African food is very underrated, and I wish it were more prevalent in the States. However, although it may be hard to find restaurants serving African food, you can still check out my other African recipes, such as my South African Piri-Piri Chicken, Harissa Shakshuka (North African Eggs in Purgatory), or East African Mango and Cucumber Salad!

Before you look at the ingredients and head for the hills, don’t be so quick to judge a book by its cover. Yes, sweet potatoes, peanut butter, kale, and onions may not sound appetizing all mixed together, but I can assure you, that after the first bite, you will no longer question this seemingly odd combination.

What is African Peanut Soup?

African Peanut Soup, also known as Groundnut Soup, is a popular dish in various parts of West Africa. Its origin can be primarily traced to West African countries like Ghana, Senegal, and Nigeria. The soup is known for its unique combination of flavors, primarily featuring ground peanuts or peanut butter, which gives it a rich, creamy texture and a nutty taste.

Reasons to Love This African Soup

• I love the rich, creamy texture that combines tender sweet potatoes and peanut butter for a comforting, hearty meal.
• This West African Peanut Soup is easy to prepare, making it perfect for both weeknights and special occasions.
• Unique flavor profile blending savory, sweet, and a hint of spice.

Recipe Ingredients

• Sweet Potato: Adds a subtle sweetness and creamy texture. Its hearty nature makes the soup filling and adds essential nutrients.
• Creamy Peanut Butter: Imparts a rich, nutty flavor and velvety texture.
• Tomato Paste: Provides a tangy depth, balancing the sweetness of the sweet potato and the richness of the peanut butter.

See the recipe card for full information on ingredients and quantities.

Variations

• Garnish Options: To enhance the flavors and presentation of African Peanut Soup, consider a variety of garnish options. Chopped fresh cilantro, spinach, or parsley adds a burst of color and a fresh, herby touch. A sprinkle of crushed peanuts can provide an extra crunch and reinforce the peanut flavor. For a bit of heat and zest, a few drops of hot sauce or a pinch of red pepper flakes or cayenne pepper work wonderfully.
• Add Coconut Milk: A can of coconut milk can lend a creamy texture and a subtle, sweet flavor, complementing the richness of the peanut butter.

Step #1: In a large stock pot or Dutch oven, combine the vegetable broth and water over medium-high heat and bring to a boil.

Step #2: Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.

Step #3: Next, in a medium, heat-safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.

Step #4: Then, add in the kale and simmer for 5-10 minutes, stirring often.

Step #5: Finally, serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Expert Tip

Toast the spices before adding them. For the fresh ginger and garlic in the recipe, briefly sautéing them in a dry pan or with a bit of oil before adding them to the soup can unlock more of their aromatic oils and add a richer dimension to the dish.

SERVING AFRICAN PEANUT SOUP

This recipe is so versatile that it can be served a number of different ways. It works great as a main dish when you are wanting a warm soup on a cool day. If you are wanting to add more of a base to it as a main dish then I recommend pairing it with brown rice. You can throw it all in a bowl together for a hearty meal. Or if you are wanting just a taste of this soup it works as a great appetizer or starter course to any meal.

Frequently Asked Questions

Storage Info

Store African Peanut Soup in an airtight container in the refrigerator for up to 3-5 days. To freeze, pour into freezer-safe containers, leaving some space for expansion, and it’ll stay good for up to 3 months.

To reheat, thaw in the refrigerator if frozen, then warm on the stove over medium heat until heated through. Stir occasionally to ensure even warming. Microwaving is also an option: place in a microwave-safe dish, cover, and heat in short intervals, stirring in between.

More Soup Recipes to Warm Your Soul

• Indian Mulligatawny Soup
• Easy Tuscan Bean Soup
• Easy West African Peanut Chicken Soup
• Santa Fe Soup
• Mexican Pinto Bean Soup
• Vegetarian Cabbage Roll Soup
• Roasted Beet Soup

What is a Samosa?

