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African cuisine recipes mainly use local vegetables and fruits, exotic fish and game, flavored with a specific marinade of ancient cultures. Africa is an entire continent consisting of many countries where you can find arid deserts, plains, tropical swamps, and jungles, which is why the culinary traditions of this continent are multifaceted and ambiguous.

For example, in Nigeria and coastal parts of East Africa they cannot imagine their life without chili peppers. Senegalese cuisine is heavily influenced by France, where finely chopped vegetables, lime juice, garlic, onions and pickles are widely used. In addition, African cuisine from this region is incomplete without tropical fruits, especially bananas and coconuts.

Outside the Muslim part of Africa, where alcohol is taboo, strong drinks are quite popular. For example, South Africa is famous all over the world for its wines. The famous tangerine liqueur “Van Der Hum” is also produced there. One of the most famous drinks in Ethiopia is “Tej” honey wine - it has been prepared for centuries, and its taste resembles the familiar mead.

By the way, regarding the culinary traditions of Ethiopia, it can be said that this is the most isolated of African cuisines, since being geographically distant from the rest of Africa, it is closest to the indigenous style of cooking. Their diet is based on meat products, the freshness of which the indigenous people are very careful about. A popular African dish in this area is a version of steak tartare, which is raw, finely chopped beef with various seasonings. It is customary to serve numerous meat dishes with incredibly hot Berbere sauce, which is a spicy pepper paste.

As for the cuisine of East Africa, there is often a combination of fish and meat. Broken and dried fish are fried in oil and mixed with sweet potatoes, chicken, onions, water and chili oil to create a flavorful goulash. It is known that East Africa occupies most of the continent, but European influence is not particularly felt here. African recipes from the eastern part of the continent are based on starchy dishes with sorghum, millet, milk and bananas. Corn flour is also used quite often. A distinctive feature is the almost complete absence of any meat, since cattle are increasingly used here as currency rather than as food.

In Mozambique and Angola, the influence of Portugal is felt. It is not surprising, since it was the Portuguese who were the first among the Europeans who settled in the south of the Sahara in the 15th century. Their influence quickly mixed with local culinary customs, resulting in the specific cuisine of Mozambique, based on seafood. Angola, on the other hand, reflects oriental cuisine, which has a different set of ingredients due to its drier climate. Thanks to the spread of Catholicism, local residents gained the opportunity to enjoy meat dishes and all kinds of dishes based on vegetables and fruits. By the way, it was the Portuguese who introduced the aborigines to

For a long time, very little was said and written about African cuisine. It was believed that if the mainland cannot boast of rich flora and fauna, then it will not impress with its culinary delights. Those who had the opportunity to try original African sweets, unusual at first, but very satisfying main courses and soups, were convinced of the fallacy of this opinion.
Gradually, many recipes originally from Africa penetrated the cuisines of other countries, were adapted to local ingredients and became loved and popular far from their homeland. The combination of bananas and pork (meat under a banana coat) or powdered sugar and black pepper (Moroccan trout) in one recipe, unusual for a European, will not surprise an African.

Strictly speaking, African cuisine is difficult to generalize. Within the same continent, different climatic zones determine their type of nutrition. The seafood-rich coastal areas and the arid desert heartland do not share the same diets. Former European colonies like Algeria and Morocco learned a lot from their conquerors, but Ethiopia's cuisine is still very isolated and has retained most of its indigenous traditions.

Meat dishes in African cuisine

The basis of the cuisine of any African country is meat: lamb, beef, poultry, camel meat, and in the non-Muslim part of the continent - pork. Of the cooking methods, the most common are salting followed by drying, frying in animal fat, most often in lamb fat, or stewing. In Nigeria and Ethiopia, steaks made from raw ground beef with seasonings are popular - they are prepared from meat from freshly slaughtered animals. They eat snakes, but this is already exotic.

An abundance of spicy hot seasonings and marinades is the hallmark of African meat cuisine; they also serve as preservatives. Side dishes are prepared from rice and fried vegetables - chickpeas, green beans, corn with onions (Sudanese style).

In East Africa, it is customary to combine several types of fish and meat in one dish - as in Kenyan goulash. But in general, in this poorest region, dishes made from sorghum, bananas and milk are eaten more.

