Shakshuka

aka Shakshouka (Arabic: شكشوكة‎‎) Adapted from smitten kitchen and Simply Recipes

olive oil
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
salt, black pepper, crushed red pepper, ground cumin, paprika
1 28-ounce can whole peeled tomatoes, undrained
1 medium summer squash or zucchini, cored and thinly sliced
3 Anaheim chiles or jalapenos, stemmed, seeded, and finely chopped
4-6 eggs
3/4 cup pesto, homemade or store-bought (optional)
Handful of fresh basil leaves / parsley, for garnish (optional)
1/2 cup feta cheese, crumbled
warmed pitas / bread, to serve

Heat oil in saucepan/pot over medium. Add onions, then garlic, and cook until golden and fragrant. Add the chilies. Add the spices. Crush and add the tomatoes with their liquid. Add half a cup of water. Add the zucchini / squash. Simmer for 15 minutes. Season with salt to taste. Crack eggs evenly across the sauce. Cover and cook for 5 minutes. Spoon hot sauce over the eggs to poach them. Garnish with pesto (to replace zhoug) if using. Serve with feta cheese and bread of choice.

~Jessica

P.S. Amber was craving African food, after her most excellent trip earlier this year. Voila!

Jollof rice

West African vegetarian pre-jambalaya. Adapted from Flora Loughridge and Vegan Nigerian. Serves 2-3.

2 cups basmati rice (or quinoa)
1 large red bell pepper
1-2 scotch bonnet peppers (if you can find it!)
2 medium sized tomatoes or 200 g cherry tomatoes
1/2 aubergine
1 small sweet potato (forgot mine!)
2 cloves garlic
ginger (about the size of your thumb)
1 small red onion
2 vegetable stock cubes
curry powder, dried thyme, salt to taste
nutmeg, cumin, paprika, cayenne, red chili flakes
sunflower oil or coconut oil
basil to garnish (optional)

IMAG5288

plated!

Saute the onion, ginger and garlic until fragrant, then the eggplant, peppers, tomatoes until soft in the coconut oil. Blend this with 1 cup of water to form a smooth mixture. Add to this mixture the stock cubes and seasonings. Add 2 more cups of water and bring to a boil. Add the rice to the mixture, stirring well, then lower the heat completely. Cook for about 30 minutes, making sure the rice doesn’t stick to the bottom of the pot (you might have to add a tiny bit more water as you go along). You want all the water to be absorbed and the rice texture to be light and fluffy. Top with chopped basil if you have some.

In the rice cooker? Diary of a Recipe Collector has a jambalaya recipe there.

~Jessica