A samosa is a popular snack or appetizer in many South Asian and Middle Eastern cuisines. It typically consists of a crispy pastry shell filled with a savory mixture of ingredients. The filling often includes ingredients like spiced potatoes, peas, lentils, ground meat (such as beef, chicken, or lamb), and a blend of aromatic spices.

Samosas are usually deep-fried or baked until they become golden and crispy on the outside. The samosa is made in different shapes, depending on the region, including triangular, cone, or half-moon shapes. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa.

Reasons to Love Baked Beef Samosas

• The crispy pastry shell provides a satisfying crunch that’s hard to resist.
• I love that the spiced beef and vegetable filling for this beef samosa recipe offers an explosion of savory flavors.
• Beef Samosa is perfect for on-the-go munching, making it a convenient snack option.

Recipe Ingredients

• Sweet Yellow Onions: These onions add a sweet and mild flavor when finely chopped. They become soft and slightly caramelized when cooked.
• Ginger Root: Fresh ginger root provides a zesty, slightly spicy, and citrusy flavor.
• Spices (Cumin, Coriander, Turmeric, Chili Powder, Cinnamon, Cumin Seeds, Cardamom): This combination of spices adds a complex and aromatic blend of flavors. They contribute to the overall spiciness, warmth, and depth of the dish.

See the recipe card for full information on ingredients and quantities.

Variations

While this recipe is for beef samosas, you can switch out the ground beef for ground lamb, chicken, or turkey and instead make lamb samosas, chicken samosas or turkey samosas with this recipe.

MAKE TIME FOR THIS RECIPE

This beef samosa recipe takes a little time to make due to the time it takes to fill the pastry, but it is fun and gets done faster if you invite a family member or friend to help! The time to make this on the recipe card assumes you are doing it yourself. It takes about 2 minutes to fill each beef samosa and since this yields 25-30, the time to fill the samosas is about an hour.

Step #3: Cook for about 15 minutes until the potatoes are tender.

Step #4: Drain off the water and then mash the potatoes and peas together, then set them aside.

Step #6: Add the cumin seeds and bay leaf to the vegetable oil and brown for 60-90 seconds.

Step #7: Mix in the onions and ground beef into the large saucepan. Cook until the beef is browned and the onions are soft, about 5-10 minutes.

Step #9: Mix in the seasonings: cumin, coriander, turmeric, chili powder, ground cinnamon, ground cardamom, salt, and black pepper.

Step #10: Mix in the mashed potatoes and peas until evenly combined.

Step #11: Remove the saucepan from the heat and chill in the refrigerator for 30 minutes or until it has cooled enough to handle easily.

Step #12: Mix the cilantro and green chile peppers into the samosa filling mixture.

Step #1: Please view the photos and/or video in this post to see exactly how to easily fill these samosas.

Step #4: Brush the melted butter across the phyllo sheet.

Step #5: Taking hold of the long side of the phyllo sheet, fold one-third of the phyllo sheet over, then do the same with the other long side so that you have a long phyllo sheet with three layers.

Step #6: Take one end of the short side of the phyllo sheet and fold it over to form a triangle, where some of the folded phyllo sheet will be outside of the phyllo sheet underneath.

Step #7: Brush butter on the phyllo sheet above the triangle and fold it over one more time for another triangle, where the edges will align together. Please note that it helps to put your finger at the top of the previous triangle to get the fold where you want it. This creates the pocket for the filling.

Step #8: Pick up the phyllo sheet gently and open the pocket for the filling.

Step #9: Place approximately 2-3 tablespoons of the samosa filling into the pocket of each phyllo sheet.

Step #10: Fold the triangle three or four more times to complete the samosa and set it on the baking sheet.

Step #1: Place the samosas on a greased baking sheet and cook for 15-20 minutes until the corners are golden brown.

Step #1: Serve warm with Simple Mango Chutney, plain yogurt, and/or sour cream.

