As someone who loves exploring diverse culinary cultures, I’ve always been fascinated by the rich and vibrant flavors of African cuisine. From the smoky-spiced stews of West Africa to the coconut-infused curries of the east, each region boasts its own unique and delectable traditions.
My journey into the vibrant world of African food started with a simple dish – jollof rice from a local Nigerian restaurant. The bold, smoky aroma hit me first, giving way to an explosion of flavors – tomatoes cooked down into a thick sauce with curry powder, scotch bonnet peppers providing a lingering heat, and the rice itself wonderfully seasoned. I was hooked and hungry to experience more.
Over time, I had the pleasure of tasting countless other iconic African dishes. The deeply spiced doro wat from Ethiopia with its buttery, berbere-laced sauce. The nutty, earthy egusi soups of Nigeria made velvety with ground pumpkin seeds. The hearty, aromatic tagines of Morocco fragrant with saffron, ginger and dried fruits. Each bite opened my senses to exciting new flavor combinations and preparation techniques unique to the continent.
While the ingredients and spices span a wide range, what seems to unite so many African dishes is a commitment to richness, complexity of flavor, and cooking methods that coax maximum taste from local produce and proteins. Dishes are labors of love – slowly simmered stews, fermented porridges, intricate spice blends – allowing subtle nuances to mingle and deepen.
In this collection, I’ve aimed to capture that amazing diversity by detailing 25 iconic and delicious African dinner recipes.
1. Jollof Rice (West Africa)
Taste: Bold, smoky, and slightly peppery with a party of flavors in every bite.
Ingredients: Long grain rice, tomato puree, bell peppers, onions, thyme, curry powder, ginger, garlic, scotch bonnet peppers, vegetable oil, chicken or beef stock.
Instructions:
- Blend the tomatoes, bell peppers, onions and scotch bonnet peppers into a puree
- In a large pot, heat up the vegetable oil and fry the curry powder and thyme for 1 minute
- Add the tomato puree and cook for 15-20 minutes, allowing the puree to fry in the oil
- Add the garlic, ginger, and stock and bring to a boil
- Rinse the rice thoroughly until the water runs clear
- Add the rinsed rice and salt to taste. Reduce heat, cover and simmer for 20-25 minutes
- Remove from heat and keep covered for 5 more minutes
- Fluff with a fork and serve hot
Cook Time: 1 hour
2. Piri Piri Chicken (Mozambique/Portugal)
Taste: Fiery, tangy, and utterly moreish with a lingering spice.
Ingredients: Chicken pieces, piri piri chili peppers, garlic, lemon juice, paprika, olive oil, salt, pepper
Instructions:
- Make the piri piri sauce by blending the chili peppers, garlic, lemon juice, paprika, olive oil, salt and pepper
- Marinate the chicken in half the sauce for 2-4 hours in the fridge
- Preheat oven to 400°F
- Arrange marinated chicken in a baking dish and cover with remaining sauce
- Bake for 45-60 minutes, basting occasionally, until chicken is cooked through
- Let rest 5 minutes before serving with fries, rice or bread to mop up the sauce
Cook Time: 1 hour (plus 2-4 hour marinade)
3. Doro Wat (Ethiopia)
Taste: Rich, deeply spiced and buttery with layers of berbere chili flavor.
Ingredients: Chicken pieces, onions, garlic, ginger, berbere spice blend, chicken stock, butter, hard boiled eggs, injera (sourdough flatbread)
Instructions:
- In a dry pan, toast the berbere spice blend for 2 minutes until fragrant
- In a large pot, sauté the onions in butter/oil until translucent
- Add the garlic, ginger and toasted berbere mix. Sauté for 2 more minutes
- Add the chicken pieces and toss to coat in the spice mix
- Pour in the stock and bring to a boil. Then reduce heat and simmer for 45 mins-1 hour
- Once chicken is cooked through and tender, add the boiled egg halves
- Adjust seasoning as needed and serve immediately with injera bread
Cook Time: 1.5 hours
4. Egusi Soup (Nigeria)
Taste: Nutty, earthy and richly satisfying with a creamy texture.
