fbpx

25 Delicious African Food Recipes To Try This Month

Excellent African Recipes to Try

Millions of Africans have migrated to Europe or America in search of education or better jobs. Nevertheless, they are still looking for ways to tap into the abundance of Africa particularly the foods. African recipes are diverse and unique in their own ways. With more than 3,000 ethnic groups and languages, Africa is a mix of rich cultural diversity.

Each country has different ethnic groups and each ethnic group has its traditional foods. This diversity gives Africa an unimaginable culinary experience. However, narrowing your choice to a few dishes can be tough because of the large number of dishes. We want to make it easier for you.

What Is The Most Popular Food in Africa?

In Africa, it is possible to determine the ethnic group someone belongs to simply by observing their staple. For example, in Nigeria, jollof rice and fufu are part of their staple. In Ethiopia, we have the injera which looks like a huge pancake served with different stews spread on top. Eastern Africa has ugali made from corn flour.

In West Africa, garri is made from pounded and fermented cassava. It is similar to ugali. Fufu, also from West Africa, is a popular dish made from yams, cornmeal, semolina, and cassava. Matoke is widespread in Uganda and Eastern Africa. It consists of unripe green bananas either steamed or cooked as a stew mixed with beef and potatoes.

Going up north, couscous and feijoada are popular. Couscous comprises steamed semolina balls with dried durum wheat sprinkled with some water and rolled up into pellets. Feijoada is a stew comprising beef pork and beans. Depending on which North African region, the recipe might change from pork to carrots, cabbage, tomatoes, and onions. These are just the tip of the iceberg when talking about African recipes.

Which African Recipes are Popular in Northern and Western Africa?

The Moroccan chicken recipe will have your taste buds bursting with flavor. The chicken is prepared with Moroccan spice, dried fruits, and olives. What brings out this chicken’s flavor is the cinnamon, ginger, sweet paprika, and Ras El Hanout spice rub.

The Ras El Hanout or Raz El Hanout is the center spice in this rub. It is an aromatic and sweet-smelling North African spice that consists of a combination of warm flavors. The flavors include cinnamon, cloves, cardamom, turmeric, mace, ginger, nutmeg, and cayenne.

Forbidden rice

Alternatively, you could go for the Moroccan forbidden rice. This is black rice, which is antioxidant-free. It should not be confused with wild rice. This rice salad is delicious and lemony. It is a delicious mix of black rice, pistachios, dates, chickpeas, cilantro, cinnamon, and green onion. The salad is then dressed with olive oil and lemon juice for that tangy flavor.

Tagine recipe

Tagine is another North African dish from Morocco, slow-cooked in a tagine pot. Slow-cooked stews have a combination of meat, poultry, or vegetables. This recipe combines eggplants, tomatoes, onions, apricots, chickpeas, and spices for a delicious stew.

Shakshuka recipe

Moroccan cuisine is an exotic blend of flavors. For instance, the vegetable Shakshuka or eggs in hell is a simple but flavorful egg recipe. This is a quick dish you can cook for breakfast or those nights you don’t feel like cooking. Served with a side of bread and with a sprinkle of feta cheese, this keeps you fuller longer.

B’stilla recipe

Unlike other dishes that have origins elsewhere, the B’stilla is authentically Moroccan. The most common B’stilla type is chicken but the traditional version was cooked with pigeons. A long time ago, the average Moroccan could not afford it, and only the wealthy and royalty could eat it.

Last but not least, The Kaber Ellouz is almond balls from Tunisia. They are made from three braided almond dough. The dough is colored red, green, and the other is plain. A little further south, the Ethiopian Ye’abasha Gomen is a delicious step away from bland greens. The dish is simply seasoned braised kale and collards.

What food is popular in Eastern and Southern Africa?

First, we have bobotie, which is considered the national food of South Africa. It is a delicious meaty bake full of a combination of spices, curry, and fruit. The finishing is a custard-like topping, just what you need for a trip down memory lane to remind you of home on a cold winter night.

Lamb sosaties

Lamb Sosaties are a popular dish in South African braais (BBQ). The word Sosaties is derived from “Sate” or skewered and “saus,” which is Afrikaans for spicy sauce. This dish originated from Cape Malay and is now a well-loved dish in the whole country. The Sosaties marinade comes in different variations. Most include curry powder, garlic, and apricot jam. However, some recipes have vinegar and tamarind.

Peri peri recipe

The South African peri peri chicken is a delicious burst of flavors. It is a simple recipe in which you simmer chicken breasts in spicy onion sauce and lemon. Matoke, or the East African highland banana, is common in Eastern Africa but enjoyed throughout the sub-Sahara.

Matokes recipe

This delicious meal of matoke with beans is perfect for a cold day. The matokes are preboiled and mixed with bean stew. You then mash to your desired consistency. Matokes are high in starch, and the beans add a balance with their protein.

Malva recipe

South African Malva dish is another rich and delicious pudding, often eaten together with Cape Dutch roots. When served with frozen custard, it makes an excellent dessert for a warm summer evening. It’s just the dessert to have when you are feeling nostalgic and missing home.

25 Delicious African Food Recipes to Try This Month

#1. Sosaties (South African lamb and apricot kebabs) By Caroline’s Cooking

Sosaties are a Cape Malay dish and the name comes from the words "sate" meaning skewered meat and "saus", a spicy sauce in Afrikaans. While this is a dish that originated in the Cape Malay area, they have spread in popularity around the country.

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

Sosaties (South African lamb and apricot kebabs) By Caroline's Cooking

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Lamb sosaties are a common feature of a classic South African braai (BBQ). The apricot and curry marinade might sound unusual but it adds a wonderful flavor to these tasty kebabs. So easy and delicious!

