35+ Flavorful Gluten-Free African Recipes You Must Try]

African cuisine is a treasure trove of diverse flavors, rich spices, and bold ingredients. However, finding gluten-free options can sometimes feel like a challenge.

Fear not, as this blog article brings together over 35 gluten-free African recipes, showcasing the continent’s culinary brilliance without compromising on flavor.

Whether you’re looking for hearty stews, savory snacks, or sweet treats, you’ll discover a variety of gluten-free dishes from across Africa that are perfect for any meal of the day.

From the spicy dishes of North Africa to the hearty flavors of Sub-Saharan Africa, these recipes offer a perfect balance of tradition and dietary inclusivity.

35+ Flavorful Gluten-Free African Recipes You Must Try]

Exploring gluten-free African recipes not only introduces you to new and exciting flavors, but it also gives you the opportunity to embrace the continent’s rich culinary traditions while maintaining your dietary preferences.

With these 35+ recipes, you can now enjoy a wide range of dishes that are both gluten-free and full of flavor.

So why not embark on a culinary journey across Africa today?

Whether you’re cooking for yourself or hosting a family meal, these recipes will bring a unique, delicious twist to your kitchen.

Happy cooking, and enjoy the incredible flavors of Africa!

Ugandan Matoke (Steamed Plantains with Groundnut Sauce)

Matoke is a popular Ugandan dish made from green plantains, typically paired with a flavorful groundnut (peanut) sauce. The dish is naturally gluten-free, and the plantains are rich in starch and fiber, making it both hearty and nutritious. The groundnut sauce brings a creamy, savory flavor, with a hint of sweetness, making it the perfect comfort food for a filling meal.

Ingredients:

• 4-5 green plantains (peeled and cut into chunks)
• 1 tablespoon oil (vegetable or coconut oil)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup ground peanuts (or peanut butter if unavailable)
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1/2 cup coconut milk
• 1 cup water or vegetable broth
• Salt to taste
• Black pepper to taste

Instructions:

1. Steam the plantains in a large pot over medium heat for about 25-30 minutes until they are tender and cooked through.
2. While the plantains are steaming, heat oil in a saucepan over medium heat. Add the chopped onion and garlic, and sauté until soft and golden brown.
3. Stir in the ground peanuts (or peanut butter), turmeric, ginger, and a pinch of salt. Mix thoroughly to combine all the ingredients.
4. Gradually add the coconut milk and water, stirring constantly to prevent lumps from forming. Let the sauce simmer for 5-10 minutes to thicken.
5. Once the plantains are cooked, remove them from the steamer and place them on a serving platter.
6. Pour the groundnut sauce over the steamed plantains and garnish with black pepper.
7. Serve hot and enjoy with a side of greens or salad.

Ugandan Matoke with groundnut sauce offers a wholesome and satisfying meal that combines the natural sweetness of plantains with the rich, creamy peanut sauce. It’s a dish that is not only gluten-free but also full of essential nutrients. The combination of plantains and peanuts is both filling and full of flavor, making it an excellent choice for lunch or dinner.

Senegalese Thieboudienne (Rice and Fish)

Thieboudienne, or “chebu jen,” is a beloved dish from Senegal, often considered the country’s national dish. The gluten-free recipe features rice, fish, and a variety of vegetables, all cooked in one pot to absorb the spices and flavors. The key to its deliciousness lies in the mix of spices, as well as the fish and vegetables that create a balanced, hearty, and satisfying meal.

Ingredients:

• 4-5 fish fillets (snapper, tilapia, or your choice of firm fish)
• 2 cups basmati rice (or any gluten-free rice variety)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 bell pepper, chopped
• 1 carrot, sliced
• 2 small eggplants, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional for spice)
• 1/2 cup tomato paste
• 3 cups vegetable broth or water
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until they are soft and fragrant.
2. Add the chopped tomatoes, bell pepper, carrot, and eggplant. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
3. Stir in the paprika, cumin, coriander, and cayenne pepper. Mix the spices into the vegetables and cook for another 2 minutes.
4. Add the tomato paste and vegetable broth (or water), and bring to a boil.
5. Once boiling, add the rice and stir well. Lower the heat to a simmer and cover. Cook the rice for about 15-20 minutes, or until it is tender and has absorbed most of the liquid.
6. While the rice is cooking, season the fish fillets with salt and black pepper. In a separate pan, lightly fry the fish until golden brown on both sides (about 3-4 minutes per side).
7. Once the rice is cooked, gently place the fried fish fillets on top of the rice. Cover the pot and let everything steam together for another 5 minutes.
8. Serve the Thieboudienne hot, garnished with fresh parsley.

