These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.

Ingredients

• 2 cups unbleached or wholewheat flour
• 2 tablespoons Berbere
• 1 tablespoon sugar
• 2/3 cup water
• 1/4 cup light oil

Instructions

Preheat oven to 35o degrees Fahrenheit.  In a bowl, combine the flour, berbere, sugar and salt.  Gradually mix in about 2/3 cup water until a thick past forms.  Dump the mixture onto a floured board and knead it until you have a stiff dough.  Make a well in the center of the dough ball and pour in the oil; fold the dough over the oil and knead again until well mixed, about 5 minutes.

Cover the dough with a cloth to keep it moist, and break off chunks of it to roll into 1/2 inch round strips.  Cut the strips into 1/2 inch long pieces, preferably using scissors so that the ends will be pinched.  Bake on a flat sheet or in baking tins for 20 to 30 minutes, until crisp.  Stir three or four times to ensure even browning.  When cool, store in airtight container.

This pan-African soup is both cold and hot at the same time.  The chiles add the heat, and it is very refreshing in hot weather.  The chiles help to cool down the body.  Serve it as a first course with fresh bread.

Ingredients

• 4 ripe avocados, peeled and mashed
• 5 cups defatted chicken stock
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 3 serrano or jalapeño chiles, seeds and stems removed, minced
• 1 1/2 tablespoons minced scallions or chives

Instructions

Mash the avocados in a large bowl, add the stock, lime juice, salt, pepper, and chiles and mash until the mixture is semi smooth.  If you like a velvet texture, place the mixture in a blender or food processor and puree.  Chill the soup for several hours.

Garnish the soup with the scallions or chives.

Heat Scale: Medium

This recipe hails from Algeria, where it is a popular appetizer.  Note the use of paprika here — it was introduced form Hungary via Spain.

Ingredients

• 2 pounds mashed potato
• 1 tablespoon hot paprika pepper
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne
• 1 bunch of cilantro, chopped
• 3 eggs
• Salt and pepper
• Oil for frying

Instructions

In a large bowl, mix the potato with the spices, cilantro eggs and seasoning.  With floured hands, form the mixture into round flat cakes.  Cover and chill for 30 minutes.  Heat a shallow layer of oil in a frying pan, add the cakes in batcheds and fry until crisp and brown on both sides.  Transfer to paper towels to drain.  Serve Hot

Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread.  Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.

Ingredients

• 1 1/2 pound piece pumpkin, or 24 ounce canned pumpkin
• 3/4 teaspoon caraway seeds
• 3/4 teaspoon ground coriander
• 1 1/2 tablespoons olive oil
• 1 clove garlic, chopped
• 1 teaspoon Harissa, or more to taste
• 2 teaspoons lemon juice
• Salt to taste

Instructions

Peel the pumpkin and remove the seeds and threads.  Chop the flesh and cook gently in a little water in a covered pan until tender.  Drain throughly.

In a large pan, gently heat the oil, add the caraway seeds and coriander, stirring occasionally until fragrant.  Then add the pumpkin, garlic, Harissa, lemon juice and salt.  Remove the pan from the heat, mash all the ingredients together, then leave to cool.