For Africans, food goes beyond eating, but also knowing your roots and what it stands for. Hence, these dishes identify the ideology, background, culture, and traditions of people.

Here are some popular African dishes that you can easily get in popular African and often non-African restaurants in different parts of the globe.

Most Popular African Dishes 

1. Pap En Vleis

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• Country Famous: South Africa
• Other Names: Shisa nyama
• Ingredients: Maize, cumin, black pepper, cayenne, salt carrots, tomatoes, dried oregano, and salt.

Pap en Vleis is a type of porridge that is a mixture of barbecued meat and maize. The maize porridge is made with ground cumin, black pepper, cayenne, salt carrots, tomatoes, dried oregano, and salt.

It is mostly enjoyed with chakalaka. The taste can be tangy but the maize porridge complements the relish and meat.

2. Jollof Rice 

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• Country Famous: Senegal, Gambia, Nigeria, Ghana
• Other Names: Wollof Rice 
• Ingredients: Rice, tomato, pepper, onion, meat, oil, vegetables 

Jollof Rice is a dish from west Africa wish originated from the Wolof people of Senegal and Gambia. However, the dish has been associated with Nigeria and Ghana because of how they consume it.

Jollof rice is a rich meal cooked in a spiced flavourful tomato sauce and meat broth. The rice is cooked with tomatoes, bell peppers, onion, oil, curry, thyme, seasoning, meat, broth, and spices preferred by the individual.

3. Bunny Chow

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• Country Famous: South Africa
• Other Names: Bunny
• Ingredients: Bread, tomato, curry, cinnamon, meat, masala, chili powder, coriander, potatoes

Bunny Chow is a South African fast food that originated in India. During the apartheid period, the Indians mostly made the dish and after a while, South Africans took it as part of their signature dish that is enjoyed at any time of the day.

Bunny Chow is a local sandwich made from a hollowed-out loaf of bread and is stocked with a curried meat sauce.

It is made from meat or chicken, curry, masala, tomato, chili powder, potatoes, potatoes, coriander leaves cinnamon, and other spices.

4. Ugali

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• Country Famous: Kenya, Tanzania,
• Other Names: Nsima, Posho, Vhuswa…
• Ingredients: Maize/ Millet/Sorghum

Ugali is a signature dish that is associated with Eastern Africa. Originally from Kenya, it is a stiff maize porridge that is cooked to a thick consistency that looks like a play – dough.  Although at the start, it was mostly made with Sorghum and millet before the use of maize.

The meal is enjoyed with meat stew or vegetable stew based on the preference of the individual. It can be served with Nyama Choma-  grilled meat or Kachumbari -a fresh tomato and onion salad meal. The dish is vegetarian-friendly and is a good source of fiber, carbohydrates, vitamin B, and minerals.

5. Kapenta 

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• Country Famous: Zambia
• Other Names: Matemba
• Ingredients: Dried kapenta, onion, tomato, curry, and oil

Kapenta is one of the traditional meals of Zimbabwe that is made with dried \ fresh Kapenta( sardines) that is fried and coated with tomato sauce.

Zimbabweans serve kapenta with pap and vegetables. This delicacy is traditionally eaten with hand.

6.  Peri Peri Chicken

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• Country Famous: Mozambique, Angola, Namibia, and South Africa
• Other Names: Piri Piri Chicken
• Ingredients: Chicken, Piri Piri, paprika, lemon, vinegar, 

Peri Peri Chicken is a Portuguese African dish that is popular in Angola, Namibia, Mozambique, and South Africa. It is usually made with a marinade and African Birds Eye chili also known as Piri Piri.

The dish is savory, warm, and has a deep layer of flavor. The preparation is quite easy and could be made by anyone. It is made with chicken, Paprika lemon, Vinegar, Red wine, and Piri Piri which are used to marinate the meat. After a while, it is baked for about thirty minutes, and your Peri peri is ready.

7. Thieboudienne (Ceebujen)

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• Country Famous: Senegal
• Other Names: Ceebujen
• Ingredients: Rice, fish, onion, carrots, cabbage, potatoes, cassava, 

This is a traditional Senegal dish made from rice, fish, and tomato sauce and further flavored with spiced onion, carrots, cabbage, potatoes, cassava, and peanut oil.

It is consumed in countries like Mail, Guinea, Guinea Bissau, and the Gambia. The meal has some similarities with jollof rice but is slightly different because of its ingredients.

8. Koshari 

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• Country Famous: Egypt
• Other Names: Koshari, Koshery  
• Ingredients: pasta, lentils, rice, flour, chickpeas, tomato sauce 

Koshary is a national dish of Egypt. The popular street mean was first created in the mid-19th century by the Indians who prepared a delicacy of Khichdi – Indian rice and lentils.

The Egyptians took inspiration from the dish which has a combination of pasta, lentils, rice, flour, and chickpeas, that is simmered with spiced tomato sauce.

9. Chakalaka

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• Country Famous: South Africa
• Other Names: Chakalaka
• Ingredients: Curry masala and afterward tomato sauce, and baked beans 

This meal was invented in Johannesburg, South Africa. It is a spicy tangy and refreshing tomato bean relish that is made by sauteing the root ingredients and carrots with spices like curry masala and afterward tomato sauce, and baked beans are added.

The relish is an important dish that has a vital role in serving and eating barbecue in South Africa. Although, some prefer it as a salad. Traditionally it is eaten with Mealie pap – a type of milled white maize porridge and Amasi – thick sour milk.

10. Cape Breyani

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• Country Famous: South Africa 
• Other Names: Biryani
• Ingredients: rice, eggs, potatoes, nuts.

Cape Breyani is a South African – Indian dish that is made with Chicken or lamb (or any protein of your choice) as well as rice, potatoes, and nuts. It is a recipe that is filled with a lot of flavored experiences.

11. Nyama Choma 

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• Country Famous: Kenya, Tanzania
• Ingredients: goat or beef, salt, pepper, onions, garlic, ginger, lemon

Nyama Choma is a barbecue goat meat in Kiswahili. It is popular in Kenya, Tanzania, and other East African countries. Goat meat is preferred but beef can also be used for the barbecue.

The meat is marinated with salt pepper, garlic, ginger, onion, and lemon juice before it is grilled. It is mostly enjoyed when eaten with hands to grasp the tenderness of the meat. Also, it can be eaten with Ugali, and Kachumbari- fresh tomato and onion salad meal.

12. Pastilla au Pigeon 

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• Country Famous: Morroco 
• Other Names: 
• Ingredients:  Butter, eggs, cinnamon, turmeric, onion, ginger, pigeon, filo pastry

Pastilla au Pigeon is a classic Morrocan pigeon pastilla pie that is well-balanced in taste and is half sweet and half savory. It is with a filling and a filo pastry. The filling is made with a tender pigeon and eggs. Icing sugar and cinnamon are sprinkled on the pie to finish.

The dish is made with a lot of butter, eggs, cinnamon, turmeric, onion, ginger, pigeon, filo pastry, and other spices

13. Moin–Moin

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• Country Famous: Nigeria 
• Other Names: Moi-moi, Olele 
• Ingredients: Beans, Belle pepper, onion, Crayfish, Scotch 

Moi-Moi is a steamed or boiled bean pudding from a mixture of washed bean ( black-eyed), onion, bell pepper, and scotch. Kidney/meat/fish /egg are optional. The meal is quite friendly and can be eaten at any time of the day or served on any occasion.

Moi-Moi can be accompanied by Jollof rice and plantain. It can be taken as breakfast with some cereals and can be eaten just the way it is. Sometimes it is served with an onion and peppered sauce.

14. Harira 

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• Country Famous: Algeria and Morroco 
• Other Names: Harira
• Ingredients: Tomato, chickpeas, dried spices, herbs, olive oil, flour, meat.

Harira is a traditional soup prepared in Algeria and Morroco, although the Algerian soup differs because of the lentils. It is made with tomato, chickpeas, dried spices, herbs, olive oil, flour, and meat.

The meal is considered a light snack and is often served as an appetizer/ starter. it is mostly served during Ramadan although it can be made throughout the year.

15 .Qatayef (Katyef)

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• Country Famous: Egypt 
• Other Names: Qatayef Asafiri
• Ingredients: Flour, sugar, walnuts/Hazelnuts, yeast, sugar, lemon, cinnamon, butter

Qatayef is a popular dish in Arab communities and northern Africa. The dish is commonly served during the month of Ramadan.

It is made from pancakes stuffed with nuts and then fried and dipped into a thick syrup.

16. Waakye( Wa- Chee)

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• Country Famous: Ghana 
• Other Names: Wa -chee
• Ingredients: Rice, beans, baking soda/ potash, salt

Waakye is one of the most valued dishes in Ghana. it is a meal made with rice and beans that are cooked with sorghum leaves that gives it a reddish-brown color when it gets cooked.

The dish is mostly can be accompanied by plantain, boiled eggs, vegetables, spaghetti, and gari foto- mashed cassava sauce.

17. Injera

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• Country Famous: Ethiopia 
• Other Names: Injera 
• Ingredients: Teff, oil, water, salt

Injera is a sour tart spongy Ethiopian flatbread that is made from a rare grain, which is rich in nutrients, called Teff. The flour is mixed with water and salt and fried.

