African Cuisine
Editor’s Featured Picks
Five must-reads spanning origins, street food, fusion, and family-friendly meals.
African Nova Scotia Food Culture
How African heritage shaped Nova Scotian flavors, memory, and identity.
Jollof Rice vs Fried Rice — Which Street Food Wins?
Technique, spice logic, and the social life of rice across West Africa.
Kei Apple: History, Uses & Recipes
From thorny hedges to chutneys and sweets — meet Southern Africa’s Kei apple.
Gumbo’s African Roots
Tracing gumbo’s okra, roux, and diaspora links from West Africa to the Gulf.
Taste of Africa in 5 Meals Your Family Will Love
Beginner-friendly dishes that introduce continent-wide flavors.
Foundations & Staples
Rice — Oxygen of Madagascar
Why rice anchors Malagasy daily life and flavor.
Tuwo Shinkafa — Sticky Rice Balls
Northern Nigerian staple that pairs with rich soups and stews.
Plantain Dumplings with Yam
Comforting starch-on-starch logic — texture meets sauce.
Perfect Vegan Sautéed Yams
Pan-technique and seasoning to let yam flavor speak.
Regional Cuisine
South Sudan Bamia with Rice
Okra-rich comfort from the Upper Nile kitchen.
Portuguese Food from Angola
Luso-African exchange in sauces, seafood, and sweets.
Senegalese Chicken Vermicelli
Diaspora noodles meet Senegal’s spice grammar.
South African–Indian Prawn Curry
Durban’s aromatic hybrid: curry leaves, chili, and coastline.
Street Food & Everyday Meals
Food to Buy on the Streets of Africa
Snack carts, grills, and portable flavor across cities and towns.
Ghanaian Meat Pies (Air Fryer)
Hand pies with spiced filling — a beloved street classic.
Rolex — Veggie Omelette Wrap
Uganda’s on-the-go favorite: eggs, veg, and chapati.
Simple Ugandan Matoke
Banana comfort — simmered, mashed, and sauced.
Fufu Fries with Spicy Ketchup
Cassava-forward twist on a global favorite.
Sauces, Condiments & Spice Traditions
Shito — Spice Up Your Culinary Adventures
Ghana’s smoky-fiery staple sauce for rice, fish, and more.
Peri-Peri Vegetable Eggrolls
Chili-bright peri-peri flavor meets crispy snack rolls.
History of Chutney in Mauritania
Trade routes, spice logic, and sweet-savour balance in the Sahara.
6 African Proverbs to Spice Up Your Life
Wisdom with culinary metaphors — flavor as culture and ethics.
Drinks & Teas
Drink Lab — Africa on Tap
A hub for African beverages: heritage drinks, sodas, teas, and tonics.
Africa on Tap — Banana Beer to Bold Brews
Ferments and local grains shaping convivial culture.
Caffeine-Free African Teas You Can Find
From rooibos to hibiscus — soothing brews without the buzz.
Teatime — Moroccan Tea vs American Style
Mint ritual, pour height, sugar logic — ceremonial differences.
Golden & Frothy Aish Drink — Mauritania
Desert warmth in a glass — froth, spice, and hospitality.
Coca-Cola: Most Popular Soda in Africa
Global brand, local taste — beverage economics and culture.
Sweets & Desserts
Africa’s Long Mastery of Natural Sugars
From cane and palm to honey — sweet knowledge across regions.
A Hobbit — Ethiopian Honey Bread
Honeyed loaf with festival roots and everyday comfort.
Almond-Milk Sweet Yam Pie
Dairy-light custard, yam sweetness, and spice balance.
Universal Love for Nutty Desserts
Why nuts rule: crunch, oils, and heritage techniques.
Mango Bread Goodness
Fruit-forward quick bread for tea or breakfast.
Best Fritters Recipe
Golden batter science — crisp outside, custardy inside.
Krampus’s Favorite Dessert is Black
Folklore meets pastry — a playful seasonal sweet.
Cross-Cultural Fusion & Comparisons
Korean–African Cuisine Comparison
Ferments, spice heat, and street food logic in dialogue.
