SAVOUR AFRICAN CUISINE

This version of a tomatobased West African rice dish can be served as a main course or as a side dish with fish.

Makes 6-8 servings 425g can no-salt-added

diced tomatoes Water 2 cups uncooked brown

basmati rice 2 tbs extra-virgin olive oil 2 cups chopped yellow

onion 2 or 3 cloves garlic, minced About 1 cup chopped

carrots About 2 cups chopped

green cabbage 2 tbs tomato paste, preferably doubleconcentrated 1¾ cups home-made or canned no-salt-added black-eyed peas, drained and rinsed 1 tsp ground turmeric 1 tsp fresh thyme leaves tsp crushed red pepper flakes rtar. Add the toasted spices, the chilli powder and the turmeric to the shredded mango.

Dissolve the sugar and salt in the cider vinegar.

Pour vinegar mixture over the mango.

Heat the vegetable oil and temper the mustard seeds, cumin seeds, nigella and fenugreek seeds.

Once tempered pour warm oil over the mango and mix thoroughly to allow flavour to infuse.

Adjust seasoning with salt. Chopped flat-leaf parsley,

for garnish (optional) Sea salt or kosher salt, for

garnish (optional) Drain the tomatoes and reserve them, straining the juices into a 4-cup measuring cup.

Add water as needed to total 4 cups, then transfer the liquid to a large saucepan.

Add the rice and bring to a boil over high heat, stir and reduce the heat to medium-low.

Cook uncovered for 30 to 35 minutes, until the rice is tender and has absorbed the liquid.

Meanwhile, heat the oil in a large skillet over medium heat until This smoky brinjal and tomato spread is among Paula Wolfert’s favourite Moroccan salads. Make ahead: The salad can be refrigerated in an airtight container for up to 4 days. Adapted from

Makes 4 - 6 servings 2 brinjals (about 340g

each) 2 or 3 cloves garlic 1 tbs flaked sea salt, or more as needed tbs extra-virgin olive oil 340g peeled, seeded and finely chopped tomatoes (fresh or no-salt-added canned) ¾ tsp ground cumin, toasted tsp sweet Spanish smoked paprika (dulce pimenton) pinch ground cayenne 5

pepper 2 tbs finely chopped

coriander Juice of ½ lemon

Position an oven rack 15cm from the broiling element; preheat the broiler.

Line a rimmed baking sheet with aluminium foil, then lightly grease with cooking oil spray.

Cut the brinjals in half and place them cut sides down on the baking sheet.

Broil for about 20 minutes or until blackened and collapsed.

Transfer the brinjals to a colander to cool slightly, then scoop out the flesh and let it drain in the colander, discarding any large pockets of seeds. Squeeze gently to extract more juices.

Use the flat side of a chef ’s knife to crush the garlic (to taste).

Sprinkle with ½ teaspoon of the salt and mash to form a paste.

Heat 3 tablespoons of the oil in an Siba Mtongana is one of the most famous chefs on the continent and her show, on Food Network, is aired in more than 128 countries. Mtongana, one of the continent’s biggest exports, shared her pap recipe with us. Preparation: 15 minutes Cooking: 40 minutes

Makes 8 servings 2 litres water 2tbs chicken stock

powder 5 cups maize meal 2tbs melted butter MIX WITH 1tbs butter 375g of bacon 2 onions, finely

chopped 4 garlic cloves, finely

chopped 2 green peppers,

finely chopped 4tbs parsley,

chopped 4tbs coriander,

chopped Mix the cold water with stock powder to make a stock and bring to the boil. Whisk in the maize meal, adding a little at a time. Whisk continuously to remove any lumps. Using a wooden spoon, stir and beat the pap against the pan until it comes enamelled cast-iron pan, over medium heat.

Once the oil shimmers, add the tomatoes, salted garlic, cumin, paprika, cayenne pepper and the remaining ½ together.

Reduce the heat to medium, cover and cook for 20 minutes. Stir again and cook for another 20 minutes until cooked.

Add butter to sauté pan and fry the bacon, onions, garlic and green pepper for 5 minutes over high teaspoon of salt.

Cook for about 20 minutes, stirring occasionally, until the tomatoes have thickened into a sauce and most of the moisture in the pot has evaporated.

Add the brinjal flesh, using the back of a spoon or fork to crush any big lumps. Stir in the cilantro and cook for 10 to 15 minutes, stirring often, to form a mixture that is thick yet not dry.

Transfer to a serving bowl.

Fold in the lemon juice and the remaining 2½ tablespoons oil.

Taste and add more salt, as needed.

– The Washington Post heat, until the fat is rendered over. Add the herbs and stir.

Add the bacon and vegetable mix and stir. Shape into rounds.