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African Dishes

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`This is a list of notable dishes found in African cuisine.

Name Description
Black Eyed Pea and Shrimp Fritters Acarajé A dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine.

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No-Image-Available Ahriche In Moroccan cuisine, Ahriche is a dish eaten by the tribes of Zayanes and Khénifra. The name is derived from the Berber word for stick; this is in reference to the dish’s manner of cooking. It is a dish of tripe usually consisting of ganglion, caul, lung or heart of an animal wound with intestines on a stick of oak and cooked on hot coals.
Aloko Alloco Alloco is a Ivorian snack made from fried plantain often served with chilli pepper and onions. Predominantly popular in the Ivory Coast and the surrounding African nations.

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Arabic Boiled Flour Pudding - Asida Asida An Arab dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many Arab and North African countries.

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Attieke Attiéké Attiéké is a side dish made from cassava that is a part of the cuisine of Côte d’Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated.

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Baba Ghanoush Baba Ghanoush Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown colour.

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Babute Congolese Curried Beef Meatloaf Babute Babute is an African dish, effectively a form of meatloaf, originating in the Babute region of the Congo containing beef mince, curry powder and dried apricots.

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Bazeen A starchy Libyan food. The main ingredient is barley flour; this is sometimes mixed with wheat flour. Bazeen is typically served with a tomato sauce, eggs, potatoes and mutton.
Bichak Bichak can be stuffed with pumpkin and jam for a sweet taste, or meat and cheese for a savoury addition to a lunch.

Biltong A kind of cured meat that originated in South Africa. Many different types of meat are used to produce it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.
Bobotie This typical South African recipe originally comes from Cape Malay. It is sweetish, spicy and has a wonderful colour and smell. It is even better the day after it is prepared.
Brik A Tunisian derivative of the börek consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.
Briouat A sweet puff pastry – Briouats are filled with meat (mostly chicken or lamb) mixed with cheese, lemon and pepper. They are wrapped in warqa (a paper-thin Moroccan dough) in a triangular or cylinder shape.
Bunny chow Often simply called “Bunny”, a fast food dish that is a hollowed out loaf of bread filled with curry.
Cachupa A stew of hominy, beans, and meat.
Camel milk Camel’s milk has supported Bedouin, nomad and pastoral cultures since the domestication of camels millennia ago. Herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments.
Chakalaka Vegetable relish.
Chakhchoukha A stew of lamb, spices, tomatoes, and flatbread.
Chermoula A marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.
Cholent A slow-cooked stew of meat, potatoes, beans, and barley.
Algerian Chorba Chorba This is a great dish of meat and vegetables cooked in a tasty spicy broth.

Yellow Coconut Pudding - Cocada Amarela Cocada Amarela Originating from Angola, Cocada amarela is a heavy dessert made principally from eggs and coconut and has a distinctive yellow colour due to the quantity of eggs it contains.

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Couscous Couscous is a North African Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it.

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Delele Okra prepared with baking soda.
Draw soup A soup of okra or pumpkin seeds.
Dukkah Egyptian Spice Mix Duqqa An Egyptian side dish consisting of a mixture of herbs, nuts, usually hazelnut, and spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an hors d’œuvre.

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Echicha Cassava, pigeon pea, and palm oil.
Fatteh Khubz topped with various ingredients, such as yoghurt, chickpeas, and olive oil.
Feijoada A stew of beans with beef and pork, which is a typical dish in Portuguese and Brazilian cuisine. It is also typical dish in Macau, Angola, Mozambique, Goa, and other former Portuguese colonies. In Brazil, feijoada is considered by many as the national dish. Feijoada was brought to South America by the Portuguese, based on ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes.
Fesikh Fermented, salted mullet.
Fig roll An ancient Egyptian pastry, filled with fig paste.
Fit-fit An Eritrean and Ethiopian food typically served for breakfast (though it can be served with other meals).
Freekeh A cereal food made from green wheat that goes through a roasting process in its production. It is an Arab dish that is especially popular in Levantine, Arabian Peninsula, Palestinian and Egyptian cuisine, but also in North African and other neighbouring cuisines.
Frejon Puddings made of black beans cooked slowly overnight over a wood or charcoal fire, and then mixed with coconut milk to form a thick, sweet, smooth pudding.

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Frikkadel
A plate of fufu (right) accompanied with peanut soup Fufu It is made by boiling starchy vegetables like cassava, yams or plantains and then pounding them into a dough-like consistency.

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Ful medames Mashed fava beans with olive oil, chopped parsley, onion, garlic, and lemon juice.
Funkaso A Nigerian dish of millet pancakes containing millet, butter and sugar.
Gaat Porridge Ga’at A stiff porridge, made traditionally with barley flour, though in many communities wheat flour is often used.

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Garri A popular West African food made from cassava tubers.
Gatsby (sandwich) A South African style of deli sandwich very similar in content and method of preparation as a hoagie in the United States. It is mostly popular in the Western Cape province.
Gored gored A raw beef dish that is typically cubed and left unmarinated.
Tahini-based halva with pistachios Halva Refers to many types of dense, sweet confections.

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Harira A traditional Berber soup of Morocco.
Hawawshi Hawawshi Meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chillies, placed between two circular layers of dough, then baked in the oven.

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Himbasha An Ethiopian and Eritrean celebration bread that is slightly sweet.
Injera Flat Bread Injera Injera, sometimes transliterated enjera; is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea.

