Experience the flavors of Morocco with this delightful shrimp tagine, infused with garlic, ginger, and fennel. A perfect dish for those who love a blend of herbs and spices.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 4 people
Ingredients
• 2 fennel bulbs, trimmed and cut into ½-inch lengthwise slices
• 5 tbsp olive oil
• 20 jumbo shrimp, peeled and deveined (frozen, pre-cleaned recommended)
• 2 onions, finely diced
• 2 large garlic cloves, minced
• 2 inches of fresh ginger, minced
• A pinch of saffron threads
• 2 tsp smoked paprika
• 1 can (14 oz) of diced tomatoes, drained (reserve juices)
• 1/2 bunch cilantro, chopped
• 1/2 bunch flat-leaf parsley, chopped
• 1 tsp sugar
• Salt and freshly ground black pepper, to taste
Method
1. Soften the fennel slices by microwaving them in a bowl with an inch of water for 4-5 minutes. Drain and set aside.
2. In a deep skillet or tagine, heat 3 tbsp of olive oil. Cook the shrimp for 2-3 minutes until opaque, then remove and set aside.
3. In the same skillet, sauté onions, garlic, ginger, and saffron for 4 minutes.
4. Add smoked paprika, tomatoes, and half of the cilantro and parsley. Season with sugar, salt, and pepper. Add tomato juices if needed and simmer for 10 minutes.
5. In a separate skillet, fry the fennel slices in 2 tbsp of oil until golden, seasoning with salt and pepper.
6. Mix the shrimp into the tomato sauce, top with fennel slices, cover, and cook for another 5 minutes.
7. Garnish with remaining parsley and cilantro. Serve hot and enjoy!
Peanut stew with sweet potatoes and okra
Embark on a culinary journey to the heart of Africa with this comforting peanut stew, a dish that artfully combines the sweetness of potatoes and the distinct flavor of okra.
Drawing inspiration from the traditional West African groundnut soup, this stew is a celebration of vibrant flavors and textures, perfect for those who love to explore the richness of African cuisine.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: Serves 4-6 people
Ingredients
• 1½ tbsp olive oil
• 1 large red or yellow onion, chopped
• 3-4 cloves garlic, minced
• 2 cups green cabbage, shredded
• 2 medium-large sweet potatoes, peeled and diced (½-inch)
• 1 can (15 oz) diced tomatoes, fire-roasted preferred
• 2-3 tsp fresh ginger, grated (or squeeze-bottle)
• 2 cups fresh okra, sliced (or 10-12 oz frozen, thawed)
• ¾ cup natural creamy peanut butter
• 2 cups kale or collard greens, thinly shredded, or baby spinach
• Salt and freshly ground pepper, to taste
• ¼-½ tsp dried hot red pepper flakes, to taste
Method
1. In a large soup pot, heat olive oil and sauté onion and garlic until the onion turns golden.
2. Add cabbage, sweet potatoes, tomatoes, ginger, and 3 cups of water. Bring to a simmer and cook covered until sweet potatoes and cabbage are nearly tender, about 15 minutes.
3. Incorporate okra. Gradually stir in peanut butter until well blended into the broth. Add red pepper flakes and simmer covered for another 10 minutes, until all vegetables are tender.
4. Adjust the consistency with water if needed. Season with salt, pepper, and additional red pepper flakes.
5. Serve hot, either with the red pepper flakes mixed in or passed separately for individual seasoning.
