Africa Recipes, Page 6
Fifty-four countries of tagines, stews, and fire-kissed grills. Below are 429 authentic Africa recipes, each tied to a real country and region, with the cultural story, ingredients, and step-by-step method, adaptable to seven dietary needs.
429 recipes · showing 241 to 288
Dates Stuffed with ButterNouakchott, Mauritania · easy · 15 minPlump dates split and filled with cardamom-scented butter, a Saharan sweet of Mauritanian hospitality.
Dates Stuffed with Butter Sweet Mahangu PorridgeWindhoek, Namibia · easy · 30 minNamibian pearl millet simmered soft in sweet vanilla cream and served with stewed fruit, a homely dessert.
Sweet Mahangu Porridge Alkaki (Fried Wheat Sweet)Niamey, Niger · medium · 3 hCrushed wheat kneaded with milk and butter, shaped, fried and soaked in tamarind sugar syrup, a Zinder speciality.
Alkaki (Fried Wheat Sweet) Sonhos de Banana (Banana Fritters)São Tomé, São Tomé and Príncipe · easy · 25 minMashed banana fritters fried until crisp and rolled in cinnamon sugar, a Portuguese-island sweet of São Tomé.
Sonhos de Banana (Banana Fritters) Nouga Koko ek Bannann (Coconut and Banana Nougat)Victoria, Seychelles · easy · 35 minFreshly grated coconut cooked with sugar and banana into a soft, chewy candy scented with vanilla and nutmeg.
Nouga Koko ek Bannann (Coconut and Banana Nougat) Kuindiong (Semolina Pudding)Juba, South Sudan · easy · 30 minA creamy semolina and yogurt pudding topped with miok, a nutty butter-and-sugar crumble, a Dinka sweet.
Kuindiong (Semolina Pudding) Konkoé (Smoked Catfish Stew)Conakry, Guinea · medium · 1 h 5 minSmoked catfish simmered with eggplant, potato and okra in a spiced tomato and palm oil sauce, served over rice.
Konkoé (Smoked Catfish Stew) Moamba de Ginguba (Peanut Chicken Stew)Luanda, Angola · medium · 1 h 15 minAn Angolan chicken stew built on ground peanuts, palm oil, tomato and okra, simmered until nutty and rich and ladled over funge or rice.
Moamba de Ginguba (Peanut Chicken Stew) Serobe (Offal Stew)Gaborone, Botswana · medium · 3 hA Botswana delicacy of well-cleaned tripe and intestines slow-simmered until tender, chopped fine, and served with stiff bogobe porridge.
Serobe (Offal Stew) Eru (Wild Greens with Waterleaf)Littoral (Douala), Cameroon · medium · 1 h 15 minA rich, oily stew of finely shredded eru forest leaves and waterleaf cooked with palm oil, smoked fish and crayfish, eaten with garri or water fufu.
Eru (Wild Greens with Waterleaf) Jollof RiceGreater Accra, Ghana · medium · 1 h 20 minLong-grain rice steamed in a reduced, deeply spiced tomato-and-pepper stew until every grain is stained red and the base lightly caramelises.
Jollof Rice Ngalakh (Baobab & Peanut Millet Cream)Dakar, Senegal · easy · 45 minSteamed millet couscous folded into a sweet, nutty peanut cream soured with baobab-fruit pulp, chilled and scented with orange-blossom and vanilla.
Ngalakh (Baobab & Peanut Millet Cream) PotjiekosWindhoek, Namibia · medium · 2 h 55 minMeat and root vegetables layered in a three-legged cast-iron pot and slow-cooked undisturbed over coals into a tender, richly spiced stew.
Mloukhia (Jute Leaf Beef Stew)Tunis, Tunisia · medium · 4 h 20 minA dark, glossy Tunisian stew of powdered jute leaves slow-cooked with olive oil and beef until silky and almost black.
Mloukhia (Jute Leaf Beef Stew) La Capitaine Sangha (Nile Perch in Red Sauce)Bamako, Mali · medium · 1 hA signature Malian dish of Nile perch simmered in a spiced tomato sauce and served with fried plantains and rice.