This flatbread is thicker than a crepe and thinner than a pancake and is left to ferment for 3- 5 days and it comes out with a sour taste.

The meal is topped with vegetables, lentils, and meat dishes and is enjoyed most when eaten with hands. The cuisine is suitable for vegans and those with dairy allergies.

18. Boerewors(Boo-ruh-wors)

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• Country Famous: South African 
• Other Names: Boerewors
• Ingredients: Pork, lamb, beef, cloves, nutmeg, cloves, black pepper, 

Boerewors is derived from two Afrikaan words Boer-which means farmer and wors- sausage. The cuisine is a South African sausage that is shaped into a coil. The mixture of sausage mostly has a lot of meat and spices (cloves, nutmeg, cloves, black pepper, and others.

According to government regulation, Borewores should contain 90% of meat, it should have pork, beef, a mixture of lamb, and 10% of spices and other ingredients. Also, meat shouldn’t have more than 30% fat.

19. Maharagwe

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• Country Famous: Kenyan, Tanzania
• Other Names: Maharage ya nazi
• Ingredients: Bean, coconut milk, cardamon, onion, green pepper, curry, cinnamon, tomatoes, chili,

Maharagwe is a flavourful red kidney bean and coconut milk stew that is known in East Africa but is mostly associated with Kenya and Tanzania.

The stew is made by boiling the beans with coconut milk, cardamon, onion, green pepper, curry, cinnamon, tomatoes, chili, and other spices.  It is served with Ugali and Chapati Bread 

20. Mechouia Salad 

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• Country Famous:
• Other Names: 
• Ingredients: onion, tomatoes, peppers, garlic, olive oil, black pepper, salt, caraway

Mechouia is a Tunisian salad made from a grilled combination of onion, tomatoes, peppers, and garlic that is drizzled with olive oil and seasoned with black pepper, and salt, caraway salad is dressed with tuna, boiled eggs, and olives.

The salad can be accompanied by toasted bread or Baguette slices.

21. Cachupa 

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• Country Famous: Cape Verde
• Other Names: katuxpa, Munchupa 
• Ingredients: corn pork/chorizo/tuna, bay leaf garlic

Cachupa is a rich national stew of caper Verde. It is a legume-heavy dish made from hominy( corn), beans, seasoned meats, cassava, potatoes, and vegetables. The ingredients are slow-cooked for about 4- 5 hours for them to get done.

It is considered a dish that feeds a household because when it is made it overflows and everyone gets to enjoy that meal to its satisfaction.

22. Chambo 

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• Country Famous: Malawi 
• Other Names: 
• Ingredients: Chambo fish/ tilapia, curry spice blend, onion, carrot, fruit chutney, lemon juice

Chambo is a type of fish that is found in Lake Nyasa and the Malawian enjoy the fish as a delicacy. The Chambo fish is part of the tilapia family. In making this meal, there are some main ingredients like curry, fruit chutney, Carrot, onion, and lemon juice that are used to make the cuisine. It is sauteed in a sauce that gives it an appealing look.

Often times people use tilapia fish when the Chambo is not available. The dish is served with Nsima\ Ugali and toast of preference by an individual.

23.Ndolé

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• Country Famous: Cameroon
• Other Names: Ndolé 
• Ingredients:  bitter leaves, fish, meat, melon seeds 

Ndolé is a Cameroonian spinach stew made with spinach and bitter leaves. In making the stew, peanuts, garlic, crayfish, shrimp, Melon seeds, and beef are used in preparing the meal. The stew is served with fermented cassava that is shaped like a loaf called Bobolo

It can be prepared in different ways and with other vegetables based on the individual. Ndole can also be accompanied by Plantain, fufu corns, yams, or rice.

24. Medames

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• Country Famous:
• Other Names: Ful Medames, Simply fūl
• Ingredients:

Medames is a savory, creamy fava bean stew that is loaded with a lot of flavors. It is made with olive oil, cumin, parsley, onion, and lemon juice, The dish is traditional, served out of a large jug.

It is considered a vegan dish but can be eaten by anyone and at any time of the day. The dish is served with warm pita bread and some lemon juice, vegetables, and herbs to accompany the meal.

25. Loubia

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• Country Famous: Morocco 
• Other Names: The Bean Stew
• Ingredients: Cannellini Bean, tomatoes, garlic, onion, Tumeric, Ginger

Loubia is a Morrocan White Bean Stew made with tomatoes, garlic, and pepper. The meal is appreciated during the cold weather because of its spicy nature.

The dish can be related to the west African dish Ewa Goin because they of their similarities.

26. Muamba de Galinha

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• Country Famous: Angola
• Other Names: Muamba Chicken
• Ingredients: chili, onions, vegetables, garlic, and okra 

The chicken meal is a central African dish and is a signatory meal of Angola. It is an aromatic chicken stew, that is deeply flavored with chili, paprika, onions, vegetables, garlic, and okra and is cooked in palm oil.

The dish has a unique taste that contrasts the sweet and bitter flavor of the vegetables in the meal.

27. Potjiekos ( poi-key-cos)

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• Country Famous: South Africa
• Other Names: 
• Ingredients: meat, vegetables, spices, butter, garlic, beans, potatoes, mushroom, 

Potjiekos is a South African stew that is translated into Afrikaans as small pot food that is cooked in a three-legged pot called Potije. It is a meal made with butter, garlic, bean, potatoes, stock, meat, vegetables, and spices and is cooked with firewood or charcoal that gives it a smoky flavor.

The stew is cooked for 4- 6 hours and when ready it is served with rice, pasta, or something similar.

28. Attiéké ( Atchekay)

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• Country Famous: Ivory Coast ( Côte d’Ivoire)
• Other Names: Acheke
• Ingredients: Cassava,Fish, Meat, 

Attiéké or Acheke is a traditional couscous dish from Ivory Coast. The couscous is made from cassava roots by steaming the fermented cassava pulp. The meal is slightly sour and is served with fish, meat, and vegetables. Acheke can be eaten at any time of the day.

Interestingly, it was initially produced by Adjoukrou, Eberie, and Avikam women of the Southern Ivory Coast but it has spread across the country because of its unique and distinctive taste.

29. Banku

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• Country Famous: Ghana 
• Other Names:  Ga- Dangmen
• Ingredients:  Corn dough, cassava dough, salt, water 

Banku is a Ghanian traditional dish made from grounded maize paste and cassava paste that is fermented for days and made into molds and cooked in boiling water. It is eaten with grilled fish, okra stew, shitto- a black pepper sauce.

Traditionally, the process of making Banku is quite tasking and could take 4- 5 days but over time the processes have been made easier so that it can be made in a few minutes.

30. Maafe 

• Country Famous:  Mali, Sengalese
• Other Names: Mafe, Mahfe, Tigadegena
• Ingredients: Sweet potatoes, carrots, peanut butter, scotch, and bell pepper.

Maafe is a peanut west African soup that is spicy and made with sweet potatoes, carrots, peanut butter, scotch, and bell pepper. Some soups are made thick and served with millet couscous, and rice while some versions are made thinner when taken as soup.

The dish can be traced to the Mandinka and Bambara people of Mali in the 16th century which later had a widespread that the Senegalese now share a bond with the meal.

31. Kifto

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• Country Famous: Ethiopia 
• Other Names: ketfo 
• Ingredients: beef, Mimita, Niter kibbeh

Kifto is a traditional dish that is made with minced raw beef, marinated in a special chili powder-based spice blend called – Mimita and a type of butter called -Niter kibbeh.

The dish is served with  Injera. Gomen( cooked vegetables), Ayibe( mild cheese), and other side dishes.

32. Shakshouka

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• Country Famous: Tunisia
• Other Names: Shakshuka, Chakchouka
• Ingredients: Tomatoes, harissa, eggs, olive oil

Shakshouka is a Northern and Middle Eastern cuisine. Many think the meal is from Israel because of its popularity but it is originally from Tunisia. It is mostly eaten for breakfast but can be eaten at any time. It is a simple meal of eggs cooked in tomatoes, onion, garlic, and spices.

The recipe can vary from one season to another or the individual.

33. Tahjine

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• Country Famous:
• Other Names: Marqa Maraq
• Ingredients: Meat, olive, garlic, lemon, chickpeas, turmeric

Tajine is the name of a shallow clay vessel associated with the meal. The dish is a slow-cooked stew that has meat, vegetables, chickpeas, turmeric olives, and lemons.

Its recipe includes vegetables, seafood, chicken, and lamb, which are cooked with the same methods but different ingredients. 

34. Luwombo

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• Country Famous: Uganda
• Other Names: Luwombo
• Ingredients: Dried fish, mushrooms

Luwombo is a traditional Ugandan dish that is prepared at home for special occasions. Has become so popular that it is now found in various restaurants for its distinct taste. It is made with mushroom and dried fish added to a sauce made with spices and is cooked in banana leaves. The meal is said to give a nostalgic feeling of home when eaten.

35. Matoke 

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• Country Famous: Uganda 
• Other Names: Matooke
• Ingredients: Green banana, tomato, bell pepper, curry, and cayenne

Matoke is a staple Uganda dish that is made from green bananas steamed in leaves until they get tender. The dish could be eaten as a side dish topping or the main dish that is made with beans or beef stew.

