Sauté Vegetables

• Heat olive oil in a large, deep skillet or pan over medium heat.
• Add finely chopped onions, red chilli and bell peppers. Sauté until the vegetables are soft and the onions are translucent.
• Add minced garlic and sauté for another minute until fragrant.
• Stir in ground cumin, ground coriander, sweet paprika, nigella seeds and cayenne pepper. Cook for an additional 1-2 minutes to toast the spices.

Tomato Sauce

• Add the chopped tomatoes to the skillet. Simmer the mixture for about 15-20 minutes until the tomatoes break down, and the sauce thickens.
• Season with salt and black pepper to taste.

Make Wells for Eggs

• Create small wells in the tomato sauce using the back of a spoon.

Poach Eggs

• Crack an egg into each well. Cover the skillet and allow the eggs to poach in the simmering tomato sauce until the whites are set but the yolks are still runny. This may take about 5-7 minutes.

Garnish and serve

• Garnish the Shakshuka with chopped fresh parsley or cilantro.
• Serve Shakshuka directly from the skillet, ensuring each person gets a portion of eggs with some of the rich, flavorful tomato sauce. Provide crusty bread or pita for dipping.

• Preheat your oven to 325°F (163°C).
• Trim excess fat from the lamb, leaving a thin layer for flavor and moisture.
• Using a narrow blade cut a dozen deep, narrow pockets in the meat and fill them with sliced garlic
• Score the lamb with a sharp knife.

Make the Marinade:

• In a bowl, mix minced garlic, harissa paste, cumin, coriander, cinnamon, ginger, salt, black pepper, olive oil, lemon zest, and lemon juice to form a thick paste.

Marinade the lamb:

• Rub the harissa marinade all over the lamb, making sure to get it into the scored cuts and garlic-filled pockets
• Allow the lamb to marinate for at least 1-2 hours or overnight in the refrigerator for more flavor.

Roast the Lamb:

• Place quarted red onions, sliced carrots and a large bulb of garlic cut in half (across the cloves) in to the roasting pan with 4 tbsp of olice oit
• Place the marinated lamb on a rack in a roasting pan, fat side up.
• Roast in the preheated oven until the internal temperature reaches your desired level of doneness (about 20 minutes per pound).

Baste and Rest:

• Baste the lamb with its juices every 20-30 minutes to keep it moist.
• Once done, remove from the oven, cover with a layer of foil and then a tea-towel and let it rest for 15-20 minutes before carving.

Garnish and Serve:

• Garnish with fresh mint leaves if desired.
• Carve the lamb into 5mm slices and serve with couscous, rice, or flatbread or with roast potatoes and steamed/glazed vegetables

Brown the meat

• If using a traditional tagine pot, soak it in water for at least 1 hour before cooking. This helps prevent the pot from cracking during cooking.
• Heat the olive oil in the tagine or pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.

Prepare the base

• In the same pot, add the chopped onions and cook until softened. Add minced garlic and cook for an additional minute.
• Mix in the ground cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne pepper, dried chillis, salt, and pepper. Stir well to coat the onions and garlic with the spices.

Combine ingredients

• Return the browned lamb to the pot. Add dried apricots, raisins, almonds and preserved lemon slices. Pour in the chicken or lamb broth.

Simmer

• Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours or until the meat is tender.

Add honey

• Stir in the honey during the last 15 minutes of cooking.

Prepare the harissa sauce

• If the dried red chilli peppers are whole, remove the stems. You can soak them in warm water for about 30 minutes to soften them.
• In a dry pan over medium heat, toast the caraway seeds, coriander seeds, and cumin seeds until fragrant. Be careful not to burn them.
• Use a spice grinder or mortar and pestle to grind the toasted seeds into a fine powder.
• In a food processor, combine the softened dried chilies, ground spice mixture, minced garlic, tomato paste, olive oil, and lemon juice. Process until you get a smooth paste.
• Taste the harissa and add salt/pepper as needed. You can also adjust the consistency by adding more olive oil if desired.

