List of African dishes on:
[Wikipedia]
[Google]
[Amazon]
There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and Ethnic group, ethnic groups. This wikt:diversity, diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and Cooking, cooking techniques.
, Uganda
, A meal consisting of steamed green Plantain (cooking), banana (or Plantain (cooking), plantain) and is one of the national dishes of Uganda.
, -
, Mbongo Tchobi
, 
, Cameroon
, A black soup made from the burnt mbongo spice, usually cooked with meat or fish and served with steamed ripe plantains.
, -
, Méchoui
, 
, North Africa, Cameroon
, A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon.
, -
, Melktert
, 
, South Africa, Namibia and Botswana
, A South African dessert. It is a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs.
, -
, Merguez
, 
, North Africa
, A very spicy, red sausage of mutton or beef.
, -
, Mesfouf
,
, Tunisia
, Similar to couscous, with butter added.
, -
, Mealie bread, Mielie brood/Mealie bread
, 
, South Africa
, A traditional sweetened bread baked with Sweet corn. Contrary to the name, it is normally baked with Wheat flour instead of Mielie-meal (as they do with Cornbread), the imbedded sweet corn provide much of the flavour.
, -
, Moambe chicken
, 
, Central Africa
, Chicken in a Moambe, palm butter and spice stew.
, -
, Moin moin
, 
, Nigeria
, A Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground peppers (usually a combination of bell peppers and Chili pepper, chilli or scotch bonnet).
, -
, Mrouzia
, 
, Morocco
, Sweet and salty tajine with honey, cinnamon and almonds.
, -
, Msemen
, 
, Maghreb
, Traditional pancakes in Maghreb. These pancakes are usually used as an accompaniment to a cup of aromatic morning mint tea or of creamy coffee. Msemen can also be stuffed with vegetables or meat fillings.
, -
, Mugoyo
,
, Uganda
, Mugoyo is a traditional main course dish in Uganda. The main ingredients of the dish are sweet potatoes and beans.The purple sweet potatoes are steamed in banana leaves while the red kidney beans are boiled with some seasoning. They are then mingled together to form one dish.
, -
, Mukhbaza
,
, Eritrea
, Wheat flour bread with ghee, banana, honey, and other ingredients.
, -
, Mulukhiyah
, 
, Egypt
, The leaves of the ''Corchorus'' species are used as a vegetable in Middle Eastern cuisine, Middle Eastern, East African cuisine, East African, North African cuisine, North African, and South Asian cuisine, South Asian cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilage, mucilaginous broth; it is often described as "slimy," rather like cooked okra.
, -
, Ndolé
, 
, Cameroon
, A national dish of Cameroon. The dish consists of a stew of Nut (fruit), nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
, -
, Nkwobi
,
, Nigeria
, An Igbo people, Igbo dish made with cow foot, Ehu (Calabash Nutmeg), Potash, Utazi and palm oil.
, -
, Nshima
, 
, East Africa
, A cornmeal product and a staple food in Zambia, Malawi and the Kasai Oriental and Kasai Occidental provinces of the Democratic Republic of Congo. It is made from ground maize (corn) flour known locally as "mealie-meal". Nshima is very similar to ugali or posho of East Africa, sadza of Zimbabwe, pap (food), pap of South Africa and fufu of West and Central Africa.
, -
, Obusuma
, 
, Kenya
, A Kenyan dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple food, staple starch.
, -
, Ogbono soup
, 
, Nigeria
, A Nigerian dish made with ground ogbono seeds, with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water and palm oil, it typically contains meat, seasonings such as chili pepper, leaf vegetables and other vegetables.
, -
, Ogi (food), Ogi
, 
, Nigeria
, fermentation (food), Fermented cereal, cereal pudding from Nigeria, typically made from maize, sorghum, or millet.
, -
, Okpa
, 
, Nigeria
, An eastern Nigerian street food made with vigna subterranea, bambara nut which is wrapped up and boiled, similar to a tamale.
, -
, Owofibo
,
, Nigeria
, An oil soup made of blended tomato mixed with akun and palm oil.
