African Dishes are Known for its diversity in culture, language, and tradition, the African dish is one unifying factor that keeps the continent in harmony.
The savior it exudes has kept tourists from all over the world within her borders.
What can we say – Is it the rich in taste, the irresistible aromatic flavor or the beautiful decorated African dish? The African dish is irresistible!
When it comes to the African dish there are striking differences, which makes up to your list of favorite dish…
Agree on this: not all African favorite dishes are well represented on the global culinary scene. More of the reason why in this article, we would be talking about local regional dishes that makes up what you see in African cuisines.
Who knows? We may come to your region…lol, let’s dig in!
1. Piri Piri Chicken – Mozambique
Also called peri-peri or pili-pili is an African dish popular in Mozambique though with an origin from Portuguese and it’s colonies such as Angola, Namibia and the South Africa.
This Mozambique’s cuisine is a blend of spices, hot piri piri and creamy coconut sauces with cashews and peanuts.
For a visit to this region, you could choose to miss every other mouth-watering dish but do not resist the well garnished piri piri chicken. This African dish is
traditionally served with matata a dish of cassava leaves cooked in peanut sauce, the piri piri chicken is grilled with lime, pepper, garlic, coconut milk and piri piri sauce.
2. Pap en vleis/Shisa nyama – South Africa
Pap en vleis is South Africa’s barbecued maize porridge and meat. ‘Pap en vleis’ means the combination of starch and braaied or stewed meat, with spicy gravy, relish or chakalaka.
Shisa nyama on the other hand means ‘burn the meat’ in Zulu. It is how South Africans burn the meat in a delicious way for modern day – barbecue. In certain shisa nyama, the braaing site is provided by a butcher from whom you can buy the meat to be grilled.
3. Nigerian Jollof rice and egusi soup
It’s impossible to have a list of Africa’s favorite dishes without talking about the Nigerian jollaf rice and popular dish – egusi soup. Being a nation with distinct regional cuisines, it is had to make a pick but the Nigerian jollof rice and egusi soup is one dish you should not miss whenever you visit the country.
Mostly served at parties and other ceremonial events, the Nigerian jollof rice comprises of rice, tomatoes, onions, pepper, (groundnut) oil and spices to taste. While the egusi soup is made with ground melon seeds, bitter leaf or fluted pumpkin leaf (locally called Ugu leaf) served with pounded yam or cassava granules (garri and akpu).
4. Bunny chow – South Africa
The South African bunny chow is a hallowed half or quarter loaf of white bread filled with hot curry, meat and veggies. Tasty enough to have for a lunch or breakfast. The name bunny chow,
no one is quite sure of how it was coined but there’s a certainty that the Indian laborer who came to South Africa in the 19th century to work sugar cane feilds bought the meat and curry that fills the bunny chow.
5. Kapenta with sadza – Zimbabwe
Kayenta is a specie of small water fish crisply fried and accompanied with sadza. This African dish is a regional dish common with the people of Zambia and Zimbabwe.
Available in dried and fresh fish, kapenta is usually stewed with tomatoes, onions and groundnut powder, dished with fresh greens.
6. Chambo with nsima – Malawi
The crambo fish is the most popular fish to the people of Malawi, a habitat of lake Malawi. Chambo is served grilled with nsima as similar to South Africa’s pap and Zimbabwe’s sadza.
7. Namibian venison, Namibia
Venison is the meat of game animals found all over South Africa, but to the Namibians, the best game meat comes from Namibia. Low in fat, high in nutrients and full of flavor, the Namibian
venison is becoming popular especially the ostrich, springbok, and gemsbok.
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8. Muamba de galinha – Angola
Mamba de galinha is considered one of Angola’s national food treasures, this dish reveals the strong influence of Portuguese cuisine on this former colony.
Also called chicken mamba, it is a spicy, somewhat oily stew made with palm oil or palm butter, garlic, chilis and okra. Variations of chicken mamba, like the poulet moambé, are to be found all over the Congo River region, where it’s mostly served with cassava leaves and white rice.
Nyembwe chicken, is the national dish of Gabon, it is made with palm or macadamia nuts. It is so rich and spicy, and a good accompaniment to starchy porridges considered bland by western palates: funge, fufu and ugali.