Ingredients: Egusi seeds (ground pumpkin seeds), palm oil, dried fish or smoked turkey, beef stock, onions, scotch bonnet peppers, garlic, ginger, oziza leaves, ogiri (fermented seeds)
Instructions:
- In a pot, heat up the palm oil and fry the onions until translucent
- Add the garlic, ginger and scotch bonnet peppers. Fry for 2 minutes
- Pour in the stock and egusi seeds/ground paste. Bring to a boil
- Add the dried fish/smoked turkey and ogiri seasoning. Reduce heat and simmer for 30 mins
- Stir occasionally to prevent burning. Add water if too thick
- Finally, add shredded oziza leaves and remove from heat
- Serve over boiled white rice, garri or pounded yam
Cook Time: 1 hour
5. Tagine (Morocco)
Taste: Exotically spiced and fragrant with tender meat in a rich sauce.
Ingredients: Lamb/Chicken pieces, saffron, ginger, cinnamon, turmeric, lemon, olives, dried fruits, chickpeas, carrots
Instructions:
- In a tagine pot or heavy bottomed pot, brown the meat in olive oil
- Remove meat and fry onions, garlic, spices until fragrant
- Return meat to pot along with broth/water to cover
- Add carrots, chickpeas, lemon, olives and dried fruits
- Cover and simmer for 1.5-2 hours until meat is very tender
- Taste and adjust seasoning as needed
- Serve tagine over couscous with bread to mop up sauce
Cook Time: 2-2.5 hours
6. Matooke (Uganda)
Taste: Starchy, dense and savory with a hint of sweetness.
Ingredients: Green plantains, peanut butter, red palm oil, smoked fish, onions, tomatoes, garlic
Instructions:
- Peel the green plantains and place in salted boiling water for 15 mins
- In a pan, fry onions and garlic in palm oil until fragrant
- Add peanut butter and tomatoes. Cook for 5 mins
- Drain plantains and mash using a potato masher
- Add mashed plantains to the tomato mixture along with smoked fish
- Mix well and cook for 10 more mins, mashing frequently
- Adjust seasoning and serve hot with desired toppings
Cook Time: 45 mins
7. Mbanga Soup (Cameroon)
Taste: Rich, nutty and deeply savory with a hint of smokiness.
Ingredients: Smoked fish, peanut butter, palm oil, onions, garlic, ginger, chili peppers, bitter leaf greens, bouillon cubes, salt/pepper
Instructions:
- In a pot, heat up the palm oil and fry the onions until translucent
- Add garlic, ginger and chili peppers. Fry for 2 more minutes
- Stir in the peanut butter until well combined
- Pour in water/stock and add smoked fish pieces. Bring to a boil
- Reduce heat and add the bitter leaf greens, bouillon cubes and seasonings
- Simmer for 20-30 minutes, allowing flavors to develop
- Taste and adjust seasoning as needed
- Serve over boiled white rice or fufu
Cook Time: 45 minutes
8. Muamba de Ginguba (Angola)
Taste: Tangy, smoky and intensely peanutty with contrasting sweet and spicy notes.
Ingredients: Smoked meat (beef or turkey), onions, garlic, ginger, okra, tomatoes, peanut butter, chili pepper, palm oil, chicken stock
Instructions:
- In a pot with palm oil, sauté onions until translucent
- Add garlic, ginger and diced tomatoes. Cook for 5 mins
- Add the smoked meat pieces and stock. Bring to a boil
- Reduce heat and stir in a large dollop of peanut butter until dissolved
- Add sliced okra and simmer for 20 mins, allowing okra to thicken the sauce
- Season with chili pepper and salt to taste
- Serve over rice or funge (polenta)
Cook Time: 45 minutes
9. Kelewele (Ghana)
Taste: Crispy, spicy and deeply savory with addictive sweet-salty notes.
Ingredients: Plantains, ginger, garlic, onions, chili peppers, all-spice, grated nutmeg, lime juice, salt
Instructions:
- Peel and cut the plantains into 1-inch pieces
- In a bowl, mix the plantain pieces with grated ginger, garlic, onions, spices and lime juice
- Heat oil in a pan and fry the marinated plantain in batches for 2-3 mins
- Remove and drain excess oil on a paper towel-lined plate
- Return the half-fried plantains to the hot oil and fry again for 3-4 mins until crispy
- Drain well and toss with a sprinkling of salt
- Serve hot as a snack or side dish
Cook Time: 30 minutes
10. Bunny Chow (South Africa)
Taste: Hearty, comforting and bursting with savory curried flavors.