, -
, Pampoenkoekies
,
, South Africa
, Also known by its English name "pumpkin fritters", they are pumpkin-based (usually butternut squash) balls of dough that is mixed with baking flour and eggs which are then fried in a pan and sprinkled with cinnamon and sugar. They are a popular snack for Afrikaners and can usually be served at a braai (social gathering among Afrikaners).
, -
, Pap (food), Pap
, 
, Southern Africa, Zimbabwe, South Africa, Malawi
, A traditional porridge of mielie-meal (ground maize) or other grain.
, -
, Pap (food), Pap en Vleis
,
, South Africa
, This is a popular South African dish, of Afrikaner origin, which usually consists of a crumbly phutu pap and a tomato-based meat sauce, usually served with boerewors. The boerewors can be braaied separately, or it can be cooked in the sauce. If time permits it, the pap can be replaced with samp. The name translates as "porridge and meat".
, -
, Pastilla
, 
, Algeria and Morocco
, A traditional Moroccan dish, an elaborate meat pie traditionally made of Squab (food), squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often used today; pastilla can also use fish or offal as a filling.
, -
, Pepper soup
, 
, West Africa, notably Nigeria
, A very heavily spiced soup.
, -
, Phaletšhe
,
, Botswana
, A maize meal dish common in Botswana. It is a type of pap which differs in consistency to sadza and is not as flaky as phutu. It is prepared over an open fire in a three legged pot or in a cauldron. It is usually served with seswaa, Beef stew, stewed mopane worms, serobe or boiled free range chicken.
, -
, Phutu
, 
, South Africa, Zimbabwe
, A traditional maize meal dish from South Africa. It is a crumbly or grainy type of pap (food), pap (polenta) or porridge, eaten mainly by the Basotho, Bantu peoples, Bantu and Afrikaner people. It is cooked in cauldrons or potjies over an open fire, and stirred until a coarse consistency is reached.
, -
, Placali
, 
, Ivory Coast
, Placali is a fermented cassava paste usually eaten with palm kernel sauce, okra or Kpala. The origin of this dish is unknown and this dish is appreciated as in all regions of Ivory Coast.
, -
, Potbrood
, 
, South Africa, Namibia and Botswana
, A bread first made by the Boer settlers of what is now South Africa. Potbrood was traditionally baked in a cast-iron pot (also known as a Dutch oven) in a pit made in the ground and lined with hot coals. Today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot.
, -
, Potjiekos
, 
, Namibia and South Africa
, Literally translated "small pot food", is a stew prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged pot, the ''potjie'', brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa.
, -
, Qatayef
,
, Egypt
, An Arab dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cream or nuts. It is usually prepared using Akkawi cheese as a filling.
, -
, Sadza
, 
, Zimbabwe Southern Africa and Eastern Africa
, Sadza in Shona (isitshwala in isiNdebele, pap in South Africa, or nsima in the Chichewa language of Malawi), Ugali in East Africa, is a cooked cornmeal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other countries of the region.
, -
, Samosa
, 
, Widespread
, Fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken.
, -
, Serobe
,
, Botswana
South Africa
, A type of tripe made from the intestines of goats or sheep. Its preparation is similar to that of Mala Mogodu. It is served with bogobe, phaletšhe and sometimes magwinya (vetkoek) especially in winter.
, -
, Seswaa
, 
, Botswana
, A traditional meat dish of Botswana, made of beef, goat or lamb meat. The fatty meat is generally boiled until tender in any pot, with "just enough salt", and shredded or pounded. It is often served with pap (maize meal) or sorghum meal porridge.
, -
, Sfenj
, 
, North Africa
, Donuts cooked in oil then soaked in honey or sprinkled with sugar.
, -
, Shahan ful
, 
, North Africa
, A common dish in Eritrea, Ethiopia, Sudan and the region, and is generally served for breakfast. Believed to be an import from Sudan, it is made by slowly cooking fava beans in water that are then crushed into a paste, which is then served alongside a diverse variety of foods. It is typically eaten without the aid of utensils accompanied with a bread roll. It is popular during the Ramadan season and Lent.
, -
, Shakshouka
, 
, Northwest Africa
, A dish of eggs Poaching (cooking), poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin.
