40 Famous African Foods You Need To Try Out

Africa, with 54 countries, has a diverse cultural, ethnic, and culinary heritage. Nonetheless, African cuisine remains unappreciated. The good news is that the rest of the world is finally recognizing what it has been missing. Whether you’re planning a trip to Africa or just want to have a taste of the continent’s cuisine, you should sample these 40 finest African foods.

Each region of Africa has its own distinct culture and dish. We’ll take you and your taste buds on an epic adventure of African foods to the North, South, East, and West!


Hopefully, these recipes will inspire you to prepare some great African cuisine, whether African bread, desserts, curries, or soups.

Famous African Foods

Do you want to sample some African foods? Fasten your seat belt. You are in for a mix of flavors and textures.


1. Jollof Rice – Nigeria

Jollof Rice
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Jollof Rice

Nigeria’s national food is jollof rice. To make it, rice is simmered in a rich tomato sauce until it absorbs all the flavors. Rice, tomatoes, onions, salt, tomato paste, and pepper are the most popular ingredients in jollof rice.

In addition, any type of meat, vegetable, seafood, or spice can be included. It is essential to have a great sauce, thus in addition to tomatoes, coconut milk, nutmeg, partminger (African basil leaf), and occasionally even Roiboos tea are added to the sauce.

2. Attiéké – Ivory Coast

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Attiéké is an Ivorian dish made from crushed and fermented cassava roots. It is typically served with tomatoes, grilled chicken, sliced onions, or fried fish.

This delectable delicacy is enjoyed by persons of all ages for breakfast, lunch, and dinner. It is usually prepared solely by women.


It can be purchased in individual servings or large sacks in many local markets.

3. Afang Soup – Nigeria

Afang Soup
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Afang Soup

Southern Nigerians love the slightly bitter afang soup, usually eaten with Garri, FuFu, or pounded yam.

It is cooked with various varieties of meat and ground or pounded afang leaves and sliced water leaves, which give the meal its distinct flavor.

Afang soup takes a while to prepare because of the processes required, like picking and plucking the afang and water leaves. To prepare this delicious delicacy, you need seasoned beef, dried fish, cowskin (kpomo or Kanda), periwinkles, palm oil, and crayfish.

It favorite dish for important occasions such as weddings in Southern Nigeria.

4. Couscous (dish) – Morocco and Algeria

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Couscous, the national cuisine of Morocco and Algeria, is a must-have delicacy in any Moroccan or Algerian restaurant. It consists of several tiny, light, delicate grains organized in a pyramid and presented on a platter at the conclusion of a meal.

The name refers to the entire meal and the little semolina grains. Sprinkled with water, semolina flour produces tiny pellets that are then squeezed through a sieve.

Couscous is mostly served on Fridays for lunch when entire families gather for the week’s most important meal.

The dish is typically prepared in a couscoussier, a metal steamer pot in which the stew is on the bottom and the little grains are on top, cooking in the steam rising from the rich stew.

5. Fufu: A Versatile Dish Across Africa

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Fufu is a staple dish that can be found in various forms across many African countries.

It’s made by pounding starchy ingredients like cassava, plantains, or yams until they form a smooth, stretchy consistency. Fufu is typically served with flavorful soups or stews.

6. Bobotie: A South African Delight

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Bobotie is a unique South African dish with Cape Malay origins. It’s a delectable combination of spiced minced meat, fruits, and savory custard.

This harmonious blend of sweet and savory flavors makes Bobotie an absolute must-try.

7. Tajine – Morocco

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Tajine, often known as tagine, refers to both the rich Moroccan stews and the pot in which they are prepared. The cooking pot is a circular and shallow clay or ceramic casserole with a tall, pointed, conical lid.

The same lid goes into the base, so the steam condenses on its interior and returns to the stew, wasting no taste or moisture. Slow cooking over embers or on a stove produces a buttery, delicate veggies and meat that slips off the bone.

8. Braai – South Africa

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Braai is a South African phrase meaning barbecue that can be used as both a noun and a verb – you can braai a sausage or a steak, though you can also throw a braai with your friends.

There is no true braai without fire, therefore meat cooked on a gas grill is not called a braai.

