Common culinary dishes found in the ethnically and culturally diverse continent of Africa
Five African dishes from Nigeria
Africa is the second-largest continent on Earth, and is home to hundreds of different cultural andethnic groups. This diversity is reflected in the many local culinary traditions in choice ofingredients, style of preparation, andcooking techniques.
This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.
AYoruba food made from peeledbeans made into balls and deep-fried, known as Koose in Hausa and Ghana, can be eaten as a snack, but is often coupled with hausa koko as part of a breakfast meal.
It is made from palm nuts and is eaten primarily in the southern and midwestern parts of Nigeria. In Ghana, the Akan ethnic group call it Abenkwan and it is eaten with fufu.
This is a South African spiced mixed-meat sausage that was developed by theAfrikaans-speaking white farmers, theBoere, and is now used nationwide as a symbol of heritage by all races. It contains coarsely minced beef, pork and occasionally lamb. It is traditionally flavored withcoriander andblack pepper but can have a multitude of spices, likechilli pepper. Though each butcher has his own unique recipe, a council has been formed to evaluate exactly what can be labelled as "boerewors". The council has stated that the requirements for labelling it as boerewors is that the sausage must contain 80% or more groundbeef, 20% or lesspork (including cubes of pork fat) and the spices coriander and black pepper.
This a popular South African variant of the globalhot dog phenomenon. It consists of a braaied boerewors served in a hot dog bun with onionrelish and usuallyketchup/tomato sauce and mustard. It can also be served with various chilli sauces.
This is a popularSouth African variant of atoasted sandwich, where the sandwich is grilled (braaied) over an open charcoal or wood flame instead of in an electric sandwich toaster. The name translates directly as "grilled-sandwich".
Dried fish with vegetables, often onions, tomatoes, okra, sweet potatoes, garlic, palm oil, andgimboa leaves (similar to spinach); often served with rice,funge, palm oil beans, andfarofa.
A stew made with finely slicedGnetum africanum (eru) leaves cooked with waterleaf and red palm oil. Usually eaten with waterfufu, a type of fufu made from fermented cassava.
Frejon (fromFeijão, the Portuguese word for "beans") is a coconut bean soup which is eaten especially duringHoly Week by a selection of Christians, mostly Catholics, across the world.
Boiled starchy vegetables like cassava, cocoyam, yams or plantains which are pounded into a dough-like consistency and eaten in small balls, served with a dipping soup or sauce.
A South African style ofdeli sandwich very similar in content and method of preparation as ahoagie in the United States. It is mostly popular in theWestern Cape province.
A traditionalEgyptian food very similar to the Middle eastern pizza-likeLahmacun. It is meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chilies, placed between two circular layers of dough, then baked in the oven.
Mini jam and coconut tarts, usually filled withapricot-jam, that were named in honor of the South African Prime Minister (1929-1934), Gen.J.B.M. Hertzog, who noted that these tarts are his favourite tea-time treat. They play a significant part in the History ofSouth Africa and are still very popular among Afrikaners.
Ayeast-risenflatbread with a unique, slightly spongy texture. Traditionally made out ofteffflour,[6] it's a national dish in Ethiopia and Eritrea. A similar variant is eaten inSomalia (where it is calledcanjeelo orlahooh) andYemen (where it is known aslahoh).
This is a popular variant of atoasted sandwich. This variant specifically refers to any sandwich with a meat-based filling (usually minced beef), that is toasted in a "jaffle iron" over an open flame or in an electrical toaster.
A wide variety of grilled or barbecued meat dishes often skewered (Shish Kebabs) originating in the Middle East and later on adopted in Turkey, Azerbaijan, Southern Europe, South Asia and Asia Minor, now found worldwide.
Astaple dish similar to asourdoughdumpling from theAkan,Ga andEwe inhabited regions ofWest Africa, usually served with a soup, stew, orsauce. The most widely known type of Kenkey is Ga Kenkey, but there is also Fante Kenkey.