Expert Tip

When folding the samosas, make sure to seal the edges of the wrappers securely with a mixture of flour and water. This will prevent the filling from spilling out during baking, ensuring neatly wrapped and delicious samosas.

Frequently Asked Questions

Storage Info

To store these Baked Beef Samosas, allow them to cool completely before refrigerating them in an airtight container. You can store them in the refrigerator for up to 3-4 days, maintaining their flavor and texture.

If you want to extend their shelf life, you can freeze them for up to 2-3 months. Place the samosas in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag.

When reheating, place them in a preheated oven at 350°F(180°C) for about 15-20 minutes until they are heated through and crispy.

More Delicious Recipes That You Will Love

• Spanakopita – Greek Spinach Pie
• Rustic Thai Beef Soup
• Easy Bourbon Pecan Tart
• Southern Style Vegan Black Eyed Peas
• Beef Noodle Soup

Most weeks, I don’t have time to make elaborate lunches for myself, so I eat a variety of yogi bowls and a million different takes on beans and rice. You’d be surprised how many tasty dishes are really just fancy versions of beans and rice. I love making big pots of Madras lentils, saucy Puerto Rican beans and potatoes, and Mejadra to get me through the week.

Lately, I’ve been on a big lentil kick, so I’ve been whipping up big batches of lentils in the slow cooker. As I said, lentils are easy, but slow cooker lentils are even easier!

Reasons to Love These Lentils

• Exotic Moroccan spices blend beautifully and offer a taste of adventure in every bite.
• Lentils are a great source of protein, fiber, and essential nutrients.
• I love how these Slow Cooker Moroccan Lentils is a versatile dish. It is easily adaptable as a main course, side dish, or transformed into soup.

Recipe Ingredients

• Vegetable Broth: This forms the liquid component, infusing the lentils with flavor as they cook.
• Yellow Onion: Essential for adding depth and sweetness to the dish.
• Carrots: These contribute a subtle sweetness and additional texture.
• Ras El Hanout: A key Moroccan spice blend that gives the dish its distinctive and authentic flavor.

See the recipe card for full information on ingredients and quantities.

Variations

• Chard Leaves Variation: Replace the chard leaves with fresh spinach. This substitution adds a mild, slightly sweet flavor and a tender texture. Stir in chopped spinach just a few minutes before serving, as it is delicate.
• Non-Vegetarian Broth: Try substituting the vegetable broth with chicken broth. This swap introduces a richer, more savory depth. It’s an excellent choice for those who prefer a meatier flavor.

Step # 3: Serve with lemon wedges for squeezing and optional toppings.

Expert Tip

Before adding the lentils to your slow cooker, briefly toast them in a dry skillet over medium heat until they become fragrant. This extra step brings out a nuttier, more complex flavor in the lentils, adding an additional layer of depth to the Slow Cooker Moroccan Lentils.

Frequently Asked Questions

Storage Info

Store the Slow Cooker Moroccan Lentils in airtight containers in the refrigerator, where they will stay good for up to 5 days. To freeze, store in your freezer for up to 3 months.

When you’re ready to enjoy it again, thaw it in the refrigerator overnight. Reheat the lentils by transferring them to a pot and warming them over low heat on the stove, stirring occasionally to ensure even heating.

More Delicious Recipes That You Will Love

• Easy Rustic Olive Bread
• Moroccan Lentil and Roasted Yellow Pepper Soup
• Thai Lentils with Sweet Potato and Basil
• Homemade Moroccan Spice Mix Recipe
• Slow Cooker Lentil Soup
• Tex-Mex Vegetarian Breakfast Casserole

This easy recipe simmers eggplant, potatoes, chickpeas, and dried apricots in a Moroccan-spiced sauce. It’s a one-pot vegan meal that everyone will enjoy.

Though traditionally made in a tagine pot, this version uses a Dutch oven, making it accessible for most home cooks. The dish requires some minimal prep, but you can always get help from someone to peel the potatoes.

What is a Tagine?

