Africa is the second largest continent in the world yet little is known about its cuisine, this list solves a little bit of that problem by listing African foods by country.
Harira: Traditional Algerian soup.
Pastilla: Traditional Algerian meatpie made from squab or shredded chicken
Torta de Gazpacho: Flat bread.
Cocada amarela: Eggs and coconut dessert
Koeksister: Syrup-coated doughnut shaped like a braid.
Seswaa: Made with beef, goat or lamb meat boiled to tenderness in a pot, then shredded and pounded. Served with maize or sorghum pap.
Sosatie: Skewered mutton served with spicy sauce.
Achu: This food consists of pounded cocoyams and a red palm oil soup with cow skin, oxtail, tripe, and steamed eggplant servings
Ekwang : Cocoyams are grated and wrapped in cocoyam leaves and cooked in spicy stew.
Eru : Stew made from eru leaves, waterleaf and palm oil and eaten with fufu made from cassava.
Koki: Boiled beans eaten with palm oil
Mbongo Tchobi: Black soup served with boiled ripe plantain.
Ndolé: This is Cameroon’s national dish and is made with nuts, bitter leaves and fish or ground beef.
Cachupa: Stew made with beans, hominy and meat.
Nshima: Meal made from ground corn flour
Cote d’Ivoire/ Ivory Coast
Alloco: Fried Plantain, usually eaten with chili pepper and onions
Attiéké: Cassava dish
Kedjenou: Stew cooked in a sealed terra-cotta pot with chicken and vegetables
Placali: Fermented cassava dish, eaten with palm kernel stew.
Democratic Republic of Congo
Babute: Grounded beef cooked with curry powder, eaten with apricots.
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Kachumbari: Onion and Fresh tomato salad.
Mandazi: Fried bread eaten with dips or alone.
Biryanis and Pilaus: Rice delicacies with Indian origin
Duqqa: Spices and herbs dip.
Fesikh: Mullet which is salted and fermented
Fig roll: Fig paste filled pastry
Ful medames: Fava beans cooked with olive oil and lemon juice.
Hawawshi: Meat minced and spiced with pepper and onions and oven baked.
Kushari: Rice, chickpeas, lentils and macaroni cooked in tomato sauce and fried onions
Mulukhiyah: Bitter soup
Qatayef: Sweet dough filled with Akkawi cheese.
Mukhbaza: Bread made with wheat flour, honey and banana.
Gored gored: Cubed unmarinated raw beef dish.
Injera: Flatbread made with yeast and teff flour. It is Ethiopia and Eritrea’s national dish.
Kitfo: Marinated raw beef
Shiro: Stew made from powdered chickpeas or broad beans meal, usually served with Injera.
Wat: Stew made with chicken, lamb or beef, spices and butter. Eaten with Injera
Fit-fit: Ethiopian breakfast
Ga’at: Porridge made with barley flour
Himbasha: Ethipian bread used mainly for celebrations
Kitcha: Thin, unleavened and slightly burnt bread.
Kelewele: Spiced fried plantain.
Kenkey: Dumpling served with stew or tomato sauce
Konkonte: Made from dried and pounded cassava root
Mafé: Ghanaian stew with meat simmered in a thick peanut sauce.
Obusuma: Kenyan delicacy made from corn flour.
Ugali: Maize porridge
Nyama na irio – made from mashed-up potatoes, beans, maize and onions, served with spiced barbecued meat.
Chapati – Kenyan bread
Baba ghanoush: Crushed garden eggs eaten with virgin olive oil and other spices.
Freekeh: Cereal made from roasted wheat
Toum: Garlic sauce prepared with either live oil or vegetable oil and lemon juice
Bazeen: Dough made from Barley and served with eggs, potatoes, tomato sauce, and mutton.
Usban: Tunisian traditional sausage filled with rice, herbs, lamb and chopped liver.
Msemen: Traditional pancakes eaten with creamy coffee or tea.
Maafe: Tomato stew
Kebab: Grilled skewered meat
Ahriche: Cow stomach wrapped on sticks and barbecued.
Bichak: A Moroccan appetizer.
Bisteeya: Pie made from thin, flaky pastry with three layers of either pigeon or chicken, lemony eggs and sweetened almonds.
Briouat: Light savory pastry.
Matbucha: Also known as Turkish salad, it consists of tomatoes and roasted pepper cooked together and is spiced with garlic and chili pepper.
Mechouia: Mildly hot, spicy salad usually eaten with couscous or bread.
Mrouzia: Tajine with honey, almonds and cinnamon
Couscous: Popular Arabian dish of soaked or boiled semolina.
Melktert: Cream filled pastry.
Potjiekos: Outdoor prepared stew
Tomato bredie: Stew made with mutton cooked for long and seasoned specially.
