Looking to expand your palate in 2024? Try the best African food the continent has to offer. Trust us — your taste buds will be thanking you.
Jollof Rice
Jollof rice is one of the most well-known foods out of West Africa, a definite staple. Nigeria and Ghana, in particular, are famous for their rice.
Like most regional cuisine, each country has its own version. Long grain rice is generally used over short grain, though, and it’s usually made in a single pot.
Other ingredients and seasonings differ a lot from place to place. Tomatoes, chilies, and onions are the most consistent ingredients, however, as well as different meats.
Couscous
Couscous is an integral part of North African cultures — and it elevates pretty much every meal it’s in. What it’s served with depends on the country.
In Tunisia, for example, fish couscous is more prevalent. That’s not all they include, either. According to the LA Times, modern Tunisian couscous tends to be spicy.
To achieve this, they add coriander, cumin, and garlic, among other seasonings. Moroccan couscous is similar, though a little sweeter than its Tunisian counterpart.
Injera
Injera is a flatbread best known for its Ethiopian roots. However, other nations have a claim on injera, too, like Eritrea, Sudan, and Kenya.
This flatbread, made from teff flour, is a lot more than just a food. It goes with practically anything, and is used to pick up and eat food.
What makes injera one of the best African foods is its versatility. It soaks up the flavors of the stews it’s served with, making for all-around delicious meals.
Bunny Chow
Bunny chow is a South African meal with an Indian twist. Made of curry and bread, it originated with Indian South African migrant workers.
Instead of serving bread on the side, the curry is served inside of the loaf itself. It’s since evolved beyond its original iteration, however.
Nowadays, lots of people add meat to their bunny chow (or “bunny,” for short). Sausage and mutton are popular, even though bunny was a vegetarian dish.
Piri Piri Chicken
Also known as Peri Peri Chicken, this African food is made with African bird’s eye chilies. You might know it as a Portuguese dish, but think again.
While this dish has been in Portugal for centuries, where do you think they got it from? That’s right: Africa. Zambia and Zimbabwe grew the chilies.
The key to this mouthwateringly spicy dish is the sauce. Chop up the chilies and mix them with garlic, paprika, basil, olive oil, and lemon.
Moambe Chicken
This Central African chicken dish takes a lot of inspiration from peri peri chicken. The same chilies used in the latter’s sauce are also used here.
However, that’s where the similarities end. Moambe chicken relies a lot on oil palm trees. “Moambe” actually translates to “palm butter,” which the chicken is cooked in.
It’s also served with its own special sauce, made from palm nuts. Versions of moambe chicken can be found in Portugal, Belgium, and Brazil.
Fufu
Fufu is a West African food that closely resembles dough. If you thought it was dough, you wouldn’t be incorrect. Unlike dough, though, you eat it as is.
Of course, it’s meant to be served alongside other dishes, usually a soup or sauce. The way it’s made varies a lot, depending on where it’s from.
In Ghana, for instance, they traditionally use cocoyams (a.k.a taro) or plantains. As you can imagine, this makes the taste vary a bit, too.
Egusi Soup
Egusi refers to a large seed that you’ll find in lots of West African dishes. Egusi soup is one such dish, and is one of the most popular.
This dish, of course, has regional differences. The one constant is the seeds, which make the soup thicker than what you might be used to.
Though the soup contains chilies, it’s not too spicy. Rather, it’s hearty and savory, with onions, peppers, and fufu all working in tandem to create a delicious dish.
Bobotie
Bobotie is a South African dish made mostly of spiced meat and custard. Think of it like a ground beef and egg custard casserole.
Don’t equate “custard” to “sweetness.” Bobotie is actually quite savory, despite the egg custard topping. Much of the flavor comes from the ground meat.
Since the flavor’s in the meat, how do you season it? Specific recipes differ, but many include curry powder, onions, and dried fruits.
Maafe
If you’re the kind of person who adds peanuts to everything, then we’ve got the stew for you. Maafe, a West African stew, uses peanut butter and tomatoes.
The stew is pretty versatile. There are a few necessary base ingredients, like peppers and onions, but you don’t necessarily need to add meat.
This dish can be modified for vegetarians. If you’re a vegetarian who’s been living off salad (like me), try maafe. We don’t have to live like that anymore.
Mielie meal
This dish is a globetrotter. It has roots in the Americas, where it was discovered by the Portuguese, who then brought it to Africa.
As you can imagine, miele meal underwent a lot of changes during that journey. Also known as “pap” or “mealie meal,” its closest relative is southern grits.
Though you can have it as a side dish, it’s usually eaten for breakfast. If you go the breakfast route, top it with syrup and butter.
