List of African dishes

Ugandan traditional meal

Luwombo served with matooke, posho and chapatti

African Dishes

Taro sauce jaune avec peau de boeuf

Mtipu leaf

Afang Soup

Tahricht

Bahia acaraje

List of African Dishes is a comprehensive compilation of the various traditional and modern dishes that originate from the different countries in Africa. The continent's diverse cultures, ethnic groups, and climates have significantly influenced its cuisine, resulting in a wide array of dishes that vary from region to region.

North African Dishes

North African cuisine is a mixture of Mediterranean and desert dwellers' culinary traditions. Its most renowned dishes include:

• Couscous - A staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, and Libya.
• Tagine - A slow-cooked stew braised at low temperatures, traditionally cooked in a conical clay pot.

West African Dishes

West African cuisine encompasses a diverse range of foods that are split between its 16 countries, including many staple foods, such as:

• Jollof Rice - A one-pot rice dish popular in many West African countries.
• Fufu - A staple food, common in many countries in Africa.

East African Dishes

East African cuisine includes the cuisines of Ethiopia, Eritrea, Djibouti, and Somalia among others. Some popular dishes are:

• Injera - A sourdough flatbread that is a staple in Ethiopia and Eritrea.
• Ugali - A type of cornmeal porridge made in Kenya, Tanzania, and Uganda.

Central African Dishes

Central African cuisine is centered around staple foods like plantain, maize, beans, millet, and cassava. Some notable dishes include:

• Fufu - A staple food, common in many countries in Africa.
• Ndolé - A Cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or beef.

Southern African Dishes

Southern African cuisine includes the cuisines of countries like South Africa, Botswana, Zimbabwe, and others. Some popular dishes are:

• Bobotie - A South African dish consisting of spiced minced meat baked with an egg-based topping.
• Sadza - A cooked cornmeal that is a staple food in Zimbabwe.

