When it comes to foods, there has always been arguments and social media wars about which African countries have the best dishes. Africa is known to have variety of dishes and recipes.
In this post, I have listed 7 favorite dishes from different parts of Africa. Please note that this list is based on random selection and the dishes are listed in no particular order.
Beyenatu is an Ethiopian delicacy made with lentils, beats, spiced greens and a combination of other tasty vegetables, and is served with injera(a sour fermented flatbread with a slightly spongy texture, traditionally made of teff flour), of course. It’s a tasty vegetarian dish best shared with family and friends.
2. Egusi soup and fufu
Egusi soup is made from dry melon seeds garnished with dry fish and beef or chicken. It’s a staple food in most West African countries but mostly eaten in Nigeria. It’s best enjoyed with fufu, amala, eba, and baked pounded yam flour.
Country: Morocco and Algeria
Tajine is native to Morocco and Algeria. It is a delicacy cooked in earthen vessel designed to retain all flavors during the cooking process. The pot is shallow bowl with a tall, pointy and conical flask.
The lid fits into the base, so the steam condenses on its interior and drops back into the stew without any waste of flavors and moisture. The pot is called ‘tajine. This is where the meal got it’s name from.
Shito (pronounced shitor) is a famous Ghanaian hot chili condiment, akin to a relish, with a deep, earthy, smoky, fishy flavor. It can be made in a variety of ways, and every household has its own recipe. The condiment goes beautifully with both fish and meat, and can be served as a side to most dishes. It can also be used for marinating or as a dressing, dip, spread, or topping.
Country: West Africa
Jollof or Jollof rice is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions. It’s one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroun, and Liberia. Each country has different recipes and cooking styles for the jollof.
On social media, there is always a fight between Nigeria and Ghana about whose Jollof is the best.
Country: South Africa
Mogodu is a staple meal eaten mostly by the Zulu people of South Africa. Mogodu is a combination of chopped serobe (tripe) and mala (intestines) served as a stew often with hot pap or dumpling. Tripe comes from the stomach of a ruminant—any animal that chews cud. The most commonly available type of tripe is beef tripe, which comes from a cow’s stomach.
7. Ofada Stew
This a typical Nigerian dish made with palm oil and lots of other spicy ingredients. Prepared with atarodo(spicy), tatashe(sweet pepper), locust beans and Garnished with different kinds of proteins, I bet you will end up eating more than intended. It is usually eaten with a special kind of rice known as the ‘ofada rice’. This is where it got it’s name from. It is best served in an uma leaf (Thaumatococcus daniellii).