African Vegetable-led Recipes, Page 5

A tour of Africa through vegetable-led: 249 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
249 recipes · showing 193 to 240
Bogobe jwa Lerotse (Sorghum Porridge with Melon)Gaborone, Botswana · easy · 1 h 10 minChunks of cooking melon boiled soft and whisked to a pulp, then thickened with sorghum meal and finished with sour milk into a smooth, gently tangy porridge.
Gâteaux Piment (Mauritian Chili Cakes)Port Louis, Mauritius · easy · 6 h 40 minLittle crisp fritters of soaked, coarsely ground yellow split peas with onion, spring onion, green chili, cumin and coriander, fried golden and eaten hot.
Muufo (Somali Corn Flatbread)Mogadishu, Somalia · easy · 1 h 50 minA soft, thick flatbread of white corn flour and wheat flour, briefly risen and cooked in a covered pan until golden underneath, torn to eat with stews.
Salatet Dakwa (Sudanese Peanut Salad)Khartoum, Sudan · easy · 15 minDiced tomato, cucumber, green pepper, red onion and green chili tossed in a tangy dressing of peanut paste loosened with lime juice, water and oil.
Djouka (Malian Fonio with Peanut)Bamako, Mali · medium · 1 h 10 minFonio steamed in stages and folded with pounded peanut, finished with a slippery okra sauce and topped with soft onions and boiled eggplant.
Ibirayi (Rwandan Spiced Fried Potatoes)Kigali, Rwanda · easy · 40 minSmall unpeeled potatoes halved, boiled in water seasoned with garlic and pepper, then deep-fried until brown and crisp, the classic partner to brochettes.
Hilbet (Eritrean Fava and Fenugreek Whip)Asmara, Eritrea · medium · 12 h 10 minFava beans, lentils and fenugreek cooked to a smooth paste, cooled and whipped into a pale, fluffy spread, with a well of spicy berbere tomato sils in the middle.
Klui-Klui (Beninese Peanut Sticks)Cotonou, Benin · medium · 1 h 15 minRoasted peanuts ground to a paste, kneaded with salted water to press out their oil, spiced with ginger and chili, shaped into sticks and rings and fried until hard and crunchy.
Mucapata (Zambezian Rice with Mung Beans and Coconut)Maputo, Mozambique · easy · 1 h 5 minRice and hulled mung beans cooked together, then simmered in fresh coconut milk until the liquid is absorbed and the pot turns soft, creamy and almost pudding-like.
Firinda (Tooro Mashed Bean Sauce)Kampala, Uganda · medium · 9 h 55 minDried beans soaked and skinned, boiled soft with eggplant, mashed to a smooth, creamy sauce with onion and finished with a spoonful of ghee, to eat with millet bread or matooke.
Koliko (Togolese Fried Yam)Lomé, Togo · easy · 1 h 10 minThick chips of white yam, salted and fried until crisp and golden outside and fluffy inside, eaten hot with a raw pepper sauce of chili, tomato and onion.
Rice Akara (Sierra Leonean Banana Fritters)Freetown, Sierra Leone · easy · 55 minOverripe bananas beaten with rice flour, nutmeg and sugar into a soft batter, dropped by the spoonful into hot oil and fried into light, golden, gluten-free balls.
Achards de Légumes (Comorian Pickled Vegetables)Moroni, Comoros · easy · 12 h 45 minCarrot, cabbage, green beans and peppers blanched crisp, then tossed in hot oil with garlic, ginger, turmeric, mustard seed and chili, sharpened with vinegar and left to steep.
Gonré (Burkinabè Steamed Bean Cakes)Ouagadougou, Burkina Faso · medium · 2 h 10 minSkinned black-eyed peas ground to a paste with potash, salt, oil and dried chili, beaten light, wrapped in leaves and steamed into soft cakes eaten with a pour of groundnut oil and chili.
Amateke (Burundian Taro with Eggplant and Leeks)Bujumbura, Burundi · easy · 1 hTender boiled taro folded through white eggplant, tomato and leeks cooked soft in oil, a mild, gently sweet starchy side for Burundian beans.
Chikwangue (Kwanga, Congolese Fermented Cassava Loaf)Brazzaville, Republic of the Congo · advanced · 3.5 daysCassava soaked for days until it ferments, pressed, ground and part-cooked, then kneaded, rolled into batons, wrapped in leaves and boiled into firm, springy, tangy loaves.
