Burkina Faso

Bissap (a hibiscus flower drink)

-2 quarts water

-2 C. dried hibiscus flowers
-1 1⁄2 C. sugar (more or less to taste)
-1 sprig mint
-1 tsp orange flower water

1) Briefly rinse the dried flowers in cool water.
2) In a saucepan heat the cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. 

3) Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
4) Stir in the sugar. Add mint and orange water. Add ice and chill completely. May be served over ice.

Source: http://www.food.com/recipe/jus-de-bissap-hibiscus-tea-457270

Ethiopia

Doro Wat
-3kg onions, finely diced
-1 large chicken, preferably free-range, trimmed and cut into serving pieces
-100 ml white vinegar
-1 lemon, juiced
-100 ml olive oil
-3 Tbsp niter kibbe, or regular butter
-6 Tbsp berbere  (Ethiopian spice blend)
-12 eggs, hard-boiled

Mixed spices:
2 Tbsp cardamom seeds
2 Tbsp nigella seeds
2 Tbsp ajowan or fennel seeds
1 Tbsp dried African basil (optional)
2 tsp black peppercorns
2 Tbsp salt


1) Place the onion in a large, heavy-based pot, cover with a lid and cook over low–medium heat, stirring occasionally. Do not add any oil or liquid. Cook for about 1 hour, until the onion has reduced.
2) While the onion is cooking, mix the vinegar and lemon juice together and place the chicken pieces in the liquid for 10–15 minutes, then drain.
3) Combine the ingredients for the mixed spices in a mortar and grind to a powder.
4) When the onion has reduced, add the olive oil, niter kibbeh and berbere and stir well. Add the chicken. Bring the mixture to the boil, then reduce the heat to a simmer. Stir the spices into the stew and add extra salt if needed. Simmer until the chicken is cooked through, making sure the onion does not stick to the bottom of the pot. Spoon out some of the excess oil that settles on top.
5) Cut vertical grooves into the hard-boiled eggs to ensure the flavour seeps in. When the stew is cooked, add the eggs and turn off the heat. The doro wat can be served immediately with injera but is even better the following day when the spices have worked their magic.

Doro wat is traditionally served with injera, a 'spongy' flat bread made from teff flour.

Source: http://www.sbs.com.au/food/recipes/ethiopian-red-chicken-stew-doro-wat

Timor Leste

East Timorese Lamb and Tamarind Stew
-200g tamarind concentrate
-1kg lamb shoulder, cut into 3cm cubes, seasoned with salt and pepper
-80ml olive oil
-2 onions, thinly sliced
-4 garlic cloves, crushed
-5cm piece ginger, finely chopped
-4 lemongrass stalks, thinly sliced
-2 x 4cm pieces turmeric, finely chopped
-8 long red chilies, thinly sliced
-1 cup chopped mint
-steamed rice

1) Soak tamarind concentrate in 1 litre of warm water.
2) Heat oil in a large saucepan over high heat. Working in 3 batches, cook meat, turning, for 4 minutes or until browned. Remove with a slotted spoon and set aside. Reduce heat to medium, add onion and stir for 3 minutes or until soft. Add garlic, ginger, lemongrass, turmeric and chilies, and cook for 2 minutes.
3) Return meat to pan and cook for 2 minutes to coat. Strain tamarind, add tamarind water to meat and bring to a boil.

4) Reduce heat to low, cover and simmer for 2 hours or until lamb is tender. 5) Remove lid, increase heat to medium and cook for 10 minutes to reduce liquid by one-quarter. Season, stir in mint and serve with steamed rice.

**Original recipe calls for optional calves liver and tripe. See link.

Source: http://www.sbs.com.au/food/recipes/east-timorese-lamb-and-tamarind-stew