It has different recipes but is mostly made using tomato, bell pepper, curry, and cayenne. Also, it can be made as a vegan dish with a lot of vegetables.

36. Egusi

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• Country Famous: Nigeria 
• Other Names: Melon soup
• Ingredients: Egusi, palm oil, crayfish, meat, stock fish, bell pepper, scotch, Ponmo, locust bean

Egusi is a Nigerian soup that is made from grounded melon, pumpkin leaves, bitter leaves, or spinach. It is made with egusi ( Grounded melon), palm oil, crayfish, meat, stock fish, bell pepper, scotch, Ponmo( a dried roasted cowskin), Stock, and locust bean.

There are various recipes for making this rich soup but they are all enjoyed with  Fufu, Pounded yam, Eba, and Tuwon Shinkafa.

37. Bobotie ( Ba-bo-tee)

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• Country Famous: South African 
• Other Names: Bobotie
• Ingredients: Eggs, meat, raisins, onions, walnuts, bay leaves

Bobotie is a South African dish made with meat and eggs. It can be served with rice and chutney. The meal is made by a mincing layer beneath baked egg coating it has toppings of raisins, onions, walnuts, and other regional toppings. Also, bay leaves are added to give a distinctive taste.

38. Couscous

• Country Famous: Morocco, Tunisia
• Other Names: couscous
• Ingredients: Couscous, wheat granules, roasted vegetables, almonds, tomatoes, bell pepper, spices, chickpeas. 

Cous-Cous is a North African dish. There are quite a few recipes for the meal due to its popularity in different countries but is often made with steamed wheat granules, tomatoes, bell pepper, spices roasted vegetables, almonds, and chickpeas.

39. Yassa

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• Country Famous: Senegal 
• Other Names: Chicken Yassa/ poulet Yassa
• Ingredients: chicken, vinegar, lemon, onion

Yassa is a native Senegalese chicken stew made with chicken and a lot of onions. The chicken is marinated overnight with mustard, lemon juice, and onions. Yassa can also be made from lamb and fish.

It is easy to make and looks good, and really lovely to eat. The meal can be served with, fufu, pasta, and rice.

40. Brik

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• Country Famous: Tunisia
• Other Names: Burek
• Ingredients: Tuna, vinegar, olive oil, lemon, eggs, scallions

Brik is a popular Tunisian dish that blends a flaky dough filled with a lot of savory flavors. Initially, Malsouqa dough was used to make Brik but Filo pastry over time replaced the dough.

The pastry is made in pocket layers that are filled with stuffings and fried or baked. The most filling used is tuna-based and made from spices like cilantro, chilis, coriander seeds, vinegar, olive oil, lemon, and scallions.

41. Melkert

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• Country Famous: South African
• Other Names: Milk Tart
• Ingredients: milk, sugar, eggs, flour, cinnamon

Melkert is a creamy dessert that originated in South Africa. It is a milk tart pie that was created by the dutch settlers in Cape. The dessert is made with a custard filling made from milk, sugar, eggs, and flour and when is ready, a sprinkle of cinnamon and icing sugar is added to its top. The dessert can be served cold or hot.

42. Zaalouk ( Zay-lah-k)

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• Country Famous: Morroco 
• Other Names: Zaalouk
• Ingredients: Eggplants, tomato, coriander, parsley, cumin, and paprika.  

Zaalouk is a salad made by cooking eggplants in tomato sauce which is made with coriander, parsley, cumin, and paprika.

It is served as a dish and is eaten with crusty bread as a dip and also a spread on sandwiches.

43. Rechta( Rish-ta)

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• Country Famous: Algeria, Tunisia
• Other Names: Tarechta, Ritcha
• Ingredients: Rechta, chicken, onions, garlic, oil, chickpeas, turnips, potatoes, and zucchini

Rechta is an Algerian thin stopped noodle and chicken sauce. The pasta is made and sold so that anyone could cook to their taste. It is made with flour, salt, water, and ghee.

This sauce is made with chicken, onions, garlic, oil, chickpeas, turnips, potatoes, and zucchini. The dish is mostly eaten during festive periods.

44. Lablabi

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• Country Famous: Tunisia
• Other Names: lablebi
• Ingredients: Chickpeas, cumin, olive oil, 

Lablabi is a Tunisian chickpeas soup made with garlic and cumin flavored. It is hot and spicy. The dish is traditionally served with crusty bread, poached eggs, drizzled with olive oil, and sometimes vinegar and lemon juice.

45. Tibs

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• Country Famous: Ethiopia
• Other Names: Tibs
• Ingredients: butter, meat, salt,garlic,ginger,cumin,cilantro, vinegar,

Tibs is an Ethiopian stirred fried meat and vegetables. It is made with butter, meat, salt, garlic, ginger, cumin, tomatoes, cilantro, vinegar, and mustard that could be made in a few minutes and is ready to be served. It is served with injera and local fresh cheese -Ayib

46. Wat

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• Country Famous: Ethiopia
• Other Names: Wot, Tsebhi
• Ingredients: lamb or chicken or beef, onion, berbere spices, tomatoes

Wat is a type of stew that can be prepared with beef, lamb, or chicken. The stew is usually onion based and the chicken or protein of choice is cooked with berbere spice that mixture of chili powder, cloves, and fenugreek, tomatoes, oil, butter. It can be served with injera and rice.

47. Ta’meya( Tah-mah-ya)

• Country Famous: Egypt
• Other Names: Tamiya, Ful wa Ta’me
• Ingredients: beans, herbs, leeks, onions, baking soda.

Ta’meya is a crunchy grainy Egyptian meal that is made with fava beans and chickpeas. The meal is made from ground beans, herbs, leeks, and onions, and is mixed with baking soda. It is rolled into balls and fried into crisp falafel that is topped with sesame.

48. Braai

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• Country Famous: South Africa 
• Other Names: Braai
• Ingredients: lamb, chicken, steaks, boerewors, Spices, salt, kebabs, and beef

Braai simply means barbecue. The dishes that are grilled or made out of barbecue are what people refer to as Braai. The barbecue consists of lamb, chicken, steaks, boerewors, kebabs, and beef that are grilled during holidays or special events. It is eaten with bread, fresh salad, and corn on the cob.

49. Kunafah

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• Country Famous: North African Countries
• Other Names: Knafeh
• Ingredients: Katafi dough, cheese cream, orange, cardamon, sugar, milk

Kunafah is a crunchy layer of shredded katafi or Knefi dough stuffed with cheese cream that is mixed with orange zest and cardamon and coated in sugar syrup mixed with lemon.

50. Bazin

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• Country Famous: Libya
• Other Names: Bazin
• Ingredients: Barley flour, tomato stew, onion, potatoes, mutton, and hard-boiled eggs. 

Bazin is a dough base dish made by boiling barley flour mixed with water and salt which is beaten until it is baked or steamed. It is served with tomato stew, onion, potatoes, mutton, and hard-boiled eggs.

The post 50 Most Popular African Dishes You Should Find In A Good African Restaurant appeared first on WeAfrique.

For Africans in the diaspora, it could be a lot more difficult but thankfully, a lot of them have found a way around it. They have devised a means to be abroad but still enjoy their local delicacies. These 20 African restaurants in the United States were born out of the desires of Africans to keep up their traditions and local taste buds as well as those of others.

The criteria put in place for the choices of the restaurants range from taste to the ambiance, down to the service rendered and then how consistent they have been, so far. The list is however curated in no particular order.

25 Restaurants in the United States with African Roots

1. Buka

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• Origin: Nigeria
• Location: Fulton Avenue, Clinton Hills, Brooklyn
• Founder: Chef Lukman Mashood

This Buka restaurant coordinated by Chef Lukman Mashood is a Nigerian-inspired cuisine-adopted restaurant. It is a restaurant and lounge which offers a lot of mouthwatering delicacies from the West African country of Nigeria.

Buka locally translates to a small local joint/eatery where all sorts of local meals can be gotten. Hence, Brooklyn’s Buka tries to represent this just as it is back home. Its services include a menu of Nigerian pepper soups, Eba and Egusi soup, and all sorts of mouthwatering meals that a typical Nigerian would love to have.

Its ambiance even gives off a modern taste but with a relaxed and cool aura. One that could get you to loosen your belt and tie just as is wont in Bukas located in Nigeria.

Buka restaurant on Fulton Avenue in Clinton Hills, Brooklyn, has been in operation for years.

2. Eko Kitchen

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• Origin: Lagos, Nigeria
• Location: San Francisco
• Founder: Chef Simileoluwa Adebajo

This is the first African restaurant to have a place in San Francisco and it even offers virtual lessons on how to cook, for interested participants. On weekends, they cater to events and individuals as well as run delivery services.

One of their signature meals is the famous Eko Combo of Jollof rice, peppered chicken, and plantain. By 2021, the restaurant opened another branch in Los Angeles which means that they are well accepted.