La Capitaine Sangha (Nile Perch in Red Sauce) Camarão Grelhado (Grilled LM Prawns)Maputo, Mozambique · easy · 1 hLarge prawns grilled over charcoal and basted with a fiery, garlicky piri-piri butter, the star of the Mozambican coast.
Camarão Grelhado (Grilled LM Prawns) AgatogoKigali, Rwanda · easy · 50 minA hearty Rwandan pot of green plantains simmered with tomato and greens and finished with crushed peanuts.
Agatogo Maboké de Capitaine (Steamed Fish in Banana Leaf)Bangui, Central African Republic · easy · 45 minWhite fish steamed in banana-leaf parcels on a bed of onion, garlic, tomato, and chilli, a classic of the Central African Republic.
Maboké de Capitaine (Steamed Fish in Banana Leaf) Jarret de Boeuf au Gombo (Beef and Okra Stew)N'Djamena, Chad · medium · 3 h 20 minSlow-cooked beef shank in a glossy okra sauce, a Chadian classic eaten with a ball of millet boule.
Jarret de Boeuf au Gombo (Beef and Okra Stew) Kansiyé de Poisson (Fish in Peanut Sauce)Conakry, Guinea · easy · 1 hGuinea's version of the West African peanut stew: fish simmered in a tomato sauce thickened with peanut butter.
Caldo de MancarraBissau, Guinea-Bissau · medium · 1 h 15 minGuinea-Bissau’s beloved peanut stew: chicken browned and simmered in a creamy groundnut and tomato broth with sweet potato and okra, ladled over white rice.
Caldo de Mancarra Kondowole with Greens RelishLilongwe, Malawi · medium · 45 minA sticky, elastic cassava-flour staple from northern Malawi, shaped into a smooth mound and served with a simple tomato-and-greens relish.
Kondowole with Greens Relish Vindaye PoissonPort Louis, Mauritius · medium · 45 minFried firm fish folded into a tangy, mustardy pickle of turmeric, mustard seeds, garlic, ginger and vinegar with barely-cooked onions, eaten with fresh bread or rice.
Vindaye Poisson Kisra with MulahJuba, South Sudan · medium · 13 h 20 minThin, tangy fermented sorghum flatbread torn to scoop up mulah, a rich okra and meat stew, the everyday staple pairing of South Sudan after asida.
BenachinBanjul, The Gambia · medium · 1 h 30 minThe Gambian one-pot: rice simmered in a rich tomato broth with fish and chunks of cassava, sweet potato, carrot and cabbage until it soaks up every drop, served family-style.
Benachin Poulet à la MoambeBrazzaville, Republic of the Congo · medium · 1 h 20 minChicken braised low in a glossy, rust-red palm-nut sauce until tender and richly savoury, the national dish of the Congo, served with rice, plantains or fufu.
Poulet à la Moambe Makayabu (Salted Fish in Tomato Sauce)Kinshasa, DR Congo · easy · 9 hSalt cod soaked back to life and braised with onion, tomato and pepper, a pantry staple across the DR Congo table.
Makayabu (Salted Fish in Tomato Sauce) Poulet BicycletteOuagadougou, Burkina Faso · medium · 1 h 50 minLean free-range chicken parboiled with aromatics, then marinated in tomato, ginger and chili and grilled over charcoal until smoky.
Poulet Bicyclette Wagasi in Tomato SauceCotonou, Benin · easy · 40 minGolden-fried Fulani cheese simmered in a spicy tomato and onion sauce, one of West Africa's rare traditional cheese dishes.
Wagasi in Tomato Sauce GitheriNairobi, Kenya · easy · 1 h 45 minBoiled maize and beans finished in a tomato and onion masala, one of the oldest and most dependable Kenyan home meals.
Githeri Dovi (Chicken Peanut Stew)Harare, Zimbabwe · medium · 1 h 15 minChicken simmered in a velvety peanut butter and tomato sauce with greens, Zimbabwe's gentle, comforting Sunday stew.