A tagine is both a dish and the name of the pot used to make it, and it’s something really special. The traditional tagine pot comes from North Africa and is made of clay or ceramic, with a wide base and a tall, cone-shaped lid. The unique lid shape traps steam during cooking. As the steam condenses, it drips back into the food, keeping it moist and flavorful.

Reasons to Love Vegetable Tagine

• It’s a simple one-pot meal that requires minimal cleanup.
• Packed with veggies and protein-rich chickpeas, it’s a nutritious and filling option for both vegans and vegetarians.
• The flavors only get better over time, making Moroccan Vegetable Tagine ideal for leftovers or meal prepping ahead of time.

Recipe Ingredients

Chickpeas – Canned chickpeas work great here, but you could use dried ones if you soak and cook them in advance.

Ras el Hanout – This spice mix is essential for authentic Moroccan flavor.

Jalapeño – If you want some heat, the optional jalapeño adds a mild kick. For more spice, you can leave the seeds in.

For a full list of ingredients and amounts, see the recipe card below.

Variations

Seasoning – Feel free to use a Moroccan spice blend for an authentic touch! It combines spices like cumin, coriander, cinnamon, and ginger, adding warmth and depth to your tagine. You can also sprinkle in extras like turmeric or fennel seeds for a bit more aroma.

Olives – Toss in some green or black olives to add a savory, slightly salty contrast to the sweetness of the apricots.

How to Make Moroccan Vegetable Tagine

Step #1: Heat the olive oil in a 6-quart or larger lidded pot over medium heat. Add the onion and jalapeño (if using); sauté for 5 to 7 minutes, until the onion begins to soften. Add the garlic, eggplant, and Ras el Hanout; toss well to coat.

Expert Tips

Pan-Sear the Vegetables for Extra Flavor – Before simmering, give the eggplant and potatoes a quick sear in olive oil. It caramelizes the natural sugars and adds a rich depth to the dish.

Mash Some of the Chickpeas – Mashing half the chickpeas thickens the sauce while keeping the rest whole for texture.

FAQs

Storage Information

To store your Moroccan Vegetable Tagine, let it cool completely and place it in an airtight container. It will stay good in the refrigerator for up to 4 days. You can freeze it for up to 3 months.

To reheat thaw overnight in the fridge and warm on the stove with a splash of water or broth to maintain moisture. You can also reheat it in the microwave until heated through.

More Delicious Recipes You’ll Love

• Moroccan Chicken Tagine
• Thai Green Curry with Eggplant
• Melitzanosalata (Greek Eggplant Dip)
• Slow Cooker Moroccan Apricot Chicken

I love to eat richly spiced food, and this Moroccan Chickpea Salad is just what I need. This warm chickpea salad recipe is chock-full of crunchy almonds and pistachios, as well as golden raisins and dried dates to add a wonderful sweetness to the dish. Everything is rounded out with a warmly spiced lemon dressing that makes me feel all warm and cozy.

If you have leftovers, try serving them over a bed of couscous or stir in some arugula for a quick and easy salad.

Reasons to Love This Salad

• I love that this Warm Chickpea Salad gives a unique taste journey with its blend of sweet dates and savory chickpeas.
• The combination of crunchy pistachios and soft chickpeas creates a delightful mouthfeel.
• Moroccan Chickpea Salad is versatile and perfect as a main dish, side, or a healthy lunch option.

Recipe Ingredients

• Chickpeas: They provide the base and bulk of the salad.
• Pistachios and Almonds: These nuts add crunch and a nutty flavor, essential to the salad’s texture and taste.
• Ras El Hanout: Ras El Hanout is a Moroccan spice blend that gives the salad its distinctive flavor.

See the recipe card for full information on ingredients and quantities.

Variation

• Add Feta or Goat Cheese: Incorporate crumbled feta or goat cheese for a creamy, tangy addition. Either cheese complements the salad’s flavors beautifully, adding a Mediterranean flair and enhancing the texture and richness of the dish.