3. Café Rue Dix

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• Origin: Dakar (French-Senegalese)
• Location: 1451 Bedford Avenue, Brooklyn, New York.
• Founder: Lamine Diagne

This restaurant/café is co-owned by Lamine Diagne from Dakar and his wife, Nilea. It is a Senegalese-French eatery that offers Senegalese in the diaspora, a wide array of national dishes to feast on. Another thing this restaurant is widely known for is their signature hot sauce.

Prices of the available menu in this restaurant range from $6.00 to $20.000. Their menu is divided into segments comprising of salads, fish, meat, sandwiches, soups, and lots more.

4. Bati Ethiopian Kitchen

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• Origin: Ethiopia
• Location: Fort Greene, Brooklyn
• Founder: Habist Legesse

Habist Legesse-owned Bati is an Ethiopian-inspired eatery that is small and welcoming. Reviews about the restaurant give its customer service a huge plus and applaud its authenticity.

Bati’s menu is basically filled with a lot of Ethiopian dishes despite being miles away from the African country. Ethiopian citizens living in the United States of America have this one restaurant to keep them reminded of their local meals from home.

5. Bala’s Bistro

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• Origin: Africa
• Location: Memphis, Tennessee
• Founder: Bala Tounkara and Ryan Robertson

Bala Bistro is one of the few notable African restaurants in the United States that offer vegan food. Apart from the known African cuisines that Bala’s Bistro is known for, they also fuse continental dishes and something for vegans.

They have vegan kimchi wrap, beef stuffed pastry, and a full menu of assorted dishes. At a branch of the restaurant, there is the inclusion of DJs and African Karaoke which would admit only people dressed in African attire.

6. Café Songhai

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• Origin: West Africa
• Location: Peachtree Corners, Atlanta, Georgia
• Founder: Matthew and Catherine Owusu (Married)

A typical West African would find it quite easy to adapt to a new life in Atlanta because of Café Songhai. This restaurant gives its customers and dinners a taste of meals from countries like Nigeria, Ghana, and the Ivory Coast.

Their foods include traditional Egusi soup from Nigeria, Kelewele from Ghana, and specially prepared ground cassava from Ivory Coast.

7. Tolani Eatery & Wine

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• Origin: South Africa
• Location: Upper West Manhattan
• Founder: Stanton du Toit T and Cesare ‘Chex’ De Chellis

Tolani is translated to ‘Too Good’, a slang from South Africa. It was founded by Stanton Du Toit and Cesare ‘Chex’ De Chellis. The former is a local of South Africa while ‘Chex’ is from Italy.

This restaurant offers a South African taste to meals found on its menu. Amazingly, the menu is an infusion of food from all over the world. It is not just peculiar to South African meals but lets the tastes of food have a South African thingy.

Finding things like Prawn Peri-Peri, Mealie Meal, and Seafood Potjiekos at Tolani’s eatery is not so difficult.

8. BlackStar Kebab

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• Origin: Ghana
• Location: Seattle, Washington
• Founder:Priestwick Sackeyfio

This restaurant offers traditionally made Ghanaian meals as was the vision of the owner, Priestwick Sackeyfio. The dishes available at Blackstar Kebab are Plantain, Jollof rice, lamb, beef, and chicken lamb.

Located in different locations around Seattle, the restaurant offers catering and partying services. They also pride themselves in making their food from organic, quality ingredients.

9. Accra Restaurant

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• Origin: Ghana
• Location: Harlem, New York
• Founder: Ayesha Abdullah

Another Ghanaian treat can be gotten in Harlem from the prestigious Accra Restaurant. The restaurant is regarded as one of the oldest African-descent restaurants in New York. Established in 1986, Accra Restaurant is one of the best African restaurants you can find in the United States. It has come a long way and has grown in its menu, ambiance, and services.

Despite the growth of this restaurant, it hasn’t compromised on its richness when it comes to its Africanness. Accra restaurant boasts bursts of original African flavors and recipes infused in their meals.

10. Ponty Bistro

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• Origin: Senegal
• Location: Manhattan and Harlem, New York
• Founder: Elhadji A. Cisse and Chekh Cisse

The owners of Ponty Bistro are cousins named Alhadji A. Cisse and Chekh Cisse. The former is a chef who, together with his cousin, has found a way to blend Senegalese and African traditional meals with those of modern-day French and Mediterranean cooking styles.

The result of the aforementioned blend of gourmet meals would leave one coming back. The co-owners of this restaurant have been conferred with the title of making the best types of macaroni and cheese.

Even more interesting is the fact that Chef A. and Chekh Cisse were the first African contestants and even finalists to make it to Chopped – a Food Network show.

11. Madiba

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• Origin: South Africa
• Location: Dekalb Avenue, Fort Greene, Brooklyn
• Founder: Mark and Jenny Henegan

The owners of this restaurant, Mark and Jenny Henegan won the award for ‘One of the Best African Restaurant’ during the New York African Restaurant Week. Upon hearing the name of this place, if you instantaneously thought about Nelson Mandela, then you have a great imagination. Madiba has a huge colorful picture of Mandela in it as it pays homage to the President.

The ambiance obviously gives off an S.A vibe and their dishes, and flavors are from the indigenous South African country.

12. Appioo Bar and Grill

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• Origin: Ghana
• Location: 9^th Street, Washington DC, New York
• Founder: Chef Prince Matey

This is a Ghanaian restaurant that mainly served a lot of native meals from Ghana. Some of the meals you can find at this place are jollof rice, egusi stew, and the two new dishes.

The new ones introduced are minced goat burgers and seafood okra stew which was included in the menu after the Covid-19 pandemic. This inclusion did not hamper the staple foods that the restaurant is known for, nonetheless.

13. Massawa

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• Origin: Ethiopia/Eritrea
• Location: Upper Haight, and North Beach Neighborhood, San Francisco.
• Founder: Almaz Ghebrezgabher and Amanuel Tekeste

This restaurant is also one of the oldest ones you can find in the New York area of the United States. It was named after a city located on the Red Sea coast of Eritrea. Some of the Ethiopian and Eritrean cuisines are inspired by ‘injera’ which is a traditional bread. It also offers dishes like Shiro Duba, Tsebhi Beghe, and Alitcha Beghe.

Its ambiance gives off the feel of being in Ethiopia with a touch of Eritrea vibes.

14. Farafina Café and Lounge

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• Origin: Ivory Coast
• Location: 150^th Sreet, Uptown, Manhattan Harlem
• Founder: Cisse Yacouba and Allex Boicel

Farafina Café and Lounge offers its visitors dishes such as Chicken Kedjenou, Seafood Maffe, Fish Yassa which are all Ivory Coast-African inspired. Although its ambiance does not give off the expected African feel probably because of the revamps over the years, it still is an African restaurant.

Steve Abrue, manager of Farafina Café and Lounge stated that their vision is to promote international music and performances. This, in its own way, compensates for the lack of Africanized décor in the lounge.

15. Queen of Sheba

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• Origin: Ethiopia
• Location: 10^th Avenue, 46^th Street, Manhattan
• Founder: Philipos Mengistu

This eatery is said to be perfect for sharing traditional meals, stories, and culture from Ethiopia. It was founded by Philipos Mengistu who also serves as the Executive Chef.

The aim of the restaurant is to foster a sense of community living which fused with the tasty traditional Ethiopian meals, takes one back to their home.

People who dine at this restaurant do not fret or shame to use their hands to eat their local delicacies. This is also another way to keep Ethiopian traditions alive despite being in the United States.

16. Le Souk 

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• Origin: Morocco
• Location: New York
• Founder: Sam and Marcu (Brothers)

Le Souk is owned by two Egyptian brothers named Sam and Marcus. They have ample experience in the restaurant business and have been active for several years. These brothers offer an array of meals peculiar to the native people of the Mediterranean.

There are meals such as Tagines, Merguez, and Couscous Royal that also appeals to the customers there. With its fame in New York, Le Souk is one place to go and experience decades of intentional, local delicacies from Morocco.

17. Teranga Harem

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• Origin: Africa
• Location: Manhattan, New York
• Founder: Pierre Thiam

This particular restaurant houses African meals for the pleasure of Africans living in New York who wants a taste of home. It was founded in 2019 by Senegalese restaurateur Pierre Thiam who is also a chef.

Meals found and gotten at Teranga Harem are very rich in African recipes and seasonings. As a result of this, visitors are always feeling a sense of Africa in America.

On the menu are dishes such as Grilled Chicken, Jollof Rice, and black-eyed pea salad. The ambiance at the restaurant further enhances the feel of Africa and its culture.

18. Nneji

• Origin: West African
• Location: Ave Astoria, New York City
• Founder: Beatrice Ajaero

Nneji making its way to this list of top African restaurants in the United States is quite interesting. The reason for this is that it hasn’t been around for so long as it was established in 2019. This was the period of the pandemic and somehow, ‘Nneji’ restaurant managed to grow.

Meals from this restaurant, just like with Teranga, aren’t peculiar to a particular country. It combines meals from several West African countries and gives all a sense of communal living.

Some of the dishes that Nneji offers to their customers are West African stews, salads, Okra and spinach, and Egusi soup. There is also the availability of Yassa which is served with cassava or acha (fonio) grains.

