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Cuisine - African
Ostrich is a very lean meat that comes from the leg, thigh and back of the bird and is cooked similar to beef. It should be cooked rare (145°F) to medium (155°F) otherwise it will become dry. This is also an entrée-size serving but could easily be served as an appetizer by placing the arugula atop the baguette slices and topping with ostrich slices and Bellycheer® Wow Chow. (Ostrich, and other non-traditional meat, is available from ExoticMeats.com.)

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

 

This classic sauce is thought to be of Tunisian origin, but is found throughout all of Africa.  It is used to flavor couscous and grilled dishes such as Kebabs.  Harissa Sauce reflect the region's love of spicy combinations all with a definite cumin and coriander flavor.  Cover this sacue with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.
From chef Jaymz Pool comes this beautiful, North African-inspired soup in the recipe booklet supplied by the Hortus Botanicus. Serve with a crusty French bread.

Here is a typical Madagascar-style sauce that was served at the
Restaurant L'Exotic in Montreal. The sauce accompanied most of the
entrees at L'Exotic and it also can be added to soups or stews to spice
them up.

This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

This hearty Madagascar recipe is a pate of sorts; a very hot mixture spread over toast or crakers and served as an appetizer.  Extremely Hot!

 

This typical sauce spices up most of Madagascar's dishes.
This blend is the hottest curry powder we found in Africa, although some pastes like berbere might top it on the heat scale.  Traditionally in Malawi, the spices are sun-dried before being ground and are not toasted.  Note the large amount of cloves in this recipe, which is a possible influence form nearby Madagascar, a clove-growning island.
 

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