9. Cape biriyani – South Africa
Biriyani is a fragrant dish comprising layers of marinated meat, rice, lentils and spices topped with crisp-fried onions and hard-boiled eggs.
This one-pot, slow-cooked dish, is a favorite for feeding large crowds at special occasions and celebrations, was bought to the Cape from the East during the earliest days of the slave trade, along with other “Malay” dishes such as bredies, pickled fish, denning leis and bobotie.
10. Zanzibari biryanis and pilaus, Zanzibar
Zanzibari biryanis and pileus are great celebration dishes, both based on rice and the exotic array of spices synonymous with Zanzibar.
There are all sorts of variations on biryani, ranging from humble vegetable assemblages to more complex ones incorporating meat and seafood; pilau tends to be a one-pot dish generously spiced with cardamom, cumin and pepper.
Both are delicious accompanied by kachumbari, a fresh onion and tomato salad popular across East Africa. Another quintessential dish of Zanzibar is urojo, a yellowish broth bought from street vendors and made with many different ingredients including pieces of meat, chili, mango, ginger, tamarind and lime.
11. Banku – Ghana
Banku is a Ghanian regional dish, that is slightly sour in taste. Prepared with cassava dough and fermented corn, although common with people within the southern region of Ghana other parts of the country is still familiar with this delicious meal.
12. Alloco – Cote d’Ivoire
The Alloco is a popular dish of the people of Cote d’Ivoire. This African dish is budget friendly and takes less than an hour to prepare. For taste, it is beautifully spiced with tomatoes, veggies, onions and is served with either fish, eggs or chicken.
13. Waakye – Ghana
Waakye is a local African dish from the nortern region of Ghana. The major component of this dish is rice and beans. Prefferably prepared with the black-eyed beans of kidney beans, this dish can satisfy your taste alone or as supplement to other meals.
14. Cachupa – Cape Verde
Finely cooked with diced sweet potato, corn, beans, cassava, tomatoes, meat or tuna, Cachupa is a national Cape Verdean meal. When prepared, its leftovers can be refried to Cachupa guisada.
15. Nyama na irio – Kenya
Nyama na irio is a well-loved dish by kenyans, it is made of mashed-up potatoes, peas, beans, corn and onion and often served with spiced roasted meat to make a delicious dish called nyama na irio.
Kenya is famous for its long-distance runners, and many a Kenyan will attribute their stamina to the health-giving effects of another treasured staple, sukuma wiki. This means “push for the week” in Swahili, indicating that this dish can be used to feed the family for a week.
Sukuma wiki is made with collard greens and/or kale cooked with onions and spices to make a piquant relish for ugali (maize porridge).
16. Akara – West Africa
Aside from Jollof rice and egusi soup, Akara is one of Africa’s favorite dishes you should not resist. This dish is not just common with the Nigerian people but entire of west Africa including Brazil.
Made from well soaked and peeled kidney beans and spices to taste, it is deep-fried to give the nearly burnt orange look. It’s a local snack that you can have with your pap (akumu) and bread.
17. Koshari, Egypt
If you want a taste of what ordinary Egyptian families eat at home, you can’t go wrong with koshari (variously spelled koushari and koshary), a nourishing vegetarian dish of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and topped off with fried onion.
A good koshari can send an Egyptian into raptures, and it’s also hugely popular as rib-sticking street food and take-away.
Another beloved classic of home cooking is mahshi, or vegetables such as zucchini, peppers, tomatoes, and vine leave stuffed with spiced rice.
18. Ful medames – Egypt
According to Egyptian-born cookery writer Claudia Roden, this dish is pre-Ottoman and pre-Islamic, and probably as old as the Pharoahs.
In her classic work “A Book of Middle Eastern Food,” Roden quotes an Arab saying: “Beans have satisfied even the Pharoahs.”
They’re still satisfying Egyptians today. Ful Medames is one of the country’s national dishes, comprising fava beans simmered with spices and olive oil. The dried beans are often cooked overnight and served for breakfast in the morning with eggs and pita bread.
It’s ideal for a filling breakfast if you’re traveling on a tight budget and need to fill up with sustaining food to last you through the day.
