African Cuisine and Recipes

African cuisine is a generalised term collectively referring to the cuisines of Africa. See our collection of the best of African cuisine with authentic recipes for classic stews, curries, flatbreads, and more


Acarajé – Black-Eyed Pea and Shrimp Fritters

A dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. The dish is traditionally encountered in Brazil’s northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.

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African Dishes – List of

Kebab

This is a list of notable dishes found in African cuisine with images, a brief excerpt, and links to the recipes

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Algerian Cuisine

Information about Algerian cuisine and traditional food recipes. The khabz, traditional Amazigh (Berber) flatbread, is the base of Algerian cuisine and eaten at all meals. An Algerian dish is merguez, a spicy lamb sausage, that originate from the Atlas mountains. Other common dishes include berber couscous, Karantita, pastilla that is a speciality from Tlemcen and the Chaoui dish chakhchoukha.

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Alloco – Ivorian Fried Plantains

Alloco is a Ivorian snack made from fried plantain. It is often served with chilli pepper and onions. It is predominantly popular in the Ivory Coast and the surrounding African nations.

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Angolan Cuisine

Angolan cuisine is the cuisine of Angola, a country in south-central Africa. Because Angola was a Portuguese colony for centuries, Portuguese cuisine has significantly influenced Angolan cuisine, with many foods imported into Angola by the Portuguese.

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Apple and Pork Tagine

The spices of Moroccan cooking combine beautifully with pork in this unusual and flavour packed tagine.

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Asida – Arabic Boiled Flour Pudding

An Arab dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many Arab and North African countries.

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Attiéké

Attiéké is a side dish made from cassava that is a part of the cuisine of Côte d’Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous.

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Babute – Congolese Curried Beef Meatloaf

Babute is an African dish, effectively a form of meatloaf, originating in the Babute region of the Congo containing beef mince, curry powder and dried apricots.

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Baklava

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia.

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Berbere – Ethiopian Spice Blend

How to make Berbere. This spice blend is the most essential used in Ethiopian cuisine. It’s a great addition to help spice up any ordinary dish and take it to the extraordinary!

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Berbere Spice Paste

This fiery spice mixture that forms the basis of many Ethiopian and Eritrean recipes. You can use either this paste or the dry spice blend as a rub.

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Bichak – Afghani Stuffed Savoury and Sweet Pastries

Bichak is a stuffed baked tricornered appetiser served in Jewish (Kosher), Afghan, Middle Eastern, and Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin and jam for a sweet taste, or meat and cheese for a savoury addition to a lunch. Bichak are also popular because they can be prepared in large quantities.

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Bouillie – Chadian Porridge

We might be used to spreading peanut butter on our morning toast, but this recipe for Bouillie, a Chadian porridge, uses peanut butter and lemon juice to make a refreshing breakfast cereal.

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Burundian Cuisine

Due to these characteristics, the Burundi cuisine is very representative of the African culinary culture, as it includes beans, which are the staple of Burundi cooking, exotic fruits (mainly bananas) plantains, sweet potatoes, cassava, peas, maize and cereals, like corn and wheat. Not much meat is consumed in Burundi, because animal breeding is a secondary occupation; still, there are some dishes that include goat and sheep meat but cows are very sacred.

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