Step #4: Toss well, garnish with parsley and serve warm.

Expert Tip

Consider lightly roasting the chickpeas after frying them. Once you’ve fried the chickpeas and they’re lightly browned and crispy, spread them out on a baking sheet. Roast them in a preheated oven at 375°F (190°C) for about 10-15 minutes. This additional roasting time allows the chickpeas to dry out further, intensifying their crunchiness and bringing out a deeper, nuttier flavor.

Frequently Asked Questions

Storage Info

Store the Moroccan Chickpea Salad in an airtight container in the refrigerator; it will stay fresh for up to 4 days. Freezing is not recommended as it may alter the texture of the chickpeas and vegetables.

If you need to reheat it, gently warm it in a skillet over low heat, just enough to take the chill off, as overheating can make the vegetables mushy and the nuts soggy.

More Delicious Recipes That You Will Love

• Spiced Pear and Pistachio Bread
• 10 Classic French Recipes for Date Night
• Homemade Moroccan Spice Mix Recipe
• Moroccan Sheet Pan Chicken
• Slow Cooker Moroccan Lentils
• Easy Moroccan Vegetable Tagine
• Indian Chickpea Stew

This is one of my all-time favorites for cold weather and lazy weekends. I love saving the creamy lentils leftovers in mason jars for easy lunches during the week!

I’ve got a lovely, creamy, Vegan Ethiopian Lentils recipe for you today. One of the easiest ways to achieve a delicious Ethiopian flavor is to use a traditional seasoning known as Berbere seasoning. I buy mine from Frontier Co-op on Amazon.

If you don’t want to go the store-bought route, then you can try your hand at making your own using this Berbere Spice Mix recipe from the lovely Cate over at Girl Cooks World.

What are Ethiopian Lentils?

Ethiopian lentils, often referred to as “Misir Wot” in Amharic, are a staple dish in Ethiopian cuisine. It’s a hearty stew made with lentils, which are simmered in a rich sauce infused with Berbere spice blend—a flavorful blend of cardamom, cayenne pepper, nutmeg, garlic, ginger, cinnamon, fenugreek, and other spices.

This dish is known for its bold, spicy flavor and is typically served with injera, a spongy Ethiopian flatbread used for scooping up the lentils. Ethiopian lentils are a beloved vegan-friendly dish that showcases the vibrant and robust flavors of Ethiopian cooking.

Reasons to Love These Vegan Lentils

• These creamy Vegan Ethiopian Lentils are packed with protein, fiber, and essential nutrients from lentils and vegetables.
• Berbere seasoning adds a unique, spicy taste that elevates the dish.
• Ethiopian Lentil Stew is versatile and you can serve it as a main course, a side, paired with rice or bread.

Recipe Ingredients

• Ethiopian Berbere Seasoning: This spice blend is crucial for its warm, spicy, and aromatic flavor.
• Red Yams: These add a sweet, earthy taste and creamy texture.
• Coconut Milk: Light coconut milk imparts a subtle sweetness and creamy texture.

See the recipe card for full information on ingredients and quantities.

Variations

• Red Lentil Stew: Use red lentils instead of brown for a quicker cooking time and a slightly softer texture.
• Garnish Options: Add a sprinkle of fresh, finely chopped cilantro for a pop of color and a hint of freshness. A dollop of vegan yogurt or a squeeze of lemon juice can also introduce a tangy twist. For those who enjoy a bit of crunch, you can scatter toasted pumpkin seeds or almond slivers on top of the dish.

Expert Tips

• Properly Rinse Lentils: Before cooking, thoroughly rinse the lentils under cold water to remove any dirt or debris, which helps ensure a cleaner flavor and texture in your dish.
• Bloom the Berbere: To maximize the flavor of the Berbere seasoning, cook it with the onions for a minute before adding the other ingredients. This process releases its aromatic oils.
• Gentle Simmer: Maintain a gentle simmer when cooking the lentils and yams. This prevents the ingredients from breaking apart and helps achieve a perfect tender texture.