Akara: Beans are ground, made into balls and fried, usually eaten with fried yams.
Afang: Vegetable soup
Amala: Yams are dried in the sun till they get hard, then ground into powder and cooked to a dough like solid, usually served with ewedu soup.
Banga soup: Palm nuts soup with lots of seafood.
Draw soup: Soup made with okra or pumpkin seeds.
Echicha: A combination of cooked cassava, pigeon peas and palm oil.
Kilichi: Raw beef is cut into strips, dried and roasted with pepper and oil
Fufu: Cassava is ground, boiled and pounded to a dough-like solid and eaten with a variety of soups
Garri/ Eba: Cassava is ground and fried. The resulting aggregate is can be drank with water and sugar or made into dough using hot water and can be eaten with a variety of soups.
Jollof rice: This is the most popular food in Africa, it is made with rice, tomatoes, onion, pepper and other spices.
Isi ewu: Goat head pepper soup.
Kuli-kuli: Peanuts ground and fried into a hard, solid form..
Moin moin: Beans are ground into paste and boiled to a solid state.
Ogbono soup: Soup made with Ogbono seeds and palm oil.
Ogi: Fermented pudding made from maize, sorghum, or millet.
Owofibo: Palm oil soup with blended tomatoes.
Samosa: Pastry filled with spiced potatoes, beef or chicken.
Suya: Roasted, spiced beef, goat meat, lamb or chicken.
Dodo: Fried Plantain
Asida: Cooked wheat flour dough, eaten with butter.
Chermoula: Seafood flavor made with oil, lemon juice and herbs.
Couscous: Semolina pasta
Méchoui: Sheep or lamb barbecued whole.
Merguez: Beef or mutton sausage
Sfenj: Donuts soaked in honey and sugar coated.
Shahan ful: Slowly cooked fava beans which is made into paste and served typically with bread.
Shakshouka: Eggs cooked in tomato sauce
Shish taouk: Oily grilled chicken
Tahini: Oily ground Sesame seed paste
Tajine: Slow cooked stew with meat, chicken or fish in a clay pot.
Tapalapa bread: Senegalese bread
Thieboudienne: Rice, tomato sauce and fish.
Yassa: Spiced, oily cooked fish or chicken.
Lahoh: Spongy bread
Bar-One Cake: South African Chocolate cake.
Biltong: Meat cut into strips, dried and barbecued.
Bobotie: Ground meat topped with egg and spiced.
Boerewors: Sausage with minced beef, pork and sometimes lamb.
Boerie-Roll: South African Hot Dog, consists of grilled Boerewors served in a Hot Dog roll, eaten with tomato sauce or ketch-up.
Braaibroodtjies: South African toasted sandwich
Bunny chow: Curry filled bread loaf.
Chakalaka: Vegetable dish.
Droëwors: Dried and cured Boerewors, similar to Biltong
Frikkadel: Baked or deep fried meatballs
Feijoada: Beans stew eaten with beef or pork.
Gatsby: South African styled Deli sandwich
Hertzoggie: Apricot jam filled coconut tarts
Isidudu: Porridge dish made with pumpkin, cabbage and liver
Jaffle: Meat-based South African sandwich.
Lamington: Chocolatty sponge cake with desiccated coconut.
Mala Mogodu: Stew made from cow stomach and served with hot pap.
Malva pudding: Apricotjam pudding served hot with ice-cream or custard.
Peri Peri Chicken : Chicken prepared with Piri Piri spice.
Pampoenkoekies: Its English name is Pumpkin Fritters and it is a dough made with pumpkins mixed with eggs and baking powder. It is fried and eaten with sugar and cinnamon.
Pap: Maize porridge
Pap en Vleis: Crumbly porridge served with tomato based meat sauce
Phutu: Maize meal cooked over open fire.
Potbrood: South African Bread
Skilpadjies: Lamb liver enclosed in kidney fat grilled with other ingredients added.
Vetkoek: Deep-fried dough filled with ground beef or coated with honey, jam or syrup.
Waterblommetjiebredie: Lamb stew
Brik: Tunisian stuffed pastry.
Chakchouka: Lamb stew with tomatoes and spices, eaten with flatbread.
Lablabi: Chick peas enclosed in thin garlic and cumin flavored soup, served with pieces of crusty stale bread.
Makroudh: Date or Almond filled pastry
Mesfouf: Couscous with butter
Tabil: Tunisian coriander spice
Harissa paste: Peppers dried in the sun and pounded with spices and garlic and mixed in oil.
Matoke: Boiled green bananas or plantain.
Mugoyo: Sweet potatoes steamed in green banana leaves and boiled beans dish.
Delele: Baking soda okra soup.
Sadza/Ugali: Cooked maize meal
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