Ingredients: Curry powder, cumin, coriander, chili powder, onions, garlic, ginger, tomatoes, potatoes, chickpeas, chicken or beef, white bread loaves
Instructions:
- In a pot, sauté the onions, garlic and ginger until fragrant
- Add the spices and fry for 2 mins to toast them
- Pour in diced tomatoes with their juices and simmer for 5 mins
- Add cubed potatoes, chickpeas and meat. Pour in enough water to cover
- Season with salt and simmer for 45 mins until potatoes are tender
- Adjust consistency as needed by adding more water
- Cut tops off bread loaves and hollow out the insides to create a “bunny” bowl
- Spoon the hot curry into the bread bowls and serve immediately
Cook Time: 1 hour 15 minutes
11. Ndole (Cameroon)
Taste: Nutty, earthy and utterly moreish with lingering bitter notes.
Ingredients: Bitterleaf greens, smoked fish, shrimp, ground peanuts, garlic, ginger, scotch bonnet chilies, beef stock, palm oil
Instructions:
- In a pot with palm oil, sauté garlic and ginger briefly
- Add the shredded bitterleaf greens and sauté for 5 mins until wilted
- Pour in stock and add smoked fish pieces and shrimp
- Stir in a paste made from ground peanuts and scotch bonnet chilies
- Simmer for 30-40 mins, allowing flavors to develop
- Adjust salt and stock level as needed for a thick, nutty stew
- Serve over boiled plantains or cocoyam
Cook Time: 1 hour
12. Zanzibar Pizza (Tanzania)
Taste: Uniquely spiced and herbaceous with tangy, coconutty undertones.
Ingredients: Pizza dough, mined beef, onions, garlic, ginger, coriander, cumin, cinnamon, yogurt, tomato puree, coconut milk, lime juice, chilies
Instructions:
- Make the pizza dough and allow to rise
- For the topping, cook the onions until translucent
- Add garlic, ginger and spices. Fry for 1 minute
- Stir in the tomato puree, yogurt, coconut milk and lime juice
- Add the minced beef and allow to simmer for 15 mins
- Roll/stretch the dough into pizza rounds and top with the beef masala
- Bake at 450°F for 12-15 minutes until crust is cooked through
Cook Time: 1 hour (including dough rising time)
13. Thieboudienne (Senegal)
Taste: Deeply savory and aromatic with a slight tang and richness from the tomato base.
Ingredients: Rice, tomato puree, cabbage, carrot, cassava, pumpkin, fish or meat, onions, garlic, parsley, chili peppers, lime juice, bouillon powder
Instructions:
- In a pot, sauté the sliced onions until translucent
- Add garlic, chili peppers and sauté for 1 min until fragrant
- Pour in the tomato puree and bouillon powder. Simmer for 5 mins
- Add the proteins (fish or meat) and vegetables except cabbage
- Pour in water/stock to cover and bring to a boil
- Reduce heat, add cabbage and continue simmering for 30-40 mins
- Add lime juice and parsley, adjust seasoning to taste
- Make a bed of broken vermicelli noodles in a bowl
- Top with the thick veggie-tomato stew and serve
Cook Time: 1 hour
14. Irio (Kenya)
Taste: Rustic, hearty and immensely comforting with an earthy, peppery flavor.
Ingredients: Corn, peas, potatoes, onions, garlic, serrano chilies, curry powder, vegetable oil, water/broth
Instructions:
- Peel and dice the potatoes, set aside
- In a pot with oil, sauté the onions and garlic until translucent
- Add the curry powder and chilies, fry for 1 min
- Pour in water/broth to cover and add the diced potatoes
- Once potatoes are half-cooked, add the corn and peas
- Mash roughly with a potato masher, leaving some chunks
- Adjust consistency by adding more liquid if too thick
- Season generously with salt and pepper
- Serve hot, often topped with stewed meat/greens
Cook Time: 40 minutes
15. Kapenta with Sadza (Zimbabwe
Taste: Delightfully smoky and savory with a delicate crunch.
Ingredients: Dried kapenta fish (sardine-like), onions, tomatoes, peanut butter, cornmeal (for sadza/pap), water, salt
Instructions:
- For the sadza, bring 4 cups salted water to a boil
- Whisk in 1 cup cornmeal slowly to prevent lumps
- Reduce heat and cook for 30 mins, stirring frequently
- For kapenta, pan fry the dried fish for 2-3 mins until crisp
- In a pan, sauté onions and tomatoes with a knob of peanut butter
- Add the fried kapenta and allow the flavors to combine
- Mold the sadza into portions and make a well in the center
- Spoon the kapenta mixture into the sadza wells
- Serve immediately while sadza is piping hot
Cook Time: 45 minutes
16. Mafé (Senegal)
Taste: Rich, nutty and deeply savory with a wonderful peanut flavor.
