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Homemade Peri Peri Chicken
Lunch African

Homemade Peri Peri Chicken

4.0

Prep
5 min
Cook
30 min
Total
215 min

Instructions

  1. 1 Stir together lemon juice, paprika, chili powder, garlic, ginger, and salt in a large bowl until well combined. Add chicken; rub until well coated and marinate in the refrigerator for 3 hours.
  2. 2 Preheat a grill for medium heat and lightly oil the grates.
  3. 3 Place chicken onto the preheated grill; discard marinade. Cook, turning occasionally, until skins are slightly charred and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By UKNO1CHEF

Bissara
African

Bissara

4.2

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

By Asma Khalfaoui

Merguez Meatballs
Dinner African

Merguez Meatballs

4.5

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
  2. 2 Combine ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl; mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can infuse meat.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  4. 4 Form meat mixture into 1-inch meatballs and place on the prepared baking sheet.
  5. 5 Roast meatballs in the preheated oven until centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

By LauraF

Moroccan Meat Cigars
Appetizer African

Moroccan Meat Cigars

4.2

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. 2 Heat olive oil in a skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown; drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika, and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
  3. 3 Remove one phyllo sheet from the package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut phyllo sheet into two 14x9-inch rectangles; spray one rectangle with cooking spray, place the other rectangle on top and spray again with oil. Place a generous teaspoon of meat filling near the narrow end of dough. Fold dough over meat, fold in the sides of dough, and roll into a cigar-shaped tube. Repeat until meat filling has been rolled up. Arrange phyllo cigars on the prepared baking sheet.
  4. 4 Bake in preheated oven until lightly browned, about 25 minutes.

By r1v

Nigerian Suya
Dinner African

Nigerian Suya

4.0

Prep
25 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
  2. 2 Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
  5. 5 Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.

By Slappo

Harissa Powder
Pantry African

Harissa Powder

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.
  2. 2 Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure any moisture has evaporated. Transfer chiles to a wired rack to cool.
  3. 3 Place cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir until seeds are toasted and fragrant but not burning, about 3 minutes. Transfer seeds to a plate and allow to cool.
  4. 4 Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized. Store in an airtight container for up to one month, or until any of the single ingredients expire, if earlier.

By Buckwheat Queen

Moroccan Black-Eyed Peas (Cowpeas)
Dinner African

Moroccan Black-Eyed Peas (Cowpeas)

4.7

Prep
10 min
Cook
95 min
Total
585 min

Instructions

  1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
  2. 2 Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a large stockpot; pour water over pea mixture. Bring to a boil. Reduce heat to low, cover the pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 hour 30 minutes.

By TGural

Turkey Tagine bin Youssef
Dinner African

Turkey Tagine bin Youssef

Prep
30 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Combine paprika, cumin, salt, and pepper in a small bowl to make spice mix.
  2. 2 Spread 1/2 of the onion slices in the bottom of a 10-inch skillet. Arrange potato slices in one layer on top, overlapping if needed. Repeat with carrots, zucchini, bell pepper, and tomatoes. Sprinkle garlic over tomatoes. Place turkey chunks on top, taking care to space them evenly over the whole dish. Sprinkle spice mix over turkey, top with remaining onion slices, and drizzle vegetable oil on top.
  3. 3 Cover skillet and cook over medium-low heat until turkey is no longer pink in the center and the top layer of onion slices is soft and translucent, about 40 minutes. Remove lid and let stand for 10 minutes. Drizzle with olive oil just before serving.

By Kat

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

Instant Pot Moroccan Chicken Tagine
Dinner African

Instant Pot Moroccan Chicken Tagine

4.8

Prep
25 min
Cook
35 min
Total
250 min

Instructions

  1. 1 Combine garlic, paprika, ginger, turmeric, and saffron in a large bowl. Add chicken pieces and mix until coated with spices. Cover and refrigerate, 3 to 4 hours or overnight.
  2. 2 Cut preserved lemon into quarters. Remove pulp from the peel and remove seeds from pulp. Mince pulp and set aside. Cut lemon peel into strips and set aside.
  3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and butter in the cooker; add chicken. Cook chicken until browned, about 3 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  4. 4 Place onions and lemon pulp into the hot pot and cook, stirring occasionally, until onions have softened, about 5 minutes. Add cinnamon stick, place chicken on top, and scatter olives and lemon peel over the chicken. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid carefully, turning it away from you. Transfer contents to a large serving bowl. Sprinkle with parsley and cilantro and serve immediately.

