African

Chinese bean thread noodles (also called glass or cellophane noodles) are often used in Moroccan dishes, like this starter. Their use stems from the influence of a small Vietnamese community in North Africa.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.

The combination of the perfectly roasted eggplant, creamy mafé peanut sauce, and crunchy crushed peanuts makes this the ultimate comfort side dish.

This vegan root vegetable stew with peanut sauce is perfect for entertaining.