19. Lenox Saphire

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• Origin: Senegal
• Location: Harlem, Manhattan
• Founder: Fara Fall

Famous for French pastries such as croissants, tarts, eclairs, crème Brulee, petit fours, and choux pastry, Fall Fara from Senegal’s aim is to create a hospitable environment for Africans in the diaspora to ‘feel at home’ in America.

In addition to the French pastries, Fara also provides a Senegalese national meal known as Ceebu Jen. The meal is indigenous to the Wolof tribe and it is rice and fish in layman’s understanding.

20. Taste of Nigeria

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• Origin: Nigeria
• Location: Houston, Texas
• Founder: The Odewales

Based in Houston, ‘Taste of Nigeria’ is actually one of the few African restaurants you’d find in this part of the United States. Founders known as The Odewale’s are known to use mostly fresh ingredients in the preparation of the meals they serve.

On their menu, you would find indigenous Nigerian foods like Isi ewu and Banga soup. They also make use of ingredients such as crayfish to give their foods a unique Nigerian taste. In addition to their food menu, they also offer a wide variety of drink menus for their customers.

21. Brooklyn Suya

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• Origin: Nigeria
• Location: Crown Heights, New York City
• Founder: Chef Folusho and Chef Hema Agwu (The Suya Guy)

People who know what ‘Suya’ is, would understand that this restaurant is dedicated to the preparation and sale of suya. Suya is indigenous to Nigeria and originated with the Northern Nigerian Hausa people. However, it is now widespread among the Nigerian people and then, West Africans.

Brooklyn Suya is a mixture of the Nigerian and Brooklyn cultures. One thing that is constant with the restaurant is that whatever they serve their guests, it always comes with suya spice.

Asides from the Suya they are known for, Brooklyn Suya also offers Nigerian cuisines.

22. Aduke Nigerian Cuisine

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• Origin: Nigeria
• Location: Inglewood, California
• Founders: Aduke Oyetibo

This restaurant initially started as a catering service but eventually expanded. As the name suggests, it serves a wide menu of Nigerian delicacies, down to local ones. Asides from beef kebab, and suya, there is also Moin Moin served as one of its finest dishes.

You could also decide to enjoy your meals with assorted seafood. Aduke Nigerian Cuisine has a cool dining environment for its visitors.

23. Fannie’s West African Cuisine

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• Origin: West Africa
• Location: Kansas City, Missouri
• Founder: Fannie Gibson

This restaurant is well known for being unique, authentic, and handcrafted. They are also very organic when it comes to the type of ingredients they use. They offer different meals for the entire time they open in a day.

Fannie’s offers breakfast, lunch, and dinner services. Another impressive feature about them is the fact that they spice people’s food according to the guest’s taste.

READ ALSO: Nyama Choma- How To Prepare And Best Way To Enjoy

24. Olaide’s Kitchen

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• Origin: Nigeria
• Location: Parlin, New Jersey
• Founder: Chef Olaide

Just like with Aduke Nigerian Cuisine, Olaide started off as a catering business. It was a business that started in the comfort of the founder’s home before she broke out. In addition to their completely African-inspired meals, Olaide also offers great African art.

Some things you would find on their menu include Gizdodo and egusi soup.

25. B&B Restaurant Corporation

• Origin: West and North Africa
• Location: New York
• Founder: Joe Bastianich and Lidia Bastianich

The prestigious B&B restaurant is quite famous for feeding a large number of people since 2009. They provide meals from countries of North and West Africa that Africans living in the United States miss from home.

This restaurant keeps you in touch with African society with its scenery as well as the dishes available. Over the years, this restaurant corporation has provided top-notch African foods such as kebabs and varieties of chicken.

The post 25 African Restaurants In The United States appeared first on WeAfrique.

From its ingredients to how best to prepare as well as how it is best served, is all to know.

All the Necessary Ingredients to Use for Edikang Ikong

How to Prepare Edikang Ikong Soup the Traditional Way and with and Without Periwinkles

Before you start preparing the soup, have in mind that the waterleaf already contains water and so it is important to use only palm oil as the liquid in your soup after boiling meat.

Is Afang Soup the Same as Edikaikong?

Afang and Edikaikong are 2 different soups but look similar. Afang soup’s main ingredient is Afang leaf (Okazi in Igbo) while Edikang Ikong soup is made with waterleaf, Ugu, or spinach.

The soups are also different in terms of taste. Afang has a slightly bitter taste while Edikaikong does not have this taste.

See Also: Chakalaka- Recipe of This Great South African Vegetable Delicacy- 5 Things About it

Does Edika Ikong Have any Nutritional Benefits?

Yes, edikaikong soup has a number of nutritional benefits such as being a source of energy, increasing bone health, and helping respiratory health among other benefits.

Here is the content of some ingredients in the soup.

The post Simple Steps On How To Cook Edikang Ikong Soup ( Edikaikong Soup ) appeared first on WeAfrique.

Nyama Choma is a special meal best prepared in its simplest method, however, there have been different variations to its preparation. In recent times, the meal which requires just a few ingredients and not many activities for preparation has been reformed and made to fit present times.

This meal is of great significance to the people of Kenya and Tanzania and as a result, it can be found in almost every nook and cranny of these cities. You can have this meal by the roadside or in fancy restaurants. There are no restrictions on where it can be eaten or how often.

Meaning Of ‘Nyama Choma’ In the English Language

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From the introduction, I’m sure we already have an idea of what the meal is. However, in order to further break it down, we will translate the meaning of the meal into simple English terms.

‘Nyama’ is a Swahili word that means ‘meat’ and ‘Choma’ is a word that translates to ‘grilled’ or ‘roasted’. Juxtaposing these words, you’d easily get ‘Meat Grilled’ or ‘Meat Roasted’ to make it more sensible, ‘Grilled/Roasted Meat’. However, ‘Barbequed Meat’ also makes sense and carries the same message.

Ingredients Necessary For The Preparation Of The Kenyan/Tanzanian ‘Meat Meal’

As already stated earlier, there are different ways to prepare this meal. In the same vein, there are different ingredients used in its preparation. If you’re only interested in making the simple, traditional one, the ingredients necessary are;

• ‘Nyama’ (goat meat)
• Salt
• Water
• Your grill

If you want to spice things up though, you can get a lot of other spices to use. Spices like garlic, onion, lemon, ginger, chili (any other to suit your taste). These spices are used mainly to marinate the meat before setting it to the grill.

While the first is simpler and gives the natural taste of the meat and its simple ingredients, the latter offers a more intense flavor to the meal and makes it ‘bougie’.

READ ALSO: 10 Top Tanzania Beaches; Why Each Is Special For Your Holiday

Instructions For Preparing Nyama Choma

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For locally prepared meat meals, all you need do are the following;

• Get your preferred meat part and chop it into fine, bite sizes.
• Wash thoroughly
• Set your grill and prepare
• By preparing your grill, add your charcoal and light it up.
• Allow the grill to get to desired heating temperature then place your metal fencing material/ rods on it. Cover these metal fences with ashes to prevent them from getting too hot
• In case of using skewers, put your meat in the skewers before placing it on the grill
• Make sure the charcoal burns at medium or low temperature at all time
• Add a tablespoon of salt into the water and stir till the salt is dissolved
• Turn the meat intermittently while occasionally sprinkling the salt and water solution on it.
• Allow the meat to roast for about an hour or 1 hour 30 minutes
• When the exterior of the meat begins to look brown, you can slice to make sure the inside has cooked properly as well
• When every part is cooked/grilled to desired texture, remove it from the grill and set aside to cool for about 10 minutes.

After this procedure, your Nyama Choma is ready to be served and eaten. It can be served with any drink of choice. This procedure can be called ‘From the carcass to the grill’.

For A Modernized Version Of Its Preparation

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For a spiced-up version of the preparation, after getting all your ingredients ready, follow these processes;

• Grind/blend your onion, garlic, lemon, ginger, and other spices
• In a bowl, pour your blended mixture and add seasoning cubes, oil, and salt to taste
• Place your chosen nyama parts on a chopping board and make slits on the meat
• Add the meat into the blend of seasoning and spices, turn properly to allow the blend to reach every part of the meat
• Cover the bowl with aluminum foil and allow it to marinate for a while. Preferably in a fridge and overnight for at least 2 hours.
• At the due time, remove the marinated meat and let it sit out for a while so it gets to room temperature
• As the marinated meat is cooling, begin to prepare the grill. Follow the same process as above in preparing the grill
• Oil an aluminum foil and grill for about 2/3 minutes on both sides at a high temperature
• Place the meat onto the already prepared foil and cover it loosely then set on a baking tray
• You can add a leaf or two of rosemary to this foil for extra flavor
• Add a considerable amount of water to this tray to prevent overheating then transfer to the grill and cover the lid
• The purpose of this aluminum foil is to help keep the juices of the marinated meat intact so it doesn’t drip off totally while grilling
• Maintain the grill temperature at low or medium and grill for about 90 minutes.
• Check the meat after 90 minutes and if the inside is done/grilled, it can be served
• When ready, remove from the grill and set aside for about 10 minutes
• Again, you can enjoy your meal with drinks or other side attractions.

Did You Know That There Is A ‘Nyama Choma’ Festival?