Glossary

• Achu - A Cameroonian dish consisting of pounded cocoyams and a red palm oil soup, served with cow skin, oxtail, tripe, and steamed eggplant.
• Ming'oko - A Tanzanian dish made of wild edible yams.
• Afang - A Nigerian vegetable soup originating from the Efik people in southeastern Nigeria.
• Ahriche - A Moroccan dish made of tripe wrapped around sticks and cooked over hot coals.
• Akara - Also known as koose, a deep-fried bean cake popular in Nigeria, Benin, Ghana, and Sierra Leone.
• Alloco - A Côte d'Ivoire dish made of fried plantains served with chili pepper and onions.
• Amala - A Nigerian dish made from yam flour, typically served with soups.
• Asida - A North African dish of cooked wheat flour dough, sometimes with butter or honey.
• Attiéké - A popular Ivorian dish made from fermented cassava, served as a side or main dish.
• Babute - A Congolese dish made with ground beef, curry powder, and apricots.
• Banga soup - A West African soup made from palm nuts, commonly eaten in Nigeria, Ghana, and Cameroon.
• Bazeen - A Libyan dish made of barley dough served with tomato sauce, eggs, potatoes, and mutton.
• Bichak - A Moroccan stuffed pastry, often served as an appetizer.
• Biltong - A Southern African dried and cured meat similar to jerky, popular in South Africa, Zimbabwe, and Namibia.
• Bobotie - A South African dish of spiced minced meat baked with an egg-based topping.
• Boerewors - A South African spiced mixed-meat sausage, often grilled and served with pap.
• Braaibroodjies - A South African toasted sandwich, grilled over an open flame.
• Brik - A Tunisian stuffed pastry.
• Briouat - A Moroccan sweet puff pastry.
• Bunny chow - A South African street food made from a hollowed-out loaf of bread filled with curry.
• Cachupa - A Cape Verdean stew made with hominy, beans, and meat.
• Calulu - A dish from Angola and São Tomé and Príncipe, consisting of dried fish with vegetables.
• Chakalaka - A spicy vegetable relish from South Africa and Zimbabwe.
• Chakhchoukha - An Algerian dish made of lamb stew with torn flatbread.
• Chermoula - A North African marinade of oil, lemon juice, garlic, and spices, often used for seafood.
• Cocada amarela - An Angolan dessert made of eggs and coconut.
• Couscous - A North African dish made of steamed semolina grains.
• Dabo kolo - A snack from Ethiopia and Eritrea, consisting of small pieces of bread fried in oil.
• Dambou - A Nigerian semolina dish made with moringa leaves, often served at celebrations.
• Delele - A Zimbabwean and Botswanan dish made from okra, sometimes cooked with baking soda.
• Draw soup - A Nigerian soup made with okra or pumpkin seeds, known for its slimy texture.
• Droëwors - A dried and cured sausage similar to biltong, popular in South Africa and Namibia.
• Duqqa - An Egyptian dip made of herbs, spices, and nuts.
• Eba - A Nigerian staple food made from cassava flour, served with soups.
• Echicha - A Nigerian dish made of cassava, pigeon peas, and palm oil.
• Edikang ikong - A Nigerian vegetable soup made with pumpkin and water leaves.
• Efo riro - A Yoruba stew made with spinach and locust beans.
• Egusi soup - A Nigerian stew made with melon seeds, vegetables, and meat or fish.
• Ekwang - A dish from Cameroon and Nigeria made of grated cocoyams wrapped in leaves and cooked in a spicy stew.
• Eru soup - A Cameroonian stew made with Gnetum africanum leaves, waterleaf, and red palm oil.
• Ewa Agoyin - A Nigerian dish of mashed beans served with spicy pepper sauce.
• Feijoada - A Southern African stew made with beans, beef, and pork.
• Felfla - A North African salad made from roasted peppers and tomatoes.
• Fesikh - A traditional Egyptian dish of fermented, salted fish.
• Fio Fio - A Nigerian Igbo soup made from pigeon peas and thickened with Achi.
• Fit-fit - A traditional Ethiopian and Eritrean dish made of torn flatbread mixed with sauce or spices.
• Frejon - A Nigerian coconut bean soup commonly eaten during Holy Week.
• Frikkadel - A South African meatball dish, often baked or deep-fried.
• Fufu - A starchy staple dish in West and Central Africa made from pounded yams, cassava, or plantains.
• Ful medames - An Egyptian dish of mashed fava beans, olive oil, and spices.
• Funkaso - A Nigerian millet pancake, typically eaten as a snack.
• Ga'at - A porridge-like dish made with barley flour, popular in Ethiopia and Eritrea.
• Garri - A popular West African food made from cassava tubers, often eaten with soups.
• Gatsby - A large sandwich from South Africa, similar to a hoagie, typically filled with fries and meat.
• Gored gored - A raw beef dish popular in Ethiopia and Eritrea.
• Harira - A traditional soup from Algeria and Morocco, made with tomatoes, lentils, and chickpeas.
• Hawawshi - An Egyptian dish of spiced minced meat baked in bread.
• Hertzoggie - A South African jam and coconut tart.
• Himbasha - A slightly sweet Ethiopian and Eritrean celebration bread.
• Injera - A yeast-risen flatbread with a spongy texture, a staple in Ethiopian and Eritrean cuisine.
• Isi ewu - A Nigerian Igbo delicacy made from goat’s head.
• Isidudu - A Southern African dish made from pap cooked with pumpkin and liver.
• Jollof rice - A popular West African rice dish cooked with tomatoes, onions, and spices.
• Kachumbari - An East African fresh tomato and onion salad.
• Kapana - A Namibian street food of grilled beef strips served with spices and sauces.
• Kedjenou - An Ivorian spicy stew made with slow-cooked chicken or guinea hen.
• Kelewele - A Ghanaian and Liberian snack made of spiced fried plantains.
• Kenkey - A Ghanaian dish of fermented maize dough, usually served with soup or sauce.
• Kitfo - A raw minced beef dish from Ethiopia and Eritrea, marinated in spices.
• Koeksister - A South African syrup-coated doughnut, twisted or braided in shape.
• Kuli-kuli - A Nigerian snack made from ground and fried peanuts.
• Kushari - An Egyptian street food dish made of rice, lentils, chickpeas, and pasta.
• Lablabi - A Tunisian soup made from chickpeas and garlic.
• Maafe - A West African peanut stew, commonly made with meat and vegetables.
• Mandazi - A fluffy fried bread snack, popular in East and West Africa.
• Matoke - A Ugandan dish made from steamed green bananas.
• Moin moin - A Nigerian steamed bean pudding made from black-eyed peas.
• Ndolé - A Cameroonian dish made from bitter leaves, groundnuts, and meat or fish.
• Ogbono soup - A Nigerian soup thickened with ground ogbono seeds, served with fufu.
• Pap - A Southern African maize porridge, often eaten with meat or sauce.
• Pepper soup - A spicy broth-based soup popular across West Africa.
• Shakshouka - A North African dish of poached eggs in a spiced tomato sauce.
• Suya - A Nigerian and West African kebab made with spiced skewered meat.
• Wat - An Ethiopian and Eritrean spicy stew, typically served with injera.
• Yassa - A Senegalese dish of marinated fish or chicken with onions and lemon sauce.

See Also

• African Cuisine
• List of African beverages

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