Ingredients: Beef or lamb, onions, garlic, tomatoes, peanut butter, bouillon cube, cabbage, carrots, okra, fufu dumplings
Instructions:
- In a pot, brown the meat pieces until seared on all sides
- Remove meat and sauté the onions and garlic until translucent
- Add tomatoes and cook for 5 minutes to soften
- Return meat to pot along with bouillon cube and enough water to cover
- Simmer for 45 mins until meat is tender
- Create a peanut butter sauce by mixing together peanut butter and a cup of the warm cooking liquid
- Add the peanut sauce to the pot along with cabbage, carrots and okra
- Continue simmering for 15 more minutes until veggies are cooked
- Make fufu dumplings by mixing fufu dough with a little water and rolling into balls
- Add the fufu balls to the simmering stew and cook for 5 more minutes
- Serve warm, making sure to scoop up plenty of the thick peanut sauce
Cook Time: 1.5 hours
17. Chakalaka (South Africa)
Taste: Bright, zesty and slightly sweet with a lovely smokiness.
Ingredients: Onions, tomatoes, carrots, bell peppers, baked beans, curry powder, paprika, garlic, ginger, vinegar, honey, vegetable oil
Instructions:
- In a saucepan with oil, sauté the onions until translucent
- Add garlic, ginger, curry powder and paprika. Fry for 1 minute
- Pour in the vinegar and honey. Let it bubble for 30 seconds
- Add diced tomatoes, carrots, bell peppers and baked beans
- Season with salt and pepper and allow to simmer for 20 minutes
- Adjust consistency by adding a splash of water if too thick
- Taste and adjust seasonings as needed
- Serve warm as a relish/condiment with grilled meat, pap or rice
Cook Time: 35 minutes
18. Calulu de Peixe (Mozambique)
Taste: Tangy, creamy and delightfully coconutty with layers of spice.
Ingredients: White fish fillets, onions, garlic, ginger, peri peri chilies, coconut milk, tomatoes, lime juice, cilantro
Instructions:
- Season the fish fillets with salt and lime juice, set aside
- In a pan, sauté the onions until translucent, then add garlic and ginger
- Pour in the coconut milk along with chopped tomatoes and peri peri chilies
- Simmer for 10 minutes to allow flavors to combine
- Add the fish fillets and gently poach in the coconut sauce for 8-10 minutes
- Once fish is cooked through, stir in chopped cilantro
- Adjust seasoning and serve immediately over plain rice
Cook Time: 35 minutes
19. Attieke (Ivory Coast)
Taste: Light and fluffy with a delightfully chewy texture and subtle smoky notes.
Ingredients: Grated cassava, tuna or smoked fish, onions, tomatoes, bell peppers, garlic, ginger, lime juice, parsley
Instructions:
- To make the attieke, grate fresh cassava and let it ferment covered for 3-4 days
- Rinse the fermented cassava well, then cook for 10-15 mins in salted water
- Drain and spread on a baking sheet to air dry into fluffy granules
- For the sauce, sauté onions, bell peppers, garlic and ginger
- Add diced tomatoes and smoked fish/tuna. Cook for 5 minutes
- Add lime juice and chopped parsley. Season with salt and pepper
- Fluff up the attieke granules with a fork and serve warm topped with the sauce
Cook Time: 1 hour (including fermenting cassava)
20. Kitfo (Ethiopia)
Taste: Beefy, buttery and packed with warm spiced flavors.
Ingredients: Lean beef, niter kibbeh (spiced butter), chili powder/berbere, cardamom, garlic, ginger, collard greens, injera
Instructions:
- Finely chop or grind the raw beef into a lush lump-free texture
- Heat the niter kibbeh in a pan and add the beef
- Sauté for just 2-3 minutes until lightly seared but still rare inside
- Mix in the ginger, garlic, chili powder, cardamom and salt to taste
- Blanch the collard greens until tender and chop them finely
- Mix the chopped greens into the spiced beef
- Make a crispy top layer by briefly pan-frying some of the beef
- Serve immediately on injera bread with the crispy top layer over the softened beef
Cook Time: 25 minutes
21. Sukuma Wiki (Kenya)
Taste: Vibrant, earthy and deeply nourishing with a slight bitterness.