I told you that this meal is a special meal, didn’t I? Well, this Kenya/Tanzanian meal is so special, it has a festival to itself. This festival is usually grand and attracts a lot of people, especially in Kenya and Tanzania. The Nyama Choma festival started on the 4th of June 2011 in Dar es Salaam, Tanzania.

However, other East African countries are beginning to buy into the idea and copy it. This festival involves different forms of grilling the meat as well as the use of different variations to achieve the best version. Additionally, other vendors attend the festival to showcase their products.

Notably is the fact that the best Nyama Choma grillers in the country come out to showcase their skills. They get to wow people’s taste buds in the process. This festival was supposed to be an annual festival but due to popular demand, it became a quarterly event. However, it is held quarterly in Dar es Salaam, twice in the cities of Arusha, Dodoma, Mwanza and once in the city of Moshi.

How Best To Eat Nyama Choma

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It is worthy to note that this meal is mostly prepared and preferred with goat meat. However, it can be prepared with beef, mutton, chicken, or lamb in the absence of goat meat. Additionally, it can be served alone or with other dishes. For example, people could desire to have this meal with ‘Kachumbari’ or ‘Ugali’.

Kachumbari is a salad prepared with fresh tomato and onion. It is an uncooked salad and also consists of chili peppers. It is served in different variations across Kenya, Tanzania, Rwanda, Uganda, and other countries in East Africa.

Ugali is a type of African porridge made from stiff maize flour. It is known by different names depending on your location. Some parts of Africa call it ‘fufu’ while others ‘vuswa’, ‘bogobe’, or ‘gauli’ etc.

Nonetheless, you can serve and eat with anything like rice or any other special meal or delicacy peculiar to your region or country. To enjoy it better, eat it with your hands. Nyama Choma is a meal that is generally eaten with fingers and not cutleries.

The post Nyama Choma- How To Prepare And Best Way To Enjoy appeared first on WeAfrique.

African Fruits You Should Taste

1. African Eggplant

Found mostly in central and west Africa, it is whitish with a touch of green, spongy (which some take advantage of and use as meat), egg-shaped, and has a bitter taste.

It has many names including eggplant, African bitter pea, and Solanum macrocarpon. Its nutritious value is high, containing up to 92% water, it is low in calories, and high in dietary fiber.  It can be consumed raw, as a snack, or chopped and cooked in stews and sauces.

Health Benefit: It increases blood flow and is beneficial for cardiac diseases

2. Deglet Nour

Found mostly in Algeria, it is one of the most common dates varied components in the entire North African region. It has an amber color, is small in size, and has nearly translucent flesh. This fruit is also known as Royal Dates or Queen of all dates.

It is very sweet, it’s nutty, and has a caramel-like flavor. While they can be eaten as candy, you can also use them to make syrup.

Health benefit: It is great for bone and dental health

3. White Star Apple

Also known as the African star apple or Chrysophyllum albidum, it is found in West Africa (mainly Nigeria), Benin Republic, Togo, and Ghana. It fruits around December to April and is sweetest when it is left to fall off from the tree before consumption. It has a bright orange color, containing 4-6 seeds, and is eaten raw as a snack. The seeds can be seen lying in a star shape when the fruit is cut open, thus the name given to it.

Health benefit: It is good for issues relating to indigestion and it strengthens the immune system,

4. Baobab

The baobab is a pre-historic tree native to the African Savannah. With heights up to 30 meters and a trunk circumference of up to 40 meters, the baobab tree towers and is imposing, with a life span of up to 2,000 years.

Most of the year, the tree is leafless with roots pointing upwards, thus the name ‘the upside-down tree’ and the ‘tree of life.’ It is very useful because its fire-resistant bark is used to make cloth and rope while its leaves are used as medicine.

Also known as Adansonia, the baobab fruit has a hard shell that when cracked open, you can eat off the white powder from the seeds.

Health benefit: it can help in balancing sugar levels and reduce weight

5. Matoke

This is a banana variety indigenous to Uganda, only they are shorter and thicker than the usual bananas. It is also found in Tanzania and other Great Lakes countries. Matoke contains high quantities of starch so the raw fruit is very hard and needs to be boiled before consumption. It softens when ripe, but it’s considered a waste because people prefer boiling it with vegetable sauce, ground peanuts, and meat.

Health Benefit: It is rich in potassium and regulates blood pressure

6. Bush Mango Kernels

Also called African mango, it bears a mango-like fruit that is green when raw and red when ripe. It has a nut-like texture with a single seed- the kernel- inside. It can be eaten raw or roasted like cashew nuts. They can also be ground and made into soups.

Health Benefit: It is a great fruit for obesity

7. Siwa Oasis Dates

This is a chewy fruit that can be consumed both fresh and dried. It takes about 10 years to mature, and after that, it can produce up to 50kg of chewy treats yearly.

Health Benefit: High in fiber, this fruit also has high disease-fighting antioxidants

8. Marula

This is an indigenous African fruit mostly known for its fiber and mineral content. It is also useful because of its availability during difficult fruiting seasons, this serving as an alternative to food.

Health Benefits: High antioxidant properties

9. Balanite

Found mostly in the south of the Sahel Savannah region across Africa especially in the West African countries, the balance is tasty and rich in fiber, and vitamins, and minerals.

Health Benefits: Effective in the treatment of jaundice and intestinal worm

10. African Avocado

The African avocado is a fruit for the healthy. It is highly nutritious and universal because it thrives in both tropical and subtropical zones. It has a soft, creamy texture and a mild, exquisite flavor. With an oil content of about 16-21% and its high lecithin content, it is utilized as an internal lube, to cure ulcers, to digest fat readily, and as ‘brain food’. It has a pear shape but can vary depending on the variety (could also be round or oblong like a cucumber).

Health Benefits: It is good for the prevention of macular degeneration and cataracts

11. Rex Union Orange

The Rex Union Orange has dark red skin with a thick patch underneath. It is used to produce marmalade due to its sour and juicy flesh. The fruit is on the brink of extinction due to the change in ownership over the years. Do yourself a favor by grabbing one whenever you’re in the North-Western region of Africa before it goes extinct.

Health Benefits: It has antioxidant properties

12. Sào Tome Peach

The Sào Tome peach is a fruit indigenous to the islands of Sào Tome Principe. The fruit grows on a small tree in the region and has a savory taste which leaves you on the quest for more.

Health Benefits: Has properties to help heart health and digestion

13. Manila

Also known as Manila tamarind fruit has a novel taste and a broad spectrum of health benefits which include curing gun ailments, toothache, and hemorrhaging. The fruit has nutritional constituents such as fat, protein, and energy and it is used in soft drinks.

Health Benefits: It can soothe tootache

14. Black Plum

The African black plum is common across tropical sub-Saharan Africa’s coast and Savannah woodlands. The tree is not domesticated but widely utilizes and protected. The African black plum is useful in agroforestry and organic farming. When you roast the fruits, you can make a beverage similar to coffee.

Health Benefits: It comes with some amazing heart benefits

15. Ebony

Ebony wood with its most common African special, the jackalberry is highly regarded when carving musical instruments such as the piano and violin. The fruits are commonly eaten fresh, dried, or pulled for sauce. They can also be brewed into beer or fermented into wine. Its roots are mixed and can treat dysentery and fever, and even help treat leprosy in Southern Africa.

Health Benefits: It can be used in the treatment of treatment of malaria and headaches,

16. Dika

Indigenous to West Africa, a Dika tree can grow to be as tall as 40 meters and produces a small green-and-yellow fruit that looks, at first glance, like a small mango. When forests are cleared in West Africa for firewood or farmland, the Dika trees are, more often than not, left untouched. Farmers have too much to gain from harvesting the tree’s fruits and seeds.

Resembling smooth walnuts, Dika seeds are cracked open by harvesters to collect the edible kernel contained inside. These kernels can be eaten raw or roasted, but most are processed and pounded into Dika butter or compacted into bars or pressed to produce cooking oil.

Health Benefits: It helps in weight loss.

See Also: Magwinya Recipe- Simple Ways To Make Delicious Fried Dough Balls- How Best to Enjoy It

17. Monkey Orange

Also called natal orange is indigenous to tropical and subtropical Africa. It is a small tree that varies into three species. It needs a good amount of rainfall to produce and it is available from September to February. The fruit is juicy and has a sour flavor. It is consumed as a snack.

Health Benefits: It is rich in vitamins and minerals including vitamin C, zinc, and iron.

18. Kola nut:

this is an interesting fruit that grows in the rainforest of Nigeria, served as a tasting fruit, the kola nut is most respected and has various traditional duties attached to it. It is a symbol of peace and welcome in most Nigerian traditions and is shared for the sake of it. The kola nut is rich in caffeine.

Health Benefits: It plays a good role in sexual health and it is good as an antioxidant.

19. Mobola Plum

also known as mmupudu (by Tswana speaking South Africans), grown on a tree also known as the hissing tree. a native fruit of Southern Africa and Zimbabwe have been isolated by a vacuum headspace volatile flavor components.

Health Benefits: It is said to be beneficial for the treatment of cataracts and earaches.

The post African Fruits – 19 Indigenous Fruits That Everyone Must Taste appeared first on WeAfrique.