, -
, Shark chutney
, 
, Seychelles
, Boiled skinned shark, finely mashed, and cooked with squeezed bilimbi juice and lime. It is mixed with onion and spices, and the onion is fried and it is cooked in oil.
, -
, Shiro (food), Shiro
, 
, Ethiopia and Eritrea
, A homogenous stew whose primary ingredient is powdered chickpeas or broad bean meal. It is often prepared with the addition of minced onions, garlic and depending upon regional variation; ground ginger or chopped tomatoes and chili-peppers. Shiro is usually served atop injera, however, it can be cooked in shredded taita and eaten with a spoon, this version would be called ''shiro fit-fit''.
, -
, Shish taouk
, 
, North Africa
, Marinated cubes of chicken are skewered and grilled.
, -
, Skilpadjies
,
, South Africa
, A traditional South African food, also known by other names such as "muise", "vlermuise" and "pofadder". The dish is domestic sheep, lamb's Liver (food), liver wrapped in ''netvet'' (caul fat), which is the fatty biological membrane, membrane that surrounds the kidneys. Most cooking, cooks mince the liver, add coriander, chopped onion, salt and Worcestershire sauce then wrap balls of this mixture with the ''netvet'' and secure it with a toothpick. The balls, approximately 80mm in diameter, are normally grilled over an open charcoal fire and ready when the fat is crisp.
, -
, Sosatie
, 
, Botswana, Namibia and South Africa
, A traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from "sate" ("skewered meat") and "saus" ("spicy sauce"). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.
, -
, Souttert
, 
, South Africa
, A traditional South African tart, usually made of eggs, milk, flour, grated cheese and some form of cured meat (commonly bacon). A souttert resembles a French quiche, but differs in that it is not commonly baked within a pastry. The literal translation of the Afrikaans word "souttert" is ‘savoury or salty tart’.
, -
, Squash soup, Pumpkin soup
, 
, Northern Africa, Mozambique, Namibia, Nigeria
, Thick soup made from a purée of pumpkin.
, -
, Suya
, 
, Nigeria, Niger, Cameroon
, A shish kebab like food popular in West Africa, originally from the Hausa people of northern Nigeria, northern Cameroon and Niger. Suya is generally made with skewered beef, goat meat, fish, or chicken. The meat is rubbed-in with ''tankora'', a dry spice mix containing powdered Peanut, groundnuts, cayenne pepper, ginger, paprika and onion powder, then barbecued.
, -
, Ta'ameya
,
, Egypt
, A street food similar to falafel, but using fava beans instead of chickpeas.
, -
, Tabil
,
, Tunisia
, A Tunisian spice mixture consisting of ground coriander seed, caraway seed, garlic powder, and chili powder. The term can also refer to coriander by itself.
, -
, Tahini
, 
, North Africa
, A paste made from ground, husk, hulled sesame seeds used in North African, Greeks, Greek, Turkish cuisine, Turkish and Middle Eastern cuisine. Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.
, -
, Tajine
, 
, North Africa
, A Maghrebi cuisine, Maghrebi dish from North Africa, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or ceramic glaze, glazed. Tajines in Moroccan cuisine are slow-cooked stews braising, braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce.
, -
, Tapalapa bread
, 
, West Africa
, A traditional bread of western Africa, mainly in Senegal, The Gambia and Guinea.
, -
, Tapioca pudding
, 
, Widespread
, A sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways.
Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork.
, -
, Thieboudienne
, 
, Senegal
, Made with fish, rice and tomato sauce, and may also include onions, carrots, cabbage, cassava and peanut oil.
, -
, Tomato bredie
, 
, Namibia and South Africa
, A South African stew, referred to in Afrikaans as "tamatiebredie", normally made with Lamb and mutton, mutton, is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chile powder, chilli. It is of Netherlands, Dutch origin.
, -
, Toum
, 
, Levant
, A garlic sauce as prepared in Lebanon, Levant, the Levant, and Egypt similar to the European aioli. It contains garlic, salt, olive oil or vegetable oil, and lemon juice crushed using a wooden mortar and pestle. There is a variation popular in many villages, such as Zgharta, where Mentha, mint is added, called "Zeit and Toum".