Seafood and fruits of the fields in African cuisine

In coastal countries, seafood is popular - shrimp, lobsters and fish. They cook fish soup; in Ghana they like the recipe with mackerel and tomato juice, and in Somalia - with red mullet and coconut milk. The fish is deep-fried and marinated, as in Nigeria, or dried.
In areas where the climate allows, Africans grow rice, corn and soybeans, and legumes. Potatoes, different varieties of wheat and sorghum are widespread.
A variety of porridges are popular; they are prepared with pieces of dried fish or salted meat, often with vegetables or fruits (bulgur porridge with bananas from Burundi).

Salads and vegetable appetizers are popular everywhere; recipes combine boiled or raw vegetables, fruits and ham (Angolan salad), seasoned with mayonnaise and fatty sauces based on vegetable oil. In coastal, non-arid areas, the climate allows for the cultivation of a variety of vegetables - sweet potatoes, potatoes, beans, peas. Goulash and puree are prepared from them. Fruits are used in the same dishes as meat, bananas are fried and baked, and soups are cooked in coconut milk.

Sweet dishes in African cuisine

Flour products are common among desserts. Thin flatbreads are baked from wheat or rice dough or fried in a large amount of oil, then soaked in cane sugar syrups or filled with jams.

The cuisines of Morocco and Algeria have adopted many French desserts of eggs and whipped cream, jelly and soufflé.
The hot climate of the continent and the low standard of living of most of the population determined the peculiarities of national African cuisine. But there are many easy-to-prepare and satisfying dishes that are worth trying.

Africa is an unusual and amazing continent that can delight you with a variety of cultures, and at the same time a variety of culinary traditions. It was here that barbecuing meat was invented, which is now popular all over the world. However, such meat is far from the only meat that this continent can boast of. Find out which dishes are the most popular and loved in different countries in this part of the world.

Pape en Vleis/Schiza Nyam, South Africa

BBQ meat and corn porridge is a combination that is loved by many South Africans, and particularly in South Africa, where barbecue is a popular tradition that is considered a national sport. Pape-en-Vleiss (literally, "corn porridge and meat") is a colorful term that can include any variety of corn porridge and any type of barbecued meat, with the obligatory addition of hot sauce, relish, or chakalaka.

Piri-piri chicken, Mozambique

Mozambique's cuisine is a blend of African, Portuguese, Asian and Arabic culinary traditions, with aromatic spices, hot piri-piri peppers and creamy coconut sauces infused with cashews or peanuts. Hot, spicy shrimp and seafood often end up on plates in this country, but you don't want to miss the iconic Galinha a Zambesiana - succulent chicken cooked with lemon, pepper, garlic, coconut milk and piri-piri sauce.

Jollof rice and egusi soup, Nigeria

It is difficult to pick a favorite national dish in Nigeria because it is a large country with a wide variety of culinary cultures. But one dish you must try if you find yourself in Nigeria is jollof rice, which is a favorite throughout West Africa. Many believe that this is the origin of the famous Cajun dish, jambalaya.

Bunny Chow, South Africa

Few people know why this dish got its name, but what is known for sure is that it is prepared as follows: incredibly hot curry is poured into the empty half of the bread. This is one of the most loved street foods in all of South Africa. The meat and vegetables that go into this dish were brought by workers from India who came here in the nineteenth century to work in the cane fields.

Kapenta with sadza, Zimbabwe

A mound of crispy fried kapenta is a culinary highlight for any visitor to Zimbabwe. Kapenta consists of two species of small freshwater fish that was first found only in Lake Tanganyika, then moved to Lake Kariba, and is now a favorite source of protein for all people living in the coastal cities of Zambia and Zimbabwe. As with many other dishes, kapenta is served with corn porridge, locally known as sadza.

Chambo with nsima, Malawi

The eyes of Malawians who are away from home will immediately fill with tears when you say the word "Chambo" - this is the most popular and famous fish that can be found in Lake Malawi. It is also a favorite dish of locals. It is grilled right on the lakeshore and usually served with nsima, a tough porridge that is very reminiscent of South African pap or Zimbabwean sadza, or with chips.

