One of Morocco’s major grains, barley brings a malt-like flavor to this surprisingly light bread.

The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter.

At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.

This Moroccan-style dipping sauce would also be delicious on grilled chicken or fish.

These rolls are based loosely on b’stilla—a phyllo-crusted “pie” of chicken that’s been simmered with spices and then mixed with egg and nuts....

François Kwaku-Dongo hails from the Ivory Coast, but his food, says Robert Sietsema, speaks of Japan, Italy, and beyond.

This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients.

This is more of an infusion than a true tea, since it isn't made with tea leaves. You will have leftover spice tea to store.

Berbere is a chile and spice blend used to season many Ethiopian dishes. Because authentic berbere can be hard to find, we developed our own recipe.