African (à l '): The expression "à l'africaine" applies, in classic cuisine, to a garnish of castle apples and two vegetables (aubergine and zucchini) turned and sautéed in oil or cooked in the oven. steam. This garnish is generally served with large pieces of roast mutton, which can be flavored with ground rosebuds (as in Tunisia) or herbs (three, chosen from thyme, bay leaf, cumin, cloves and cilantro). The sauce is obtained by deglazing half a g ...
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