Authentic African dishes cooked in ghee, tallow and butter — seed oil free.
African Recipes
Red palm oil is the deep orange-red unrefined fat pressed from the flesh of the African oil palm. It is the ancestral cooking fat of West African cooking — not palm kernel oil, not refined palm oil. This is what it is and why it matters.
African Recipes
Ras el hanout means 'top of the shop' in Arabic. It is Morocco's most complex spice blend — up to 30 spices assembled by the merchant from their finest stock. This is what it contains and how to use it.
African Recipes
Berbere is the hot spice blend that defines Ethiopian and Eritrean cooking. Built on dried red chillies with cardamom, black cumin, and fenugreek, it is the spice that makes doro wat, misir wot, and tibs what they are.
African Recipes
Niter kibbeh is spiced clarified butter — ghee infused with onion, garlic, ginger, cardamom, fenugreek, and turmeric during the clarification process. The ancestral fat of Ethiopian cooking. How to make it and where to buy it.
Mediterranean Recipes
An honest answer to whether you need an actual tagine pot for Moroccan cooking — and if you do, which one to buy. Emile Henry vs Le Creuset vs clay tagine vs Dutch oven for bastilla, harira, and lamb tagine.
African Recipes
Suya is Nigeria's beloved street food — thin-sliced beef marinated in a peanut and spice paste called yaji, threaded on skewers and grilled over charcoal. Basted in melted beef tallow throughout. No seed oils.
African Recipes
Doro wat is Ethiopia's most celebrated national dish — chicken drumsticks and hard-boiled eggs slow-cooked in a deeply spiced berbere and niter kibbeh sauce. The dish that defines Ethiopian cooking.
African Recipes
Groundnut soup is one of Nigeria's most beloved dishes — a rich, warming peanut-based stew cooked in red palm oil with chicken or goat, tomatoes, and scotch bonnet. Deep, complex, and seed oil free.
African Recipes
Mafé is Senegal's rich peanut stew — slow-cooked lamb or beef with sweet potato, carrot, and cabbage in a red palm oil and peanut paste base. The West African answer to a warming winter braise.
African Recipes
Egusi stew is one of Nigeria's most iconic dishes — ground melon seeds fried in red palm oil with leafy greens, stockfish, and assorted meat. Rich, deeply savoury, and completely seed oil free.
African Recipes
Misir wot is Ethiopia's beloved red lentil stew — cooked in niter kibbeh and berbere spice until thick, rich, and deeply flavoured. One of the great vegan dishes of any cuisine. Served on injera.
African Recipes
Bastilla is Morocco's extraordinary celebration pie — layers of thin warka pastry filled with slow-braised pigeon or chicken, eggs, and toasted almonds in cinnamon and sugar. Brushed throughout with real butter.
What to throw out, what to buy, and 5 recipes to cook this week — plus a new recipe by email every Monday.
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