For marinade
 ¼ onion
 1 clove garlic grated or finely chopped
 1 tsp ginger(fresh) grated or finely chopped
 3 tbsp apricot jam
 3 tbsp wine vinegar (white or red - I used white)
 1 tbsp curry powder (eg Madras)
 ½ tbsp ground cumin
 ¼ tsp salt
For rest of skewers
 1 lb lamb leg diced, 450g - can also use shoulder
 16 apricots 100g, approx
 ½ onion

Ingredients

For marinade
 ¼ onion
 1 clove garlic grated or finely chopped
 1 tsp ginger(fresh) grated or finely chopped
 3 tbsp apricot jam
 3 tbsp wine vinegar (white or red - I used white)
 1 tbsp curry powder (eg Madras)
 ½ tbsp ground cumin
 ¼ tsp salt
For rest of skewers
 1 lb lamb leg diced, 450g - can also use shoulder
 16 apricots 100g, approx
 ½ onion
Sosaties (South African lamb and apricot kebabs) By Caroline’s Cooking

#2. BEST Moroccan Chicken Recipe By The Mediterranean Dish

BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives & dried fruit. 

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

BEST Moroccan Chicken Recipe By The Mediterranean Dish

Yields6 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Moroccan chicken is essentially stewed or braised chicken with deep, lovely flavors from a special Moroccan spice rub (which I tell you all about in a second), along with aromatics, fresh lemons (or preserved lemons, if you have some), and green olives. And as Moroccans are known to do, we add in some dried fruits to balance things out. I chose a mixture of raisins and dried apricots.

For Spice Rub
 1 ½ tsp ground cinnamon
 ½ to 1 tsp black pepper
For Chicken
 3 ½ lb/1587.57 g whole chicken cut into bone-in pieces(or 7 to 8 pieces of chicken with bone in. Leave skin on or remove it, up to you.)
 1 medium yellow on ion, chopped
 4 garlic cloves, peeled and minced
 1 oz/28.3 g chopped fresh cilantro
 1 lemon, thinly sliced(or 1 preserved lemon, cut up into small pieces)
 ¾ cup/ 58.5 g pitted green olives
 ¼ cup/ 47 g chopped dry apricots
 3 tbsp/49.14 g tomato paste
 1 ½ cup 352.5 ml low-sodium chicken broth
 Toasted slivered almonds, to your liking, optional

BEST Moroccan Chicken Recipe By The Mediterranean Dish

Ingredients

For Spice Rub
 1 ½ tsp ground cinnamon
 ½ to 1 tsp black pepper
For Chicken
 3 ½ lb/1587.57 g whole chicken cut into bone-in pieces(or 7 to 8 pieces of chicken with bone in. Leave skin on or remove it, up to you.)
 1 medium yellow on ion, chopped
 4 garlic cloves, peeled and minced
 1 oz/28.3 g chopped fresh cilantro
 1 lemon, thinly sliced(or 1 preserved lemon, cut up into small pieces)
 ¾ cup/ 58.5 g pitted green olives
 ¼ cup/ 47 g chopped dry apricots
 3 tbsp/49.14 g tomato paste
 1 ½ cup 352.5 ml low-sodium chicken broth
 Toasted slivered almonds, to your liking, optional
BEST Moroccan Chicken Recipe By The Mediterranean Dish

#3. Moroccan Forbidden Rice Salad By Liz Healthy Table

Antioxidant-rich black rice, also known as forbidden rice, forms the foundation for this vegan Moroccan Forbidden Rice Salad. If you’re craving something lemony and delicious, this forbidden rice salad has you covered.

Besides the black rice — which, has a nice chewy texture — it’s made with chickpeas, dates, pistachios, green onion, and cilantro, and cinnamon, and it’s dressed with lemon juice and olive oil.

Forbidden rice stars in this easy whole grain salad, a satisfying Moroccan-spiced dish spiced with lemon and cardamom.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Moroccan Forbidden Rice Salad By Liz Healthy Table

Yields6 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Forbidden rice has a mild, nutty flavor. It’s a whole grain (hooray!), and the grains are purple-black in color.

Like blueberries and blackberries, black or forbidden rice contains a family of antioxidants known as, anthocyanins,  shown to reduce the risk of heart disease and cancer while boosting brain health. Black rice also contains lutein and zeaxanthin, antioxidants important for eye health.

You can hear more about anthocyanins on the podcast.

 3 cups cooked black rice (AKA forbidden rice)
 One 15-ounce can chickpeas, drained and rinsed (about 1¾ cups)
 1 green onion, thinly sliced(white to green tops)
  cup pitted dates, chopped
  cup shelled and unsalted pistachios, toasted
  cup roughly chopped fresh cilantro, plus sprigs for garnish
 ½ large lemon, zested and juiced(to yield 2 tablespoons juice)
 ½ tsp ground cinnamon,plus more to taste
  freshly ground pepper

Ingredients

 3 cups cooked black rice (AKA forbidden rice)
 One 15-ounce can chickpeas, drained and rinsed (about 1¾ cups)
 1 green onion, thinly sliced(white to green tops)
  cup pitted dates, chopped
  cup shelled and unsalted pistachios, toasted
  cup roughly chopped fresh cilantro, plus sprigs for garnish
 ½ large lemon, zested and juiced(to yield 2 tablespoons juice)
 ½ tsp ground cinnamon,plus more to taste
  freshly ground pepper
Moroccan Forbidden Rice Salad By Liz Healthy Table

#4. Matoke With Beans By Eat Well Abi

Matoke, known in English as East African Highland banana is a staple around East Africa, particularly Uganda and Tanzania. The meal prepared from unripe, green matoke is also called "matoke". I’m sharing a delicious recipe of matoke with beans, which is filling and comforting. Just perfect for this cold time of the year.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Matoke With Beans By Eat Well Abi

Yields2 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

What makes matoke good for cooking is its high starchy content; which you would not find in a lot of bananas. Matokes is usually available in African shops in the UK. If you can’t find it around you, then green plantain or Thai green bananas (sold in Asian shops) are good substitutes.

