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.
Tag: African
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.
Libyan Fasoulia
Fasoulia is the Arabic word for beans. In Libya they cook them with lamb and spices to make this delicious stew.
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.
Frejon with Pepper Sauce
Frejon is a puree of beans and coconut milk, served in Brazil, Nigeria, and Sierra Leone, especially during Holy Week by Catholics.
Lorin cooks Legumes 