Dovi (Chicken Peanut Stew) KatogoKampala, Uganda · easy · 55 minGreen cooking bananas simmered in one pot with beans, tomato and onion, the everyday Ugandan breakfast.
Katogo Renga RengaBujumbura, Burundi · easy · 1 hSweet potato leaves simmered with red palm oil, onion, mint and smoked fish into a savoury Burundian greens stew.
Renga Renga Canja de GalinhaSantiago (Praia), Cape Verde · easy · 1 h 15 minA thick, comforting Cape Verdean chicken and rice soup with carrot, potato and a bright squeeze of lime.
Canja de Galinha Atkilt Alicha (Mild Cabbage Stew)Asmara, Eritrea · easy · 45 minA gentle, turmeric-golden stew of cabbage, carrot and potato enriched with spiced butter, the mild counterpart to fiery zigni.
Atkilt Alicha (Mild Cabbage Stew) Pilao (Comorian Spiced Rice)Moroni, Comoros · medium · 1 h 25 minFragrant basmati layered with tender beef and a warm island spice mix of nutmeg, cinnamon, clove and cardamom.
Pilao (Comorian Spiced Rice) Dumboy and Pepper SoupMonrovia, Liberia · medium · 1 h 30 minLiberia's national plate: a sticky pounded-cassava dumpling served in a fiery pepper soup of meat, shrimp and okra.
Dumboy and Pepper Soup SabayadDjibouti City, Djibouti · easy · 1 h 10 minA folded, pan-fried flatbread with a crisp exterior and warm flaky layers, the Djiboutian answer to a flat croissant.
Sabayad Pollo con Salsa de CacahueteMalabo, Equatorial Guinea · easy · 1 h 15 minChicken simmered in a rich peanut sauce with tomato, onion and garlic, a Central African groundnut stew from Equatorial Guinea.
Pollo con Salsa de Cacahuete Akoho sy Voanio (Coconut Chicken)Analamanga (Antananarivo), Madagascar · easy · 1 h 10 minChicken simmered in a spiced coconut sauce with tomato, ginger and saffron, a Malagasy dish beloved at Christmas.
Akoho sy Voanio (Coconut Chicken) Miyan Kuka (Baobab Leaf Soup)Niamey, Niger · medium · 1 h 15 minA dark, savoury soup thickened with powdered baobab leaves, meat and palm oil, eaten with a mound of tuwo.
Mullah Waika (Dried Okra Stew)Khartoum, Sudan · easy · 1 h 10 minA silky, velvety stew of meat thickened with sun-dried okra powder, one of Sudan's most beloved traditional dishes.
Mullah Waika (Dried Okra Stew) CambuuloMogadishu, Somalia · easy · 1 h 40 minSlow-cooked adzuki beans finished with butter and a little sugar, a comforting Somali evening dish.
Cambuulo Blá-Blá de PeixeSão Tomé, São Tomé and Príncipe · easy · 55 minA simple island stew of fresh or smoked fish simmered with tomato, onion and red palm oil, served with boiled banana or breadfruit.
Granat Stew (Groundnut Stew)Freetown, Sierra Leone · easy · 1 h 10 minA rich Freetown peanut stew of meat in a smooth groundnut and tomato sauce, ladled generously over rice.
Granat Stew (Groundnut Stew) Mchuzi wa Samaki (Coconut Fish Curry)Zanzibar, Tanzania · easy · 1 hA Swahili-coast fish curry in a coconut and tomato sauce, brightened with tamarind and warm Indian-influenced spices.
Mchuzi wa Samaki (Coconut Fish Curry) Poisson à l'OdikaLibreville, Gabon · medium · 1 hFish stewed in odika, a dark paste of ground wild mango seeds with a chocolatey depth, one of Gabon's signature sauces.
Poisson à l'Odika Poisson Fumé aux Bananes PlantainsLibreville, Gabon · easy · 40 minSmoked fish simmered in a tomato, onion and chili sauce, served over golden fried ripe plantains, an easy Gabonese plate.
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