Namibian game, Namibia

Good game can be found throughout South Africa, but Namibians insist that the best oryx, kudu, warthogs, zebras, gazelles and ostriches are only served in Namibian restaurants. Namibian cuisine has a strong German and South African influence, as you can find traditional German delicacies such as bratwurst and other cured meats, sauerkraut and drumsticks, as well as the traditional South African potjekos, biltong and brawleys.

Muamba de Galinha, Angola

This dish, like the traditional Caldeirada de Peixe (fish soup), demonstrates the strong influence of Portuguese cuisine on this former Portuguese colony, and is considered one of Angola's top culinary treasures. Chicken muamba is a spicy and slightly oily stir-fry that is prepared using palm oil, garlic, chilies and okra fruit.

Cape Breyani, South Africa

Breyani is a treasured classic of Cape Malay cuisine, a flavorful dish consisting of layers of marinated meat, rice, lentils and spices. The dish is topped with crispy fried onions and garnished with boiled eggs. This dish takes a long time to simmer in one pot, so it is the first choice for those who want to feed a lot of people. It came here from the east during the early days of the slave trade.

Zanzibar biryani with pilaf, Zanzibar

You can practically feel the warm winds of trade on your skin as you sample the huge variety of rice-based dishes and a wide range of exotic spices that are typical of Zanzibar. There are many different versions of biryani in this country, ranging from simple vegetable dishes to complex versions that include meat and seafood.

Nyama na Irio, Kenya

Ask any Kenyan about their favorite mood food and chances are they will answer “Irio” without hesitation. This beloved dish was originally unique to the Kikuyu culture, but over time it has spread throughout Kenya. It is made from mashed potatoes, peas, beans, corn and onions, and is most often served with fried seasoned meat, which combines to form a delicious dish called Nyama na Irio.

Koshari, Egypt

If you want a taste of what regular Egyptian families eat at home, you can't go wrong with koshari, a nutritious vegetarian dish made with rice, lentils, pasta, garlic and chickpeas, all brought together in a spicy tomato sauce and... then topped with crispy fried onions. Every Egyptian loves koshari, and this dish is also an incredibly popular version of street food or takeaway.

Foul Medames, Egypt

This dish is pre-Ottoman and even pre-Islamic, some people believe it is as old as the pharaohs. As they say, beans fed the pharaohs, and they continue to feed the Egyptians today. Ful Medames is one of Egypt's national dishes, consisting of fava beans mixed with seasonings and olive oil. Dried beans are usually cooked overnight and served for breakfast in the morning with eggs and pita bread.

Poteekos and Stew, South Africa

What does it take to make the perfect sweat? This is a topic of debate for many fans, who may spend the hours it takes to prepare this dish. Poteekos (pot food) is an Afrikaans term that describes food cooked in layers in a traditional three-legged cast iron pot, but is essentially a stir-fry.

Pastilla with dove, Morocco

In recent decades, Moroccan dishes with tagine and couscous have earned this country the title of one of the culinary capitals of the world. But there is one dish you won't find in the average cookbook. This complex and varied holiday dish is sweet and sour, filling and tender. This is a pie that consists of minced pigeon meat (or chicken if you don't have a pigeon on hand) with egg sauce in a thin flatbread.

During February, which is Global Voices Food Month, we couldn't help but write about ten amazing dishes from Africa. Be sure to add them to your recipe collection!

Kamba (Prawns/shrimp) is loved in the coastal region . Shrimps taste better if cooked for just a few minutes on high heat. In the past I preferred fried shrimp only, but shrimp cooked with coconut milk is something that I would advise everyone to try. Believe me; you may never want fried shrimp ever again if you try this recipe. This recipe is exotic.

Prawns are very popular in the coastal region (East Africa). They turn out very tasty if you cook them over high heat for a few minutes. I used to exclusively prefer fried shrimp, but shrimp in coconut milk is something I would encourage everyone to try. Trust me, you will never want to eat fried shrimp again if you try this dish. This recipe is very unusual.