A sponge cake that has been dipped in chocolate-syrup and desiccated coconut. Originally from Australia, the dessert became very popular among Afrikaners and is commonly referred to inSouth Africa by their Afrikaans name "ystervarkies", which is an Afrikaans word for aporcupine, which the dessert resembles.[citation needed]
A fluffy fried bread snack, Mandazi is a form offried bread that originated inEastern Africa in the Swahili coastal areas ofKenya andTanzania.[15] It is still popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.[16][17] It is also eaten inNigeria, where it is known as puff puff, andGhana, where it is known as bofrot.
Tomatoes and roasted bell peppers cooked together, seasoned with garlic and chili pepper.[19] The name of the dish originates from Arabic and means "cooked [salad]". It is served as anappetizer, often as part of ameze. In Israel it is sometimes referred to as "Turkish salad" (Hebrew:סלט טורקיsalat turki).[20]
A traditional sweetened bread baked withSweet corn. Contrary to the name, it is normally baked withWheat flour instead ofMielie-meal (as they do withCornbread), the imbedded sweet corn provide much of the flavour.
Traditional pancakes in Maghreb. These pancakes are usually used as an accompaniment to a cup of aromatic morning mint tea or of creamy coffee. Msemen can also be stuffed with vegetables or meat fillings.
Mugoyo is a traditional main course dish in Uganda. The main ingredients of the dish are sweet potatoes and beans. The purple sweet potatoes are steamed in banana leaves while the red kidney beans are boiled with some seasoning. They are then mingled together to form one dish.
AKenyan dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. InLuhya cuisine it is the most commonstaple starch.
A Nigerian dish, made with groundogbono seeds,[22] with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water andpalm oil, it typically containsmeat,seasonings such aschili pepper,[22]leaf vegetables and othervegetables.
Also known by its English name "pumpkin fritters", they are pumpkin-based (usuallybutternut squash) balls of dough that is mixed with baking flour and eggs which are then fried in a pan and sprinkled withcinnamon and sugar. They are a popular snack for Afrikaners and can usually be served at abraai (social gathering among Afrikaners).
This is a popularSouth African dish, of Afrikaner origin, which usually consists of a crumblyphutu pap and atomato-based meat sauce, usually served with boerewors. The boerewors can be braaied separately, or it can be cooked in the sauce. If time permits it, the pap can be replaced withsamp. The name translates as "porridge and meat".[citation needed]
A traditional Moroccan dish, an elaboratemeat pie traditionally made ofsquab (fledglingpigeons). As squabs are often hard to get, shreddedchicken is more often used today; pastilla can also use fish oroffal as a filling.
A traditionalmaize meal dish from South Africa. It is a crumbly or grainy type ofpap (polenta) orporridge, eaten mainly by theBasotho,Bantu andAfrikaner people. It is cooked incauldrons orpotjies over an open fire, and stirred until a coarse consistency is reached.
Placali is a fermentedcassava paste usually eaten with palm kernel sauce,okra or Kpala. The origin of this dish is unknown and this dish is appreciated as in all regions ofIvory Coast.
Abread first made by theBoer settlers of what is now South Africa. Potbrood was traditionally baked in a cast-iron pot (also known as aDutch oven) in a pit made in the ground and lined with hot coals.[24] Today potbrood is often made at abraai by packing charcoal or wood coals around a cooking pot.[25]
Literally translated "small pot food", is astew prepared outdoors. It is traditionally cooked in a round,cast iron, three-legged pot, thepotjie, brought from theNetherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa.[26]
An Arab dessert commonly served during the month ofRamadan, a sort of sweetdumpling filled with cream or nuts. It is usually prepared usingAkkawi cheese as a filling.[27][28]
Sadza in Shona (isitshwala in isiNdebele, pap in South Africa, or nsima in the Chichewa language of Malawi), Ugali in East Africa, is a cooked cornmeal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other countries of the region.
Sadza, is that warm, comforting maize meal that brings everyone to the table. Paired with tender, flavorful beef stew, simmered with tomatoes, onions, you've got that rich, hearty taste.
A type oftripe made from the intestines ofgoats orsheep. Its preparation is similar to that ofMala Mogodu. It is served withbogobe,phaletšhe and sometimes magwinya (vetkoek) especially in winter.
