in collaboration with:
The Terra Madre Kitchen: Africa
Here are some of the recipes which will be prepared at the Terra Madre Kitchen, located in the Oval area near the African garden.
Chicken with Confit Lemons and Couscous - MOROCCO
Chef: Habib Balatif
600 g chicken breast
1 and a half cups of couscous
4 tbsp extra-virgin olive oil
500 g onions , finely sliced
100 g garlic
50 g butter
2 bunches fresh coriander, finely chopped
2 bunches fresh parsley , finely chopped
1 tsp ground black pepper
1tsp ground ginger
1 cup confit lemons , sliced
1/2 cup olives
Preparation and cooking time: 1 hour
Cut the chicken into medium-large chunks.
Heat the olive oil in a large pan and gently fry the onion for five minutes. Add the chicken, pepper, ginger, saffron and fresh coriander and parsley.
Add a glass of water to the pan and cook on a low flame for 20 minutes. As soon as the sauce begins to thicken, remove from the heat.
Add the olives and the confit lemons. Cover the pan and leave to rest for 10 minutes while you prepare the couscous.
Spoon the couscous onto a large plate, make a well in the middle of the dish and top with the chicken. Drizzle over 2 tablespoons of olive oil and serve.
What is lemon confit?
”Confit” refers to a special way to preserve lemons and have them always ready for use. Their taste become more gentle, the salt preserves the aroma and gives them a softer texture, a less acidic and more pleasant taste. The skin of confit lemon is eaten too and they are used in many different dishes: with fish, meat, couscous, rice salads, etc.
Wash the lemons thoroughly and cut them in half, starting from the tip and ensuring that they stay attached by at least 1 cm at the base. Rotate the lemon by 90 degrees and make a second cut, thus sectioning it into quarters. Sprinkle each lemon with salt and then pack them tightly in clean glass jars and cover with salt. After a few days, some of the salt will have melted and it will be necessary to top up with more. If any dry salt gets stuck in the rim of the jar, rinse it out with lemon juice.
The lemons must stay covered for at least one month in a dark place. Once they are cured, they should be stored in the fridge after opening. The salt or the brine can also be used in cooking, providing a delicate touch of lemon flavor. Before using the lemon pieces rinse well to remove excess salt.
Guinea Fowl with Wild Pepper - MADAGASCAR
Chef : Sololova Manitriniaina Rabetoandro
1 guinea fowl
½ cup peanut oil
2 onions , diced
1 bunch chives , chopped
6 g Madagascan wild pepper
200 g ripe tomatoes , peeled and chopped
1 lemon, juiced
500 g Madagascan red rice
Preparation and cooking: 1 hour and 20 minutes
Cut the guinea fowl into pieces and fry in a pan with the peanut oil on a gentle heat. In the meantime, combine one finely diced onion, half the chopped chives and the wild pepper in a small pot and cook in a little water. When the guinea fowl is nicely browned, add the wild pepper sauce and cook, stirring frequently, for about 15 minutes. Remove from the heat.
Next prepare the tomato rougaille.
Peel and dice the tomatoes and put them in a bowl with a pinch of salt, the second onion, the rest of the chives and lemon juice. Leave to rest for one hour.
In the meantime, cook the rice in abundant salty water.
Serve the guinea fowl hot with the tomato rougaille and red rice.
Barley Couscous with White Sauce – ALGERIA
Chef: Sid Ali Lahlou
500 g barley couscous from the Algerian food community
400 g veal
1 onion , finely chopped
1 turnip , diced
100 g chickpeas , cooked
mixed couscous spices
1 cinnamon stick
2 cups olive oil
Preparation and cooking time: 1 hour and 30 minutes, plus resting time
Prepare a broth with the meat.
Cook the semolina in the top part of a couscoussier - a traditional pot with a large base for stewing meats and vegetables, and a top layer for steaming couscous (a heat-proof colander inside a stockpot will work fine).
After cooking it for a few minutes, pour the couscous onto a large plate and move it around with your hands as if kneading. Repeat two more times, adding a cup of olive oil and a pinch of salt on the last time.
Put the meat in the lower part of the couscous pot. Add the finely chopped onion, salt, cinnamon, spices, diced turnip, chickpeas and some broth and cook gently. After about one hour, add another small cup of olive oil.
To serve, spoon the couscous onto a large serving plate and make a well in its center for the meat. Pour the rest of the broth over the couscous.
Cafriela de Frango - GUINEA BISSAU
Chef: Abdon Manga
200 g onion, sliced
3 lemons , juiced
5 garlic cloves, crushed
10 hot chilies , sliced
Wash the chicken and cut into pieces, season with salt and marinate in a bowl with the garlic, chilies, half the sliced onions and lemon juice. After a few hours in the fridge, add a little oil and transfer the mix to a pot. Cook with a little water until the chicken is cooked through, then strain and reserve the excess liquid, and finish the chicken by grilling it on a barbecue or roasting it in the oven. In the meantime, return the liquid to the stove and reduce, adding a little oil and the rest of the finely sliced onions. More lemon juice and chilies may be added if desire. When the chicken is nicely golden, place it on a serving plate and pour the sauce over it.
Couscous from Senegal (with millet, corn and fonio) with Meat and Vegetable sauce - SENEGAL
Chef : Bineta Diallo
150 g millet couscous
150 g corn couscous
200 g fonio
1 tbsp butter
2 tbsp oil
750 g beef
100 ml tomato concentrate
100 ml tomato sauce
salt and pepper to taste
250 g onions , diced
100 g carrots, diced
100 g turnips , diced
100 g sweet potatoes , diced
½ leek , diced
1 celery stalk, diced
garlic clove, crushed
Preparation and cooking: 1 hour
Moisten the three couscous varieties separately and leave to rest for 20 minutes. Steam all the couscous for 20 minutes, adding water and cooking until the grains are thoroughly cooked through. Add the butter and remove from the flame.
Heat the oil in a pan and gently fry the meat, previously cut into chunks. Add the tomato, sauce and concentrate, a little water and salt and pepper to taste. After about ten minutes, add the diced vegetables and the crushed garlic.
Cook until the vegetables are cooked but firm and the sauce has thickened.
Serve the couscous with the meat and vegetable sauce.