North Africa
- Tagine: slow-cooked stew named after its cone-shaped pot (Morocco).
- Couscous: traditionally served on Fridays in Morocco; also central in Algeria and Tunisia.
- Harira: tomato, lentil and chickpea soup, eaten to break the Ramadan fast.
- Koshari: Egypt’s rice, lentil and pasta street dish with spicy tomato sauce.
- Ful medames: slow-cooked fava beans, the Egyptian breakfast.
- Brik: crisp Tunisian pastry with egg.
- Pastilla: sweet and savoury Moroccan pie.
West Africa
- Jollof rice: spiced tomato rice, subject of friendly rivalry between Ghana and Nigeria.
- Thieboudienne: Senegal’s fish and rice dish.
- Yassa: chicken or fish with onions and lemon (Senegal).
- Suya: spicy grilled meat skewers (Nigeria).
- Fufu and soups: pounded cassava or yam with groundnut, palm nut or light soups.
- Kelewele: spicy fried plantain (Ghana).
- Attiéké: fermented cassava couscous with grilled fish (Côte d’Ivoire).
- Cachupa: Cape Verde’s slow-cooked corn and bean stew.
East Africa and the Horn
- Injera with wat: sour flatbread with stews (Ethiopia, Eritrea).
- Ugali with sukuma wiki: maize porridge with greens (Kenya).
- Nyama choma: grilled meat, a social occasion in Kenya and Tanzania.
- Zanzibar pizza and urojo: Stone Town street food.
- Pilau: spiced rice of the Swahili coast.
- Rolex: a chapati rolled with an omelette (Uganda).
- Ethiopian coffee ceremony: an event, not just a drink.
Central Africa
- Moambe chicken: palm nut sauce (DRC, Congo, Gabon).
- Ndolé: bitterleaf and peanut stew (Cameroon).
- Saka saka (pondu): cassava leaves.
Southern Africa
- Braai: South Africa’s barbecue culture.
- Bobotie: spiced minced meat baked with an egg topping.
- Bunny chow: curry in a hollowed-out loaf (Durban).
- Biltong: dried cured meat.
- Piri-piri chicken and prawns: Mozambique.
- Nshima / sadza / pap: maize staple with relishes (Zambia, Zimbabwe, South Africa).
- Chambo: fish from Lake Malawi.
Indian Ocean
- Romazava: Madagascar’s beef and greens stew.
- Dholl puri: Mauritius’ favourite street food.
- Octopus curry: Seychelles and Mauritius.
Tips
Eat where locals queue, try the national dish everywhere you go, and ask for “not too spicy” if needed.