 4 Green matoke
 2 tbsp Oil
 1 Onion chopped
 2 cloves Garlic chopped
 ½ tsp Cumin
 400 g Chopped tomatoes
 200 g Kidney beans drained
 ½ cup Vegetable stock or water
 ½ tsp Chilli flakes
 Salt to taste
 ½ cup Coriander chopped

Ingredients

 4 Green matoke
 2 tbsp Oil
 1 Onion chopped
 2 cloves Garlic chopped
 ½ tsp Cumin
 400 g Chopped tomatoes
 200 g Kidney beans drained
 ½ cup Vegetable stock or water
 ½ tsp Chilli flakes
 Salt to taste
 ½ cup Coriander chopped
Matoke With Beans By Eat Well Abi

#5. South African Piri-Piri chicken By The Wanderlust Kitchen

So, what is Piri Piri Chicken?

A delicious recipe for South African Piri-Piri chicken, featuring tender chicken breasts simmered in a spiced lemon and onion sauce. Easy and different!

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

South African Piri-Piri chicken By The Wanderlust Kitchen

Yields4 Servings
Prep Time3 hrsCook Time30 minsTotal Time3 hrs 30 mins

You’ll want to use a pan that is safe to put in the oven. I highly recommend using a cast iron skillet for this piri piri chicken recipe.

The spices are all totally normal things, too – nothing you would have a hard time finding in your own spice cabinet (or at the local grocery store).

This recipe calls for salt, black pepper, cayenne pepper, chili powder, paprika, oregano, and ground ginger. Compared to a lot of the recipes I post, this is a VERY normal ingredient list.

 Juice of two lemons
 ½ yellow onion, roughly chopped
 5 ½ tsp minced garlic
 1 tsp salt
 1 tbsp paprika
 ½ tsp ground ginger
 2 lbs boneless, skinless chicken breasts

South African Piri-Piri chicken By The Wanderlust Kitchen

Ingredients

 Juice of two lemons
 ½ yellow onion, roughly chopped
 5 ½ tsp minced garlic
 1 tsp salt
 1 tbsp paprika
 ½ tsp ground ginger
 2 lbs boneless, skinless chicken breasts
South African Piri-Piri chicken By The Wanderlust Kitchen

#6. South African Malva Pudding W/Easy Frozen Custard By Simply Delicious Food

Malva pudding is a warm, baked dessert of Cape Dutch origin and is all kinds of luscious. It’s not unlike sticky toffee pudding in theory but the flavour is different due to the addition of apricot jam and vinegar which gives the finished dish its characteristic taste and appearance.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

South African Malva Pudding W Easy Frozen Custard By Simply Delicious Food

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

A glossy butter-enriched syrup is poured over when the baked pudding comes out of the oven and is then allowed to soak into it, adding even more deliciousness.

 2 tbsp butter
 1 cup sugar
 2 cups flour
 2 cups milk
 2 eggs
 2 tsp bicarbonate of soda baking soda
 pinch of salt
For The Syrup
 1 cup sugar
 2 tbsp golden syrupyou can also substitute maple syrup/honey
 1 tsp vanilla extract
For The Frozen Custard
 2 cups whipping/heavy cream500ml
 3 tbsp icing sugar
 2 cups shop-bought vanilla custard

South African Malva Pudding W/ Easy Frozen Custard By Simply Delicious Food South African Malva Pudding W/ Easy Frozen Custard By Simply Delicious Food

Ingredients

 2 tbsp butter
 1 cup sugar
 2 cups flour
 2 cups milk
 2 eggs
 2 tsp bicarbonate of soda baking soda
 pinch of salt
For The Syrup
 1 cup sugar
 2 tbsp golden syrupyou can also substitute maple syrup/honey
 1 tsp vanilla extract
For The Frozen Custard
 2 cups whipping/heavy cream500ml
 3 tbsp icing sugar
 2 cups shop-bought vanilla custard
South African Malva Pudding W/ Easy Frozen Custard By Simply Delicious Food

#7. Eggplant Tagine: A Moroccan-inspired Recipe By Uno Casa

Mmmmm! Moroccan eggplant tagine! We love a slow-cooked, simmered stew, and with the right spices and ingredients, you can cook up this sumptuous delicacy, totally meat-free.

Eggplants, chickpeas, onions, tomatoes, and apricots (and a few Moroccan-style spices) are all you need for our hearty and filling, vegetarian tagine. Serve with couscous and yogurt for added authenticity!

With a tagine pot, you can recreate the delightful flavors and aromas of North Africa, without ever having to leave your own kitchen. Here's our sumptuous, slow-cooked, Morrocan-inspired eggplant tagine recipe!

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Eggplant Tagine - A Moroccan-Inspired Recipe By Uno Casa

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Once you've prepared all of those tasty ingredients, all it takes is time to simmer sumptuously in its own juices, for the perfect North African tagine.