, -
, Ugali
,
, African Great Lakes
, A dish of maize flour (cornmeal) cooked with water to a Mush (cornmeal), mush, porridge- or dough-like consistency. It is the most common staple food, staple starch featured in the local cuisines of the eastern African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name. See also Pap (food), pap.
, -
, Umngqusho
, 
, Widespread
, A Bantu peoples, Bantu dish with several variants.
, -
, Usban
, 
, Libya and Tunisia
, A traditional kind of Tunisian sausage, stuffed with a mixture of rice, herbs, Lamb and mutton, lamb, chopped Liver (food), liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.
, -
, Vetkoek
, 
, South Africa
, Dough deep-fried in cooking oil and either filled with cooked mince (ground beef) or spread with syrup, honey, or jam.
, -
, Wat (food), Wat
, 
, Ethiopia and Eritrea
, An Cuisine of Ethiopia, Ethiopian and Cuisine of Eritrea, Eritrean stew or curry that may be prepared with Chicken (food), chicken, beef, Lamb and mutton, lamb, a variety of vegetables, spice mixtures such as ''berbere'', and ''niter kibbeh'', a seasoned clarified butter. Wats are traditionally eaten with ''injera'', a spongy flat bread made from the millet-like grain known as teff.
, -
, Waterblommetjiebredie
, 
, South Africa
, A stew made of meat, typically lamb, stewed together with the waterblommetjies (''Aponogeton distachyos'' flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus) which are found in the dams and marshes of the Western Cape of South Africa.
, -
, Yassa (food), Yassa
, 
, Senegal, Gambia
, A spicy, marinated fish or poultry dish prepared with onions and lemon. Its ingredients may also include peanut or olive oil, parsley, bay leaves, green seedless olives, black pepper, green or red bell peppers, or mustard.
, -
There is a list of dishes found in African cuisine, a generalized term collectively referring to the cuisines of Africa. The continent of Africa is the second-largest landmass on Earth, and is home to hundreds of different cultural and Ethnic group, ethnic groups. This wikt:diversity, diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and Cooking, cooking techniques.
African dishes
} ''salat turki''). , - , Matoke ,
, Uganda
, A meal consisting of steamed green Plantain (cooking), banana (or Plantain (cooking), plantain) and is one of the national dishes of Uganda.
, -
, Mbongo Tchobi
,
, Cameroon
, A black soup made from the burnt mbongo spice, usually cooked with meat or fish and served with steamed ripe plantains.
, -
, Méchoui
,
, North Africa, Cameroon
, A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon.
, -
, Melktert
,
, South Africa, Namibia and Botswana
, A South African dessert. It is a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs.
, -
, Merguez
,
, North Africa
, A very spicy, red sausage of mutton or beef.
, -
, Mesfouf
,
, Tunisia
, Similar to couscous, with butter added.
, -
, Mealie bread, Mielie brood/Mealie bread
,
, South Africa
, A traditional sweetened bread baked with Sweet corn. Contrary to the name, it is normally baked with Wheat flour instead of Mielie-meal (as they do with Cornbread), the imbedded sweet corn provide much of the flavour.
, -
, Moambe chicken
,
, Central Africa
, Chicken in a Moambe, palm butter and spice stew.
, -
, Moin moin
,
, Nigeria
, A Nigerian steamed bean pudding made from a mixture of washed and peeled black-eyed beans, onions and fresh ground peppers (usually a combination of bell peppers and Chili pepper, chilli or scotch bonnet).
, -
, Mrouzia
,
, Morocco
, Sweet and salty tajine with honey, cinnamon and almonds.
, -
, Msemen
,
, Maghreb
, Traditional pancakes in Maghreb. These pancakes are usually used as an accompaniment to a cup of aromatic morning mint tea or of creamy coffee. Msemen can also be stuffed with vegetables or meat fillings.
, -
, Mugoyo
,
, Uganda
, Mugoyo is a traditional main course dish in Uganda. The main ingredients of the dish are sweet potatoes and beans.The purple sweet potatoes are steamed in banana leaves while the red kidney beans are boiled with some seasoning. They are then mingled together to form one dish.