Ingredients:

500 g shrimp (preferably king)
0.5 cups chopped onion
1 tbsp finely chopped garlic
1 tbsp ginger
0.5 tsp black pepper
0.5 tsp turmeric
1 tbsp tomato paste (the more, the thicker the sauce)
1 cup chopped peeled tomatoes
1 tbsp chopped cilantro
1 bowl mixed bell peppers (red, yellow, green)
0.75 cups real coconut milk (tui Zito)
0.5 tbsp salt
2 tbsp vegetable oil

Preparation

Marinate the shrimp with salt and pepper, if desired (optional), and refrigerate for an hour.
Heat the oil in a frying pan, add the onion and fry over medium heat until light brown. Add the garlic and ginger and continue cooking until the garlic turns brown.
Add black pepper and turmeric/saffron, stir for half a minute, then add tomato paste and stir for a minute.

Add the bell peppers and cook for about a minute, then add the tomatoes. Increase heat and cook until tomatoes soften.
Then add coconut milk. Stir until the milk boils. Add the shrimp, salt and cilantro, cover and let simmer for 5 minutes until the shrimp are cooked through. If there is not enough sauce, add coconut milk or water.

Serve hot.

Efo Riro is a Nigerian vegetable soup. Photo by Dobby Signature, used with permission.

Efo riro” is a Yoruba word which simply means “Vegetable soup” and it’s enjoyed by many. This is because it’s really versatile and could be eaten with meals such as Rice, Yam and any type of Swallow. When I got to the market to buy the ingredients for cooking this meal, I actually got so confused when it came to choosing which Leaf to use for the soup.

“Efo Riro” is a Yoruba word that simply means “vegetable soup” and it is loved by so many people. That's because this soup is so versatile that you can eat it with rice, sweet potatoes, or basically anything. When I came to the market to buy ingredients for this dish, I thought for a long time about what kind of greens to buy for it.

Senegalese national dish sibu yen. Photo posted by Wikipedia user KVDP.

There are about as many variations for spelling ceebu jenn (thieboudienne, thiep bu dinenne, ceebujenn...) as there are to making it. This rice (ceeb) and fish (jenn) recipe is the national dish of Senegal and can also be made with beef (ceebu yapp). If the dish looks familiar, it’s because it’s a descendent of paella.

There are many variants of pronunciation of this name (sibudien, sip bu dinen, sibuien...), as well as variations in the preparation of this dish. This rice (sib) and fish (yen) recipe is the national dish of Senegal and can also be prepared with beef (sibu yapp). If the dish looks familiar, it may be because sibu yen comes from paella.

Matapa is a typical Mozambican dish prepared with young cassava leaves, garlic, crab meat or shrimp. In most cases, cashew nuts are added to matapa. This dish can be eaten with bread, rice or just on its own.

Chef Guru Mozambique Cuisine gives simple instructions for you on how to cook matapa:

Are you ready to eat matapa? Photo by Brandi Phiri. Used with permission.

1 kg of shrimps
– 750 gr of peanuts
– 1 kg of cabbage leaf or cassava leaf
– 1 coconut
– 2 L of water
– salt to taste

Ingredients:
1kg shrimp
750 g peanuts
1 kg cabbage or cassava leaves
1 coconut
2l water
salt to taste

Doro wet (above) is traditionally eaten with injera, a lacy flat bread made with a millet-like grain:

5 cups flour
1 tablespoon baking powder
1 tablespoon yeast
warm enough water to make a thin batter

Begin by combining the flour, baking powder and yeast in a large bowl. Add enough water to make a batter the consistency of thin pancake batter. Cover the bowl and set it aside.

Ingredients
5 tbsp flour
1 tbsp baking powder
1 tbsp yeast

Start by mixing the flour, baking powder and yeast in a large bowl. Add enough warm water to achieve pancake batter consistency. Cover the bowl and set it aside.

You will find complete cooking instructions [eng].

Ethiopian/Eritrean injera (flat bread) eaten with dishes such as doro vet. Photo published by Wikipedia user Rama (CC BY-SA 2.0 FR).

Food blogger Immaculate writes about the Cameroonian dish ndole:

At the top of my favorite Cameroonian food is Ndole, which is always present at parties, and when cooked properly flies off the table. It is an absolutely irresistible combination of peanuts, bitter leaves (substitute spinach), meat (stock fish, shrimp,) and oil. If I could eat this every day I would, It is rich, high in calories and loved by many. It tastes like a stew spinach dip with all the spices and meat.