 3 large eggplants, chopped
 1 large red onion, diced
 2 cloves of garlic, minced
 2 sticks of celery, chopped
 1 tsp cumin powder
 ½ tsp turmeric
 1 can of chickpeas (do not drain)
 10 apricots, chopped
 Salt and pepper to taste
 2 cups couscous
 1 lemon

Ingredients

 3 large eggplants, chopped
 1 large red onion, diced
 2 cloves of garlic, minced
 2 sticks of celery, chopped
 1 tsp cumin powder
 ½ tsp turmeric
 1 can of chickpeas (do not drain)
 10 apricots, chopped
 Salt and pepper to taste
 2 cups couscous
 1 lemon
Eggplant Tagine: A Moroccan-Inspired Recipe By Uno Casa

#8. Flavorful Bobotie By Caroline’s Cooking

Often considered the national dish of South Africa, bobotie is a fantastic mix of flavors, with fruit, curry and spice in a comforting meaty bake, finished off with a custard-like topping. It's one delicious meal.

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

Flavorful Bobotie By Caroline's Cooking

Yields6 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

The traditional way of serving bobotie is with some yellow rice, then often with slices of banana and some pickle or chutney on the side. We also added some green beans - other green veggies would also work well for contrast but complementary flavors.

 1 tbsp butter 10g
 2 onions medium
 2 cloves garlic
 1 slice bread large
 1 cup milk 240ml
 1 tbsp curry powder
 ½ tsp turmeric
 ½ tsp ground cumin
 5 ½ lbs ground beef 680g, or ground lamb/beefor lamb mince or a mixture of both
 1 apple peeled, cored and grated
 ¼ cup raisins 35g
 ½ lemon juice
 2 eggs

Ingredients

 1 tbsp butter 10g
 2 onions medium
 2 cloves garlic
 1 slice bread large
 1 cup milk 240ml
 1 tbsp curry powder
 ½ tsp turmeric
 ½ tsp ground cumin
 5 ½ lbs ground beef 680g, or ground lamb/beefor lamb mince or a mixture of both
 1 apple peeled, cored and grated
 ¼ cup raisins 35g
 ½ lemon juice
 2 eggs
Flavorful Bobotie By Caroline’s Cooking

#9. B’stilla (Moroccan chicken pie) by Delicious

This Moroccan chicken pie - B'stilla is as delicious as it is gorgeous. A delicious dish that fills your day with a beautiful smile

RatingDifficultyIntermediate

ShareTweetSaveShareBigOven

B'stilla (Moroccan chicken pie) by Delicious

Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 kg skinless, boneless chicken thigh fillets
 1 onion, finely chopped
 2 garlic cloves, finely chopped
 5 cm piece (25g) ginger, peeled, finely grated
 ½ cup (80g) blanched almonds, finely chopped
 4 eggs, lightly beaten
 1 tbsp icing sugar mixture
 1 bunch flat-leaf parsley, leaves picked, chopped, plus extra to serve
 1 bunch coriander, leaves picked, chopped
 Finely grated zest & juice of 1 lemon
 100 g unsalted butter,melted
 10 sheets fresh filo pastry
SWEET AND SOUR CURRANTS
 1 small onion, thinly sliced
 2 tbsp brown sugar

Ingredients

 1 kg skinless, boneless chicken thigh fillets
 1 onion, finely chopped
 2 garlic cloves, finely chopped
 5 cm piece (25g) ginger, peeled, finely grated
 ½ cup (80g) blanched almonds, finely chopped
 4 eggs, lightly beaten
 1 tbsp icing sugar mixture
 1 bunch flat-leaf parsley, leaves picked, chopped, plus extra to serve
 1 bunch coriander, leaves picked, chopped
 Finely grated zest & juice of 1 lemon
 100 g unsalted butter,melted
 10 sheets fresh filo pastry
SWEET AND SOUR CURRANTS
 1 small onion, thinly sliced
 2 tbsp brown sugar
B’stilla (Moroccan chicken pie) by Delicious

#10. Vegetable Shakshuka (Eggs in Hell) by A Cookie Named Desire

A chunky vegetable shakshuka unlike any traditional eggs in hell dish. This version is full of hearty flavorful vegetables mix in the spicy tomato base for a breakfast that will keep you fuller for longer. Feta is studded throughout the dish for an added salty twist.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Vegetable Shakshuka (Eggs in Hell) by A Cookie Named Desire

Yields3 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

An easy and filling breakfast vegetable shakshuka. Let's try it out.

 1 medium onion, diced
 3 cloves garlic, finely diced
 2 tsp paprika
 1 tsp ground cumin
 ½ tsp cayenne pepper (or to taste)
 ½ tsp cracked black pepper
 ½ tsp turmeric
 1 small eggplant, peeled and diced
 salt to taste
 4 oz feta cheese
 5 Eggland's Best Eggs

Ingredients

 1 medium onion, diced
 3 cloves garlic, finely diced
 2 tsp paprika
 1 tsp ground cumin
 ½ tsp cayenne pepper (or to taste)
 ½ tsp cracked black pepper
 ½ tsp turmeric
 1 small eggplant, peeled and diced
 salt to taste
 4 oz feta cheese
 5 Eggland's Best Eggs
Vegetable Shakshuka (Eggs in Hell) by A Cookie Named Desire

#11. One Pan Moroccan Chicken and Couscous by Cooking Classy

The one-pan dinner fad maybe came and went but it’s still totally my thing! This One Pan Moroccan Chicken and Couscous is one of my favorite one-pan dinners to date! It has a delicious blend of flavors and textures, it’s a healthy dinner, and it’s brimming with those irresistible deliciously spiced Moroccan flavors. 