, -
, Mukhbaza
,
, Eritrea
, Wheat flour bread with ghee, banana, honey, and other ingredients.
, -
, Mulukhiyah
,
, Egypt
, The leaves of the ''Corchorus'' species are used as a vegetable in Middle Eastern cuisine, Middle Eastern, East African cuisine, East African, North African cuisine, North African, and South Asian cuisine, South Asian cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilage, mucilaginous broth; it is often described as "slimy," rather like cooked okra.
, -
, Ndolé
,
, Cameroon
, A national dish of Cameroon. The dish consists of a stew of Nut (fruit), nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
, -
, Nkwobi
,
, Nigeria
, An Igbo people, Igbo dish made with cow foot, Ehu (Calabash Nutmeg), Potash, Utazi and palm oil.
, -
, Nshima
,
, East Africa
, A cornmeal product and a staple food in Zambia, Malawi and the Kasai Oriental and Kasai Occidental provinces of the Democratic Republic of Congo. It is made from ground maize (corn) flour known locally as "mealie-meal". Nshima is very similar to ugali or posho of East Africa, sadza of Zimbabwe, pap (food), pap of South Africa and fufu of West and Central Africa.
, -
, Obusuma
,
, Kenya
, A Kenyan dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple food, staple starch.
, -
, Ogbono soup
,
, Nigeria
, A Nigerian dish made with ground ogbono seeds, with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water and palm oil, it typically contains meat, seasonings such as chili pepper, leaf vegetables and other vegetables.
, -
, Ogi (food), Ogi
,
, Nigeria
, fermentation (food), Fermented cereal, cereal pudding from Nigeria, typically made from maize, sorghum, or millet.
, -
, Okpa
,
, Nigeria
, An eastern Nigerian street food made with vigna subterranea, bambara nut which is wrapped up and boiled, similar to a tamale.
, -
, Owofibo
,
, Nigeria
, An oil soup made of blended tomato mixed with akun and palm oil.
, -
, Pampoenkoekies
,
, South Africa
, Also known by its English name "pumpkin fritters", they are pumpkin-based (usually butternut squash) balls of dough that is mixed with baking flour and eggs which are then fried in a pan and sprinkled with cinnamon and sugar. They are a popular snack for Afrikaners and can usually be served at a braai (social gathering among Afrikaners).
, -
, Pap (food), Pap
,
, Southern Africa, Zimbabwe, South Africa, Malawi
, A traditional porridge of mielie-meal (ground maize) or other grain.
, -
, Pap (food), Pap en Vleis
,
, South Africa
, This is a popular South African dish, of Afrikaner origin, which usually consists of a crumbly phutu pap and a tomato-based meat sauce, usually served with boerewors. The boerewors can be braaied separately, or it can be cooked in the sauce. If time permits it, the pap can be replaced with samp. The name translates as "porridge and meat".
, -
, Pastilla
,
, Algeria and Morocco
, A traditional Moroccan dish, an elaborate meat pie traditionally made of Squab (food), squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is more often used today; pastilla can also use fish or offal as a filling.
, -
, Pepper soup
,
, West Africa, notably Nigeria
, A very heavily spiced soup.
, -
, Phaletšhe
,
, Botswana
, A maize meal dish common in Botswana. It is a type of pap which differs in consistency to sadza and is not as flaky as phutu. It is prepared over an open fire in a three legged pot or in a cauldron. It is usually served with seswaa, Beef stew, stewed mopane worms, serobe or boiled free range chicken.
, -
, Phutu
,
, South Africa, Zimbabwe
, A traditional maize meal dish from South Africa. It is a crumbly or grainy type of pap (food), pap (polenta) or porridge, eaten mainly by the Basotho, Bantu peoples, Bantu and Afrikaner people. It is cooked in cauldrons or potjies over an open fire, and stirred until a coarse consistency is reached.
, -
, Placali
,
, Ivory Coast
, Placali is a fermented cassava paste usually eaten with palm kernel sauce, okra or Kpala. The origin of this dish is unknown and this dish is appreciated as in all regions of Ivory Coast.
