Africa is a continent known for its rich cultural heritage and vibrant cuisine. With over 50 countries to explore, each with its unique flavors and traditions, it’s no wonder that African food has gained popularity worldwide. In this article, we’ll take you on a culinary journey across the continent, highlighting 20 mouth-watering recipes that will leave you craving for more. From spicy jollof rice to flavorful suya-spiced grilled beef skewers, we’ve got you covered.
Whether you’re a seasoned foodie or just looking to try something new, these recipes are sure to tantalize your taste buds and transport you to the heart of Africa. So grab your apron, sharpen your knives, and get ready to cook up some flavorful feasts!
Jollof Rice with Chicken and Plantains
This West African-inspired dish combines the bold flavors of jollof rice with tender chicken and caramelized plantains. Perfect for a weeknight dinner or special occasion, this recipe is sure to please.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 ripe plantains, sliced
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add diced onion and minced garlic; cook until softened, about 3-4 minutes.
4. Add sliced plantains to the skillet and cook for an additional 2-3 minutes or until caramelized.
5. Stir in cumin, paprika, salt, and pepper.
6. Combine cooked rice, chicken, and plantain mixture. Pour in chicken broth and stir until well combined.
Cooking Time: 25-30 minutes
Egusi Soup with Pounded Yam
This traditional Nigerian recipe combines the flavorful taste of egusi seeds with the comforting texture of pounded yam, perfect for a hearty meal. With its rich broth and nutty flavor, Egusi Soup is a staple in many West African households.
Ingredients:
– 1 cup egusi seeds
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground crayfish
– Salt, to taste
– Pounded yam (see recipe below)
– Optional: meat or fish of your choice
Instructions:
1. Rinse the egusi seeds and soak them in water for at least 4 hours.
2. Drain the seeds and blend with 2 cups of fresh water until smooth.
3. Heat oil in a pot, add onion and garlic, and sauté until softened.
4. Add blended egusi mixture, crayfish, and salt. Stir well.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until thickened.
Pounded Yam Recipe:
– Boil 2-3 large yams in water until tender.
– Drain and pound with a mortar and pestle or blender until smooth.
Cooking Time: 30-40 minutes
Suya-Spiced Grilled Beef Skewers
Experience the bold flavors of West Africa with these Suya-spiced grilled beef skewers, perfect for a quick and delicious meal.
Ingredients:
– 1 lb beef sirloin or ribeye, cut into 1-inch cubes
– 2 tbsp peanut oil
– 2 tsp Suya spice blend (or substitute with 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper)
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together peanut oil, Suya spice blend, salt, and pepper. Add beef cubes and toss to coat.
3. Thread beef onto skewers, leaving a small space between each cube.
4. Grill skewers for 8-10 minutes, turning occasionally, or until beef reaches desired level of doneness.
5. During the last minute of grilling, add onion and garlic slices to the grill and cook until caramelized.
Cooking Time: 12-15 minutes
Moroccan Lamb Tagine with Apricots
A classic Moroccan dish, this lamb tagine is slow-cooked with apricots and spices to create a rich, flavorful stew. Perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– Salt and black pepper
– 1 cup chicken broth
– 1 cup water
– 1 cup dried apricots, chopped
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in spices; cook for 1 minute.
5. Add broth, water, apricots, and lamb; bring to a boil.
6. Reduce heat to low; simmer, covered, for 2-3 hours or until lamb is tender.
7. Season with salt and black pepper to taste.
8. Garnish with parsley, if desired.
Cooking Time: 2-3 hours
West African Peanut Stew
This classic West African dish is a staple in many households across the region, and for good reason – its rich peanut flavor and tender meat make it a true comfort food. This recipe is a simplified version of the traditional stew, making it easy to prepare at home.
Ingredients:
– 1 lb beef or chicken, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup peanuts
– 1/4 cup peanut oil
– 2 cups water
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2-3 Scotch bonnet peppers (optional), chopped
Instructions:
1. Heat the peanut oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, peanuts, and tomato paste. Cook for an additional 2-3 minutes, stirring frequently.