My favorite Cameroonian dish is ndole, which no party is complete without, and if prepared properly, it will be snapped up in no time. This is an extremely tempting combination of peanuts, spinach, meat (cod, shrimp), dried shrimp and oil. If I could eat this dish every day, I would. This is a very filling dish and many people like it. It tastes like sautéed spinach with all the spices and meat.

Follow Immaculate's instructions to make your own ndole.

There are many more delicious African dishes than those listed above, so be sure to explore the blogs in this article to find more!

Until recently, we knew nothing about African cuisine. But thanks to the strong growth of interest in Africa among travelers, we began to learn more and more national recipes from this country. The ingredients used include fruits and vegetables, fish from nearby oceans and exotic game. This diversity is due to the fact that Africa includes many countries, each of which has its own culinary traditions that have evolved over centuries. But we chose those dishes, the preparation of which does not require either rare seafood or meat delicacies, such as pigeon or camel meat or turtle meat. Why not surprise your guests with exotic dishes with names such as kuldu, chakchuka or brudu. Intriguing?

Meat and fish dishes
To prepare fish dishes, housewives most often marinate it, and then stew it, for example, with salted lemons, stuff it with grated cheese, or make casseroles. The main thing is not to forget about the spices. Meat, that is, lamb or veal, is fried and stewed with figs, prunes, and raisins. Chicken meat is cheaper and therefore more common.

Stuffed white bread
To prepare the dish you will need: 250 g of boiled meat, a loaf of bread, a bunch of herbs (parsley, mint, basil), 1 glass of peeled almonds, vegetable oil, lemon juice, 3-4 tablespoons of chicken broth, as well as salt and pepper.
The meat cut into pieces should be fried until golden brown. Then remove the crumb from the loaf cut lengthwise. Knead it together with almonds, herbs and meat, adding lemon juice, a tablespoon of broth and frying sauce. Add salt and pepper to taste. And the resulting mass now needs to be placed in the empty halves of the loaf, pouring another spoonful of broth. Covered with the second part from above? Cut the loaf into large pieces and serve with green salads.

Mak-lube
So, let's prepare a dish with such an unusual name for us. We need: 200 g of rice, 550 g of meat, 250 g of cauliflower, 30 g of vegetable oil and 30 g of ghee, pepper, salt, fat.
Large pieces of meat should be salted and peppered to taste, beaten and fried. Then also fry and salt the cauliflower. Place the meat in the pan and freshly cooked cabbage on top. Cover it all with soaked rice and fill it with water. Salt and pepper again. Thus, we begin to simmer the contents of our saucepan. Afterwards you will need to fry it a little and serve hot.

Kaldu
For fish lovers, we found the following recipe: 1 kg of small fish, 4 lemons, 1 onion, 1-2 pods of hot pepper, 4 tbsp. spoons of vegetable oil, 1 kg of rice, salt.
Everything ingenious is really simple. The onion is finely chopped and fried. Followed by fish, pre-salted or peppered. Add a liter of salted water to the fish in a deep frying pan and cook for another 15 minutes. Thus, the dish turns out to be half stewed. A drop of lemon juice and Kalkadu - ready. Fish tastes best with a side dish such as rice.

Vegetable and fruit dishes
In African cuisine, pepper is placed everywhere, even sometimes in vegetable and fruit salads. They also love floral flavors, such as rosebuds, orange blossom or jasmine. There is an abundance of fruits and vegetables. They are rarely boiled, but almost always fried, baked, stewed, or stuffed.

Chakchuka
For this salad, we stock up on 2 onions, 4 eggs, 2 cloves of garlic, 2 tablespoons of vegetable and butter, 2 sweet peppers, tomato, salt, pepper and herbs, such as parsley, sage, lemon balm, rosemary or dill.
Be sure to fry the chopped onion and garlic in oil. Add chopped peppers and tomato slices to the pan. In the last five minutes, cook the eggs in a nearby frying pan and place them on top of the dish. A little greenery on top and you're done.

Tamiya beans
As the name suggests, the main ingredient is beans. We need 150 g of it. Next: one onion, a little parsley and garlic, one egg, vegetable oil, as well as red pepper and salt.
In order to start cooking beans, they need to be soaked in water for several hours. Then, after draining the water, grind with fried onions, herbs and garlic. Next add salt and pepper and an egg. Balls approximately the size of a walnut are molded from the resulting mass. After frying, they are served with sour cream and tomato salad.