, -
, Potbrood
,
, South Africa, Namibia and Botswana
, A bread first made by the Boer settlers of what is now South Africa. Potbrood was traditionally baked in a cast-iron pot (also known as a Dutch oven) in a pit made in the ground and lined with hot coals. Today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot.
, -
, Potjiekos
,
, Namibia and South Africa
, Literally translated "small pot food", is a stew prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged pot, the ''potjie'', brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa.
, -
, Qatayef
,
, Egypt
, An Arab dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cream or nuts. It is usually prepared using Akkawi cheese as a filling.
, -
, Sadza
,
, Zimbabwe Southern Africa and Eastern Africa
, Sadza in Shona (isitshwala in isiNdebele, pap in South Africa, or nsima in the Chichewa language of Malawi), Ugali in East Africa, is a cooked cornmeal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other countries of the region.
, -
, Samosa
,
, Widespread
, Fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken.
, -
, Serobe
,
, Botswana
South Africa
, A type of tripe made from the intestines of goats or sheep. Its preparation is similar to that of Mala Mogodu. It is served with bogobe, phaletšhe and sometimes magwinya (vetkoek) especially in winter.
, -
, Seswaa
,
, Botswana
, A traditional meat dish of Botswana, made of beef, goat or lamb meat. The fatty meat is generally boiled until tender in any pot, with "just enough salt", and shredded or pounded. It is often served with pap (maize meal) or sorghum meal porridge.
, -
, Sfenj
,
, North Africa
, Donuts cooked in oil then soaked in honey or sprinkled with sugar.
, -
, Shahan ful
,
, North Africa
, A common dish in Eritrea, Ethiopia, Sudan and the region, and is generally served for breakfast. Believed to be an import from Sudan, it is made by slowly cooking fava beans in water that are then crushed into a paste, which is then served alongside a diverse variety of foods. It is typically eaten without the aid of utensils accompanied with a bread roll. It is popular during the Ramadan season and Lent.
, -
, Shakshouka
,
, Northwest Africa
, A dish of eggs Poaching (cooking), poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin.
, -
, Shark chutney
,
, Seychelles
, Boiled skinned shark, finely mashed, and cooked with squeezed bilimbi juice and lime. It is mixed with onion and spices, and the onion is fried and it is cooked in oil.
, -
, Shiro (food), Shiro
,
, Ethiopia and Eritrea
, A homogenous stew whose primary ingredient is powdered chickpeas or broad bean meal. It is often prepared with the addition of minced onions, garlic and depending upon regional variation; ground ginger or chopped tomatoes and chili-peppers. Shiro is usually served atop injera, however, it can be cooked in shredded taita and eaten with a spoon, this version would be called ''shiro fit-fit''.
, -
, Shish taouk
,
, North Africa
, Marinated cubes of chicken are skewered and grilled.
, -
, Skilpadjies
,
, South Africa
, A traditional South African food, also known by other names such as "muise", "vlermuise" and "pofadder". The dish is domestic sheep, lamb's Liver (food), liver wrapped in ''netvet'' (caul fat), which is the fatty biological membrane, membrane that surrounds the kidneys. Most cooking, cooks mince the liver, add coriander, chopped onion, salt and Worcestershire sauce then wrap balls of this mixture with the ''netvet'' and secure it with a toothpick. The balls, approximately 80mm in diameter, are normally grilled over an open charcoal fire and ready when the fat is crisp.
, -
, Sosatie
,
, Botswana, Namibia and South Africa
, A traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from "sate" ("skewered meat") and "saus" ("spicy sauce"). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.
, -
, Souttert
,
, South Africa
, A traditional South African tart, usually made of eggs, milk, flour, grated cheese and some form of cured meat (commonly bacon). A souttert resembles a French quiche, but differs in that it is not commonly baked within a pastry. The literal translation of the Afrikaans word "souttert" is ‘savoury or salty tart’.
, -
, Squash soup, Pumpkin soup
,
, Northern Africa, Mozambique, Namibia, Nigeria
, Thick soup made from a purée of pumpkin.
