When the oil is hot add 1 Tablespoon Moroccan Spice Blend.

2. Let the spices simmer in the oil (2-3 minutes), then add the finely diced garlic.  After a few minutes, add the onion.  When the onion is soft and translucent (after about 5 minutes) add the ½ cup water.

3. Add the two roughly chopped tomatoes.  Allow the mixture boil down over medium heat until the water has evaporated and the sauce has thickened. 

4. Add the sweet potatoes and cook until softened, adding more water as necessary.  Combine the chickpeas and chicken to the mixture.  

5. Once the chicken is nearly cooked, and the peanut butter, stirring until completely dissolved.  Add the kale and salt and mix thoroughly.  

6. Enjoy with rice.  Add Roasted peanuts, cilantro, salt, and pepper to taste.