This flavourful Moroccan dip is made with oven roasted aubergines, tomatoes, garlic and lots of herbs and spices. Simply delicious served with toasted pitta bread.
This salad made with roasted red and green peppers, chilli, tomatoes and spices. It is very popular in both Algeria (where it is called 'felfel bâ€™tomatich') and in Tunisia (where it is known as 'Mechouia'). The peppers are roasted in the oven or cooked on the barbecue to give the salad a unique flavour.
A fast-food type Tunisian dish that my husband taught me how to make. It's very simple and yet delicious. Serve warm with bread.
This tomato and roasted green pepper salad is known as Felfel Bel Tomatich. It is typically served cold as a starter. I sometimes add a hot pepper to bring out the taste. If you decide to do the same, it's best served with bread.
Spicy and sweet - ginger, garlic, chilli powder and Madras curry paste are just a few of the ingredients in this tomato chutney. Best made with tomatoes fresh from the garden.
This is an African tomato chutney from Mozambique which uses ripe and flavourful cherry tomatoes.