Senegalese Thieboudienne is a flavorful, gluten-free dish that perfectly showcases the rich culinary traditions of West Africa. The blend of vegetables, spices, and fish creates a unique taste that is both aromatic and savory. The rice absorbs the flavors of the broth and spices, while the fried fish adds a satisfying protein element. It’s a complete and nourishing meal that is perfect for any occasion.

South African Bobotie (Spiced Beef Casserole)

Bobotie is a traditional South African dish made from minced meat (usually beef) flavored with curry spices, herbs, and fruits, then baked with a creamy egg topping. This gluten-free version replaces breadcrumbs with ground almonds or rice flour to hold the meat together. It’s a warm, spiced casserole that is perfect for any family meal or dinner gathering, offering a comforting combination of savory and slightly sweet flavors.

Ingredients:

• 1 lb ground beef (or lamb for a more traditional option)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 tablespoon sugar (optional for sweetness)
• 1/2 cup dried apricots, chopped
• 1/2 cup raisins or sultanas
• 1 tablespoon apple cider vinegar
• 2 large eggs
• 1/2 cup unsweetened almond milk (or dairy milk if preferred)
• 2 tablespoons ground almonds (or rice flour)
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large pan, heat oil over medium heat. Add the chopped onions and garlic, and sauté until soft and golden.
3. Add the ground beef to the pan, breaking it apart with a spoon. Cook until browned.
4. Stir in the curry powder, turmeric, and sugar. Cook for 1-2 minutes to allow the spices to release their flavors.
5. Add the chopped apricots and raisins, then pour in the apple cider vinegar. Cook for another 2-3 minutes, allowing the mixture to thicken slightly.
6. Transfer the mixture into a greased baking dish.
7. In a separate bowl, whisk together the eggs, almond milk, ground almonds (or rice flour), and salt and pepper.
8. Pour the egg mixture over the beef mixture in the baking dish, spreading it evenly.
9. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
10. Let the bobotie cool slightly before serving.

South African Bobotie is an irresistible gluten-free dish that combines the warmth of curry spices with the sweetness of dried fruits, creating a complex and comforting flavor profile. The egg custard topping adds a rich creaminess, making it a satisfying dish that pairs wonderfully with rice or a simple salad. This dish embodies the diverse flavors of South African cuisine and makes for a memorable meal to share with friends and family.

Ghanaian Jollof Rice

Jollof rice is a quintessential West African dish, and the Ghanaian version is known for its rich tomato base, aromatic spices, and vibrant color. It’s a gluten-free, one-pot meal that’s often served with grilled meats or fried plantains. The combination of tomatoes, onions, and spices gives the rice a bold, savory flavor that has made it a beloved dish across the continent.

Ingredients:

• 2 cups basmati rice (or any gluten-free rice)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tablespoons tomato paste
• 1 tablespoon vegetable oil
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• 2 cups vegetable broth or water
• Salt to taste
• 1 tablespoon minced garlic
• Fresh parsley for garnish

Instructions:

1. Rinse the rice in cold water until the water runs clear. Set aside.
2. Heat oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté until soft and golden brown.
3. Add the tomatoes and cook until they break down, about 5-7 minutes.
4. Stir in the tomato paste, thyme, curry powder, paprika, and chili powder. Let the mixture cook for another 2 minutes.
5. Add the vegetable broth, and bring to a boil.
6. Add the rice to the pot, stir well, and reduce the heat to low. Cover and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed.
7. Garnish with fresh parsley and serve hot.

