5 traditional dishes where parsley shine
What's the story
African cuisines are famous for their vibrant flavors and unique ingredients. One such ingredient is parsley, which is commonly used to enhance the taste of many traditional dishes. Parsley's fresh and aromatic qualities make it an indispensable part of several African recipes, adding depth and complexity to the flavors. Here are five African dishes where parsley plays a key role in creating the authentic taste.
Dish 1
Moroccan chermoula sauce
Chermoula is a versatile marinade/sauce from Morocco, prepared with parsley, cilantro, garlic, lemon juice, and spices. It is used to flavor vegetables, seafood, and even tofu. The freshness of parsley balances the spices and gives the dish a bright taste. Chermoula can be used as a marinade before cooking or as a condiment on the side.
Dish 2
Nigerian jollof rice
Jollof rice is a staple West African dish, especially in Nigeria. It is made with rice cooked in tomato sauce with onions, bell peppers, and spices. Parsley is often sprinkled on top for garnish or mixed into the dish for added flavor. The herb's earthy notes complement the rich tomato base and give it a colorful presentation.
Dish 3
Ethiopian lentil stew (misir wot)
Misir wot is an Ethiopian lentil stew that is slow-cooked with berbere spice mix, onions, garlic, ginger, and tomatoes. Parsley is often added towards the end of cooking or as a garnish before serving. Its bright flavor cuts through the richness of the stew while adding freshness to each bite.
Dish 4
South African chakalaka
Chakalaka is a spicy vegetable relish from South Africa that goes well with bread or rice dishes. It has tomatoes, beans, carrots, onions, bell peppers, and spices like curry powder or paprika. Parsley adds a fresh touch to chakalaka by balancing out its heat with its coolness, making it a perfect side dish for any meal.
Dish 5
Egyptian falafel (ta'ameya)
Ta'ameya, or Egyptian falafel, is a deep-fried ball made from crushed fava beans mixed with herbs like dill and mint, plus spices like cumin seeds, coriander seeds, salt, and pepper. They are then formed into patties and fried until golden brown. Served hot with tahini sauce drizzled over them, they are garnished generously with chopped fresh flat-leafed green leafy herb called parsley.