19. Potjiekos and stew – South Africa
What constitutes an excellent potjie is a matter of heated debate among fans, who have all the time in the world to argue the merits of their version during the several hours it takes for the food to cook.
Potjiekos (“pot food”) is an Afrikaans term for food cooked in layers in a traditional three-legged cast-iron pot, but in essence it’s a stew, not much different to the slow-simmered stews of beef, chicken and mutton and that are popular across Southern African countries.
If you’re adventurous, try a curry made of a sheep’s heads (known as “smileys” for the baleful grins the heads adopt after they shrink in the heat) or a stew of chicken feet (called “runaways” or “walkie-talkies”).
Stews are traditionally served with pap (see above) and other staples such as umngqusho (samp and beans), morogo (wild greens), dumplings (amadombolo) and steamed bread (ujeqe) or pot-baked bread (potbrood).
20. Pastilla au pigeon/b’stilla – Morocco
Moroccan tagines and couscous dishes have earned their glory on the world’s culinary stage in recent decades, but this is one dish you’ll not find in an average cookbook.
A complex and many-faceted feast dish, pastilla au pigeou (also known as b’stilla) is sweet and savory; substantial and delicate.
It’s a pie comprising shredded cooked squab (or, more often, chicken, when pigeon is hard to find) thickened with egg sauce and interspersed with paper-thin pastry and layers of nutty, spicy filling.
No grand celebration in Morocco would be considered complete without b’stilla, and it is usually reserved for feasts because it’s so labor intensive to make.
21. Efo Riro – Nigeria
Efo riro which roughly translates to “stirred leafy vegetable” is a native soup of the yoruba indigenes of Nigeria. This local dish is a rich spinach stew made with spinach, scotch bonnets and red bell peppers.
Decorated with meat or fish, depending on choice.
22. Sambaza – Rwanda, Democratic Republic of Congo
Sambaza is the favorite dish of those who reside around Lake Kivu. It is a small fish that is served fried with french fries as accompaniment. Visitors and locals can not get enough of this delicacy, are you new to the
country? A visit to lake Kivu will never be complete without trying this mouth-watering treat.
23. Couscous – North Africa
Couscous is a traditional Berber dish of steamed semolina that can be served as an accompaniment with tajine, vegetables or eaten by itself.
24. B’stilla – Morocco
B’stilla is a Moroccan dish, also called pastilla. B’stilla consists of a sweet and sour pigeon pie, but can be made with chicken or quail. . Fit for occasions, it is served as a starter.
25. Banga or ofe akwu – Nigeria
Banga is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally served with fufu. The name of the dish is derived from two words: ofe, meaning soup or stew, and akwu, meaning palm fruit.
26. Ogbono Soup – Nigeria
Ogbono is a traditional Nigerian soup made with a combination of ogbono seeds, red palm oil, onions, stock, seasoning cubes, leafy vegetables such as spinach, pumpkin leaves, or bitterleaf, and assorted meat and fish such as beef, tripe, shrimp, and crayfish.
As it is with the banga soup, the ogbono soup is accompanied with fufu for the best experience.
27. Githeri – Kenya
Githeri is a Kenyan staple food consisting of beans and maize that are stewed with onions, tomatoes, and sometimes potatoes or meat chunks. The stew is often flavored with cumin, turmeric, or chili powder. It is traditionally served on its own, although it can be served with rice or crusty bread on the side.
The dish is identifiable with the Kikuyu tribe, living in Central Kenya.
28. Shiro – Ethiopia
Shiro is an Ethiopian stew made with chickpeas or broad beans as the main ingredients, along with garlic, onions, ginger, tomatoes, and chili peppers. The chickpeas give this stew a nice texture and nutty flavor, but they can be replaced by Shiro powder, which is a combination of chickpea flour and various spices.
The dish is traditionally prepared for special occasions such as Ramadan and Tsom. It is recommended to serve shiro with injera flatbread on the side.
29. Sfenj – Morocco
Sfenj is a popular Moroccan doughnut-like fritter made from sticky unleavened batter. The dough is traditionally shaped into rings and deep-fried until it develops a golden, crispy exterior. The interior should be fluffy, tender, and chewy. These fritters are usually served hot when sold by street vendors, and they can be consumed plain or dusted with icing sugar.