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

One Pan Moroccan Chicken and Couscous by Cooking Classy

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

I’ve actually already made this dinner probably 4 or 5 times over the last few months so it’s due time that I shared it. It’s a combination of two summer favorites, but I blend them together into something that can be made together on the stovetop.

 1 lb boneless, skinless chicken breasts, diced into 3/4-inch pieces
 3 tbsp olive oildivided
 1 tsp ground cumindivided
 ½ tsp ground corianderdivided
 ½ tsp ground cinnamondivided
 Salt and freshly ground black pepper
 1 large red bell pepper, cored and chopped (1 1/2 cups)
 ¾ cup chopped red onion
  cup chopped dried apricots or golden raisins
 2 tbsp fresh lemon juice
 2 tbsp chopped fresh cilantro
 2 tbsp chopped fresh mint

Ingredients

 1 lb boneless, skinless chicken breasts, diced into 3/4-inch pieces
 3 tbsp olive oildivided
 1 tsp ground cumindivided
 ½ tsp ground corianderdivided
 ½ tsp ground cinnamondivided
 Salt and freshly ground black pepper
 1 large red bell pepper, cored and chopped (1 1/2 cups)
 ¾ cup chopped red onion
  cup chopped dried apricots or golden raisins
 2 tbsp fresh lemon juice
 2 tbsp chopped fresh cilantro
 2 tbsp chopped fresh mint
One Pan Moroccan Chicken and Couscous by Cooking Classy

#12. Ethiopian Collard Greens by African Bites

Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics. Quick, easy, and tasty.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Ethiopian Collard Greens by African Bites 1

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

This Ethiopian Braised Greens is a fairly easy dish to make both in terms of preparation and the time it takes to make it. Especially when you have all your pantry ingredients ready to go. What sets these greens apart from the rest are the spice mix and Ethiopian Spiced butter. It makes it more enticing and flavorful.

 10 oz Collard Greens/Kale chopped
 3 or more tablespoons Niter Ethiopian Spiced Butter or cooking oil
 5 ½ tsp minced ginger
 2 tsp minced garlic
 1 large white onion chopped
 1 tsp coriander/Cumin
 12 Fresh Chili pepper or ½ teaspoon cayenne pepper or more
 1 fresh lemon

Ingredients

 10 oz Collard Greens/Kale chopped
 3 or more tablespoons Niter Ethiopian Spiced Butter or cooking oil
 5 ½ tsp minced ginger
 2 tsp minced garlic
 1 large white onion chopped
 1 tsp coriander/Cumin
 12 Fresh Chili pepper or ½ teaspoon cayenne pepper or more
 1 fresh lemon
Ethiopian Collard Greens by African Bites

#13. Egusi Soup (Vegan and Oil-free) By The Veganri

Featuring the wildly enjoyed West African egusi seeds, this high-energy, high-protein soup has crumbly tender texture intertwined with a luscious rich taste. It ideally complements whole grains and earthy root veggies. This version is vegan and oil-free.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Egusi Soup (Vegan and Oil-free) By The Veganri

Yields3 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Egusi Soup (melon soup) is the most popular soup in Nigeria. If you have never tried it, then you are truly missing out!  Coarsely ground up egusi seeds thickens the soup and at the same time creates a crumbly tender texture with highly pleasant rich taste.  Rich in protein and healthy fats, egusi soup complements hearty whole grains and earthy vegetables. 

 3 fresh roma tomatoes chopped
 1 scotch bonnet pepper (habanero)
 1 red bell pepper chopped
 3 cloves of garlic peeled
 1 large onions chopped
 1 tbsp paprika
 1 tbsp dry thyme
 1 bunch Spinach or dark green vegetable of choice
 1 cup mushrooms optional
 Salt to taste

Ingredients

 3 fresh roma tomatoes chopped
 1 scotch bonnet pepper (habanero)
 1 red bell pepper chopped
 3 cloves of garlic peeled
 1 large onions chopped
 1 tbsp paprika
 1 tbsp dry thyme
 1 bunch Spinach or dark green vegetable of choice
 1 cup mushrooms optional
 Salt to taste
Egusi Soup (Vegan and Oil-free) By The Veganri

#14. Popular Kenyan Githeri By Eat Well Abi

Githeri is a corn and bean one-pot meal that originated from the Kikuyu tribe of Kenya. It is also known as muthere or mutheri. It is traditionally prepared with dry beans and corn, however, to prepare this amazingly delicious recipe, I used canned beans and frozen corn for ease and convenience; so, it is perfect for those times when you need to whip something healthy up quickly.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Popular Kenyan Githeri By Eat Well Abi

Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Githeri is quite adaptable, you can use any type of beans to prepare the meal. You can also add any vegetable or spices that you like, to make it yours. I particularly like the combination of curry powder and paprika because they work well together to give a pleasurable taste and aroma which is not too overwhelming.

 1 tbsp Oil
 1 Onion medium chopped
 2 cloves Garlic chopped
 ½ teaspoon Curry powder
 1 can Red kidney beans drained and rinsed
 1 cup Frozen sweet corn
 ½ can Chopped tomatoes
 Salt to taste
 3 stalks Spring onions chopped
 Coriander a few sprigs chopped

Ingredients

 1 tbsp Oil
 1 Onion medium chopped
 2 cloves Garlic chopped
 ½ teaspoon Curry powder
 1 can Red kidney beans drained and rinsed
 1 cup Frozen sweet corn
 ½ can Chopped tomatoes
 Salt to taste
 3 stalks Spring onions chopped
 Coriander a few sprigs chopped
Popular Kenyan Githeri By Eat Well Abi

#15. South African Lamb & Apricot Skewers a.k.a. Sosaties By Sweet Paul Magazine

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

South African Lamb & Apricot Skewers aka Sosaties By Sweet Paul Magazine

Yields6 Servings
Prep Time2 hrsCook Time15 minsTotal Time2 hrs 15 mins

Sosaties are skewered meat, usually made with lamb. They are beyond delicious with apricot and basil.

