African Beef & Lamb Recipes, Page 2

A tour of Africa through beef & lamb: 65 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
65 recipes · showing 49 to 65
Leksour (Lamb Stew on Pancakes)Nouakchott, Mauritania · medium · 1 h 40 minA spiced lamb and vegetable stew spooned over thin millet-and-wheat pancakes, rolled and eaten by hand.
Miyan Taushe (Pumpkin and Groundnut Soup)Niamey, Niger · easy · 1 h 5 minA creamy Hausa soup of mashed pumpkin and pounded groundnuts with meat and greens, thick, mildly sweet and savoury.
HariraFès-Meknès, Morocco · medium · 1 h 10 minThe tomato, lentil, and chickpea soup that breaks the fast across Morocco, silky, herbal, and lemon-bright.
Shorba LibiyaTripoli, Libya · easy · 1 hLibya’s tomato-lamb soup with orzo and a signature flourish of dried mint, the bowl that opens every Ramadan night.
SuyaKano (North), Nigeria · easy · 42 minThin beef skewers crusted in spicy, nutty yaji spice and grilled over coals, northern Nigeria’s legendary night-market snack.
KapanaWindhoek, Namibia · easy · 30 minNamibia's open-fire street beef: thin strips grilled fast over coals and dusted with a spicy dry rub.
Chorba FrikAlgiers, Algeria · medium · 1 h 20 minThe Ramadan soup of Algeria: a spiced tomato broth with lamb, chickpeas and smoky green freekeh, thick enough to eat as a meal.
Mbatten (Stuffed Potato Fritters)Tripoli, Libya · medium · 1 h 10 minPotato slices sandwiched around spiced minced meat, coated and fried until the outside is golden and the potato tender.
Dibi (Senegalese Grilled Lamb with Mustard Onions)Dakar, Senegal · easy · 1 h 50 minLamb seasoned and grilled over hot coals until charred, chopped into pieces and served on paper with soft mustard onions and bread, the way the dibiteries of Dakar do it.
Kamundele (Congolese Beef Skewers)Kinshasa, DR Congo · easy · 1 h 40 minCubes of beef marinated in onion, garlic, ginger, mustard, lemon and chili, threaded with onion and pepper and grilled over charcoal until browned and smoky.
Coupé-Coupé (Gabonese Chopped Grilled Beef)Libreville, Gabon · easy · 45 minBeef grilled over hot coals, chopped small on the spot and tossed in a smoking pan with onion and chili powder, stuffed into fresh bread and eaten with your fingers.
Kilishi (Nigerien Spiced Dried Beef)Niamey, Niger · medium · 8 hPaper-thin sheets of lean beef dried until leathery, coated in a spiced groundnut paste with chili, ginger and onion, dried again and flashed over high heat into crisp, fiery jerky.
Biltong (South African Air-Dried Beef)KwaZulu-Natal, South Africa · medium · 4.5 daysThick strips of beef cured with coarse salt, toasted coriander, black pepper and vinegar, then hung to air-dry for days until dark outside and still tender within, sliced thin to eat.
Mishkaki (Tanzanian Beef Skewers)Zanzibar, Tanzania · easy · 2 h 32 minCubes of beef marinated in garlic, ginger, lemon, cumin, coriander and chili, threaded onto skewers and grilled over charcoal until charred at the edges, sold hot on street corners.
Chamuças (Mozambican Beef Samosas)Maputo, Mozambique · medium · 2 h 25 minCrisp triangular pastries of thin homemade dough filled with minced beef cooked with onion, garlic, ginger, curry and fresh coriander, fried golden and sold on every street corner.
Brochettes au Koura-Koura (Burkinabè Peanut-Crusted Beef Skewers)Ouagadougou, Burkina Faso · easy · 1 h 40 minSmall cubes of beef marinated in peanut paste, chili and oil, grilled over charcoal and rolled while hot in crushed koura-koura, the crunchy peanut cake of Kaya.
Lasopy (Malagasy Puréed Vegetable Soup)Analamanga (Antananarivo), Madagascar · easy · 2 h 5 minCarrots, turnip, green beans, tomato and spring onions simmered in a broth made from veal or beef bones, then puréed into a smooth, thick soup and served hot with a little sakay chilli paste.
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