The fried dough ball has different names in different South African countries and other parts of Africa. The Botswanians call it magwinya, South Africans refer to it as vetkoek and the Zimbabweans call it fetcook. They called it fat cake or puff puff.

Though the recipe may vary from country to country, they all involve frying in oil. There are various ways to prepare the famous South African fried dough balls. Before that, you’d need the following ingredients:

Magwinya Recipe: Ingredients 

• flour
• sugar
• oil
• water
• salt
• yeast (optional)
• milk (optional)

Here below are some of the simpler ways to do so.

Magwinya Recipe: 5 Simple Ways To Make Delicious Fried Dough Balls

Step 1: Adding Ingredients Together

Pour 4 cups of cake or bread flour into an empty bowl. Add a tablespoon of instant yeast or whatever raising agent you intend to use. Add 5 tablespoons of cane sugar, similarly, it is preferable to use white sugar.

After that, pour one and a half (1 ^1/2) teaspoon of salt. And combine all the dry ingredients together with a mixing spoon. Once that is done, pour one and a half (1 ^1/2) cups of warm water into the bowl of dry ingredients and mix again using the mixing spoon.

Note that the amount of ingredients depends on the number of fried dough balls you want to make.

Also; Read There Are A Thousand Ways To Enjoy Garri- Here Are 7 That Are Absolutely Fascinating

Step 2: Mixing The Dough

After combining the dry ingredients with water, drop the mixing spoon aside and use your hand to knead the dough. Using the hand to knead would allow the mixture to form a wet and sticky dough. However, for proper hygiene, you can use a wooden spoon to mix.

Ensure you knead the dough for 5 good minutes or more.

Step 3: Cover The Dough

After kneading the dough for 5 minutes or more, cover it with a damp cloth. Keep it under the sun or in a warm place. Then allow it to rise for 45 minutes or an hour at least.

Step 4: Frying The Dough 

After raising for 45 or 60 minutes, it is time to fry. But before frying, ensure the oil you are going to use for frying the Magwinya is not boiling. It should be on medium heat.

Before frying, test the intensity of the hotness of the oil by frying a single dough. If the heat level is okay, the fat cake would turn golden brown. Once you see this, it means that it is time to fry the rest of the dough.

In order to make a perfect shape for the dough, always dip your hands in water. The water would make the dough not stick to your hands when dropping them into the oil.

Step 5: Turning The Dough Balls

Once you drop the dough balls into the frying oil, it is time to pay attention. Watch them closely and turn them frequently. You do this to avoid having burnt or very brown dough balls. Sometimes, the dough balls turn by themselves once the other part is done.

It is time to take the dough balls out of the frying oil once you see a fine golden brown color. After taking them out, use a fork to check the doneness. Once the fork comes out clean, it means that the dough is done.

If it doesn’t, then it means the dough didn’t fry deeply. You can toss it back into the oil and fry for a little time again.

Once done, place them in an open plate or bowl with tissue paper beneath. The tissue paper would help in absorbing excess oil from the fried dough balls.

Now, it is time to enjoy your crispy on the outside and fluffy on the inside dough balls.

Magwinya Recipe: How Best To Enjoy It

There are various ways to enjoy the delicious fried dough balls. You can enjoy it best with toppings of whatever kind, either sweet or salty.

To savor the salty taste, slice it into two and stuff it with mince, polong, or any meat (chicken or beef). Or you add a spicy mango salad or chakalaka to it.

And to enjoy its sweetness, dust with a bit of powdered sugar, syrup, or jam.

The post Magwinya Recipe- Simple Ways To Make Delicious Fried Dough Balls- How Best to Enjoy It appeared first on WeAfrique.

There are two types of Garri; white and yellow. The two vary in taste and texture. For garri to be yellow, it is fried in palm oil. While the white is not fried in palm oil.

People have various reasons for taking garri. Some take it as dessert or appetizer. Others take it in between or after meals. Depending on what you want to achieve while taking garri, there are so many ways to enjoy it. The 7 below will thrill you.

7 Fascinating Ways To Enjoy It

1. Drinking It With Fried Fish

One amazing way to enjoy it is to take it with fried fish. There are things one should do before taking it. First, pour the garri flour into a small dish, add some lukewarm water to it and wash it off to remove dirt and chaff. After this, add cold water and milk, preferably skimmed. This is because skimmed milk has very little or zero percentage of fat compared to condensed milk. Add some pieces of groundnut too, but sugar is optional. Once it’s done, your meal is ready. It is best enjoyed with fried fish, fried chicken or suya.

2. It Is munched As Baked Cookies 

Amazingly, garri flour can be baked and enjoyed as cookies. To get this done, there are steps to be followed. Get a big mixing basin, add ingredients like; garri flour, butter, beaten egg, milk, or water. Stir till is it all mixed. After this, divide the dough into equal pieces. And roll them into small size balls, placing them on a baking sheet, pat them down. Depending on how you want it to look, you can use a knife, spoon, or fork to make a pattern on the dough. Finally, put it in an already heated oven, allow it to stay for 12-15 minutes. Bring it out when it turns golden brown. You can start munching once it is cold.

3. You Can Enjoy it with Salad or Sauce

This is a civilized way of enjoying the white grain. For those who crave to savor a unique taste of garri, you can either make a garri salad by adding little water to make it soft, put some seasoning. Once you do this, you can add the already softened garri to your choice salad mix. Or, you can add groundnut, suya pepper or raw pepper, sliced onions, and, tomatoes to it. A little addition of red oil with salt/maggi wouldn’t be bad.

Also, Read, How To Cook Egusi Soup For Home and Party- Different Simple Methods

4. It Is Also Enjoyed As Wainar Rogo

5. Garri Cake

You can enjoy your garri by making a cake out of it. To make the cake, mix garri and water, adding butter and sugar to form a structure that looks like a cake. After that, a butter, sugar, and milk mix are made and used as icing. It is tasty.

6. Garri And Groundnut Cookies

To make these lovely cookies, two cups of white garri, half a cup of groundnut (crushed), sugar (4 cubes) or honey (4 tablespoons), and a teaspoon of suya pepper are recommended. After getting all these ingredients, mash the groundnut into smaller pieces, add all the dry ingredients and mix them. Pour the dissolved sugar water into the mixture of garri. Use your hands to mold the mix into a smooth dough, and roll thoroughly to make sure the thin becomes crunchy when finally baked. Cut it into square shapes using the cookie cutter. Place it on the baking tray and put it in the oven. Take it out after 30 minutes or when it turns brown and crisp.

7. Garrinola

Garrinola comprises nuts, fresh fruits, and a negligible quantity of garri. It is best enjoyed with either warm milk or yogurt. It is prepared using garri, vegetable oil, honey, vanilla flavor, raisins, and any fruit of your choice. It is delicious and nutritious. You wouldn’t want to miss this combination for anything.

The post There Are A Thousand Ways To Enjoy Garri- Here Are 7 That Are Absolutely Fascinating appeared first on WeAfrique.

It won’t be a bad idea as a tourist touring the various beautiful cities of the country, to have a taste of some of the amazing drinks the country offers. Whenever you get invited to parties or any form of social gathering, you are surely going to get a taste of the following drinks before leaving the country.

12 Fascinating South African Alcohol You Must Taste Before Leaving The Country

1. Umqombothi

This is a local South African beer brewed traditionally from maize (corn), maize malt, sorghum malt, yeast, and water. With usually low alcohol content, which doesn’t go beyond 3%, the local beer is rich in vitamin B and it is cheaper compared to larger beers. For lovers of local booze, Umqombothi is the drink for you. Don’t leave that country without a sip.

2. Witblits

Nicknamed “fire lightning” is a distilled spirit that is made in the Western Cape region of South Africa for over 200 hundred years. The Brandy is produced from grapes and it is diluted, which makes it high quality. With an alcoholic content of 50%, it is Ideal for consumption in social gatherings and recreation.

Read Also: Chakalaka- Recipe of This Great South African Vegetable Delicacy- 5 Things About it

3. Mampoer

Among South African alcohol is the fruity version of witblits. It contains an alcoholic percentage ranging from 50 to 80%. This drink made it on the list of the 21 strongest drinks in the world in 2018. It is consumed in the northern region of South Africa and produced using peace, apricot, litchi, and other fruits.

4. Wine

As much as there are good affordable wines in South Africa, you’ll also have to break the bank to get some of the best made South African wines such as; ramnasgras cinsault Swartland, black bream pinot noir walker bay, beeslaar pinotage Stellenbosch, and Klein Constatia among others.

5. Van der Hum Liqueur

With a 25% alcoholic content, the liqueur is made using a combination of spices, herbs, sugar, tangerine, pot-still brandy, and diluted wine. It is available in most liqueur stores in South Africa.

6. Amarula

This South African alcohol is also a creamy liqueur produced from sugar, cream, and African marula tree, also known as elephant tree or the marriage tree. It has a 17% alcohol volume and other things such as ice cream, or Irish coffee can be added to it for a taste of a different flavour.

7. Beer

For lovers of beer, there are popular beer brands made in South African. The most popular of the beer brand is the Castle Lager, followed by others such as Black Label, Amstel, and Carlsberg among others.

8. Springbokkies

Is a popular cocktail drink in South Africa. It is made up of crème de mente and amarula. The drink is mostly consumed during the sporting season.

