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Chin Chin
Appetizer African

Chin Chin

4.5

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Mix flour, 1 cup plus 3 tablespoons butter, and nutmeg together in a large bowl until well incorporated. Stir in 1/2 cup plus 2 tablespoons milk until dough comes together.
  2. 2 Roll dough 1/4-inch thick on a floured work surface and cut into small pieces.
  3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry dough pieces in batches until they turn golden brown and float to the surface, 3 to 5 minutes.

By Eugene Darron

Cold Roasted Moroccan Spiced Salmon
Dinner African

Cold Roasted Moroccan Spiced Salmon

4.4

Prep
15 min
Cook
12 min
Total
72 min

Instructions

  1. 1 In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
  2. 2 Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
  3. 3 Preheat oven to 425 degrees F (220 degrees C).
  4. 4 Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

By Menealeous' Daughter

Berbere Spice Blend
Appetizer African

Berbere Spice Blend

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.
  3. 3 Store in an airtight container, preferably glass.

By John Mitzewich

Bithia's Doro Wat
Dinner African

Bithia's Doro Wat

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.
  2. 2 Heat 2 tablespoons niter kibbeh in a deep, 12-inch skillet or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer and sear until browned, about 3 minutes per side. Transfer to a plate.
  3. 3 Add remaining 2 tablespoons niter kibbeh to the skillet. Add onion; stir-fry over medium-high heat until softened and light brown around the edges, 5 to 8 minutes. Pour in tomato sauce and sprinkle in berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until a thin layer of oil separates from the sauce, forming a spice-colored film on its surface, about 20 minutes.
  4. 4 Return chicken and any pooled juices to the skillet; coat with sauce. Cook, covered and turning pieces occasionally, until the thickest parts are no longer pink when pierced and meat begins to fall off the bone, 35 to 40 minutes.
  5. 5 Sprinkle with cilantro and serve with injera.

By Raghavan Iyer

Kifta
Dinner African

Kifta

4.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.
  2. 2 In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.
  3. 3 Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.
  4. 4 While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.

By Aida

South African Pumpkin Soup with Banana and Curry
Dinner African

South African Pumpkin Soup with Banana and Curry

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
  3. 3 Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
  4. 4 Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
  5. 5 Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

By Allrecipes Member

Make-Ahead Moroccan Lamb Stew
Dinner African

Make-Ahead Moroccan Lamb Stew

4.8

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
  2. 2 Add lamb to spice mixture and mix until well combined.
  3. 3 Melt butter in a large pot over medium heat. Add onion and sauté until soft and just beginning to brown, 5 to 10 minutes. Add spiced lamb; cook and stir until browned and crumbly, 6 to 8 minutes.
  4. 4 Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
  5. 5 Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.

By Make-Ahead Mamas

Make-Ahead Vegetarian Moroccan Stew
Dinner African

Make-Ahead Vegetarian Moroccan Stew

4.6

Prep
45 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
  2. 2 Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
  3. 3 Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
  4. 4 Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.
  5. 5 When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.

By Make-Ahead Mamas

Moroccan Lamb, Lentil, and Chickpea Soup
Dinner African

Moroccan Lamb, Lentil, and Chickpea Soup

5.0

Prep
30 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
  2. 2 Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
  3. 3 Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
  4. 4 Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

By BusySpoons

Homemade Apple Pie Spice
Pantry American

Homemade Apple Pie Spice

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir cinnamon, nutmeg, and cardamom together in a small bowl until combined.
  3. 3 Store in a sealed jar.

By Roberta

Mom's Warm Milk
Drink

Mom's Warm Milk

4.6

Prep
1 min
Cook
2 min
Total
3 min

Instructions

  1. 1 In a large mug, stir together the milk, vanilla and sugar. Heat in the microwave on full power for 1 minute and 30 seconds. Stir in nutmeg, and serve hot.

By Dawn Scott

Praline Topping
Dessert

Praline Topping

3.8

Prep
5 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
  2. 2 To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
  3. 3 To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

By MsMarilyn

Eggnog Custard
Dessert

Eggnog Custard

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Fill an 8x8-inch baking dish with 1 inch of water.
  2. 2 Beat egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with water. Add more water if necessary to reach halfway up the sides of the smaller baking dishes.
  3. 3 Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.

By shannasfour

Fried Cinnamon Strips
Dessert

Fried Cinnamon Strips

4.7

Prep
10 min
Cook
1 min
Total
30 min

Instructions

  1. 1 Combine sugar, cinnamon, and nutmeg in a large resealable plastic bag. Seal and toss to mix.
  2. 2 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips until golden brown, about 30 seconds. Drain on paper towels.
  3. 3 While still warm, place fried tortillas in a bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

By Arrenia Grubb

Delicious Duchess Potatoes
Dinner

Delicious Duchess Potatoes

4.0

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. 2 Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
  4. 4 Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
  5. 5 Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

By Alois

Easy Rum Raisin Ice Cream
Dessert Asian

Easy Rum Raisin Ice Cream

4.5

Prep
10 min
Cook
Total
535 min

Instructions

  1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
  2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
  3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
  4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Eggnog Whipped Cream

Eggnog Whipped Cream

5.0

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Chill metal beaters for an electric mixer and a large metal bowl in the freezer for at least 5 minutes. Pour cream into chilled bowl and whip with electric mixer on high speed until cream is soft and fluffy, about 2 minutes. Slowly beat in sugar, whipping cream until it holds stiff peaks. Gradually beat in vanilla, rum, nutmeg; whipping cream to stiff peaks each time before adding next ingredient. Serve immediately.

By kjledford

Scott's Sweet Potato and Butternut Squash Mashers
Dinner

Scott's Sweet Potato and Butternut Squash Mashers

4.4

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Place sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. 2 Mash sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

By scottg