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Curated
Curated collection
Sunday Specials
A slower-cooking collection for stews, soups, mains, and shared dishes that suit a longer weekend table. It currently spans Algeria, Ethiopia, Mauritania, and Cameroon. Recipe types include main dish, stew, snack, and dessert. Cooking times in this collection run about 70-2920 minutes.
Recipes
17
Country hubs
14
Ready to cook
17
Collection table
17
Sunday lunch, family cooking, celebratory mains, and recipes where time and serving sides matter.
What to expect
17 dishes are ready to open from this collection
Best for
When to use Sunday Specials
Sunday lunch, family cooking, celebratory mains, and recipes where time and serving sides matter.
Cooking lane
main dish, stew, snack, and dessert
Time window
70-2920 minutes
Collection archive
Dishes inside Sunday Specials
Open any dish below for ingredients, story, timing, serving notes, and pairings.
Algeria
Main dish
Couscous Royal
Algeria's grandest couscous dish featuring fluffy steamed semolina topped with lamb, merguez sausage, and a fragrant vegeta...
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Cameroon
Stew
Ndolé
Cameroon's national dish — bitter leaves cooked down with ground peanuts, crayfish, and prawns into a rich, complex stew. E...
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Cape Verde
Stew
Cachupa Rica
Cape Verde's national dish — a rich, slow-cooked stew of hominy corn, beans, and multiple meats and sausages. The "rica" (r...
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Ethiopia
Stew
Doro Wat
Ethiopian chicken and egg stew built on slow-cooked onions, berbere, tomato paste, and niter kibbeh.
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Libya
Main dish
Bazin
Libyan bazin, a dense barley-flour dome surrounded by lamb tomato sauce, potatoes, eggs, and warm spices.
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Mauritania
Main dish
Mauritanian Fish Rice
Mauritanian fish rice with tomato-rich broth, fried fish, cabbage, carrots, eggplant, okra, and rice cooked in the sauce.
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Senegal
Main dish
Thieboudienne
Senegalese thieboudienne, fish stuffed with rof and served over tomato rice cooked with cabbage, cassava, carrot, eggplant,...
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Algeria
Dessert
Makroud
Diamond-shaped semolina pastries filled with fragrant date paste and deep-fried until golden, then dipped in warm honey syr...
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Ethiopia
Side
Injera
A tangy Ethiopian teff flatbread fermented for two to three days, finished with absit, and cooked on one side until full of...
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Kenya
Main dish
Nyama Choma
Kenyan charcoal-grilled goat or beef, salted simply, roasted slowly, chopped hot, and served with ugali and kachumbari.
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Mauritania
Main dish
Mechoui
Mauritanian-style mechoui, slow-roasted lamb rubbed with butter, cumin, garlic, and paprika until tender enough to pull apart.
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Mauritius
Snack
Dholl Puri
Mauritian dholl puri, thin yellow-split-pea flatbread folded around butter bean curry, rougaille, chutney, and achard.
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Niger
Snack
Kilishi
Nigerien-Hausa kilishi, paper-thin lean beef dried, coated in spicy groundnut labu paste, dried again, and roasted crisp.
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Somalia
Main dish
Bariis Iskukaris
Somali bariis iskukaris, spiced basmati rice cooked with goat or lamb broth, xawaash, caramelized onion, raisins, and warm...
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Sudan
Dessert
Basbousa
Sudanese-style basbousa, a syrup-soaked semolina cake with yoghurt, butter, almonds, coconut, and rose water.
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Uganda
Stew
Luwombo
Ugandan luwombo, chicken, beef, fish, mushrooms, or groundnut sauce wrapped in banana leaves and steamed until tender.
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Zambia
Snack
Chikanda
Zambian chikanda, African polony made from wild orchid tuber powder, ground peanuts, baking soda, chile, and salt.
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Every recipe linked from Sunday Specials is ready to open from the card above.