Berberé
Berbere isn’t technically a food — it’s actually a kind of spice. So, why did we include it as one of the best African foods?
This spice is the base for a lot of staple dishes in both Ethiopian and Eritrean cuisine. Red peppers (as depicted above) are the key ingredient.
You can buy berbere as is, or you could blend the spices together yourself. According to Chili Pepper Madness, it also includes garlic, ginger, basil, and cardamom.
Koshari
If you ever find yourself in Egypt, try some koshari. Also referred to as “kushari,” this popular street food is the country’s national dish.
And guess what? It’s entirely vegan. If you eat meat, don’t write this off immediately! Lentils are a key ingredient. When prepared correctly, they’re a great meat substitute.
Aside from lentils, koshari is usually made with chickpeas, onions, tomatoes, garlic, and pasta. Spices include cumin, coriander, and chili powder. Talk about a flavor bomb.
Poisson Braisé
If you’re a French-speaker, you probably already know what this dish is made of. “Poisson braisé” is French for “braised fish.” The fish in question? Tilapia.
This dish is particularly popular in Côte d’Ivoire (the Ivory Coast) and Cameroon. The fish (which can also be perch) is marinated before cooking.
The marinade differs depending on the region. However, some constant ingredients are chopped bonnet peppers, garlic, onions, and lime juice. The fish comes out crispy.
Yassa
Yassa is a dish that, while originally Gambian, is popular throughout West Africa. Senegal in particular has a fondness for it, and has their own version.
This dish can be made with fish or lamb, but chicken yassa is the most well-known. The key to yassa, however, is in the marinade.
Senegalese yassa calls for caramelized onions to be cooked alongside the chicken. The marinade is tangy, made with garlic, lemon, dijon mustard, and peppers.
Zigni
Zigni, a hearty, meaty stew, is Eritrea’s national dish. Injera and berbere make this stew not only an Eritrean staple, but also mind-blowingly delicious.
Zigni uses all kinds of meat, namely beef and lamb. Known as “zai wat” in Ethiopia, zigni is slow-cooked to perfection, complete with tender meat and caramelized onions.
Fans of spicy foods will love zigni. If you’re big on spice, zigni’s blend of berbere, chili powder, and black peppercorns will wow you.
Sadza
Sadza is really similar to both fufu and mielie meal. Across Africa, you’ll find cornmeal-based foods like this one that can be eaten alongside more flavorful foods.
There are a couple of differences that make sadza distinct. The word “sadza” is unique to Zimbabwe. It’s a Shona (a Bantu language) word.
Unlike fufu, sadza isn’t made from cocoyams or plantains. It’s made from corn meal, making it closer to mielie meal in this regard.
Thieboudienne
If you’re looking for one-pot meal ideas, look no further. Thieboudienne, Senegal’s national dish, is a one-pot meal made with fish, jollof rice, and chopped veggies.
Nestled in between the dried fish and rice is a wide array of veggies. You’ve got chunks of pumpkin, eggplant, carrot, turnips, and cabbage.
Thieboudienne includes peanut oil, so if you’ve been scouring this list for more peanut dishes, you can end your search. It’s also seasoned with hot peppers.
Kapenta with Sadza
Kapenta is a type of sardine. Sadza goes with pretty much all the best African food, so it was bound to show up at some point or another.
These fish can be found off the Zambian coast. They’re usually dried out. Since there’s no need to refrigerate them, they can last for a long time.
Fried kapenta is the way to go. Season it with curry and chili powder and top it with onions for a filling, tasty meal.
Mutura
If you’re a fan of black pudding, then you’ll probably be a fan of mutura. Mutura is a type of blood sausage, and a Kenyan staple.
According to Serious Eats, mutura distinguishes itself from other blood sausages with its spices. Ginger, garlic, scallions, and chile are all added to the meat.
If you’re ever in Kenya, try mutura. As Baraka explains in his (fantastically written) Serious Eats article, mutura isn’t one of those things that can be mass-produced.
Nyama Choma
Speaking of Kenya, nyama choma is its national dish. Though both beef and goat meat can be used for this dish, Kenya typically uses goat.
“Nyama choma” is Swahili for “grilled meat.” The meal, which is cooked over a charcoal grill, is usually made in large batches and reserved for special occasions.
Nyama choma is the name of the meat, and doesn’t have any specific side dishes (well, besides beer). You can serve it with anything you want.
Nshima
South Africa has mielie meal, Zimbabwe has sadza, Ghana has fufu…do you see where we’re going with this? Nshima is the Zambian version of the African staple.
Like sadza and mielie meal, nshima is made from maize, not fruit. It’s the perfect side dish, since it absorbs the flavors of whatever it’s served with.