 ½ cup apricot jam
 4 garlic cloves, minced
 2 tbsp fresh gingerminced
 1 tsp ground cumin
 1 tsp allspice
 pinch of cayenne
 fresh bay leaves
 salt and pepperto taste
 1½ lbs boneless leg of lamb, cut into 1" cubes

Ingredients

 ½ cup apricot jam
 4 garlic cloves, minced
 2 tbsp fresh gingerminced
 1 tsp ground cumin
 1 tsp allspice
 pinch of cayenne
 fresh bay leaves
 salt and pepperto taste
 1½ lbs boneless leg of lamb, cut into 1" cubes
South African Lamb & Apricot Skewers a.k.a. Sosaties By Sweet Paul Magazine

#16. Moroccan Chicken By Dinner At The Zoo

This Moroccan chicken is a one pot meal with chicken thighs, green olives, raisins and spices, all simmered together until tender. A unique and unexpected dinner option that’s full of bold flavors.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Moroccan Chicken By Dinner At The Zoo

Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

For the spice blend
 1 tsp ground cumin
 1 tsp paprika
 ½ tsp cinnamon
For the chicken
 1 tbsp olive oil
 6 bone-in, skin-on chicken thighs
 salt and pepper to taste
 1 onion halved and sliced
 1 ½ tsp minced garlic
 1 1/2 cups chicken broth
 2 teaspoons lemon juice
 1/4 cup chopped cilantro leaves

Ingredients

For the spice blend
 1 tsp ground cumin
 1 tsp paprika
 ½ tsp cinnamon
For the chicken
 1 tbsp olive oil
 6 bone-in, skin-on chicken thighs
 salt and pepper to taste
 1 onion halved and sliced
 1 ½ tsp minced garlic
 1 1/2 cups chicken broth
 2 teaspoons lemon juice
 1/4 cup chopped cilantro leaves
Moroccan Chicken By Dinner At The Zoo

#17. West African Peanut Chickpeas By Healthy Happy Life

These West African Peanut Chickpeas over sticky white rice make for a soothing and satisfying plant-based meal.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

West African Peanut Chickpeas By healthy Happy Life

Yields4 Servings
Prep Time7 minsCook Time15 minsTotal Time22 mins

The chickpeas are coated in smoky peanut sauce with hints of tomato, ginger, garlic and lime with an echo of a traditional West African Peanut Stew. Only in a hearty bowl format. This fast and flavorful meal can be yours in under a half hour..

Start with:
 14 oz can of chickpeasdrained and rinsed
Sauce:
  cup peanut buttersoft and oily
 2 tbsp tomato paste
 1 clove garlic
 1 tsp fresh ginger, grated
 3 tbsp maple syrup
  cup warm water
 2 tbsp fresh lime juice
 pinch of cayenne
 salt and black pepper to taste
Also:
 1 cup baby spinach, chopped
 chopped peanuts
Equipment
 Skillet

Ingredients

Start with:
 14 oz can of chickpeasdrained and rinsed
Sauce:
  cup peanut buttersoft and oily
 2 tbsp tomato paste
 1 clove garlic
 1 tsp fresh ginger, grated
 3 tbsp maple syrup
  cup warm water
 2 tbsp fresh lime juice
 pinch of cayenne
 salt and black pepper to taste
Also:
 1 cup baby spinach, chopped
 chopped peanuts
Equipment
 Skillet
West African Peanut Chickpeas By healthy Happy Life

#18. Ethiopian Chicken Stew By Babaganosh

This super flavorful Ethiopian Chicken Stew with bell pepper and baby spinach will fill your house with an amazing aroma as the delicious sauce simmers on the stove top. One bite of the tender flavorful berbere-spiced chicken and you will be in love with this dish!

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

African Recipe- Ethiopian Chicken Stew By Babaganosh

Yields4 Servings
Prep Time5 minsCook Time50 minsTotal Time55 mins

This recipe is pretty amazing because it is a super healthy dinner dish that is the ultimate comfort food, but also super delicious!

 1 large yellow onion diced into ~½ inch pieces
 1 inch piece ginger peeled and grated
 4 tbsp olive oilor butter
 1 lb chicken breast or thighs cut into 1 inch pieces (I used breast meat)
 1 large potato diced into ½ inch pieces
 3 tsp berbere seasoning (or less to taste, it's spicy!!)
 2 cups chicken broth
 1 large bell pepperseeds removed and diced
 2 handfuls baby spinach(about 2 oz)
 Optional: cilantro for garnish

Ingredients

 1 large yellow onion diced into ~½ inch pieces
 1 inch piece ginger peeled and grated
 4 tbsp olive oilor butter
 1 lb chicken breast or thighs cut into 1 inch pieces (I used breast meat)
 1 large potato diced into ½ inch pieces
 3 tsp berbere seasoning (or less to taste, it's spicy!!)
 2 cups chicken broth
 1 large bell pepperseeds removed and diced
 2 handfuls baby spinach(about 2 oz)
 Optional: cilantro for garnish
Ethiopian Chicken Stew By Babaganosh

