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Grilled Butterflied Leg of Lamb with Couscous
Couscous, a Moroccan staple, consists of semolina wheat formed into
tiny pearls. Traditionally it is steamed for hours in a special
apparatus known as a couscousiere.
Groundnut Stew
Peanut butter and okra flavor and thicken this tasty African stew.
You can substitute green beans for the okra, the consistency of
the sauce won't be quite the same, but it will still be thick enough
to cling to the chicken. A simple, fruity red wine such as a Beaujolais
will make a lively companion to the peanut butter in this stew.
Vegetable Couscous
Carrots, fennel, zucchini, and chickpeas in a broth spicy with jalapeρos,
caraway, and coriander make for a full-flavored vegetarian couscous.
If you want to introduce meat, sauteed merguez (hot north african
sausages) are a great way to go.
Chicken Couscous
Couscous, though it looks like a whole grain, is a tiny, quick-cooking
pasta that, topped with various meats and vegetables, is a Moroccan
staple.
Chicken and Zucchini Couscous
A North African classic dish. This recipe combines chicken, chickpeas,
and zucchini in a cumin-spiced tomato broth. Traditionally chicken
is braised in a special pot with a top compartment for steaming
the couscous. The aromatic spices in this dish are best with an
assertive, flavorful wine, color is almost secondary try a wine
from the indigenous South African grape, pinotage.
Moroccan Vegetable Couscous
A pasta made from ground semolina, beadlike couscous has been
a staple in North Africa for years. It's becoming popular here,
partly because it cooks in 5 minutes.
Lentil Soup with Cauliflower and Bacon
Since the cauliflower only cooks in the soup for a short period
of time, the vegetable doesn't develop that overwhelming flavor.
The flavor of bacon, though, is strong. South Africa's native pinotage
grape wine, is delicious as a accompany for this savory soup. Pinotage
produces supple, spicy red wines with a smoky tang and a delicious
berry fruitiness.
Corn and Shrimp Chowder with Mashed Potatoes
Simmering dill mixed with corn and shrimp makes a delectable soup.
Instead of the traditional cubes of potato throughout the chowder,
a mound of creamy mashed potatoes is added in the center of the
bowl. The slight sweetness of the corn and the richness of the cream
or milk requires a flavorful white wine. A New York, Oregon, or
German riesling would work well.
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