A traditional meat dish of Botswana, made of beef, goat or lamb meat.[29] The fatty meat is generally boiled until tender in any pot, with "just enough salt",[30] and shredded or pounded.[31] It is often served with pap (maize meal) or sorghum meal porridge.[32][33]
A common dish inEritrea,Ethiopia,Sudan and the region, and is generally served for breakfast. Believed to be an import fromSudan, it is made by slowly cookingfava beans in water that are then crushed into a paste, which is then served alongside a diverse variety of foods. It is typically eaten without the aid of utensils accompanied with a bread roll. It is popular during theRamadan season andLent.
Boiled skinned shark, finely mashed, and cooked with squeezedbilimbi juice and lime. It is mixed with onion and spices, and the onion is fried and it is cooked in oil.
A homogenous stew whose primary ingredient is powderedchickpeas orbroad bean meal. It is often prepared with the addition of mincedonions,garlic and depending upon regional variation; groundginger or chopped tomatoes and chili-peppers. Shiro is usually served atopinjera, however, it can be cooked in shredded taita and eaten with a spoon, this version would be calledshirofit-fit.
A traditional South African food, also known by other names such as "muise", "vlermuise" and "pofadder". The dish islamb'sliver wrapped innetvet (caulfat), which is the fattymembrane that surrounds thekidneys. Mostcooks mince the liver, addcoriander, choppedonion,salt andWorcestershire sauce then wrap balls of this mixture with thenetvet and secure it with atoothpick. The balls, approximately 80mm in diameter, are normally grilled over an opencharcoal fire and ready when the fat is crisp.[citation needed]
A traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from "sate" ("skewered meat") and "saus" ("spicy sauce"). It is ofCape Malay origin, used inAfrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.
A traditional South African tart, usually made of eggs, milk, flour, grated cheese and some form of cured meat (commonly bacon). A souttert resembles a Frenchquiche, but differs in that it is not commonly baked within a pastry. The literal translation of theAfrikaans word "souttert" is ‘savoury or salty tart’.
Ashish kebab like food popular inWest Africa, originally from theHausa people of northernNigeria, northernCameroon andNiger. Suya is generally made with skeweredbeef, goat meat, fish, or chicken. The meat is rubbed-in withtankora, a dry spice mix containing powderedgroundnuts, cayenne pepper, ginger, paprika and onion powder, then barbecued.
A paste made from ground,hulledsesame seeds used inNorth African,Greek,Turkish andMiddle Eastern cuisine. Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.[37]
AMaghrebi dish fromNorth Africa, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in thecuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted orglazed. Tajines inMoroccan cuisine are slow-cooked stewsbraised at low temperatures, resulting in tender meat with aromatic vegetables and sauce.[citation needed]
A sweetpudding made withtapioca and either milk or cream.Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways.[38] Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork.
A South African stew, referred to in Afrikaans as "tamatiebredie", normally made withmutton, is cooked for a very long time, and its seasonings includecinnamon,cardamom,ginger andcloves as well aschilli. It is ofDutch origin.
A dish ofmaize flour (cornmeal) cooked with water to amush,[8]porridge- ordough-like consistency. It is the most commonstaplestarch featured in the local cuisines of the eastern African Great Lakes region andSouthern Africa. When ugali is made from another starch, it is usually given a specific regional name. See alsopap.[citation needed]
A traditional kind ofTunisian sausage, stuffed with a mixture ofrice, herbs,lamb, choppedliver andheart.[41][42] This dish is usually served alongside the main meal of rice orcouscous, often on special occasions.
Astew made ofmeat, 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 theWestern Cape of South Africa.
A spicy, marinated fish or poultry dish prepared with onions and lemon. Its ingredients may also include peanut or olive oil, parsley, bay leaves, green seedless olives, black pepper, green or red bell peppers, or mustard.
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
_(cropped).jpg)
.jpg)
.jpg)
.jpg)
_-_Talapapa_bread.jpg)
.jpg)
.svg)