#19. Jollof Rice with Chicken a Nigerian Recipe By Munaty Cooking

Jollof Rice is a one-pot delicious Nigerian dish. You can skip the chicken and still enjoy flavorful, perfectly cooked rice, which you can serve alongside any grilled meat. There are different versions of this dish, because it got popular in various countries like Ghana and Cameroon, and they have added their own touch to it.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Jollof Rice with Chicken a Nigerian Recipe By Munaty Cooking

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 1 medium chopped onion
 1 medium tomato chopped
 3 cloves garlic
 1- inch fresh ginger
 1 medium carrot chopped
 ¼ bell pepper
 1 ½ tbsp tomato paste
 2 tbsp oil
 2 cups of water
 1 cup long-grain rice washed and soaked for 20 minutes
 ½ tsp curry powder
 ½ teaspoon thyme or oregano
 1 tbsp butter
FOR THE CHICKEN
 1 whole chicken cut in half
 1 tsp turmeric
 1 tsp curry powder
 1 tsp paprika

Ingredients

 1 medium chopped onion
 1 medium tomato chopped
 3 cloves garlic
 1- inch fresh ginger
 1 medium carrot chopped
 ¼ bell pepper
 1 ½ tbsp tomato paste
 2 tbsp oil
 2 cups of water
 1 cup long-grain rice washed and soaked for 20 minutes
 ½ tsp curry powder
 ½ teaspoon thyme or oregano
 1 tbsp butter
FOR THE CHICKEN
 1 whole chicken cut in half
 1 tsp turmeric
 1 tsp curry powder
 1 tsp paprika
Jollof Rice with Chicken a Nigerian Recipe By Munaty Cooking

#20. Ghana Chichinga (Suya Chicken Kabob) By International Cuisine

Ghana chichinga is what they call their street food kabobs made with suya, (pronounced Soya). This hot, spicy peanut marinade is amazing on just about any meat, we thoroughly enjoyed it on beef however this recipe is made with chicken and first marinated in a garlic and ginger combination.  The result is delicious.  

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Ghana Chichinga ( Suya Chicken Kabob) By International Cuisine

Yields4 Servings
Prep Time1 hr 30 minsCook Time20 minsTotal Time1 hr 50 mins

 1 1/2 1 lbs chicken breast fillet cut into cubes
 2 tbsp olive oil
 2 fat cloves of garlic
 2 tbsp grated ginger
 1 small onion
 1 Maggie cube optional
 1 large red bell pepper cut in cubes
 1 large green pepper cut in cubes
 1 large red onion cut in cubes
 2 tbsp chili powder
 1 tbsp garlic salt
 1 tbsp Onion powder
 2 maggie cubes optional
 Salt to taste

Ingredients

 1 1/2 1 lbs chicken breast fillet cut into cubes
 2 tbsp olive oil
 2 fat cloves of garlic
 2 tbsp grated ginger
 1 small onion
 1 Maggie cube optional
 1 large red bell pepper cut in cubes
 1 large green pepper cut in cubes
 1 large red onion cut in cubes
 2 tbsp chili powder
 1 tbsp garlic salt
 1 tbsp Onion powder
 2 maggie cubes optional
 Salt to taste
Ghana Chichinga (Suya Chicken Kabob) By International Cuisine

#21. North African Meatballs with California Prunes and Pine Nuts By Healthy Delicious

These meatballs, served with a rich prune and pine nut gravy, very inspired by the flavors of North Africa. Serve them over orzo, Rice, or Couscous for an extra special weeknight dinner - North African Meatballs with California Prunes and Pine Nuts .

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

North African Meatballs with California Prunes and Pine Nuts By Healthy Delicious

Yields12 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 ½ lb lean ground beef
 ½ lb ground pork
 1 egg, beaten
 1 cup Italian seasoned bread crumbs (can use gluten-free)
 4 cloves garlic, minced (divided)
 1 yellow onion, minced (divided)
 2 tbsp avocado oil or olive oil
 2 cups chicken stock
 10 prunesquartered
 1 lemonjuiced
  cup pine nuts
 1 handful chopped parsley
 Optional: plain Greek yogurt and lemon wedges, for serving
Equipment

Ingredients

 ½ lb lean ground beef
 ½ lb ground pork
 1 egg, beaten
 1 cup Italian seasoned bread crumbs (can use gluten-free)
 4 cloves garlic, minced (divided)
 1 yellow onion, minced (divided)
 2 tbsp avocado oil or olive oil
 2 cups chicken stock
 10 prunesquartered
 1 lemonjuiced
  cup pine nuts
 1 handful chopped parsley
 Optional: plain Greek yogurt and lemon wedges, for serving
Equipment
North African Meatballs with California Prunes and Pine Nuts By Healthy Delicious

#22. Nigerian Beef Suya By Food Fidelity

If you are interested in developing Nigerian recipes, start with Beef suya. It is Nigerian street food featuring grilled beef skewers seasoned with ground peanuts and spices.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Nigerian Beef Suya By Food Fidelity

Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Suya actually refers to the seasoning mix which typically includes the aforementioned ground peanuts, brown sugar, salt, pepper, paprika, and chili pepper.

The flavor is complex and the aroma is strong but pleasant. Heat levels vary depending on the cook, but the depth of flavor is consistent and is the draw that will make you overeat if you're not careful.

