BEST AFRICAN FOOD

Biltong

Cured meat exported all over Africa, originally from South Africa, Biltong  is a 400-year old traditional South African beef snack, cured in a unique and highly nutritious way. It is different from American Beef Jerky, in both taste and preparation

Fufu

Very popular in West Africa, it is made by boiling starchy food crops like cassava, yams or cooking plantains and then pounding them into a dough-like consistency. In Western Africa, Fufu is usually made from yams, sometimes combined with plantains. In Central Africa, Fufu is often made from cassava tubers, Fufu can also be made from semolina, rice, or even instant potato flakes or Bisquick, in east Africa is known as Ugali some places to the sukuma land in east Africa there is ugali and Michembe.

Mandazi 

A form of fried bread, taken in sweet or savoury form, popular in East Africa. Mandazi, also known as the Swahili Bun or Swahili Coconut Donut, is a form of fried bread that originated on the Swahili Coast. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the African Great Lakes

Injera

A sourdough-risen flatbread with a unique, slightly spongy texture, popular in Ethiopia, Eritrea and Somalia, Injera is made with teff, a tiny, round grain that flourishes. Ethiopian and Eritrean immigrants have modified their recipes after moving to the United States or Europe, depending on what grains are available to them. The injera you find in many East African restaurants in the United States includes both teff and wheat flours.

Jollof rice

The most popular rice dish in West Africa, the most common basic ingredients are rice, tomatoes, tomato paste, onion, salt and red pepper

Chermoula

A mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt very popular in North Africa. Chermoula or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables

Nyama Choma/ Braaivleis /Mechoui

Many different names and cooking techniques, but meat roast over charcoal is popular all over the continent or it’s a Combination of the lemon juice, garlic and spices and its also known as Mishikaki

Couscous

Made from steamed and dried durum wheat, couscous has become a popular alternative to rice and pasta in North Africa. Couscous is a Berber traditional North African dish of semolina, which is cooked by steaming. 

Kachumbari

A fresh tomato and onion salad dish popular in the cuisines of Madagascar, East Africa and the African Great Lakes region

Biryanis and Pilaus

With Indian origins, these rice dishes are fragrant and flavourful, mostly popular along the East African coast.

Feijoada

A typically Portuguese stew of beans with beef and pork which is popular in southern Africa.

Pili Pili Sauce

A hot and fragrant sauce originally from Portugal but widely adopted in southern African cooking. Pronounced "pee-lee pee-lee", also spelled pilipili. From the Atlantic to the Indian Ocean, this word is used throughout tropical Africa to refer to hot red peppers, sauces made from them, and foods cooked with these peppers or sauces.