Cereal dishes

Couscous
The most famous African dish is couscous. No African meal is unthinkable without it. To prepare, we need half a kilo of semolina, one to two glasses of water, a teaspoon of salt, butter and a spoon of flour.
Couscous is prepared as follows: semolina is poured onto a board and sprinkled with salt water. After this, rub the cereal with circular movements of the palms, adding flour. You have formed lumps that need to be transferred to a sieve. Next is the most important point: a lid is placed on the sieve, after which it is secured over a pot of boiling water. In an hour the dish will be ready. When you remove the lid, you will see transparent balls. Add butter and stir. This dish is served with meat or vegetables along with hot sauce.

Chicken pilaf
For pilaf, choose chicken, a bunch of greens, a couple of bay leaves, 2 tablespoons of raisins, 3 cloves, hot peppers, vegetable or butter, 2 cups of rice, 2 tablespoons of almonds, salt, pepper, spices to taste.
The chicken is cooked together with coarsely chopped herbs and spices. Rice is fried, to which 4 cups of chicken broth, salt, spices, raisins, and pepper are added. This mixture is cooked for 10 minutes. Chicken meat is cut into small pieces and lightly fried. Almonds are mixed with cooked rice and meat. It is believed that chicken pilaf should be both sweet and spicy at the same time.

Soups
Africans do not like soups. However, if you decide to make soup, do not forget that African cuisine is inconceivable without seasonings. For example, pepper, cumin, nutmeg, herbs, cloves, ginger, cinnamon, saffron. Peppers, garlic and onions also do not go unnoticed.

Brood
This soup includes: 1 chicken, 50 g kohlrabi, 50 g vegetable oil, 150 g carrots, 1 tablespoon parsley leaves, 150 g leeks, 50 g celery leaves, 100 g potatoes, 1 tbsp. spoon of tomato paste, ground black pepper, salt.
Fry the salted and peppered chicken in oil. Add pasta to it, chop vegetables and herbs, and then put it into a saucepan and pour 2 liters of water into it. Cook the soup until done.

Fitirashi
We take 200 g of minced meat, 300 g of meat, 1 onion, 500 g of horns, vegetable oil, butter, 1 egg, 1 lemon, cinnamon, pepper, salt.
To begin with, the meat is cut into small pieces and fried in a mixture consisting of vegetable and butter, cinnamon, salt and pepper. As you may have already noticed, African cuisine is characterized by its love of chicken, spices and fried foods. Afterwards, the composition is poured with 1.5 liters of warm water and boiled under the lid. Meanwhile, make meatballs from minced meat, egg white, cinnamon and pepper and add them to the soup. At the end, dip the horns into the soup, pour in the egg yolk beaten with lemon juice.

Sweet desserts

Mezelmen
And finally we got to the long-awaited sweets. To prepare these North African cookies you will need 0.5 kg of flour, 150 g of sugar, 8 tablespoons of water, half a teaspoon of salt, a couple of handfuls of almonds, 7 tablespoons of vegetable oil, honey.
So, mix the flour, vegetable oil and sugar, gradually adding water and salt. After this mass becomes homogeneous, let it brew a little. Then roll out a layer 1 cm thick. After cutting into circles with a glass, bake them in the oven. The finished cookies should be greased with honey on top and sprinkled with almonds.

Bride's fingers
We need to take 200 g of honey, 60 g of sugar, eggs, some water, 350 g of flour, salt and vegetable oil for deep frying.
Take a deep plate and pour heaps of flour into it. We make a hole in the top and put eggs, sugar and salt into it. We begin to mix with a spoon and then with our hands until the dough becomes elastic. Having rolled out the dough, cut it into strips approximately 5-6 cm long. Roll the strips in flour and shape them into fingers. Place to fry in oil, and when browned, roll in honey. The dish is served both cold and hot.
Soups are served first on the table. Despite their satiety, the meal does not end there. If you try only one dish, the owner of the house may be offended. When serving dishes to guests, do not forget that kemeyya - salads and appetizers - are served in small plates. Fish dishes are served on a large copper tray. African cuisine is special not only in the ingredients of the dishes, but also in their combination. Surprise your guests!