Frequently Asked Questions

Storage Info

Store the Ethiopian Lentils in an airtight container in the refrigerator, where they will stay fresh for up to 5 days. To freeze, you can store it in your freezer for up to 3 months; thaw overnight in the fridge before reheating.

To reheat, place the lentils in a saucepan over medium heat, stirring occasionally, until heated through. If the mixture seems too thick, add a little water or vegetable broth to adjust the consistency as it warms.

More Lentil Recipes That You’ll Love

• Slow Cooker Moroccan Lentils
• Thai Lentils with Sweet Potato and Basil
• Moroccan Lentil and Roasted Yellow Pepper Soup
• German Lentil Soup
• Mujaddara: Lentils and Rice

What is Harissa Shakshuka?

Harissa Shakshuka is a flavorful and spicy twist on the traditional Middle Eastern and North African dish, Shakshuka. This dish features eggs poached in a simmering sauce of tomatoes, chili peppers, onions, and spices.

Also known as “Eggs in Purgatory” in its Italian-inspired variations, this name highlights the fiery, bubbling sauce in which the eggs cook. You might also hear it called “Spicy Shakshuka” or “Harissa-Spiced Eggs” to emphasize the extra heat from the Harissa. Often served as a hearty breakfast or brunch, it can be enjoyed any time of day.

Reasons to Love These Harissa Eggs

• This Harissa Shakshuka recipe offers a great way to use up pantry staples like tomatoes, eggs, and spices.
• The rich, spicy flavors of Harissa Shakshuka are a tasty way to shake up your usual breakfast routine.
• Harissa Shakshuka is a one-pan wonder—simple to make, easy to clean up, and full of flavor.

Recipe Ingredients

• Harissa Spice Mix: This spice mix gives the dish its signature smoky heat.
• Diced Tomatoes: These juicy tomatoes create a rich, tangy base that perfectly complements the spices.
• Goat Cheese: Creamy and tangy, goat cheese melts into the sauce, adding a rich, smooth texture that balances the spice.

For a full list of ingredients and amounts, see the recipe card below.

Variations

• Harissa Spice Mix Alternative: If you don’t have harissa spice mix, mix ½ teaspoon each of cumin, coriander, smoked paprika, and a pinch of cayenne pepper. Alternatively, you can use prepared harissa paste for a similar heat and flavor.
• Vegetable Boost: For an extra boost of nutrition, I love tossing in a handful of sautéed spinach, bell peppers, or even some mushrooms into the sauce.

Step #3: Pour in the tomatoes and season the mixture with the salt and pepper. Simmer the mixture, using a wooden spoon to help break down the tomatoes, until thickened, about 10 minutes.

Step #4: Arrange the goat cheese slices around the pan and turn off the heat. Crack the eggs into a small dish, then add them to the pan one at a time. Season each egg with additional salt and pepper, then bake in the preheated oven until the whites are set, about 7-10 minutes.

Expert Tips

• Create Wells for Eggs: Use a spoon to make small wells in the sauce before adding the eggs. This helps keep the eggs contained, ensuring even cooking.
• Drain Excess Liquid from Tomatoes: If your canned tomatoes are too watery, drain some of the excess liquid before adding them to the pan. This helps achieve a thicker sauce, preventing North Africa eggs from becoming too soupy.

FAQs

Storage Info

To store Shakshuka with Harissa, transfer it to an airtight container and refrigerate for up to 3 days. While the dish is best enjoyed fresh, you can reheat it by gently warming it on the stovetop or in the microwave.

Add a splash of water if the sauce thickens. For the best flavor and texture, reheat and enjoy within a few days.

More Delicious Recipes You’ll Love

• Healthy Moroccan Chicken Wrap
• One Pan Roasted Harissa Chicken
• Spicy Harissa Roasted Pork Tenderloin
• Menemen (Turkish Scrambled Eggs)