Ful Medames is often considered the National dish of Egypt. Stewed fava beans, seasoned with cumin, garlic, onion, and tomatoes, and topped with parsley, fresh onion, and lemon juice is a very common breakfast dish, but also served any time of day.
Category: African
Mauritian Dal with Eggplant and Chayote
Mauritian Dal more clearly shows its multicultural roots than any of the other dal recipes I’ve explored recently, with several clearly French ingredients along with the more typical Indian spices.
South African Dhal
South African dal is made with yellow split peas and typical Indian spices like turmeric, cumin fenugreek and curry leaves. My version is on the spicy side with lots of both red and green chilies.
Sudanese Fasoulia
This simple bean dish is based on recipes from Sudan.
Libyan Fasoulia
Fasoulia is the Arabic word for beans. In Libya they cook them with lamb and spices to make this delicious stew.
Egyptian Fasoulia
Fasoulia is Arabic for “beans”. This dish is based on a common Egyptian recipe, using onion, tomato, meat and spices along with the beans.
Feijoada de Moçambique
Feijoada de Moçambique is a variation of the Portuguese dish feijoada, as made in Mozambique.
Feijoada, Guinea-Bissau Style
Feijoada is a dish of beans, pork, sausage and vegetables. Versions are found around the world wherever the Portuguese colonized. This version comes from Guinea-Bissau in West Africa.
Feijão Congo
Feijão Congo is a dish from Cape Verde. Pigeon Peas are cooked with pork, sausages and vegetables in the style of Portuguese feijoada.
Angolan Feijoada
This is the Angolan variation of the Portuguese dish Feijoada, using local ingredients like red palm oil and chicken.
Lorin cooks Legumes 