3. Add the meat, water, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the meat is tender.
4. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Ethiopian Doro Wat with Injera
Doro Wat, a traditional Ethiopian chicken stew, is often served at special occasions and ceremonies. This recipe combines tender chicken, aromatic spices, and tangy tamarind with the iconic flatbread injera.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1/2 cup tamarind paste
– 2 cups chicken broth
– 2 tbsp vegetable oil
– Salt and black pepper, to taste
– 2 cups injera (Ethiopian flatbread)
Instructions:
1. In a large pot, heat the oil over medium-high heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute.
4. Add the chicken and cook until browned, about 5-7 minutes.
5. Stir in tamarind paste, broth, salt, and black pepper.
6. Reduce heat to low and simmer for 30 minutes or until chicken is tender.
7. Serve with injera on the side.
Cooking Time: 45-50 minutes
Kenyan Sukuma Wiki with Ugali
A classic Kenyan dish that’s simple yet flavorful, Sukuma Wiki (stewed greens) is often served with a side of Ugali, a staple cornmeal porridge. This comforting combination is a staple in many Kenyan households.
Ingredients:
– 1 bunch of collard greens or kale, chopped
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 1 cup water
– Ugali (cornmeal porridge) for serving
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, and turmeric; cook for another minute.
4. Add chopped greens and stir well to combine.
5. Pour in water and season with salt and pepper to taste.
6. Simmer Sukuma Wiki for 20-25 minutes or until the greens are tender.
7. Serve hot with a scoop of Ugali on the side.
Cooking Time: 30 minutes
Nigerian Puff Puff
Puff puff, a popular Nigerian snack, is a delicious fried dough treat that’s crispy on the outside and soft on the inside. This simple recipe yields a batch of flavorful and addictive puffs that are perfect for snacking or serving at parties.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon active dry yeast
– 1/2 cup lukewarm water
– Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt.
2. Add yeast to the mixture and stir gently.
3. Gradually add lukewarm water to form a smooth dough.
4. Knead the dough for 5-7 minutes until it becomes soft and elastic.
5. Cover and let the dough rest for 1 hour in a warm place.
6. Heat vegetable oil in a deep frying pan over medium heat.
7. Use a spoon to drop small portions of the dough into the oil, about 1/4 cup each.
8. Fry puffs until golden brown, about 3-5 minutes per side.
9. Remove from oil and drain on paper towels.
Cooking Time: 15-20 minutes
Enjoy your delicious Nigerian Puff Puff!
South African Bunny Chow
A traditional South African dish originating from the Natal region, Bunny Chow is a flavorful and filling meal made with hollowed-out loaves of bread filled with curry. This recipe serves 4-6 people.
Ingredients:
– 4-6 small loaves of bread (such as baguette or ciabatta)
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– Your choice of protein (chicken, beef, lamb, or tofu)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, sauté the onion, garlic, cumin, curry powder, turmeric, salt, and pepper until the onion is translucent.
3. Add the vegetable oil, coconut milk, water or broth, and protein of your choice. Bring the mixture to a simmer.
4. Cut off the tops of the bread loaves and hollow out the insides, leaving about 1 inch at the bottom and sides.
5. Fill each bread loaf with the curry mixture and serve hot.
Cooking Time: Approximately 30-40 minutes, including preparation time.
Ghanaian Banku with Tilapia
Banku, a staple dish from Ghana, is paired with pan-seared tilapia for a flavorful and filling meal. This combination is a popular choice in many Ghanaian households.
Ingredients:
– 2 cups of banku (fermented corn dough)
– 1/4 cup of water
– 2 pieces of tilapia fillet (6 oz each)
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– Salt and black pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Cook the banku according to package instructions.
2. Heat oil in a pan over medium heat. Add the chopped onion and cook until translucent.
3. Add the tilapia fillets and cook for 3-4 minutes on each side, or until cooked through.
4. Serve the tilapia with the cooked banku and garnish with parsley or cilantro.
Cooking Time: Approximately 20-25 minutes
Senegalese Thieboudienne
Thieboudienne, also known as “Ceebu Jën” in Wolof, is a traditional Senegalese dish made with rice and fish. This flavorful one-pot meal is a staple in Senegal, often served at family gatherings and special occasions.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 pound tilapia or other firm white fish, cut into small pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can of diced tomatoes (14 oz)
– 2 tablespoons vegetable oil
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook rice according to package instructions.
