African

This recipe is an accompaniment for Moroccan Lamb Kebabs.

We've substituted Cornish game hens (which are much easier to find) for the squab used at Gary Danko in San Francisco. At the restaurant, the squab is stuffed with a mixed-grain pilaf. We suggest serving this with couscous or rice pilaf.

The African, Caribbean, and Asian populations of New York share a common love of spice and okra, so we've combined the two. If habanero chiles are too spicy for you, use a serrano or jalapeño chile instead. Rinsing your okra gives it a cleaner taste and texture. Active time: 15 min Start to finish: 15 min

(Adapted from The Keeper's House) Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

This recipe is an accompaniment for <epi:recipe link="" id="107089">Cinnamon-Roasted Chicken with Harissa Sauce</epi:recipe>.

Can be prepared in 45 minutes or less.

For a great one-dish meal, serve this rich stew over rice. If you want to make it even more authentic, use couscous, a small grain-shaped pasta that is often found in North African and Middle Eastern cooking. It's available at many supermarkets and specialty foods stores.

The hens should marinate at least 12 hours, so begin preparing a day before serving.

For some appropriate side dishes, dress shredded carrots with a cumin, cilantro and lemon vinaigrette, and add almonds and raisins to couscous. Top it all off with pistachio ice cream and mint tea.

This frittata-like preparation, called maakouda, can be made with meat, chicken, fish or vegetables. Served hot or cold, it is a standard Tunisian hors d'oeuvre, but is also great for brunch, lunch or supper. The eggplant is broiled, not fried, so it does not absorb a lot of oil.

The quinces in this stew are not combined with sugar and therefore will not change color. They require only 45 minutes of cooking time to become tender. This flavorful dish is even better when made a day ahead.

The popular North African chili paste known as harissa is featured in a braised-chicken dish from Laura Dewell, chef-owner of Pirosmani restaurant in Seattle.

Peeled, split fava beans for this Egyptian falafel are available in most Italian or Middle Eastern grocery stores. Ta’miyya is served with tehina.

The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature.

This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.

The Centre de Formation en Restauration Traditionnelle, a government-sponsored cooking school in Rabat, is dedicated to preserving the art of traditional Moroccan gastronomy. The students, all young women, will go on to staff Morocco's embassies and consulates around the world. This classic tagine recipe, given to me by the Centre's former director, Monsieur Tamer, is part of the school's delectable curriculum.