Compare Moroccan Pastilla & Chicken Pie
Paper-thin pastry meets savory-sweet filling and spice.
Boerewors vs Sausages — Meaty Showdown
Spice mixes, grind textures, and grill culture compared.
Falafel vs Hush Puppies
Chickpeas and cornmeal — fritter cousins across oceans.
Ugandan Pilau Rice vs …
Aromatic rice styles compared through spice stacking.
From Marrakech to New Orleans — Merguez
North African sausage culture meets Creole kitchens.
Move Over, Spaghetti & Meatballs
Reframing comfort food with African technique and spice.
Ingredients & Techniques
Kei Apple — Ingredient Guide
History, flavor, and how to cook with Kei apple.
Cleaning & Cutting Fresh Jackfruit
Hands-on prep for a sticky, versatile tropical fruit.
How to Cook with Banana Leaves
Steam, wrap, and infuse — leaf technique for aroma and moisture.
Amaranth Plant — Eat Your Greens
Nutritious leaves with deep African culinary roots.
Cooking & Eating Lablab Beans
How to handle, cook, and season an under-used legume.
Heritage & Food Stories
Honoring Animal — African Wisdom of Food
Respect for animals in proverbs, ritual, and everyday cooking ethics.
Forgotten Superfoods — Unlocking Power
Re-centering nutrient-dense heritage ingredients.
Sharing a Meal — Everyone Can
Social glue: why communal eating matters across Africa.
Recipes Archive — Browse & Cook
Crab Coconut Curry (Mozambique)
Coastal curry depth with coconut and chili.
Quick & Easy Yasa Wot Fish Stew
Lemon-onion backbone with gentle heat.
Uba-Hong Spicy Crayfish Stew
River richness, tomato base, fragrant peppers.
Crafting the Perfect Mutton Stew
Sear, deglaze, and low-and-slow tenderness.
Ostrich Egg — Zimbabwe
Giant eggs, careful timing — celebratory cooking.
Tswana Vegetable Stew
Hearty veg, groundnut notes, and gentle simmer.
Swahili Chicken Stew
Coconut, tomato, and warm spice on the coast.
Fried Sardines with Raisin Purée
Sweet-savory North African pairing for crisp fish.
Three Recipes Using the Entire Pumpkin
Zero-waste — flesh, seeds, and leaves into dinner.
Three Ethiopian Eggplant Stews
Berbere warmth meets silky aubergine.
Quick Five-Minute Sautéed Black-Eyed Peas
Weeknight fiber with smoky notes.
South African Amasi Scones
Tangy cultured milk lifts a tender crumb.
Agege Bread — Sweet Nigerian Loaf
Pillow-soft crumb, slightly sweet — a Lagos classic.
Grilled Sugarcane Skewers
Caramelized edges and juicy chew — pure cane joy.
Potash Fried Peanuts
Old-school technique: alkalinity for shell-soft snack.
How to Make Goat Meat Kebabs
Skewer, marinate, grill — perfect char and tender bite.
Nigerian Beef Osso Bucco
Bone marrow richness meets peppered tomato sauce.
Nigerian Grilled Ketchup Chicken
Budget-smart marinade; smoky-sweet finish.
Baked Black-Eyed Pea Casserole
Oven-easy comfort with legumes and spice.
Sweet Potato Leaves — Cooking & Eating
Tender greens with a nutty, mineral flavor.
Lake Malawi Stewed & Fried Fish
Shoreline styles: crisp fry vs saucy stew.
Tunisian Farmer’s Egg
Panfried egg dish with spice and garden vegetables.
Tswana Pepper Goat Ramen
Brothy heat meets tender goat — clever pantry mash-up.
Two-Ingredient Grilled Sweet Plantains
Char + caramelization — the simplest dessert or side.
Fried Buttermilk Squab
Deep-fried tender bird with tangy marinade.
More to Explore
Browse the Drink Lab, dive into the Kei Apple ingredient guide, or compare traditions in the Korean–African cuisine study.
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