Steaks, kebabs, sosaties, boerewors sausages, and marinated chicken, pork, or lamb chops are common meat options, although fish and crayfish are more popular in coastal areas.

When the meat is done, it is traditionally served with pap or salads, krummelpap, and vegetables, if preferred.

9. Pastilla – Morocco

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Pastilla, also known as b’stilla or bastilla in Morocco, is a stuffed pastry.

The filling for the rich, sweet, and savory pie is an uncommon combination of pigeon or eggs, almonds, chicken flesh, and cinnamon.

It is frequently prepared for special occasions such as holidays, weddings, and parties. The word pastilla comes from the Spanish word meaning pastry.

It’s a time-consuming dish, but the end product is a very tasty, crispy warqa pastry concealing savory meat and spices like nutmeg, saffron, and ginger, finished with fried almonds and a dusting of powdered sugar and cinnamon.

10. Kunāfah – Eygpt

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Kunfah is made up of two crunchy layers of buttered and shredded kataifi or knefe dough that are filled with rich cheese cream.

It’s frequently flavored with orange zest and cardamom before being soaked in a sugar syrup laced with lemon juice and orange blossom water. Urfa, Hatay, or Antep cheese is traditionally used to make Turkish künefe.

It is typically garnished with pistachios and served warm. This elegant and really simple-to-make dessert is everything cheese-filled pastry dreams are made of.


11. Brik – Tunisia

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Tunisian brik is a famous delicacy that consists of flaky pastry filled with savory ingredients.

Brik is usually prepared using malsouqa dough, though, phyllo pastry, which is widely available, is often used as a substitute. Brik is typically created using laminated pastry layers to achieve a crispy, layered feel.

The pockets are filled with stuffing, folded expertly, and then quickly fried in deep oil or baked in an oven. The most frequent filling is tuna, which is seasoned with traditional North African spices like pepper, cilantro, chilis, or coriander seeds.

A raw egg is often placed on the tuna mix before the pastry is folded, allowing the egg to partially cook inside the flaky crust.

12. Wat – Ethiopia

Wat - Ethiopia
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Wat – Ethiopia

Wat is Ethiopia’s national cuisine, a spicy stew made with berbere, a spice blend often consisting of very hot chili peppers, garlic, basil, nigella, ajwain, ginger, rue, and fenugreek, all of which are sold in Ethiopian markets and mashed together in a mortar using a pestle.

It is the country’s most popular cuisine and can be cooked with beef, lentils, veggies, chicken, lamb, or fish. For religious reasons, pork is never utilized.

Nothing is wasted in Ethiopia, thus every available piece of meat, fresh or dried, is used in the wats, from fine cuts to organs.

13. Peri Peri Chicken – Mozambique

Peri Peri Chicken
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Peri Peri Chicken

Peri Peri chicken is a Mozambican delicacy that consists of grilled or roasted chicken usually eaten with a creamy coconut sauce.

The meat is usually marinated in lemon juice, garlic, cumin, paprika, and bird’s-eye chilis before grilling, giving the chicken a distinct flavor.

The dish’s name is a Portuguese transcription of the Swahili term piri piri, which means pepper pepper and refers to the dish’s spiciness.

14. Mchicha – Tanzania

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Mchicha, Tanzania’s signature cuisine, is a creamy sauce that perfectly mixes the flavors of coconut milk and peanut butter.

Vegetables such as spinach, tomatoes, and onions are added, creating a vegan lunch that vegetarian tourists will enjoy. Mchicha is typically accompanied by starch such as ugali or rice.

15. Waakye – Ghana

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Waakye is a hearty supper cooked with a wide range of ingredients that will leave you full and satisfied.

This meal includes rice cooked in tomato soup, avocados beans, boiled eggs, or other vegetables, black pepper sauce, talia (a type of spaghetti), and cassava mashed sauce.

The meal is usually served on sorghum leaves, which contain antioxidants and are said to provide health advantages.

16. Poulet DG – Cameroon

Poulet DG - Cameroon
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Poulet DG – Cameroon

The DG in the name of this dish stands for the French word for CEO. Random? Sure, but the name alludes to the food’s history because it used to be primarily an elite meal, which in colonial times meant it was eaten by French people in authority.