Ingredients: Collard greens, onions, tomatoes, vegetable oil, garlic, chilies, beef/chicken stock, salt
Instructions:
- Wash the collard greens thoroughly and chop into 1-inch pieces
- In a pot with oil, sauté the onions until translucent
- Add garlic and chilies. Fry for 30 seconds until fragrant
- Add the chopped collard greens and stock/water to just cover
- Season with salt and allow to simmer for 15-20 minutes until tender
- Towards the end, add diced tomatoes and simmer 5 more minutes
- Mash some of the greens to create a thick consistency
- Adjust seasoning and serve hot over ugali or rice
Cook Time: 30 minutes
22. Akara (Nigeria)
Taste: Savory, crispy on the outside and fluffy on the inside with a nutty depth.
Ingredients: Black-eyed peas, onions, scotch bonnet chilies, salt, baking powder, vegetable oil for frying
Instructions:
- Soak the black-eyed peas overnight, then drain and blend to a smooth batter
- Finely chop the onions and scotch bonnet chilies
- Mix the onions, chilies, salt and baking powder into the blended batter
- In a pan, heat up vegetable oil for frying
- Scoop spoonfuls of the batter and carefully drop into the hot oil
- Fry for 2-3 minutes per side until golden brown and cooked through
- Remove with a slotted spoon and drain on paper towels
- Serve the akara fritters warm, often with fried plantains and pepper sauce
Cook Time: 30 minutes (plus overnight soaking)
23. Pap and Vleis (South Africa)
Taste: Hearty, comforting and deeply satisfying with bold beefy flavors.
Ingredients: Beef brisket or shin, onions, garlic, beef stock, tomato paste, Worcestershire sauce, cornmeal (for pap)
Instructions:
- Season the beef liberally with salt and pepper
- Sear the beef in a pot until browned on all sides
- Add sliced onions and garlic, sauté for 2 minutes
- Pour in beef stock to cover meat, stir in tomato paste and Worcestershire
- Bring to a boil then reduce heat, cover and simmer for 2-3 hours
- For the pap, bring 4 cups salted water to a boil
- Whisk in 1 cup cornmeal slowly to prevent lumps, reducing heat
- Cook for 30 mins, stirring frequently, until thickened to a porridge
- Serve the braised beef and gravy over a mound of pap
Cook Time: 3 hours
24. Thiéboudienne (Senegal)
Taste: Deeply savory and aromatic from the rich tomato base with a subtle tang.
Ingredients: Rice, fish or meat, pumpkin, cabbage, cassava, eggplant, carrots, tomato puree, onions, garlic, bouillon, lime juice, parsley
Instructions:
- In a pot, sauté onions and garlic until translucent
- Pour in tomato puree, bouillon powder and 2 cups of water
- Add proteins (fish or meat) and hard vegetables like pumpkin, cassava, carrots
- Simmer for 15 minutes, then add cabbage and cook 10 minutes more
- Finally add the eggplant and cook for 5 more minutes
- Season with lime juice, parsley, salt and pepper
- Make a bed of broken vermicelli noodles and top with the thick veggie stew
Cook Time: 1 hour
25. Chamushines (Somalia)
Taste: Crispy, savory pancakes with a wonderful chili and herb zing.
Ingredients: Semolina flour, all-purpose flour, eggs, yogurt, cilantro, green chilies, cumin, salt, vegetable oil
Instructions:
- In a bowl, whisk together the semolina, all-purpose flour and salt
- Stir in the beaten eggs, yogurt, chopped chilies and cilantro
- Add just enough water to form a thick, pourable batter
- In a non-stick pan, heat up vegetable oil for shallow frying
- Scoop spoonfuls of batter and fry for 2-3 mins per side until golden
- Drain chamushines on a paper towel-lined plate
- Serve warm, often topped with honey or accompanying meat dishes
Cook Time: 30 minutes
Conclusion
With this collection of 25 iconic and delicious African dinner recipes, you now have a tasty window into the incredible diversity of flavors and cooking traditions from across the continent. From fragrant stews and curries to hearty porridges and crispy fritters, these dishes showcase the ingenious use of local ingredients and spices through slow-simmered techniques that allow flavors to mingle and deepen.
While many of these recipes require some patience in the kitchen, the step-by-step instructions provide the guidance needed to recreate these comforting, boldly-spiced tastes at home. Exploring the vibrant world of African cuisine is a rewarding journey, one that is sure to excite your senses and leave you craving more of the rich, nuanced flavors this amazing culinary region has to offer.