2. In a large pot or Dutch oven, heat oil over medium heat.
3. Add onion, garlic, and red bell pepper; sauté until softened, about 5 minutes.
4. Add fish pieces; cook until opaque, about 5-7 minutes.
5. Add diced tomatoes, salt, and black pepper; stir to combine.
6. Combine cooked rice with the tomato-fish mixture; simmer for 10-15 minutes or until heated through.
Cooking Time: 30-40 minutes
Cameroon Ndolé with Shrimp
Ndolé is a traditional Cameroon dish made with vegetables, spices, and groundnuts (peanuts). This shrimp variation adds protein and flavor to the classic recipe.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 2 cups water
– 1 tablespoon groundnuts (peanuts)
– 1 teaspoon grated ginger
– 1/2 teaspoon Cameroon pepper blend or paprika
– Salt and black pepper to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add tomato, water, groundnuts, ginger, Cameroon pepper blend or paprika, salt, and black pepper. Stir to combine.
3. Bring mixture to a boil, then reduce heat to low and simmer for 10-12 minutes or until the sauce has thickened slightly.
4. Add shrimp; cook until pink and fully cooked, about 5-7 minutes.
5. Serve hot, garnished with parsley.
Cooking Time: 20-25 minutes
Tanzanian Coconut Bean Soup
This hearty and aromatic soup is a staple in Tanzanian cuisine, perfect for warming up on a chilly day. With the creamy richness of coconut milk and the comforting warmth of beans, this recipe is sure to become a favorite.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 1 cup coconut milk
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until softened.
2. Add the black beans, diced tomatoes, coconut milk, vegetable broth, and cumin. Season with salt and pepper to taste.
3. Bring the mixture to a simmer and cook for 20-25 minutes or until the flavors have melded together and the soup has thickened slightly.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Liberian Cassava Leaf Stew
This hearty stew is a staple in Liberian cuisine, made with tender cassava leaves and a blend of spices. Perfect for a comforting meal on a chilly day.
Ingredients:
– 1 bunch of cassava leaves
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 cups chicken broth
– 1 tablespoon tomato paste
Instructions:
1. Wash the cassava leaves thoroughly and chop them into small pieces.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add ginger, cumin, salt, and black pepper. Cook for an additional minute.
4. Add chopped cassava leaves, chicken broth, and tomato paste. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the leaves are tender.
Cooking Time: 25 minutes
Zimbabwean Sadza with Beef Stew
Sadza, a staple dish in Zimbabwe, is often served with various stews or relishes. This recipe combines tender beef with a flavorful stew and pairs it with a delicious, comforting sadza.
Ingredients:
For the Sadza:
– 2 cups of maize meal
– 1/2 teaspoon of salt
For the Beef Stew:
– 500g beef chuck, cut into cubes
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can of tomato puree
– 1 cup of beef broth
– Salt and black pepper to taste
Instructions:
1. To make the sadza, combine maize meal and salt in a bowl.
2. Gradually add in boiling water, stirring with a fork until the mixture thickens.
3. Divide the dough into 4-6 portions, depending on desired thickness.
4. Shape each portion into a ball and flatten slightly into a disk shape.
5. To make the stew, heat oil in a large pot over medium-high heat. Brown the beef cubes.
6. Add onion, garlic, bell pepper, tomato puree, and beef broth. Season with salt and black pepper.
7. Simmer for 1 hour or until the meat is tender.
8. Serve the sadza with the beef stew.
Cooking Time:
– Sadza: 20-25 minutes
– Beef Stew: 1 hour
Malawian Nsima with Chambo Fish
Nsima, a staple food in Malawi, is often paired with flavorful fish dishes like chambo. This recipe brings together the two to create a hearty and satisfying meal.