Poulet DG consists of chicken and ripe plantains in a tomato sauce with vegetables such as carrots, garlic, bell peppers, and green beans. Though it appears simple, the dish is as filling as it is tasty.

17. Bunny Chow – South Africa

Bunny Chow - South Africa
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Bunny Chow – South Africa

Bunny chow does not include rabbit flesh, despite its name. Nonetheless, once tasting it, you’ll find yourself craving it on a frequent basis.

The South African dish is created by hollowing out a half loaf of bread and filling it with curry-cooked meats. Meats can range from lamb to beef to chicken and mutton. Kidney beans are frequently added to the fragrant blend.

18. Nyama Choma – Kenya

Nyama Choma - Kenya
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Nyama Choma – Kenya

Nyama choma, which translates as “barbecued meat” in Swahili, may be found almost anywhere in Kenya, from expensive restaurants in Nairobi to roadside shacks.

However, you can find nicely grilled goat or beef almost anywhere. The BBQ is frequently served with ugali, which are cornmeal paste balls that are Kenya’s most popular side dish.

19. Cachupa – Cape Verde

Cachupa - Cape Verde
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Cachupa – Cape Verde

Cachupa is a hearty stew made from slow-cooked corn, beans, and various meats or fish. This dish is a symbol of Cape Verdean culture and a must-try for those seeking a comforting and filling meal.

20. Maafe – Mali

Maafe - Mali
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Maafe – Mali

This renowned West African dish is said to have originated in Mali. It’s a classic stew cooked with roasted ground peanuts, veggies, meats, and spices.

Maafe can be made in a variety of ways, but the meat is typically beef, lamb, goat, or chicken, and the spices include ginger, coriander, and turmeric.

21. Chakhchoukha – Algeria

Chakhchoukha - Algeria
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Chakhchoukha – Algeria

Chakhchoukha literally means “torn flatbread” and is prepared using that. Flatbread is accompanied by lamb or chicken, vegetables, chickpeas, and a flavor that includes jalapeño peppers, lavender, and cumin.

The distinctive seasoning imparts delicious aromas, while the spices keep you warm on the inside.

22. Yassa – Senegal

Yassa - Senegal
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Yassa – Senegal

The Senegalese national food, Yassa, is a chicken stew that is distinguished by its citric, sour flavor.

To make this dish properly, marinate the chicken in lemon juice, onions, and vinegar for around eight hours before cooking it until the marinade creates a stew sauce.

Fufu, chickpeas, and couscous are excellent accompaniments. Yassa’s citrus infusion also elevates it to the top of the list of hangover cures.

23. Ladob – Seychelles

Ladob - Seychelles
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Ladob – Seychelles

Any food made with coconut milk will be fragrantly sweet and creamy. Ladob is a traditional cuisine of the Seychelles, one of the world’s smallest countries.

It is produced by boiling cassava, salted fish, and plantains in coconut milk. Nutmeg is added to provide a pleasant counterpoint to the salt.

Ladob can be eaten hot or cold, and there is also a dessert variation that omits the salted fish and replaces it with vanilla and sugar. Yes, we’re drooling as well!

24. Kitfo – Ethiopia

Kitfo - Ethiopia
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Kitfo – Ethiopia

We strongly recommend kitfo if you have a sophisticated palate and have learned how amazing raw beef is. Raw ground beef is combined with Ethiopian butter, garlic, cardamon, chile, cayenne pepper, and black pepper in this Ethiopian dish.

It is typically eaten with injera, a fermented flatbread that is a mainstay of Ethiopian cuisine.

25. Kedjenou – Ivory Coast

Kedjenou - Ivory Coast
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Kedjenou – Ivory Coast

Kedjenou is a chicken dish with vegetables like tomato, okra, garlic, eggplant, and onions. The ingredients are combined in a canari, which is a clay pot heated over hot coals.

Herbs and spices such as ginger and thyme are also added, as well as chicken broth to keep the contents moist.