9. Mainstay International Cane Spirit Rum

This rum is so much loved by South Africans as Tequila is by Mexicans. The gavine or mystery liquor as it is originally called came from the cane fields of KwaZulu-Natal. It is produced from the fermentation of molasses, through the continuous column still method. The volume of alcohol in the rum is 43%.

10. Copeland Rum

The traditional South African white is permeated with steamy aromas and has diverse spicy notes based on the flavor notes of fynbos. With an alcoholic volume of 43%, the rum is fully flavored with no additives.

11. Bantu Beer

It’s a local South African beer. Traditionally, it is made through the fermentation of water and malted kafficorn mixed. The legally accepted alcoholic percentage for local beer ranges from 3 to 4%. Once you find yourself in the Bantu region of South Africa, give this local booze try.

12. Vachellia Premium Vodka

Made from premium grains in the coastal city of Cape Town, South Africa, Vachellia Premium Vodka is produced to celebrate African excellence in a classy manner. With a 43% alcohol content, the vodka is uniquely impeccable for relaxation on any occasion. It is best enjoyed neat or when blended as a cocktail.

Having a taste of the greatness of these South African drinks will not only make you enjoy your visit to the country, but it will also make you wish to come back after leaving.

The post South African Alcohol- 12 Drinks You Must Taste Before Leaving The Country appeared first on WeAfrique.

The Ghanian kelewele is also known as spicy plantain, hot plantain chips, Aloco (Ivory Coast), or even street plantain. In the streets of Ghana, many vendors have taken to the streets to selling it.

Ingredients Needed For Kelewele

The major ingredients for the preparation of kelewele are ripe plantain, pepper, salt, and ginger. However, other ingredients that can be added are:

1. Ripe Plantains (4 – 6)
2. Raw Ginger (1/2)
3. Cayenne Pepper and Chili powder(1 tsp)
4. Seasoning
5. Salt (1 tsp)
6. Onions (1/2)
7. Anise Seed (1 tsp)
8. Garlic (1-2 cloves)
9. Nutmeg (1 tsp)
10. Cinnamon
11. 1 teaspoon lemon
12. Oil for frying (either palm oil or any other vegetable oil)

How To Prepare Kelewele

1. Wash and peel the plantain.
2. Cut the plantain into chunks or small cubes (as you desire).
3. Ginger, onions, garlic, cayenne pepper, anise, and chilli should be blended together nicely. Add water when blending.
4. Add to the blended ingredients lemon, nutmeg, salt, seasoning, and cinnamon.
5. Mix diced plantain with the blended mixture and allow it to sit for 15-30 minutes. This will let the plantain take in the spices.
6. Put a frying pan on the fire and pour oil. Let it get hot (not too hot).
7. Start frying the plantain in the preheated oil until becomes golden brown.
8. Remove from oil and put it in a paper towel (the towel should be placed in a bowl or sieve)
9. Serve it warm.

How Best To Enjoy Kelewele

There are a variety of ways you can eat and enjoy the dish. It is best enjoyed while it’s still warm.

Kelewele can be taken as a dessert or even a main meal. Furthermore, it can be eaten at any time of the day.

While it can be eaten on its own, it can be also enjoyed when eaten with beans, peanut, rice, or any other dish as preferred.

Read Also: Nahla Ariela Aubry- Bio And 7 Amazing Facts About Halle Berry’s Daughter

Nutritional Information

Plantain is the major ingredient used in making kelewele. It is packed with many nutritional values that include the following:

• Carbohydrates: If you need a good source of carbohydrate, plantain, as used in kelewele, can provide you with up 58 grams to 77 grams per serving.
• Calories: The body needs calories to function properly. People need different amounts of calories in their bodies depending on size, age, size, and even daily activities. In the recipe of kelewele as given here, the total calorie amount is 301 kcal (15%).
• Protein: They are essential for the growth and maintenance of tissues in the body, help in maintaining a proper pH, and help in boosting the immune system among many others. Kelewele is packed with 3g (6%) of proteins in a serving.
• Fat: the dish has up to 1 g (2%) of fats. It is important to use heart-friendly oil while friend the plantains in the Ghanian dish.
• Sodium: The body needs an adequate amount of sodium in the body to be able to keep body fluids in a normal balance, and controlling blood volume. This dish contains about Sodium: 958mg (42%) sodium.
• Potassium: 1218mg (35%). Like sodium, the body needs balanced potassium to regulate fluid among other benefits. It is important to note that any food high in potassium has the ability to reduce the risk of stroke, blood pressure, and kidney stones to mention a few.
• Fibre: In a serving of kelewele based on the above recipe, one can get up to 5g (21%) of fibre. With a normal amount of fibre in the body, it may lower cholesterol levels, help in regulating sugar level, and helps in maintaining bowel health.

Other Nutritional facts attached to kelewele include:

• Sugar: 36g (40%)
• Vitamin A: 2965IU (59%)
• Vitamin C: 45.6mg (55%)
• Calcium: 7mg (1%)
• Iron: 1.4mg (8%)

Things To Have In Mind Before Preparing Kelewele

Before you prepare and enjoy kelewele, it is important to have these things in mind.

• Using a ripe plantain is important but when it is too ripe, it may end up infusing a lot of oil.
• When frying it, do not put too much of the diced plantain in the oil. This will make your plantain absorb too much oil, stay a long time before it fries properly, and most times soggy.
• Do not overturn your plantain while frying.
• Instead of frying it the traditional way, it can be baked.

The post How Best To Make kelewele And Enjoy That Ghanaian Meal appeared first on WeAfrique.

Chakalaka has different ways in which it can be prepared and in South Africa, the variation could be based on region and family tradition. The spicy taste of chakalaka can be balanced with thick sour milk traditionally known as amasi. The chakalaka sauce’s main ingredient is either baked beans or boiled beans.

Recipe for this great South African delicacy

The time needed in preparing this dish is 40 minutes: 20 minutes for preparing all the ingredients and another 20 to 25 minutes for cooking the dish properly. Below are the ingredients for making delicious Chakalaka and the cooking instructions needed. The recipe given is only for four servings.

• ¼ cup cooking oil
• 1 medium onion diced
• 1-2 teaspoon curry powder
• 2 teaspoons garlic minced
• ½ teaspoon thyme
• ½ teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• ½ ginger minced
• 1-2 tomatoes
• 3-4 cups sliced cabbage
• 1-2 chili peppers diced seeds removed for less heat
• 1 large carrot grated on the large side or sliced thinly
• 1 medium green pepper diced
• 1 medium red pepper diced
• 1 14 ounces baked beans
• 1 teaspoon bouillon powder(optional)
• Salt and seasoning to taste

Cooking instructions

• Heat the oil in a large saucepan and fry the onion until it is soft over medium heat
• Stir in all the spices that are garlic, ginger, smoked paprika, curry, cayenne pepper, thyme and continue stirring for a minute before adding tomatoes, bell peppers, carrots, and cabbage
• Stir and simmer for about 5 minutes to avoid burning.
• Add the baked beans, bouillon powder and continue stirring for about 2-3 minutes
• Taste and add seasoning if need be. It is better served warm.

Here are 5 Interesting Things About the South African Chakalaka

1. Chakalaka’s Nutritional Value

The nutritional value below has been provided by food experts and nutritionists. Chakalaka contains the following nutrients: Calories 215kcal (11%), carbohydrates 31g(10%), protein 6g (12), fat 9g(14%), sodium 468mg(20%), potassium 552mg(16%), fiber 7g (29%), sugar 13g (14%), vitamin A 434IU (87%), vitamin C 83.2MG(101%), calcium 65mg (7%) and lastly iron 1.9mg (11%). The percentage given is approximately for the quantity that has been given above.

2. The Dish Originated from Johannesburg

The delicacy is said to have originated in the townships of Johannesburg when Mozambican mineworkers coming to work on shifts cooked tinned produce like tomatoes and beans with a chill to produce a spicy relish with a Portuguese flair to go with pap.

3. To some Chakalaka is a Cooked Salad and to others, it is a Relish Dish

Chakalaka is seen in two ways by people who like it. Reports show that there are people who refer to this dish as a cooked salad while there are some who think it’s a spicy relish dish. Anyone you think doesn’t change the taste and nutritional value.

4. Chakalaka was on the Frequently Made African Vegan List in 2017

During the 30-day African Vegan Challenge, Chakalaka made a frequently made African vegan recipes list with other delicious dishes suitable for the vegan challenge. This dish has been described as a simple vegan recipe. Its original recipe is like a dish of onions, tomatoes, baked beans and some curry powder.

5. Other Side Dishes to Complement with Chakalaka

If you are looking for other dishes to complement the spicy dish Chakalaka, you might want to try side dishes like the black-eyed peas and sweet corn salad or a mango and avocado salsa to complement grilled meats and Chakalaka. South Africans are known for their love for braai or barbecue and every barbecue always features Chakalaka as a side dish. Any way one decides to prepare this dish is total to the person’s discretion since there is no just one way of making the spicy dish.

Image Source: FoodVows.co.za

The post Chakalaka- Recipe of This Great South African Vegetable Delicacy- 5 Things About it appeared first on WeAfrique.