30. Zaalouk – Morocco
Zaalouk is a traditional Moroccan salad made by cooking eggplant, tomatoes, garlic, and flavorings such as cumin, paprika, coriander, and parsley. Although it can be served on its own, zaalouk is also often served as a side dish, a spread for sandwiches, or a dip, when it is paired with crusty bread.
31. Malva – South Africa
Malva pudding is a traditional South African dessert consisting of a pudding base covered in a creamy, sweet sauce made with water, cream, vanilla, butter, and sugar. The pudding is usually made from butter, sugar, eggs, apricot jam, milk, flour, and salt.
32. Wali wa kukaanga – Kenya
Wali wa kukaanga is a delicious Kenyan dish made by combining boiled rice with turmeric, onions, oil, and vegetables such as carrots, peas, and corn. The combination of rice and vegetables is then fried, and the whole dish is served as an accompaniment to chicken dishes.
It is recommended to pair wali wa kukaanga with a salad of choice on the side.
33. Seffa – Morocco
Seffa is a traditional Moroccan dish that is typically reserved for celebrations and festivities. It consists of either vermicelli noodles or couscous combined with a savory-sweet onion sauce and a topping of icing sugar, cinnamon, raisins, and ground almonds.
34. Taktouka – Morocco
Taktouka is a healthy and nutritious Moroccan salad consisting of cooked tomatoes and green peppers mashed into a purée. The salad is often served as a side dish to grilled meat and fish dishes, although it can also be used as a dip, when it’s consumed with crusty bread, used for scooping up the salad.
35. Poulet DG – Cameroon
Poulet DG is a tasty Cameroonian poultry dish made with a combination of chicken and ripe plantains in a hearty tomato sauce. The dish is typically garnished with a variety of vegetables such as green beans, bell peppers, and carrots, making it visually appealing and enhancing the flavors even further.
36. Kitcha – Ethiopia
Kitcha is an unleavened Ethiopian flatbread made with wheat flour, water, and salt. The dough is traditionally baked in a pan on both sides until it develops a golden-brown color of the exterior. The flatbread can be additionally spiced with chili and cardamom.
It is usually served warm with melted butter, or used in a dish called fit-fit.
37. Egyptian Umm
The Egyptian umm ali is usually made by dividing bread or puff pastry into pieces, then mixing it with sugar, milk, and coconut flakes. The mixture is typically sprinkled with raisins, pistachios, and cinnamon, then baked in the oven until the top develops a golden brown color.
38. Bazin – Libya
Bazin is a popular Libyan unleavened bread (also considered a dough-based dish) made by boiling barley flour and salt in water and beating it with a stick called magraf until it develops into a dough which is then baked or steamed. The bread is characterized by its hard texture, achieved by the usage of large amounts of salt.
It is traditionally shared and consumed using the right hand. Bazin is often served with a tomato-based stew, potatoes, hard-boiled eggs, and mutton
39. Hoenderpastei – South Africa
Hoenderpastei is a South African dish consisting of a shortcrust pastry shell filled with pieces of chicken, vegetables such as onions, carrots, and celery, hard-boiled eggs, and seasonings such as pepper, lemon juice, salt, and bay leaves. Simple, yet delicious, hoenderpastei has been a street food favorite for many years in South Africa.
It is recommended to prepare the pie a day in advance since it can be left in the fridge and baked when needed.
40. Genfo – Ethiopia
Genfo is a simple Ethiopian porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour to boiling water and stirring the concoction with a wooden utensil until it develops a smooth, yet extremely thick consistency.
The porridge is then transferred to a bowl, and a hole is created in the center, usually by using a finjal (Ethiopian coffee cup). The well is filled with clarified spiced butter and berbere spices. Genfo is traditionally consumed as it is, although it can be accompanied by a scoop of yogurt.
Have we been to your region yet? If no, let us know in the comment box…
CONCLUSIVELY
The list of Africa’s favorite dishes is inexhaustible, as there are several regional dishes that make up the African cuisine. But the above dishes are the most popular in each region, important to note that, most of these foods you can get from any African cuisine around the world and kaycuisines make up the list.
Where to taste it: Experience the wonderful taste of African cuisine from the spicy and tasty, to the downright mind-blowing. It’s all here at Kays Cuisines
