Elaborate weekend dishes worth the extra effort. These are the recipes that make Sunday lunch special.
A focused set of dishes for this craving, occasion, or cooking style.
17 dishes are ready to open from this collection
Open any dish below for ingredients, story, timing, serving notes, and pairings.
Algeria's grandest couscous dish featuring fluffy steamed semolina topped with lamb, merguez sausage, and a fragrant vegetabl...
Cameroon's national dish — bitter leaves cooked down with ground peanuts, crayfish, and prawns into a rich, complex stew. Ear...
Cape Verde's national dish — a rich, slow-cooked stew of hominy corn, beans, and multiple meats and sausages. The "rica" (ric...
Ethiopian chicken and egg stew built on slow-cooked onions, berbere, tomato paste, and niter kibbeh.
Libyan bazin, a dense barley-flour dome surrounded by lamb tomato sauce, potatoes, eggs, and warm spices.
Mauritanian fish rice with tomato-rich broth, fried fish, cabbage, carrots, eggplant, okra, and rice cooked in the sauce.
Senegalese thieboudienne, fish stuffed with rof and served over tomato rice cooked with cabbage, cassava, carrot, eggplant, o...
Diamond-shaped semolina pastries filled with fragrant date paste and deep-fried until golden, then dipped in warm honey syrup...
A tangy Ethiopian teff flatbread fermented for two to three days, finished with absit, and cooked on one side until full of e...
Kenyan charcoal-grilled goat or beef, salted simply, roasted slowly, chopped hot, and served with ugali and kachumbari.
Mauritanian-style mechoui, slow-roasted lamb rubbed with butter, cumin, garlic, and paprika until tender enough to pull apart.
Mauritian dholl puri, thin yellow-split-pea flatbread folded around butter bean curry, rougaille, chutney, and achard.
Nigerien-Hausa kilishi, paper-thin lean beef dried, coated in spicy groundnut labu paste, dried again, and roasted crisp.
Somali bariis iskukaris, spiced basmati rice cooked with goat or lamb broth, xawaash, caramelized onion, raisins, and warm sp...
Sudanese-style basbousa, a syrup-soaked semolina cake with yoghurt, butter, almonds, coconut, and rose water.
Ugandan luwombo, chicken, beef, fish, mushrooms, or groundnut sauce wrapped in banana leaves and steamed until tender.
Zambian chikanda, African polony made from wild orchid tuber powder, ground peanuts, baking soda, chile, and salt.
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