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Iru A type of fermented locust beans used as a condiment in cooking. It’s similar to ogiri and douchi, and is very popular among the Yoruba people of Nigeria. It is used in cooking traditional soups like egusi soup, okro soup and ogbono soup.
Isi ewu A traditional Eastern Nigeria dish that is made with a goat’s head.
Isidudu A pap dish made to simmer with pumpkin, curried cabbage and liver.
Jollof rice Also called ‘Benachin’ meaning “one pot” in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated in Gambia but has since spread to the whole of West Africa, especially Ghana, Nigeria, and Liberia amongst members of the Wolof ethnic group.
Kachumbari - Tomato, Onion, and Chilli Salad Kachumbari A fresh tomato and onion salad dish in East and Southern African cuisine. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chilli peppers (and salt to taste).

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Kebab Kebab Kebab is a wide variety of meat dishes originating in the Middle East and later on adopted in Turkey, Southern Europe, South Asia and Asia Minor, that are now found worldwide.

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Kedjenou – Ivory Coast Chicken Stew Kedjenou A spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables.

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Kelewele Kelewele is a popular Ghanaian snack dish of fried plantains seasoned with spices. In English, it is sometimes called Hot Plantain Crisps. In Africa, kelewele is sold by street vendors, usually at night. It is sometimes served with rice and stew, peanuts, or alone as a dessert or a snack. Kelewele is also popular for breakfast. The plantains are peeled and may be cut into chunks or cubes. Usually, ginger, cayenne pepper, and salt are the typical spices used to make kelewele.
Kenkey A staple dish similar to a sourdough dumpling from the Akan, Ga and Ewe inhabited regions of West Africa, usually served with a soup, stew, or sauce.
Kitcha A basic, thin, unleavened bread, cooked until slightly burned.
Kitfo Raw beef marinated in mitmita (a chilli powder based spice blend) and niter kibbeh.
Koeksisters Koeksister A koeksister is a piece of dough, usually in the shape of a plait, that is deep fried in oil and then dipped in a cold syrup mixture.

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Konkonte A poverty food of Ghana made from dried and pounded manioc root. It is also eaten in the Caribbean.
Kuli-kuli A Hausa food that is primarily made from peanuts. It is a popular snack in Ghana and Nigeria.
Kushari Made from rice, lentils, chickpeas and macaroni covered with tomato sauce and fried onions.
Lablabi
Lahoh A spongy, pancake-like bread.
Maafe
Makroudh A pastry often filled with dates or almonds.
Mala Mogodu
Malva Pudding
Mandazi Mandazi Mandazi is similar to doughnuts, having a slight sweet taste. They are typically less sweet than the Australian style of doughnuts and are served without any glazing or frosting.

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Matbucha A cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chilli pepper. The name of the dish originates from Arabic and means “cooked salad”. It is served as an appetiser, often as part of a meze. In Israel it is sometimes referred to as “Turkish salad”.
Matoke - Ugandan Beef and Plantain Stew Matoke Plaintains and green bananas (matoke) are a staple part of the diet in Uganda and much of East Africa. Matoke is also the name given to a delicious, rib-sticking plantain stew that is a Ugandan national dish.

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Méchoui
Melktert
Merguez Merguez These spicy North African sausages are popular in Algeria, Morocco, and Tunisia, where they’re served plain, with couscous, in sandwiches, with eggs or stuffed into pastries.

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Mesfouf Similar to couscous, with butter added.
Moin moin A Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground peppers (usually a combination of bell peppers and chilli or scotch bonnet).
Mrouzia Sweet and salty tajine with honey, cinnamon and almonds.
Msemen
Mulukhiyah Mulukhiyah Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as “slimy,” rather like cooked okra. Mulukhiyyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew

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Ndolé
Nshima
Obusuma
Ogbono Soup Ogbono Soup Ogbono soup is popular everywhere in Nigeria and neighbouring countries. Each region has its own variations, but meat, greens and ogbono seeds are common elements.

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Owofibo An oil soup made of blended tomato mixed with akun and palm oil.
Pakora
Pap A traditional porridge of mielie-meal (ground maize) or other grain.
Pastilla
Phutu
Potbrood
Potjiekos
Pottage A thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.
Qatayef
Sadza
Samosa A fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular. Samosas are often accompanied by chutney. They are a popular appetiser or snack in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa, and South Africa.
Seswaa
Sfenj Doughnuts cooked in oil then soaked in honey or sprinkled with sugar.
Shahan ful
Shakshouka Shakshouka Shakshouka is a dish of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin.

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Shiro
Shish Taouk Shish taouk Marinated cubes of chicken are skewered and grilled.

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Skilpadjies
Sosatie
Stuffed zucchini
Suya Suya, is a shish kebab like food popular in West Africa, originally from the Hausa people of northern Nigeria and Niger. Suya is generally made with skewered beef, fish, or chicken.
Tabil
Tahini
Tajine
Tapalapa bread
Coconut Tapioca Dessert Tapioca pudding
Thieboudienne Made with fish, rice and tomato sauce, and may also include onions, carrots, cabbage, cassava and peanut oil.
Tomato bredie
Torta de Gazpacho
Toum This traditional Lebanese dipping sauce really packs a punch and goes perfect with everything from meat to bread. It contains only a handful of ingredients common to every kitchen and is quick and easy to make.

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Ugali Pap (food)
Umngqusho
Usban - Libyan Rice Sausage Usban Several varieties of usban exist, and the herbs and spices used can vary but typically include cayenne pepper, black pepper, turmeric and cinnamon, as well as dried mint, parsley and dill. This is added to spring onion, tomato, vegetable oil and rice.

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Vetkoek Dough deep-fried in cooking oil and either filled with cooked mince (ground beef) or spread with syrup, honey, or jam.
Wat
Waterblommetjie bredie A stew made of meat, typically lamb, stewed together with the waterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus) which are found in the dams and marshes of the Western Cape of South Africa.
Poulet Yassa - Chicken Yassa Yassa A spicy, marinated fish or poultry dish prepared with onions and lemon.

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