Ghanaian Jollof rice is a flavorful, satisfying dish that combines rich tomatoes and spices with perfectly cooked rice. Its savory and slightly tangy profile makes it a great accompaniment to grilled meats, seafood, or fried plantains. This gluten-free recipe brings the essence of West African cuisine right to your plate, offering a delicious and vibrant meal that’s sure to impress.

Moroccan Chicken Tagine with Apricots

Moroccan Tagine is a slow-cooked stew that typically features meat, vegetables, and a blend of sweet and savory spices. This gluten-free chicken version, cooked with apricots, combines the earthy flavor of chicken with the sweetness of dried fruit and a mix of aromatic spices. It’s rich, tender, and perfect for a cozy dinner.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 cup dried apricots, chopped
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 cups chicken broth
• 1 tablespoon honey (optional for sweetness)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot or tagine, heat olive oil over medium heat. Add the chicken thighs and brown them on all sides, about 8-10 minutes.
2. Remove the chicken and set aside. In the same pot, add the onion and garlic and sauté until soft, about 5 minutes.
3. Add the cinnamon, cumin, turmeric, and ginger. Stir well to coat the onions and garlic in the spices.
4. Add the apricots, chickpeas, and chicken broth. Stir to combine.
5. Return the chicken thighs to the pot, skin side up. Drizzle with honey (optional).
6. Cover and simmer over low heat for 40-50 minutes, until the chicken is tender and fully cooked.
7. Garnish with fresh cilantro and serve with rice or couscous.

Moroccan Chicken Tagine with apricots is a hearty, flavorful dish that brings the perfect balance of savory and sweet. The chicken is tender and aromatic, while the apricots add a natural sweetness that contrasts beautifully with the earthy spices. Served with rice or couscous, this dish provides a comforting, gluten-free meal with deep, complex flavors.

Nigerian Egusi Soup

Egusi soup is a popular Nigerian dish made with ground melon seeds (egusi), which are blended into a thick paste that gives the soup a rich, hearty texture. This gluten-free soup is often served with pounded yam or fufu, but it’s equally delicious on its own. It’s packed with nutrients, bold flavors, and is perfect for a filling lunch or dinner.

Ingredients:

• 1 cup ground egusi seeds (melon seeds)
• 1/2 cup palm oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground crayfish (optional)
• 1 teaspoon ground pepper (optional for heat)
• 2 cups spinach or bitterleaf
• 2 cups beef or chicken broth
• 1/2 lb beef or goat meat, cut into bite-sized pieces
• 1/2 lb dried fish (optional)
• Salt to taste

Instructions:

1. In a large pot, heat the palm oil over medium heat. Add the onions and garlic, and sauté until soft and fragrant.
2. Add the ground egusi seeds and stir constantly to avoid burning. Let it cook for about 5 minutes.
3. Add the beef (or goat meat) and cook for 10 minutes until it begins to brown.
4. Pour in the broth, then add the crayfish, ground pepper, and salt. Stir well to combine.
5. Cover and simmer for 25-30 minutes until the meat is tender.
6. Add the dried fish (if using) and the spinach or bitterleaf. Stir to combine and cook for another 10 minutes.
7. Adjust seasoning as needed and serve hot with fufu or rice.

Nigerian Egusi soup is a deeply flavorful, filling dish that packs a punch with its rich melon seed base and tender meats. The addition of bitterleaf or spinach provides a lovely balance of freshness to the savory soup, making it a satisfying gluten-free option that’s both comforting and hearty.

Kenyan Sukuma Wiki (Braised Collard Greens)

Sukuma Wiki is a staple vegetable dish in Kenya made with collard greens, onions, tomatoes, and spices. It’s a simple, nutritious, and naturally gluten-free meal that’s packed with fiber and vitamins. The collard greens are braised in a savory tomato sauce, offering a mild, earthy flavor that pairs beautifully with rice, ugali, or meat dishes.