 1 ½ lbs top Sirloin Steak Sliced into ½ inch thick cuts
 2 tsp kosher salt
 1 tbsp ground ginger
 1 tbsp garlic powder
 1 tbsp onion powder
 2 tsp brown sugar
 ¼ cup Canola oil
 1 lime or lemon juiced

Nigerian Beef Suya By Food Fidelity

Ingredients

 1 ½ lbs top Sirloin Steak Sliced into ½ inch thick cuts
 2 tsp kosher salt
 1 tbsp ground ginger
 1 tbsp garlic powder
 1 tbsp onion powder
 2 tsp brown sugar
 ¼ cup Canola oil
 1 lime or lemon juiced
Nigerian Beef Suya By Food Fidelity

#23. Kaber Ellouz (Tunisian Almond Balls) By Taras Multi-Cultural Table

Kaber Ellouz are almond balls from Tunisia. They are made by braiding together 3 pieces of almond dough- one plain, one dyed red, and one dyed green.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Kaber Ellouz (Tunisian Almond Balls) By Taras Multi Cultural Table

Yields12 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

You can make vanilla sugar at home and it is also available in many supermarkets. If you are unable to find it, substitute by adding 2 teaspoons superfine sugar and 1 teaspoon vanilla extract when making the syrup.

The original recipe called for ground almonds. I used pre-made almond meal. You can use almonds and grind them yourself, but they need to be fine and not too oily to make a smooth dough.

 3/4 cup superfine (caster) sugar
 7 tbsp water
 4 tsp rosewater
 2 ½ cups almond meal

Ingredients

 3/4 cup superfine (caster) sugar
 7 tbsp water
 4 tsp rosewater
 2 ½ cups almond meal
Kaber Ellouz (Tunisian Almond Balls) By Taras Multi Cultural Table

#24. Kachumbari By African Bites

Kachumbari is an East African, spicy, simple and flavorful, delightful onion and tomato Salad enjoyed especially in Kenya and Tanzania. 

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Kachumbari By African Bites

Yields6 Servings
Prep Time15 minsTotal Time15 mins

Kachumbari is the Swahili name for fresh Tomato and Onion Salad, the basic ingredients here are tomatoes and onions, and the rest is up to the cook. 

 2 tomatoes diced
 ½ large red onion diced
 1-2 jalapeños seeded, diced
 1 medium cucumber diced
 1-2 garlic minced
 Juice from 1 lime
 Chopped fresh cilantro or parsley
 Salt and black pepper to taste
Optional
 2 Beef tomatoes thickly sliced
 1-2 Avocadoes mashed add lime to retain color
Dressing
 1 garlic clove minced
 ¼ cup olive oil
 2 tbsp fresh squeezed lemon juice
 1 tbsp honey
 2 tbsp chopped fresh parsley and basil
 Salt and fresh ground black pepper to taste

You can slice it, diced it, chop it, blend it … what ever rocks your boat. I have tried it several ways and they all work.

Enjoy!

Ingredients

 2 tomatoes diced
 ½ large red onion diced
 1-2 jalapeños seeded, diced
 1 medium cucumber diced
 1-2 garlic minced
 Juice from 1 lime
 Chopped fresh cilantro or parsley
 Salt and black pepper to taste
Optional
 2 Beef tomatoes thickly sliced
 1-2 Avocadoes mashed add lime to retain color
Dressing
 1 garlic clove minced
 ¼ cup olive oil
 2 tbsp fresh squeezed lemon juice
 1 tbsp honey
 2 tbsp chopped fresh parsley and basil
 Salt and fresh ground black pepper to taste
Kachumbari By African Bites

#25. Akara – Black Eyed Peas Fritters By Chef Lola’s Kitchen

Akara (Black Eyed Peas Fritters) is a very delicious, vegetarian-friendly meal. It is crispy, golden, tasty, downright irresistible, and quite filling.

RatingDifficultyBeginner

ShareTweetSaveShareBigOven

Akara – Black Eyed Peas Fritters By Chef Lola's Kitchen

Yields20 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

Though it’s origin is said to be from the Yoruba tribe of Nigeria but somehow it has found its way to the hearts of other west African countries and even beyond. These are quick, easy, and tasty and involves only a handful of simple ingredients – black-eyed peas, peppers, onions, salt, and seasoning cube. It is a vegetarian-friendly meal eaten in most parts of West Africa and Brazil. 

 1 Small Habanero Chili
 3 ounces Red bell pepperapproximately half of one red bell pepper
 1 small Onion finely chopped
 Salt to taste
 ¼ cup Water for blending - a little extra might be required
 Vegetable Oil Enough for deep frying

Akara – Black Eyed Peas Fritters By Chef Lola's Kitchen Akara – Black Eyed Peas Fritters By Chef Lola's Kitchen Akara – Black Eyed Peas Fritters By Chef Lola's Kitchen

You can serve Akara in different ways such as serving it with a bowl of salad, Dip it in spicy sauce. you can also serve it with pap, oatmeal or custard. or just eat as it is. 

Ingredients

 1 Small Habanero Chili
 3 ounces Red bell pepperapproximately half of one red bell pepper
 1 small Onion finely chopped
 Salt to taste
 ¼ cup Water for blending - a little extra might be required
 Vegetable Oil Enough for deep frying
Akara – Black Eyed Peas Fritters By Chef Lola’s Kitchen

Conclusion

As you can see, Africa has a rich cuisine that you can enjoy any day of the year. Interestingly, if you stick with African recipes, you can go a whole month without repeating a dish. The colorful nature of African dishes is the first thing that will draw your attention. However, the spicy taste will keep you hooked for life. When you are abroad and miss your home in Africa, try some of these recipes. Indeed, Africa is a people, not just a place.

Related Articles

Responses

Your email address will not be published. Required fields are marked *

thirteen − six =

This site uses Akismet to reduce spam. Learn how your comment data is processed.

African Vibes Magazine