Ingredients:
– 2 cups nsima flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1 lb chambo fish (or any other white fish), cleaned and cut into bite-sized pieces
– Vegetable oil for frying
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine nsima flour and salt. Gradually add warm water to form a dough.
2. Knead the dough for 5 minutes until smooth. Divide into small balls and flatten slightly.
3. Heat oil in a frying pan over medium heat. Fry nsima pieces until golden brown, about 3-4 minutes per side.
4. In a separate pan, sauté onion and garlic until softened. Add chambo fish and cook until cooked through.
5. Stir in tomato paste, cumin, salt, and pepper. Serve the fish with fried nsima.
Cooking Time: Approximately 20-25 minutes
Algerian Couscous with Vegetables
This classic Algerian dish is a staple of North African cuisine, and for good reason. The combination of fluffy couscous, flavorful vegetables, and aromatic spices is sure to please even the pickiest eaters.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 zucchini, chopped
– 1 carrot, peeled and grated
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Bring the water or broth to a boil. Add the couscous, cover, and turn off the heat. Let it sit for 5 minutes.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, bell pepper, zucchini, and carrot. Cook until the vegetables are tender, about 8-10 minutes.
3. Fluff the cooked couscous with a fork. Add it to the skillet with the vegetables. Stir in cumin, paprika, salt, and black pepper.
4. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 20-25 minutes
Tunisian Shakshuka with Harissa
A flavorful North African twist on the classic Mediterranean dish, this recipe combines sweet bell peppers, spicy harissa, and tangy eggs for a satisfying breakfast or brunch.
Ingredients:
– 2 large bell peppers, any color
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1/4 cup of olive oil
– 1 tablespoon of harissa
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the bell peppers and cook until tender, about 10-12 minutes.
6. Stir in the harissa and season with salt and pepper to taste.
7. Create 4 wells in the pepper mixture and crack an egg into each well.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the whites are set and yolks are still slightly runny.
Cooking Time: 25-30 minutes
Egyptian Koshari with Lentils
Koshari is a popular Egyptian street food dish that combines the flavors of lentils, pasta, tomato sauce, and fried onions. This recipe adds a nutritious twist by incorporating red lentils into the mix.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 1 cup pasta (macaroni or penne work well)
– 2 cups water or vegetable broth
– 1 can of crushed tomatoes (14 oz)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– Salt and black pepper to taste
– 2 tablespoons vinegar (apple cider or white wine)
– Fried onions for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. Cook the pasta al dente and drain.
3. In a large pot, combine the crushed tomatoes, water or broth, olive oil, and chopped onion. Bring to a simmer.
4. Add the cooked lentils and pasta to the tomato sauce. Season with salt, black pepper, and vinegar.
5. Simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together.
6. Serve hot, garnished with fried onions if desired.
Cooking Time: 30-40 minutes
Sudanese Ful Medames
Ful Medames is a traditional Sudanese dish made from slow-cooked fava beans, garlic, and spices. This hearty breakfast or snack staple is often served with pita bread and a squeeze of lemon juice.
Ingredients:
– 1 cup dried fava beans, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups water
Instructions:
1. In a large pot, combine fava beans, garlic, cumin, paprika, salt, and black pepper.
2. Add the olive oil and stir to coat the ingredients evenly.
3. Gradually add the water, bringing the mixture to a simmer over medium heat.
4. Reduce the heat to low and let cook for 2-3 hours, or until the fava beans are tender and creamy.
5. Serve hot with pita bread and a squeeze of lemon juice.
Cooking Time: 2-3 hours
Summary
Get ready to tantalize your taste buds with this collection of 20 spicy African recipes! From West African Peanut Stew to Ethiopian Doro Wat, Moroccan Lamb Tagine to South African Bunny Chow, this diverse selection offers a flavor explosion from the continent. Discover traditional dishes like Jollof Rice with Chicken and Plantains, Egusi Soup with Pounded Yam, and Nigerian Puff Puff. Explore spices and flavors from Senegal’s Thieboudienne to Algeria’s Couscous with Vegetables. With this array of recipes, you’ll experience the rich culinary heritage of Africa in every bite.
