Mastering North African Cuisine

My first North African Feast Day was excellent and I thank all the wonderful people that came to taste some of the cuisine I made (special thanks to my wonderful assistants who helped me prep). The menu was simply divine. For starters I served Chladal Felfel which is an Algerian Tomato and green pepper salad. Kebab Koutbane a Moroccan recipe that I made earlier was also on the menu. The main course include recipes such as Djedj b'l-qasbour which is a coriander chicken recipe from Algeria, Moroccan fish tagine, Moroccan vermicelli with chicken and green peas and of course my favorite recipe Moroccan prawns. For dessert I served Mescouta which is a Moroccan date cake and Marrakesh serpent cake which is made with almonds and oranges. Of course there was plenty to drink and judging from the smiles on the faces of my guests and their wonderful compliments, I can now unequivocally state that I have mastered some North African Cuisine. Now we are off to South Africa, but before we head there, here are the instructions for some of the recipes.

Starter: Chladal Felfel-Algerian Tomato and Green Pepper Salad
2 large green peppers
2 large ripe tomatoes cut into tiny cubes
4 tbs of olive oil
1 tbs balsamic vinegar
2 cloves garlic crushed
1tsp salt and pepper.
handful of black and green olives (optional)
Pile the green peppers and tomatoes into a salad bowl. Add the olive oil, balsamic vinegar, garlic, salt and pepper. Mix together well and the refrigerate until time to serve. The salad can also be used as a garnish with pita chips or baguettes.


(please note that since i am not a fan of long posts, the recipes for the other menus at the feast will be included in a new post).