African cuisine is exceptionally diverse. Let's look at a tantalizing entree and dessert from each subregion with a recipe link attached to each image for you to try on your own!
Want to try to make these dishes? Click on each image to be taken to the recipe.
Northern Africa
The first course of our culinary tour of Africa with a flexible appetizer - matbucha.
Matbucha. Image from Flickr. Creator: The Boreka Diary.
Popularized after the introduction of tomatoes to Africa in the 19th century, this is a sauce or dip that is traditionally served with pita bread and a drizzle of olive oil, but it can also be added to a variety of other foods.
Eastern Africa
Now it's time for our second course, moving from a dip to a stew - doro wat.
Doro Wat. Image from Flickr. Creator: Andrew Huff.
This is a red chicken stew, typically using drumsticks or wings. It is served with rolls of injera (as pictured above) and this is a popular dish eaten during festivals and a staple of most Ethiopian restaurants.
Central Africa
Our third course is a staple side dish served at most Central African dinners - fufu.
Fufu. Image from WIkimedia Commons.
Fufu is a starchy pairing to a soup or stew, made from mashed yams or plantains. It is formed into mounds, served on a platter during a family meal, and all members pull off the serving they want, communally, then used to soak up the juices and broths of the other dishes, like our previous one!
Southern Africa
Our fourth, and main course, is a grilled meat dish - sosatie.
Sosatie. Image from
This is a traditional dish for a braai day (essentially a barbecue or cookout). Although skewered chunks of lamb or mutton and local vegetables are typically used for sosatie, the exact recipe varies, meaning you're free to put your own spin on the marinade and spices. However, know that braais are done over wood (preferred) or charcoal. Never gas! But if a propane grill or an electric stove is all you have, then so be it.
Western Africa
It is time to close our culinary tour with the fifth and final course, a dessert - thiakry.
Thiakry. Image from yummymedley.com
It looks llike a tapioca or pudding at a glance. Because of this, the dessert is overlooked by many newcomers. But those who know, know. It's name is derived from the variety of millet couscous used as it's base. The texture is creamy, and the taste is sweet, with a mild tang. It is often topped with raisins, or chopped mango, coconut, or nuts. This is the perfect palate cleanser following our filling, savory main course.