, -
, Suya
,
, Nigeria, Niger, Cameroon
, A shish kebab like food popular in West Africa, originally from the Hausa people of northern Nigeria, northern Cameroon and Niger. Suya is generally made with skewered beef, goat meat, fish, or chicken. The meat is rubbed-in with ''tankora'', a dry spice mix containing powdered Peanut, groundnuts, cayenne pepper, ginger, paprika and onion powder, then barbecued.
, -
, Ta'ameya
,
, Egypt
, A street food similar to falafel, but using fava beans instead of chickpeas.
, -
, Tabil
,
, Tunisia
, A Tunisian spice mixture consisting of ground coriander seed, caraway seed, garlic powder, and chili powder. The term can also refer to coriander by itself.
, -
, Tahini
,
, North Africa
, A paste made from ground, husk, hulled sesame seeds used in North African, Greeks, Greek, Turkish cuisine, Turkish and Middle Eastern cuisine. Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.
, -
, Tajine
,
, North Africa
, A Maghrebi cuisine, Maghrebi dish from North Africa, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or ceramic glaze, glazed. Tajines in Moroccan cuisine are slow-cooked stews braising, braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce.
, -
, Tapalapa bread
,
, West Africa
, A traditional bread of western Africa, mainly in Senegal, The Gambia and Guinea.
, -
, Tapioca pudding
,
, Widespread
, A sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways.
Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork.
, -
, Thieboudienne
,
, Senegal
, Made with fish, rice and tomato sauce, and may also include onions, carrots, cabbage, cassava and peanut oil.
, -
, Tomato bredie
,
, Namibia and South Africa
, A South African stew, referred to in Afrikaans as "tamatiebredie", normally made with Lamb and mutton, mutton, is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chile powder, chilli. It is of Netherlands, Dutch origin.
, -
, Toum
,
, Levant
, A garlic sauce as prepared in Lebanon, Levant, the Levant, and Egypt similar to the European aioli. It contains garlic, salt, olive oil or vegetable oil, and lemon juice crushed using a wooden mortar and pestle. There is a variation popular in many villages, such as Zgharta, where Mentha, mint is added, called "Zeit and Toum".
, -
, Ugali
,
, African Great Lakes
, A dish of maize flour (cornmeal) cooked with water to a Mush (cornmeal), mush, porridge- or dough-like consistency. It is the most common staple food, staple starch featured in the local cuisines of the eastern African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name. See also Pap (food), pap.
, -
, Umngqusho
,
, Widespread
, A Bantu peoples, Bantu dish with several variants.
, -
, Usban
,
, Libya and Tunisia
, A traditional kind of Tunisian sausage, stuffed with a mixture of rice, herbs, Lamb and mutton, lamb, chopped Liver (food), liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.
, -
, Vetkoek
,
, South Africa
, Dough deep-fried in cooking oil and either filled with cooked mince (ground beef) or spread with syrup, honey, or jam.
, -
, Wat (food), Wat
,
, Ethiopia and Eritrea
, An Cuisine of Ethiopia, Ethiopian and Cuisine of Eritrea, Eritrean stew or curry that may be prepared with Chicken (food), chicken, beef, Lamb and mutton, lamb, a variety of vegetables, spice mixtures such as ''berbere'', and ''niter kibbeh'', a seasoned clarified butter. Wats are traditionally eaten with ''injera'', a spongy flat bread made from the millet-like grain known as teff.
, -
, Waterblommetjiebredie
,
, South Africa
, A stew made of meat, typically lamb, stewed together with the waterblommetjies (''Aponogeton distachyos'' flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus) which are found in the dams and marshes of the Western Cape of South Africa.
, -
, Yassa (food), Yassa
,
, Senegal, Gambia
, A spicy, marinated fish or poultry dish prepared with onions and lemon. Its ingredients may also include peanut or olive oil, parsley, bay leaves, green seedless olives, black pepper, green or red bell peppers, or mustard.
, -
See also
* Botswana cuisine * List of cuisines * List of African cuisines * List of Ethiopian dishes and foods * List of Middle Eastern dishesReferences
Further reading
* {{DEFAULTSORT:African dishes African cuisine, * Lists of foods by nationality, African Dishes Africa-related lists, Dishes Food watchlist articles