Ingredients:

• 1 lb collard greens (or kale), chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup water or vegetable broth

Instructions:

1. In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and garlic, and sauté until soft and fragrant.
2. Add the chopped tomatoes and cook for about 5 minutes until they break down.
3. Stir in the turmeric, coriander, paprika, salt, and pepper, and cook for another 2 minutes.
4. Add the chopped collard greens to the pan and stir well to coat in the tomato and spice mixture.
5. Pour in the water or vegetable broth, cover, and cook for 10-15 minutes, until the greens are tender.
6. Adjust seasoning as needed and serve hot.

Kenyan Sukuma Wiki is a simple yet flavorful dish that brings out the natural goodness of collard greens. The spices and tomato sauce enhance the mild flavor of the greens, making it a delicious gluten-free side dish. It pairs well with a variety of main dishes, offering a wholesome and nutritious option for any meal.

Ethiopian Doro Wat (Spicy Chicken Stew)

Doro Wat is a rich and spicy chicken stew from Ethiopia that’s often served with injera. However, for those who need a gluten-free alternative, it can also be enjoyed with rice or other gluten-free flatbreads. The key to Doro Wat’s deep flavor is the Berbere spice mix, which includes chili peppers, garlic, and ginger, combined with slow-cooked chicken and eggs for a savory, spicy delight.

Ingredients:

• 4 chicken drumsticks or thighs, skin-on
• 2 tablespoons niter kibbeh (or regular butter)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 tablespoons Berbere spice mix
• 2 tomatoes, chopped
• 2 hard-boiled eggs
• 1 cup chicken broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, melt the niter kibbeh over medium heat. Add the chopped onions, garlic, and ginger, and sauté until golden brown.
2. Add the Berbere spice mix and cook for 2 minutes to release its aromas.
3. Stir in the chopped tomatoes and cook for another 5 minutes until they break down.
4. Add the chicken drumsticks and coat them in the tomato and spice mixture. Pour in the chicken broth, cover, and simmer for 30 minutes until the chicken is tender.
5. Add the hard-boiled eggs and simmer for an additional 10 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro and serve hot with rice or gluten-free bread.

Ethiopian Doro Wat is a spicy, hearty dish that’s full of flavor and perfect for those who love bold tastes. The combination of the tender chicken, Berbere spices, and eggs creates a savory and satisfying meal. This gluten-free recipe brings a taste of Ethiopia’s vibrant cuisine to your table, making it an unforgettable dish to share with loved ones.

South African Biltong (Dried Cured Meat)

Biltong is a popular South African snack made from dried cured meat. It’s gluten-free and high in protein, making it an excellent snack for anyone on the go. This version of biltong uses simple ingredients to season and cure the meat, resulting in a flavorful, savory treat that’s perfect for any occasion.

Ingredients:

• 2 lbs beef (or game meat), cut into strips
• 1 tablespoon coriander seeds
• 1 tablespoon black pepper
• 1 teaspoon paprika
• 2 tablespoons vinegar
• 1 teaspoon salt

Instructions:

1. In a small bowl, mix the coriander, black pepper, paprika, salt, and vinegar.
2. Rub the spice mixture into the strips of meat, ensuring it’s well coated.
3. Hang the meat in a cool, dry place, allowing it to cure for 3-5 days until it’s fully dried to your desired texture.
4. Slice and serve as a snack.

South African Biltong is a savory, protein-packed snack that’s both satisfying and gluten-free. Its bold spices and dried texture make it a perfect on-the-go snack or addition to charcuterie boards. This simple recipe offers a great way to enjoy a traditional South African favorite without any gluten concerns.

Egyptian Koshari

Koshari is a beloved Egyptian street food made from rice, lentils, and pasta, topped with a tangy tomato sauce and crispy fried onions. It’s a hearty, vegan, and gluten-free dish that’s full of texture and flavor. The combination of ingredients makes it both satisfying and nutritious, and it’s perfect for any time of the day.