Like many other African countries, nshima is eaten with stews. However, in Zambia, specifically, nshima is often eaten and relished with pumpkin leaves (chibwabwa).
Cachupa
Cachupa is a West African dish from the Cape Verde islands. At first glance, it seems like your average hearty stew. It’s delicious, but how is it unique?
Well, it’s basically two dishes in one. Cachupa yields lots of leftovers, which people like to fry. This different cooking method transforms the dish into “cachupa guisada.”
The stew itself is slow-cooked. It can be made with lots of meats, but blood sausage is most popular. Hominy, beans, and sweet potatoes are also added.
Shakshouka
Shakshouka (also spelled “shakshuka”) is eaten in both North Africa and the Middle East. If you’re looking to level up your breakfasts, you’ll love this.
The sauce is made out of bell peppers and tomatoes, and the eggs are poached inside of it. Spices include garlic, cumin, and paprika.
It may seem daunting, but it’s not too hard to make. One of the best YouTube cooking channels, Food Wishes, posted a great tutorial on it.
Efo Riro
Efo riro is a Yoruba meal, mainly eaten in western Nigeria, and parts of Benin and Togo (Yorubaland). It is a type of vegetable soup.
It’s not always made solely of veggies, though. Many recipes include fish and shellfish. Aside from that, however, not much meat is used. It’s not a meaty dish.
So, what kind of veggies does efo riro use? It varies, of course, but bell peppers, onions, and leafy greens are the common ones.
Alloco
Alloco, a term from the Ivory Coast, refers to fried plantains. They’re eaten all throughout West Africa, though they go by lots of different names.
Also known as “dodo,” alloco is popular as a side dish and a snack. Like many other African foods, they’re eaten with chilies and onions.
Alloco is pretty easy to make and to get. It’s a widely popular street food. Fried plantains, in general, are a staple in many different cultures.
Lablabi
Lablabi is a Tunisian stew (or soup) made with grilled chickpeas, garlic, and cumin. It’s often served alongside pieces of hard, stale bread.
This is a popular street food that has as many variations as there are vendors. Some versions, for instance, are served with a poached egg and lemon.
Whatever the case, lablabi is a warm, filling dish that chickpea lovers will adore. If you’re looking for a way to use up your bread, this is it.
Matoke
Matoke can refer a type of East African banana, or a popular dish made with them. Since we’re discussing the best African food, we’re referring to the dish.
The bananas are usually steamed over a wood fire (as shown above). Then, they’re stewed with peanut butter sauce, onions, tomatoes, and various hot peppers.
If you decide to add meat, beef and lamb are solid options. If you’re a vegetarian, you can cook it with carrots and potatoes.
Omo Tuo
Omo tuu directly translates to “rice balls,” which is pretty much what they are. They originate in Ghana, and are a Ghanian staple food.
Omo tuo are great at absorbing the flavors of whatever food they’re served with. So, they’re not really eaten on their own. They’re typically served with soup.
The soup they’re most popularly served with is nkate nkwan, or groundnut (a.k.a peanut) soup. The soup itself is made of poultry, tomatoes, and garlic.
Tute Ne Mbalala
Tute ne mbalala translates to “cassava and groundnuts.” These two foods come together to make a traditional Zambian meal that’s all kinds of delicious and nutritious.
So, we know that groundnuts are peanuts. But what’s cassava? Cassava, a.k.a yuca, is a root vegetable. Both can be eaten as is, or made into a meal.
One of the meals you could make with this is stew. You can use peanut/groundnut butter as the basis for a sauce, and throw in chopped cassava.
Chakalaka
This is a spicy dish that’s South African in origin, and is usually served alongside mielie meal. It’s another filling vegetarian dish, like many other African foods.
Variations differ, but most chakalaka includes bell peppers, tomatoes, beans, and other vegetables, like carrots. Chilies are particularly popular, which is why the dish tends to be spicy.
If you don’t have the ingredients to make mielie meal on hand, don’t worry. Chakalaka can also be served on rice, bread, or with meat.
Konkonte
Remember when we mentioned that there were foods made from both cassava and groundnuts? Konkonte, or “face the wall,” is an example of such a dish.
The broth for this Ghanian soup is made from boiled cassava powder, which is what turns the liquid brown. Groundnuts/peanuts are used to flavor it.
Chicken or goat is usually added to the soup, along with any number of veggies. If you want, you could also add hardboiled eggs.
Best African Food: What’s Your Favorite?
When it comes to the best African food, it’s hard to choose just one dish. There’s absolutely no way we could have done that.
Now that you’ve seen the wide variety of African food that’s out there, what are you waiting for? There’s no better way for you to expand your palate.
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