Pepper Kala (Liberian Fried Dough Balls with Pepper Sauce)Monrovia, Liberia · easy · 1 h 50 minLightly sweet yeasted batter dropped by the spoonful into hot oil and fried into golden, fluffy balls, eaten with a fiery Liberian pepper sauce of scotch bonnets, onion and garlic.
Chigumu (Malawian Banana and Maize Cake)Lilongwe, Malawi · easy · 55 minVery ripe bananas mashed into whole maize flour with a little sugar, salt and soda, then baked into a dense, moist, gently sweet cake with a crusty base, eaten with tea.
Angu de Banana (Santomean Mashed Plantain)São Tomé, São Tomé and Príncipe · easy · 40 minGreen cooking bananas boiled in their skins, peeled and pounded to a smooth, firm mash, shaped into a roll and sliced to serve beside calulu.
Salata Aswad (South Sudanese Eggplant and Peanut Salad)Juba, South Sudan · easy · 55 minFried eggplant simmered into onion, garlic and tomato paste, mashed soft and finished with peanut butter, cumin and lime, a warm, rich salad scooped up with kisra or bread.
Gozo (Central African Cassava Flour Dough)Bangui, Central African Republic · medium · 17 minCassava flour worked into boiling water until it turns into a smooth, sticky, slightly translucent dough, rolled into balls and dipped into ngunza, koko or any Central African sauce.
Sfenj (Moroccan Doughnut Rings)Fès-Meknès, Morocco · medium · 2 h 5 minA loose, sticky yeast dough pulled into rings by wet hands and fried until crisp outside and airy within, eaten hot with sugar or honey alongside mint tea.
Gomen (Ethiopian Collard Greens)Amhara, Ethiopia · easy · 40 minChopped collard greens cooked down with onion, garlic, ginger and green chili in spiced butter, the soft, savoury greens spooned onto injera beside every wot.
Kolo (Ethiopian Roasted Barley Snack)Addis Ababa, Ethiopia · easy · 1 h 15 minBarley, chickpeas and peanuts roasted until crunchy and deeply toasted, tossed with salt and a pinch of berbere and eaten by the handful with coffee.
Pounded Yam (Iyan)Lagos, Nigeria · medium · 40 minBoiled white yam pounded while hot into a smooth, stretchy, snow-white dough, pinched off by hand and dipped into egusi, okra or vegetable soup.
Thiéré (Senegalese Millet Couscous)Dakar, Senegal · easy · 50 minFine millet couscous moistened, steamed until fluffy and bound with lalo, baobab leaf powder, the soft, earthy grain served under or beside a Senegalese stew.
Termis (Egyptian Brined Lupini Beans)Alexandria, Egypt · easy · 4 daysDried lupini beans soaked, boiled until bright yellow and leached in fresh water for days until the bitterness is gone, then kept in salty brine with lemon, cumin and chili.
Yele Kakro (Ghanaian Yam Balls)Ashanti, Ghana · medium · 1 h 10 minMashed boiled yam mixed with a quick tomato and onion sauce, egg, thyme and ground red pepper, rolled into balls and deep-fried golden, served hot with shito.
Bhajia (Kenyan Crispy Potato Fritters)Nairobi, Kenya · easy · 1 hThin potato slices coated in a spiced gram flour batter with green chili, ginger, turmeric and coriander, fried until crisp and served hot with a tangy tomato chutney.
Mahindi Choma (Kenyan Roasted Maize)Nairobi, Kenya · easy · 50 minWhole cobs of white maize roasted slowly over charcoal until chewy and charred in patches, then rubbed with a cut lemon dipped in salt and crushed pili pili.
Foutou Banane (Ivorian Pounded Plantain and Cassava)Abidjan (Lagunes), Côte d’Ivoire · medium · 1 hBoiled plantain and cassava pounded together while hot into a smooth, elastic, faintly sweet dough, shaped into balls and served with sauce graine or peanut sauce.
Matlouh (Algerian Semolina Pan Bread)Algiers, Algeria · medium · 2 h 56 minA soft, risen semolina bread shaped into thick rounds and cooked on a hot clay tajine or griddle until golden and hollow-sounding, torn and eaten with soups, stews and salads.