By Kim's Cooking Now

Gomen Wat
Dinner African

Gomen Wat

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
  2. 2 Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
  3. 3 Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

By hidinginahoodie

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

Moroccan Vegetable Soup
Soup African

Moroccan Vegetable Soup

4.5

Prep
15 min
Cook
70 min
Total
105 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large pot. Add onion; cook until soft and translucent, about 5 minutes. Stir in carrots and parsnips; cover and cook until vegetables softened slightly, about 5 minutes.
  2. 2 Add stock and pumpkin purée; bring to a simmer and reduce heat to low. Cover; simmer until vegetables are tender, about 40 minutes. Stir in lemon juice, cilantro, salt, and black pepper. Cool, about 30 minutes.
  3. 3 Fill a blender halfway with soup; remove lid's center plug. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend until smooth. Alternatively, use an immersion blender. Thin with additional stock if soup is too thick. Return puréed soup to the pot; heat on medium-low until hot, about 15 minutes.
  4. 4 Meanwhile, heat 2 teaspoons olive oil in a small skillet over low heat. Add parsley and garlic; cook until garlic is fragrant, 1 to 2 minutes. Stir in paprika. Top soup servings with garlic-parsley mixture.

By Laura Roberts

Doro Wat
Dinner African

Doro Wat

3.5

Prep
10 min
Cook
100 min
Total
110 min

Instructions

  1. 1 Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
  2. 2 Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.

By Tonyell Dasia Clyburn

Atlas Mountain Soup
Dinner African

Atlas Mountain Soup

4.7

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Soak the apricots in water for 2 hours or more until soft; drain.
  2. 2 Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
  3. 3 Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.

By rua

Instant Pot Paleo and Keto Egg Shakshuka with Kale
Breakfast African

Instant Pot Paleo and Keto Egg Shakshuka with Kale

4.8

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil and cook onion, red bell pepper, garlic, chili powder, paprika, and cumin until soft, about 3 minutes. Add kale and cook until soft, about 2 minutes. Stir in marinara sauce and season with salt and pepper; turn off the pot and let cool for 5 minutes.
  2. 2 Crack eggs carefully in the pot, evenly spaced. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Once it beeps, release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Sprinkle with parsley.

By Fioa

Spanish Moroccan Fish
Dinner African

Spanish Moroccan Fish

4.4

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrot, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
  2. 2 Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate. Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

By Hanna R

Moroccan Potato Casserole
Dinner African

Moroccan Potato Casserole

3.8

Prep
40 min
Cook
65 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
  3. 3 In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
  4. 4 Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

By NIBLETS

North African Beef and Brown Rice
Dinner African

North African Beef and Brown Rice

4.4

Prep
25 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
  2. 2 Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.

By Keep it Tasty

25-Minute Tunisian Vegetable Couscous
Dinner African

25-Minute Tunisian Vegetable Couscous

4.1

Prep
12 min
Cook
13 min
Total
25 min

Instructions

  1. 1 Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
  2. 2 Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
  3. 3 Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

By girlandagun

Vegetarian Moroccan Harira
Dinner African

Vegetarian Moroccan Harira

5.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
  2. 2 Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

By chouchou65

Moroccan Lamb Stew with Apricots
Dinner African

Moroccan Lamb Stew with Apricots

5.0

Prep
30 min
Cook
115 min
Total
145 min

Instructions

  1. 1 Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
  2. 2 Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
  3. 3 Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
  4. 4 Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

By Jasmine

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
Dinner African

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

4.6

Prep
35 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Place freekeh in a small bowl and cover with cold water. Set aside.
  2. 2 Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
  3. 3 Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
  4. 4 Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
  5. 5 Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.

By salima1962

Slow Cooker Chicken Tagine
Dinner African

Slow Cooker Chicken Tagine

4.9

Prep
15 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
  2. 2 Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and black pepper together in a bowl; pour over chicken and vegetables. Cover slow cooker.
  3. 3 Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Slightly shred chicken using 2 forks. Cook 30 minutes more.
  4. 4 Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan; let stand until water is completely absorbed, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

By Holly Combs

Moroccan Chicken
Dinner African

Moroccan Chicken

4.3

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add chicken and season with salt. Cook, stirring occasionally, until chicken is partially cooked, 3 to 4 minutes. Transfer to a plate.
  2. 2 Add onion, carrots, celery, and garlic to the saucepan; sauté until tender, 4 to 5 minutes. Stir in ginger, cumin, paprika, oregano, cayenne pepper, and turmeric; sauté until fragrant, about 1 minute. Add broth and tomatoes, then return chicken to the pan. Reduce the heat to low and simmer for 10 minutes.
  3. 3 Stir in chickpeas and zucchini. Return to a simmer, then cover the pan and cook until zucchini is tender, about 15 minutes. Stir in lemon juice and serve.

By Sarah and Annette

Instant Pot Chicken Tagine with Butternut Squash and Spinach
Dinner African

Instant Pot Chicken Tagine with Butternut Squash and Spinach

5.0

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Stir 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper together in a small bowl to form a paste. Toss 1 tablespoon spice paste with chicken thighs in a medium bowl and set aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat remaining 2 tablespoons extra-virgin olive oil in the pot until shimmering, about 1 minute. Cook and stir onion and remaining 1 teaspoon kosher salt until onion is softened, about 6 minutes.
  3. 3 Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in water, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add chicken, butternut squash, and tomatoes with their juices; stir to combine, then spread mixture in an even layer. Close and lock the lid; move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; season with salt and black pepper.

By Alice Waugh

One-Pot Moroccan Shrimp Tagine
Dinner African

One-Pot Moroccan Shrimp Tagine

4.2

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
  2. 2 Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.

By SunnyDaysNora