The components simmer over a hot fire for a couple of hours, becoming soft and juicy. They are then served with attieke, an Ivory Coast-style couscous, or rice.

26. Maboké – Central African Republic

Maboké - Central African Republic
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Maboké – Central African Republic

This wonderful Central African Republic meal is made by wrapping filleted fish in banana leaves and steaming it.

The leaves are arranged on top of a savory combination of garlic, onions, spicy peppers, tomatoes, and parsley. The tender fish is then served with rice and plantains.

27. Mchuzi Wa Samaki – Tanzania

Mchuzi Wa Samaki - Tanzania
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Mchuzi Wa Samaki – Tanzania

This Swahili cuisine is popular with fish lovers. Whitefish is the main ingredient, which is simmered in lemon juice and water with garlic, tomatoes, and onion. Coriander and curry spice up the dish.

White rice is served alongside to complement the flavors and saltiness of the fish.

28. Chambo – Malawi

 Chambo - Malawi
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Chambo – Malawi

Chambo is a renowned Lake Malawi indigenous fish. Tourists and locals alike enjoy this barbecued delight along the lake’s lengthy shoreline.

The fish is served with nsima, Malawi’s equivalent of ugali or fufu. It goes well with ndiwo, a dish comprised of nut powder, cassava leaves, and tomatoes.

When visiting Lake Malawi, eating chambo is an absolute necessity. After all, you won’t be able to find fresh fish anyplace else on the earth.

29. Domoda – The Gambia

Domoda - The Gambia
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Domoda – The Gambia

This peanut paste is recognized as Gambia’s national cuisine. To make the stew, combine tomato paste with ground peanuts, then add peppers, onions, fresh tomatoes, sweet potatoes, and pumpkin for richness.

Dodoma isn’t often accompanied by meat, but when it is, it’s frequently chicken or beef. Bushmeat is another option. The stew is served with white rice on the side.

30. Kebda Eskandarani – Egypt

Kebda Eskandarani
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Kebda Eskandarani

This Alexandrian delicacy is a popular Egyptian street snack. It’s usually eaten as a sandwich, with the fried cow liver packed into a long baguette and drenched in tahini sauce.

The liver is cooked with cumin, peppers, and cardamon, as well as onions or garlic. Kebda eskandarani can also be eaten on its own, with rice or pita bread on the side.

31. Shakshouka – Tunisia

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Shakshouka is a delectable blend of poached eggs in a spicy tomato sauce. Despite its strange name, the dish is not complicated and is simple to prepare.

It is often prepared in a skillet by cooking tomatoes, onions, and spices until they make a delectable tomato sauce.

The eggs are then poached in the tomato sauce until they are done. Merguez sausage can also be used in this recipe.

32. Vary Amin Anana – Madagascar

Vary Amin Anana - Madagascar
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Vary Amin Anana – Madagascar

Madagascar’s secluded island receives fewer than 260,000 tourists every year, making it one of the world’s least visited countries. But the lucky ones who make it here never miss out on the delectable rice dish varied amin anana.

This traditional food is rice with veggies, similar to Kenya’s wali wa kukaanga. The ingredients are steamed rather than fried, making them soft and comforting.

The vegetables vary, but typically include tomatoes, kale, collard greens, and onions.

33. Injera – Ethiopia

Injera - Ethiopia
Image Source: nytimes Injera – Ethiopia

Injera is a spongy Ethiopian flatbread that is a staple of local life. The bread is prepared with teff, the world’s smallest grain, which is also called a super grain for its great nutritional value.

Because injera is so popular, people greet each other by asking, “Did you eat injera today?” If yes is the answer, the other person knows all is well.

This flatbread can be eaten for breakfast, lunch, and dinner, and it has kept many Ethiopians alive through difficult times. It has a tangy flavor that is akin to sourdough bread.

The dough is fermented for three days before being formed into a huge, pancake-like disk.

34. Koshary – Egypt

Koshary - Egypt
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Koshary – Egypt

Koshary, sometimes spelled koshari, kushari, kosheri, and koushari, is a simple but savory Egyptian national meal made with pasta, rice, and lentils.

The term is derived from the Hindu word khichri, which refers to a rice and lentil dish.