Ingredients:

• 1 cup brown lentils
• 1 cup rice (gluten-free)
• 1/2 cup gluten-free macaroni or small pasta
• 2 large tomatoes, chopped
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon tomato paste
• 1/2 cup vegetable broth or water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the lentils and cook them in a pot of boiling water for 15-20 minutes until tender. Drain and set aside.
2. Cook the rice and pasta according to package instructions, then combine the two in a large bowl.
3. For the tomato sauce: Heat olive oil in a pan over medium heat. Add the onions and sauté until golden brown and crispy. Remove half of the onions and set aside for garnish.
4. In the same pan, add the garlic, cumin, coriander, and tomato paste, and stir for 1 minute. Add the chopped tomatoes and vegetable broth, simmering for 10-15 minutes until it forms a thick sauce.
5. To assemble, layer the lentils, rice, and pasta in a large dish, then pour the tomato sauce on top. Garnish with the fried onions and fresh parsley.
6. Serve warm and enjoy!

Egyptian Koshari is a flavorful, gluten-free dish that offers a balance of textures and tastes. The combination of rice, lentils, and pasta creates a filling base, while the tangy tomato sauce and crispy onions provide a delightful contrast. It’s a perfect dish for those seeking a hearty, vegan meal with rich Middle Eastern flavors.

Tunisian Brik (Fried Pastry with Egg)

Brik is a popular Tunisian snack made from thin pastry filled with egg, tuna, and capers. Traditionally made with phyllo dough, this gluten-free version uses gluten-free pastry sheets or rice paper, making it crispy and golden on the outside while the inside remains rich and savory. It’s perfect for a light meal or appetizer.

Ingredients:

• 4 gluten-free rice paper sheets or gluten-free pastry sheets
• 2 eggs
• 1/2 can tuna in oil, drained
• 2 tablespoons capers
• 1 tablespoon chopped parsley
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. In a bowl, mix the tuna, capers, parsley, salt, and pepper.
2. Place one rice paper or gluten-free pastry sheet on a flat surface. Put a spoonful of the tuna mixture in the center, and then crack an egg on top of it.
3. Carefully fold the pastry around the filling to form a parcel, sealing the edges with a little water.
4. Heat vegetable oil in a pan over medium heat. Fry the brik for about 3-4 minutes on each side until golden brown and crispy.
5. Remove from the oil and place on paper towels to drain excess oil.
6. Serve hot, with a squeeze of lemon if desired.

:Tunisian Brik is a delightful, gluten-free snack that combines savory tuna, egg, and capers within a crispy, golden pastry. The contrast of textures and the rich flavors make it a satisfying treat that can be served as an appetizer or a main meal. With its quick preparation and delicious result, it’s an excellent way to enjoy a traditional Tunisian dish without any gluten.

Somali Samosa (Gluten-Free)

Samosas are a popular snack throughout Africa, and the Somali version is known for its spiced eat filling. This gluten-free version uses gluten-free flour to make the dough, ensuring everyone can enjoy these crispy, flavorful pastries. Filled with seasoned beef or chicken, these samosas are perfect for a snack or appetizer.

Ingredients:

• 1 lb ground beef or chicken
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder (optional)
• 1/2 cup frozen peas (optional)
• 1 tablespoon olive oil
• 2 cups gluten-free flour
• 1/2 cup warm water
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. In a pan, heat olive oil over medium heat. Add the onions and garlic and sauté until soft.
2. Add the ground beef or chicken, cooking until browned. Stir in the cumin, coriander, cinnamon, turmeric, ginger, and chili powder. Cook for 5 minutes, then add the peas (if using). Season with salt and pepper. Set aside to cool.
3. For the dough: In a bowl, mix the gluten-free flour with warm water and a pinch of salt. Knead the mixture into a dough and let it rest for 10 minutes.
4. Divide the dough into small balls and roll each one into a thin circle. Place a spoonful of the meat filling in the center of each circle, then fold the dough over to form a triangle. Seal the edges with water.
5. Heat vegetable oil in a pan and fry the samosas for 3-4 minutes on each side, until golden and crispy.
6. Drain on paper towels and serve hot.

Somali Samosas are a crispy, savory snack that’s perfect for gluten-free diets. The spiced filling is rich in flavor, while the crispy shell provides the perfect crunch. These samosas are a great appetizer or snack to enjoy with friends and family, and they bring the taste of Somali street food right to your kitchen.