Garnish and serve

• Garnish the tagine with chopped fresh cilantro before serving. Serve the tagine over couscous or freshly baked flat bread.
• Transfer the harissa sauce to a small bowl and serve it alongside your tagine.

• Clean the lobster thoroughly, removing any dirt or impurities.
• In a blender or food processor, combine the red bell peppers, scotch bonnet peppers, onions, garlic, and ginger. Blend until you have a smooth paste.
• Heat some vegetable oil in a pan and add the blended pepper mixture. Cook until the mixture thickens and the oil separates from the pepper.
• Season the pepper mixture with seasoning cubes and salt to taste.
• Marinate the cleaned lobster with the pepper mixture, ensuring each crayfish is well coated. You can let it marinate for at least 30 minutes to allow the flavors to infuse.
• Preheat your grill or oven to medium-high heat.
• Place the marinated lobster on the grill or in a grilling pan and cook until they are fully done. The cooking time may vary depending on the size of the crayfish and the heat of the grill.
• Turn the lobster occasionally to ensure even cooking and prevent them from burning.
• Once the lobster is cooked and has a slightly charred appearance, remove them from the grill.
• Serve the Lagos grilled lobster hot as a delicious and flavorful appetiser or as a side dish, or as a main course with Jollof rice.

• Season the kudu steaks with salt and pepper on both sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the kudu steaks and sear for 3-4 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and set them aside on a plate.
• In the same skillet, melt the butter over medium heat. Add the chopped shallot and garlic, and sauté until they become fragrant and translucent.
• Add the sliced mushrooms to the skillet and cook until they are golden brown and have released their juices.
• Pour in the heavy cream and beef or game stock. Stir in the Dijon mustard and let the sauce simmer and reduce for a few minutes until it thickens slightly.
• Season the sauce with salt and pepper to taste.
• Return the seared kudu steaks to the skillet, nestling them into the creamy mushroom sauce.
• Allow the steaks to heat through for a minute or two in the sauce.
• Garnish with chopped fresh parsley before serving.

• In a large bowl, mix the teff flour and water thoroughly. Ensure that there are no lumps in the batter. If desired, add salt to the mixture.
• Cover the bowl with a cloth or plastic wrap and let it sit at room temperature for 2-3 days. This allows the batter to ferment. Stir the batter once or twice a day during this fermentation period.
• After the fermentation process, the batter will be slightly bubbly and have a tangy aroma. Stir the batter thoroughly.
• Cooking the injera:
• Heat a non-stick skillet or a large, flat pan over medium heat. Do not add oil.
• Ladle a portion of the batter onto the skillet, swirling it quickly to spread it thinly and evenly. The injera should be thicker than a crepe but thinner than a pancake.
• Cook the injera for 2-3 minutes, or until the edges start to curl up and small bubbles form on the surface.
• You do not need to flip the injera, as it is only cooked on one side. Once it is done, remove it from the skillet and let it cool on a plate.

• In a large bowl, combine the camel meat chunks with the chopped onions, minced garlic, cumin, coriander, paprika, turmeric, salt, pepper, and olive oil. Mix well to ensure the meat is evenly coated with the spices. Let the mixture marinate for at least 30 minutes, or preferably overnight, in the refrigerator.
• Prepare your grill or barbecue to medium-high heat.
• Thread the marinated camel meat onto skewers, ensuring the pieces are packed closely together.
• Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked to your desired level of doneness. Make sure not to overcook the meat as it can become tough.
• Once the meat is cooked, remove it from the grill and let it rest for a few minutes.
• Squeeze fresh lemon juice over the grilled camel meat for added flavor.
• Garnish with fresh cilantro or parsley.
• Serve the Hilib Ari hot with your choice of side dishes like rice, chapati, or Somali flatbread (canjeero).