For the méchoui:
1 leg of lamb (1.8 kg)
½ bunch of coriander, 3 stems of shallots
½ teaspoon of each: dried thyme, cinnamon powder, peppercorns
1 tablespoon each: paprika, cayenne, cumin, ginger
1 pinch of turmeric
150 ml of olive oil (50 ml for seasoning and 100 ml for a special oil whose mechoui is brushed throughout the cooking)
For couscous with veal chops :
500 g veal chops
500 g of couscous seeds
1 turnip, 3 carrots, 1 zucchini, 2 tomatoes, 1 onion
50 grams of raisins
1 tablespoon of ginger, 1 pinch of cinnamon, 1 pinch of turmeric, salt and pepper,
3 tablespoons olive oil
700-800 ml of water
1 knob of butter
For the méchoui:
* The traditional mechoui is cooked with embers and is constantly turned over. Here I opted for an oven, much easier.
In a cup, I spill my 50 ml of oil to which I add all the spices, chopped coriander and salt (to taste) to get my marinade.
I reserve a small part of the marinade that I dilute with 100 ml of oil
I make deep cuts in my leg and I properly coat the marinade (insisting on the notches). I taste to rectify the salt if necessary. I then put the leg of lamb in a baking dish and cut 3 shallots. I close my dish with cellophane and leave to refrigerate for 4 hours or more
Before I start cooking the leg, I preheat my oven to 150 degrees Celsius. To facilitate the circulation of heat below my leg, I place a grill at the bottom of the baking dish and I place my leg
I let it cook for 30 minutes and I come out to spill 200 ml of water. I put the leg in the oven to cook for 4 more hours.
Every 30 minutes, I sprinkle some of the cooking juice in the bottom of the dish and I go back. I also make sure to brush it a few times with the oil prepared in step 2.
After a total of 4h 30 of cooking, I take out my leg of the oven and I let it rest 10 minutes before serving. The meat should be crispy on top and should come off easily from the bone.
For the sauce accompanying the méchoui:
1 tablespoon of Harissa
The juice of a lemon
1 teaspoon ground cumin
3 tablespoons olive oil
1 small glass of water
salt to taste
A homogeneous mixture of these ingredients in a small cup will give you a delicious sauce to accompany your mechoui.
For the broth of chops accompanying the couscous:
In the bottom of my couscoussier, I make the chops and the onion sliced in a net of olive oil. I then add the diced tomatoes, ginger, pinch of turmeric, salt and pepper.
I cook 5 minutes and then add 700-800 ml of water and I adjust the seasoning if necessary. On medium heat, all will cook for 20 minutes before incorporation of vegetables.
I start by incorporating the vegetables. First add the carrots (previously cut in length, without the heart) and then the turnips (cut in 2). I cook 10 minutes and finally add my zucchini cut into length. I cook for another 15 minutes.
Your broth is ready.
I immerse my 50 g raisins in a cup of water to rehydrate (30 minutes or more)
While the broth is cooking, I spill my 500 g of couscous seeds into a salad bowl. I wet them with a little water and a drizzle of olive oil. I mix the whole and I err in between my two hands.
I spill the contents of the salad bowl into the top of my couscoussier, I close and I cook 20 minutes steaming.
At the end of the 20 minutes, I spill the couscous in my salad bowl and add a little water, a bit of oil and I kiss it a second time (be careful not to burn yourself)
I put the couscous to cook for another 15 minutes and I spill it into my salad bowl again.
I crushed with a fillet of olive oil, I add salt and I cook 10 minutes
After this time, I spill my couscous cooked in the salad bowl, I add a nut of butter and I kick it one last time.
Triple steaming gives you an almost cloudy couscous. Nothing to do with what we know.
I serve my couscous in a large dish making a small mountain whose top will be watered with a little broth. I put my ribs on it. The rest of the broth will be served as an accompaniment in a small cup. I lay the vegetables at the ends of the dish. I sprinkle a pinch or two of cinnamon and I sprinkle with grapes.
It’s ready! Enjoy your meal!
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.