10 Best African Food Recipes You Should Try Out

When it comes to food delicacies, there is no doubt that Africa has got its own share of unique food recipes that would take your taste buds to a whole new level of excitement.

From West Africa, South Africa and down to East African, the food delicacies most times rhyme with their culture and a reflection of their norms and values.

Africans believe so much in preparing the best of healthy rich. For most Africans, banquets are nothing new, as they believe that one should eat to his or her fill. Being fat and plump is accepted in Africa where being thin or slim is seen as a sign of not being well fed.

You can expect nothing less with their recipes than some mouthwatering dishes, and that can easily be prepared anywhere in the world.

I have compiled the best 10 African food recipes and delicacies from all parts of Africa.

So, let’s get started.

RICE & EGUSI SOUP

RICE

Rice is one of the most popular staple foods in Africa, and eaten by most households almost daily.

Rice comes with varieties of methods to prepare it like Jollof rice, Fried rice, White rice and Stew, Palm oil rice and some people even prepare rice with milk.

In Nigeria, a country in West Africa, most people combine rice with the top soup like Vegetable soup, Egusi soup, Eforiro, Banga soup, and a whole lot more.

Most parties in Nigeria serve Rice because it is easy to prepare and people relate to it more than any other food. When you attend parties in Nigeria, you are most likely to find Jollof Rice in the midst of the food being served, all because Jollof Rice is a static food recipe for Nigerian Parties.

Also, some parts of Africa eat Rice without any other food attached to it. Some prepare it white and eat it just like that while others prepare it white and sprinkle raw veggie on it.

INGREDIENTS

  • 1 cup long grain rice
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon butter (optional)

PROCEDURE FOR MAKING RICE

  • Put water in a pot, add salt, add rice and stir.
  • Reduce the heat and cook for 20 minutes.
  • Allow the steam to be trapped in the pot, do not open the lid.
  • Use a fork and move around the pot gently, if you feel it’s soft enough then turn off heat and serve as desired.

This can be eaten with egusi soup.

How to prepare egusi soup has already been discussed in one of the food recipes in this site. You can use any of the varieties of egusi soup to eat rice except egusi and draw soup.

N – YAMA CHOMA

 NYAMA CHOMA

This is a Kenyan food recipe, and this list would be falling short without this food. Also known as roasted meat, it consists of goat meat, cow meat and most times chicken and fish.

Not all parts of the meat are used, but the mainly the fats and grizzle. It’s the best choice of meat parts if you really want to enjoy Nyama Choma.

Ideally, roasting meat is an ancient way of preparation across the world but the Kenyans adapted this culture and made a special delicacy out of it. Often times, it’s possible to find the fried version of this meat, but I will say the roasted version does the trick.

INGREDIENTS

  • 1 -2 kg beef short ribs or 1 -2 kg beef, suitable for roasting
  • 2 garlic cloves, minced
  • 1 -2 lemon, juice of
  • curry powder, to taste
  • turmeric, to taste
  • coriander, to taste, fresh finely chopped
  • paprika, to taste
  • salt and black pepper, to taste

PROCEDURE FOR MAKING NYAMA CHOMA

  • Mix garlic, lemon juice and spices in a large dish.
  • Add meat, for the meat to coat with the marinade you have to stir it and allow an hour.
  • Roast or grill meat in an oven

KACHUMBARI

KACHUMBARI

This is also a very popular recipe in East Africa that nobody should miss relishing; especially visitors. It consists of uncooked onion and tomato salad, chili pepper, chopped onion, tomatoes and salt all in one bowl.

This Kachumbari is mostly served in Kenya with the Nyama Choma like I just described above.

Some people also serve this salad with Rice, Semolina, and any solid food available.

In some parts of Africa, most people serve Kachumbari with fruit juice because of the nutrients it is believed to give.

INGREDIENTS

  • 2 tomatoes diced
  • ½ large red onion diced
  • 1-2 jalapeños, seeded, diced
  • 1 medium cucumber diced
  • 1-2 garlic minced
  • Juice from 1 lime
  • Chopped fresh cilantro or parsley
  • Salt and black pepper to taste
  • Optional
  • 2 Beef tomatoes (thickly sliced)
  • 1-2 Avocadoes mashed (add lime to retain color)

PROCEDURE FOR MAKING KACHUMBARI

  • Mix lemon juice, garlic, olive oil, salt, balsamic vinegar, honey, pepper and herbs in a blender, when it’s well-blended, serve dressing with salad.
  • On a plate, place beef, tomatoes and add mashed avocado on the tomatoes then top it with kachumbari and it’s ready for consumptions.

CHOLENT

 how to prepare cholent

This food is a popular Jewish meal that is served mostly on Friday Nights and Sabbath Days for lunch. It consist of stew, beans, potatoes, barley and meat. This delicacy is mostly prepared in the Northern part of Africa and it is highly cherished.

Many people have their different ways of preparing this Cholent but the main ingredients used are meat, beans, potatoes and barley. Rice can also stand in place of barley; chicken or turkey in place of beef.

If you are using chicken then the part you should opt for should be the Chicken neck skin.

INGREDIENTS

  • 2 medium potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 medium onion, peeled and cut into 1 1/2-inch chunks
  • ½ to 1 pound boneless beef short ribs, cut in 1 1/2-inch chunks
  • Pepper, to taste
  • ¾ cup pearl barley
  • ⅓ cup dried kidney beans
  • ⅓ cup dried navy beans
  • ⅓ cup dried cranberry beans
  • 3 cups chicken or beef broth
  • 2 tablespoons honey or molasses
  • 2 tablespoons smoked paprika
  • Salt to taste

PROCEDURE FOR MAKING CHOLENT

  • Fill a pot with potatoes, the short ribs and onions and sprinkle pepper to taste.
  • Pour the beans on top, add the honey or molasses and broth, sprinkle paprika and salt to taste.
  • Add more water to cover all ingredients and cook for 15 hours. Keep stirring occasionally and adding water at intervals. The longer you allow it cook, the better.

INJERA AND TIBS

INJERA and TIBS

This is a classic Ethiopian food that consist of rice, peas, fish and chips. It looks more like a huge pancake made from cereal and the food is just heaped on top of this pancake. Some people merge this Injera with tibs which is a dish made of varieties of meats.

This Ethiopian food is mouthwatering and can leave you asking for more like Oliver Twist. If you love pancakes, then this delicacy is mainly for you because of the pancake-like nature of the food and the slight difference is just the extra fish, peas and rice added to it.

INGREDIENTS

  • 1/4 cup teff flour
  • 3/4 cup all-purpose flour
  • 1 cup water
  • a pinch of salt
  • peanut or vegetable oil
  • a mixing bowl
  • a pan or cast-iron skillet

PROCEDURE FOR MAKING INJERA AND TIBS

  • In a bowl, put the teff flour and add water then stir to avoid lumps, put it aside for a day or more.
  • Once you notice a bubble, it means it has fermented; else add a tablespoon of yeast, stir and add salt.
  • Heat a pan with oil and add water. Add the batter you prepared the previous day, you will notice it will rise when it heats
  • Until the holes appear, you shouldn’t stop cooking. Once the surface is dry then you can remove the bread.

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