Karantika (Algerian Chickpea Flan)Algiers, Algeria · easy · 1 h 50 minA thin chickpea-flour batter with cumin and oil, baked into a soft, custardy slab with a golden top, cut hot into squares and eaten in a baguette with harissa and more cumin.
Maputi aneNzungu (Zimbabwean Roasted Maize and Peanuts)Harare, Zimbabwe · easy · 30 minDried white maize kernels dry-roasted in a heavy pan until golden, then roasted on with raw peanuts until charred in spots and finished with a splash of salty water.
Bajiye (Somali Black-Eyed Pea Fritters)Mogadishu, Somalia · medium · 7 hSoaked, skinned black-eyed peas ground coarsely with onion, tomato, garlic, green chili, coriander and turmeric, fried in small crisp balls and dipped in a sharp green chili sauce.
Mofo Sakay (Malagasy Chili Fritters)Analamanga (Antananarivo), Madagascar · easy · 30 minLittle savoury fritters of a thick flour and egg batter packed with watercress, spring onion, tomato and red chili, fried golden by the spoonful and eaten hot.
Kaak Malih (Libyan Savoury Cookie Rings)Tripoli, Libya · easy · 2 hLight, crumbly savoury biscuits of flour, butter, oil and milk, shaped into little rings or braids, glazed with egg, scattered with sesame and baked pale gold to eat with tea or coffee.
Mseyer (Libyan Quick Pickled Vegetables)Tripoli, Libya · easy · 6 h 25 minCrunchy carrot, cucumber and whole hot green chilies steeped in a sharp brine of lemon juice, vinegar, garlic, cumin and parsley, the quick pickle Libyans set beside couscous and steamed dishes.
Lituma (Congolese Mashed Plantain)Kinshasa, DR Congo · easy · 35 minGreen and just-ripe plantains boiled until soft, then pounded into a smooth, heavy, dough-like mash and shaped to eat with pondu, fish or any Congolese stew.
Kitaba (Angolan Spiced Peanut Paste)Luanda, Angola · easy · 25 minFreshly roasted peanuts pounded with hot chili and sea salt into a coarse, crunchy, fiery paste, eaten by the spoonful as a snack or stirred into peanut stews.
Akabenzi (Rwandan Crispy Fried Pork)Kigali, Rwanda · easy · 1 h 10 minChunks of fatty pork simmered until tender, then fried dry in their own fat until crisp and browned, tossed with onion, green pepper and chili and finished with lime and coriander.
Xerém (Cape Verdean Coarse Cornmeal)Santiago (Praia), Cape Verde · easy · 40 minCoarsely ground dried corn simmered with onion, garlic, green pepper and bay leaf into a soft, savoury porridge, served beside fish, meat stews and fried moray.
Akassa (Beninese Fermented Corn Dough)Cotonou, Benin · medium · 2.5 daysMaize flour soaked and soured for two days, sieved and settled, then stirred over the heat into a smooth, white, gently tangy dough, wrapped in leaves to set and served with fried fish and a peppery tomato sauce.
Foofoo (Sierra Leonean Fermented Cassava)Freetown, Sierra Leone · advanced · 4 daysCassava soaked for days until soft and sour, mashed, sieved and squeezed dry, then stirred over the heat into a smooth, stretchy, tangy dough, rolled into balls to eat with okra soup or krain krain.
Mkatra Siniya (Comorian Rice and Coconut Cake)Moroni, Comoros · medium · 3.5 daysSoaked rice blended with coconut milk, left overnight, then sweetened, scented with cardamom and vanilla and baked in a tray into a soft, springy white cake cut into diamonds for tea time.
Therere (Malawian Okra Relish)Lilongwe, Malawi · easy · 30 minSliced okra, pumpkin leaves and tomato cooked fast in a little salted water with a pinch of bicarbonate of soda until soft, foamy and pleasantly slippery, the everyday relish served beside nsima.
Lipabi (Basotho Roasted Maize Meal)Maseru, Lesotho · easy · 1 hDried maize kernels roasted golden in a dry pan, ground to a fine, toasty powder and seasoned with a pinch of salt and sugar, the Basotho travelling food eaten by the spoonful or stirred into water.
Tinkhobe (Swazi Boiled Whole Maize)Mbabane, Eswatini · easy · 3 h 5 minWhole dried maize kernels boiled slowly in plenty of water until their skins crack and the insides turn soft and chewy, then salted: a plain, filling Swazi snack.
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