While in Egypt, search for warm, edible pyramids on large, glossy metal platters, as it is also a popular street dish.

With the inclusion of crunchy, fried vermicelli and small yellow lentils, butter-browned onions, and rice, this dish is slowly cooked in a rich stock.

35. Taameya – Egypt

Taameya - Egypt
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Taameya – Egypt

Taameya, sometimes referred to as the original falafel, is an Egyptian variation of the Middle Eastern fritter that uses fava beans instead of chickpeas.

The fava bean mix is usually flavored with onions, fresh coriander, leeks, parsley, and cumin. Sesame seeds are then fried with the fritters.

Since fava beans are used, taameya have a lighter, fluffier, and moister texture than other falafel types.

36. Chakalaka – South Africa

 Chakalaka - South Africa
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Chakalaka – South Africa

Chakalaka is a spicy South African vegetable dish made using tomatoes, beans, and onions as the main components, however, some chefs may add bell peppers, chilis, carrots, and ginger.

Chakalaka was invented in Johannesburg and quickly became a popular dish. It is now a staple of most South African barbecues, where it serves as a side dish alongside meat.

When paired with other greens, it can be served cold as a salad. This dish is usually eaten with mealie pap bread or amasi, a type of thick sour milk.

37. Ugali – Tanzania

Ugali - Tanzania
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Ugali – Tanzania

Tanzanians love this delicious polenta-like side dish, which is usually eaten for breakfast, lunch, and dinner.

Ugali is an edible spoon that is formed by rolling a tiny creamy, thick cornmeal paste in your hand until it forms a ball and putting an indentation in it with your thumb.

A good ugali is one that does not stick to your fingers. The entire thing is usually dipped in a tasty sauce before being eaten.

Ugali is more than a flavor; it is a gastronomic culture in and of itself. This dish is typically accompanied by whatever meat is available, stews, mashed vegetables, or sour milk.

38. Ndolé – Cameroon

Ndolé - Cameroon
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Ndolé – Cameroon

Ndolé is one of Cameroon’s two national meals, originally prepared with boiling bitterleaf, peanuts, and melon seeds.

ndolé, which is seasoned with spices and heated oil, can be prepared with either fish or meat. This savory stew is typically served with bobolo, a fermented cassava cake.

It is a rich, high-calorie dish that is always served during parties and celebrations. As a side dish, Ndolé can be served with yams, rice, fufu corn, or fried plantains.

39. Egusi Soup – Nigeria

Egusi Soup - Nigeria
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Egusi Soup – Nigeria

Variations of this delectable soup can be found throughout West Africa, but it is most famous in Nigeria. The usage of protein- and fat-rich melon seeds (egusi) from certain plants, which are subsequently dried and ground up and used as a thickener, distinguishes it.

Egusi soup generally incorporates green leaves like pumpkin leaf or bitterleaf, palm oil, other vegetables such as tomatoes or okra, seasonings, and meat, in addition to the seeds and water.

As a coastal country, egusi is frequently made with a selection of fresh stock fish or catfish, with ground crayfish for added taste.

If you use beef, you can add cow’s offal for added flavor and texture. Whatever method you use, always serve your egusi with starch like fufu, pounded yam, or garri/eba. It tastes even better if you eat it with your hands!

40. Red Red – Ghana

Egusi Soup - Nigeria
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Egusi Soup – Nigeria

One of the tastiest bean recipes in West Africa (and probably the world!) originates from Ghana, where indigenous cowpeas, sometimes known as black-eyed peas, are used.

The name is said to stem from the rich crimson hue the dish takes on because of the use of red palm oil and tomatoes.

It is frequently made with tinned or fresh fish, and a variety of spices, and eaten with rice, quinoa, fried plantain, or kenkey, a traditional staple meal made with corn, it is similar to fufu. The result is delicious and spicy.


Africa is a culturally and geographically diverse continent, and its culinary heritage is no exception. African cuisine is a treat for food lovers all over because of its rich flavors, distinctive ingredients, and traditional cooking methods.

In this post, we have discussed the 40 most famous African foods you should try if you wish to explore the continent’s culinary treasures.