Nigerian Ofada Rice with Ayamase Sauce

Ofada rice is a unique, aromatic rice variety grown in Nigeria, often paired with a flavorful green pepper sauce called Ayamase. This gluten-free dish is a spicy and savory treat, perfect for those who enjoy bold flavors. The sauce is made with green peppers, onions, and assorted meats, creating a rich and hearty combination that pairs wonderfully with the fragrant Ofada rice.

Ingredients:

• 2 cups Ofada rice (or any gluten-free rice)
• 1/2 cup vegetable oil
• 2 green bell peppers
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 scotch bonnet pepper (optional, for spice)
• 1/2 cup assorted meats (beef, goat meat, or chicken), cooked and cut into chunks
• 1/2 cup dried fish (optional)
• 1 tablespoon ground crayfish
• Salt and pepper to taste

Instructions:

1. Cook the Ofada rice according to the package instructions. Set aside.
2. Heat vegetable oil in a large pan over medium heat. Add the chopped onions and garlic, sautéing until golden.
3. Add the green bell peppers, scotch bonnet pepper (if using), and cook for 5-7 minutes until soft.
4. Blend the pepper mixture into a smooth paste.
5. Return the paste to the pan and simmer for 10-15 minutes, adding the assorted meats and dried fish.
6. Stir in the ground crayfish, salt, and pepper, and cook for an additional 10 minutes.
7. Serve the Ayamase sauce over the Ofada rice.

Nigerian Ofada Rice with Ayamase Sauce is a flavorful and aromatic dish that brings a spicy kick with every bite. The rich green pepper sauce, paired with the tender meats and the uniquely fragrant rice, creates a delightful and filling gluten-free meal. It’s perfect for those who love bold, spicy flavors.

Algerian Mechoui (Slow-Roasted Lamb)

Mechoui is a traditional Algerian dish consisting of slow-roasted lamb, typically seasoned with spices like cumin and garlic. This gluten-free recipe allows the meat to cook slowly, resulting in tender, juicy lamb with a smoky flavor. It’s a popular dish for special occasions and family gatherings, offering a luxurious and rich flavor profile.

Ingredients:

• 1 whole lamb shoulder (about 3-4 lbs)
• 2 tablespoons olive oil
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, mix olive oil, cumin, paprika, garlic powder, coriander, lemon juice, salt, and pepper.
3. Rub the mixture all over the lamb shoulder, ensuring it’s well-coated.
4. Place the lamb in a roasting pan and cover with foil. Roast for 3-4 hours, basting occasionally with the juices.
5. Uncover the lamb during the last 30 minutes of cooking to allow the outside to crisp up.
6. Serve the Mechoui hot, garnished with fresh herbs if desired.

Algerian Mechoui is a luxurious, gluten-free dish that combines tender lamb with bold spices. The slow roasting process results in a melt-in-your-mouth texture, while the spices create a deep, savory flavor. This dish is perfect for special occasions or gatherings, offering a unique and memorable flavor experience.

Malagasy Akoho sy Voanio (Chicken with Coconut)

Akoho sy Voanio is a traditional Malagasy dish made with chicken and coconut milk. The chicken is cooked in a fragrant, creamy sauce made with coconut milk, garlic, and spices. The natural sweetness of the coconut perfectly complements the savory chicken, creating a delicious and gluten-free dish that’s both hearty and comforting.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Add the chicken thighs and brown them on all sides.
2. Add the chopped onion and garlic to the pan and sauté until soft.
3. Stir in the turmeric, ginger, and cinnamon, and cook for 1-2 minutes to release the spices’ aromas.
4. Pour in the coconut milk, stirring to combine, and bring to a simmer.
5. Cover and cook for 25-30 minutes, until the chicken is fully cooked and tender.
6. Garnish with fresh cilantro and serve with rice.

Malagasy Akoho sy Voanio is a flavorful and creamy gluten-free dish that highlights the tropical richness of coconut milk. The combination of spices and tender chicken creates a satisfying and comforting meal, perfect for a weeknight dinner or special occasions. The coconut adds a subtle sweetness that complements the savory ingredients beautifully.

Note: More recipes are coming soon