Jollof Rice and Chicken

Ogbono and Eba

Gbanga and Pounded Yam

Efo Riro Soup

White Rice and Stew

Amala and Ewedu

Afang Soup and Semo

Nkwobi

Fried Rice and Chicken

Puff Puff

Pepper Soup

The list is inexhaustible as Nigeria is a multicultural country therefore, there is numerous list of dishes that make up every ethnic group.

If you enjoyed this blog post and find it helpful then, please leave us a comment explaining how helpful this recipe has been and listing out your own ‘Africa’s Favorite Dishes’.

Please check out other posts on Where To Buy African Food

The post NIGERIAN DISHES PICTURES/PICTURES OF NIGERIAN FOOD appeared first on Naija Cuisines & Mediterranean Bistro.

One of the health benefits of eating breakfast regardless of the nutritional value of what you choose to eat as breakfast is that, it improves your energy level, reduces the risk of diabetes, heart disease, and improves your ability to concentrate.

In Nigeria specifically, every family enjoys a continental breakfast during weekends and early hours of the morning before school or work. As such, there are different varieties of Nigerian breakfast dishes.

For a start, let’s talk about 15 Nigerian breakfast dishes…

HERE ARE 20 POPULAR NIGERIAN BREAKFAST DISHES

1. Bread sandwich with a hot beverage

Also known as tea and bread, this is the most common breakfast in Nigeria. Loved by adults and children, your breakfast can never go wrong in a home where ‘tea and bread’ is the regular breakfast dish.
‘Tea and bread’ is a good breakfast dish for accompaniments like boiled or fried egg, corned beef, sardines, sausage, and bacon.

2. Akara and Pap

The akara and pap is a delicacy gotten from street vendors but it is also an easy-to-go recipe that you can make from the comfort of your home. Also known as bean cake, it is the favorite of most families in Nigeria aside from the ‘tea and bread’ breakfast dish.

Easy to make is the ‘pap’ and it is a good accompaniment for akara. Akara is a beans fritter made from beans paste while the pap is a paste made from grains: corn and millet.

3. Instant noodles and eggs

Are you a food vendor and want to have yourself smiling at your pocket every day? Then try the instant noodles and eggs breakfast dish for your customers. Why? This is the most common breakfast dish in Nigeria that can give bread and tea a run for the money in Nigerian homes. Important to note that you can have instant noodles and eggs for breakfast, lunch and dinner!

Served with mostly boiled or fried eggs, quench your appetite with this mouth-watering breakfast dish.

4. Moi Moi with custard or pap

Served with custard or pap, Moi Moi is made from raw beans or beans powder. check the previous blog posts to see my moi moi recipe.

This is an awesomesauce breakfast dish that can be eaten on its own or alongside the above-mentioned accompaniments.

5. Cereals

Cereals are breakfast dish consumed mostly by children but it can also go well too for adults. Due to its high costs, most families believe it is best consumed by weaning children to help boost their growth process.

But the most common cereals consumed by both adults and children is cornflakes and coco pops.

6. Okpa

Okpa is a local breakfast dish common with people from the south eastern region of Nigeria. But as a result of acculturation, people all over the country find this delicacy interesting for a breakfast dish. Okpa is very filling and can keep hunger away until lunch.

One of the health benefits is that it is an excellent dish for diabetics.

7. Ewa agoyin with agege bread (bread and beans)

Ewa agoyin with agege bread also known as bread and beans is such a satisfying dish to have as breakfast, lunch or dinner.

Sold mostly in the western region of the country – Lagos, Ewa agoyin is a mashed-up beans porridge served with a special stew prepared by agoyin women of Togo and mostly sold by hawking it on the streets.

8. Hausa Koko and Koose (Spicy millet porridge and akara)

This dish is similar to pap. Made from millet, it is a staple dish in the northern region of Nigerian. It is sweet and deliciously spicy.

9. Fried plantain and yam with egg stew

Start your day with this auspicious mouth-licking breakfast, made with ripe plantain, boiled or fried yam and scrambled eggs.

10. Pancake

Pancake can be eaten on its own or served with side dish as pap or custard or even hot beverages. Loved by adults and children, it is easy to make.

11. Boiled plantain and pepper sauce

Boiled plantain and pepper sauce is made with ripe or unripe plantain. There’s little or no stress involved in the preparation as all you need to do is fry your pepper sauce in hot vegetable oil with onion, tomatoes and other spices to taste. Then you just add water in a separate pot to boil your plantain.
Your dish is ready!

12. Beans and pap

Aside from akara, beans is a good accompaniment for pap. Just cook your beans to your relish make your pap with hot water and you have yourself a good breakfast.
Bean and pap can also be served as a dish for dinner.

13. Toasted bread and coffee

Common with most average homes, toasted bread and coffee is mostly considered as the family’s best choice when it comes to having breakfast.
The bread is toasted with veggies, meats, butter, sardines to give the best experience when combined with coffee.

14. Fried egg and dodo (plantain)

Easy and consumes less time, fry plantain and scramble eggs to set you going for the day. This dish is another staple dish in Nigeria.

15. Oatmeal

Oatmeal is among the healthiest grains you can find, good for diabetic patients and vegans, it is of high nutritional value.
Just like pap and custard gruel, it is made with hot water and is best served hot.

HEALTHY NIGERIAN BREAKFAST IDEAS

As mentioned earlier, breakfast is the most important meal of the day. You can choose to skip other meals but not breakfast.

For healthy living, add this list of Nigerian breakfast ideas to your menu.

Moi Moi with custard or pap

Served with custard or pap, moi moi is made from raw beans or beans powder.

This is an awesomesauce breakfast dish that can be eaten on its own or alongside the above-mentioned accompaniments.

Learn how to make moi moi here.

How to Prepare Pap:

• Place the appropriate water quantity on your cooker.
• While waiting for the water to get hot, start mixing the Wet Corn Starch in a small bowl for 3 – 5 minutes.
• When the water boils, pour over your wet corn starch and stir until it is thick enough.
• Add your milk and sugar to taste
• Enjoy!

         Omelet and Bread roll

This is a healthy combination for healthy living. Eating this food combination will help brighten your day and give your body some of the nutrients it requires for adequate functioning.

Ingredients:

2 slices of bread
1 large egg
chopped vegetables
1/2 seasoning cube
Curry
Thyme
1 tablespoon of vegetable oil

How to make Omelette and Bread Roll:

• Heat the vegetable oil in a pan on low-medium heat
• Stir fry the chopped vegetables, add the seasonings, egg and stir to appear scrambled
• Flatten your slices of bread on a chopping board
• Place a smaller quantity of your egg in the bread and roll
• Cut it into two halves and do the same thing for the remaining slices
• Enjoy!

Other healthy Nigerian breakfast ideas are:

• Boiled Plantains and pepper sauce
• Okpa (Bambara nut pudding)
• Ewa agoyin with agege bread (bread and beans)
• Fried egg and dodo (plantain)
• Fried plantain, yam and egg stew.

The post 15 POPULAR NIGERIAN BREAKFAST DISHES appeared first on Naija Cuisines & Mediterranean Bistro.

For your parties and family dinner/lunch, this favorite Nigerian side dishes will definitely be the highlight of your day.

First on our list is:

GIZDODO

Gizdodo is also known as dodo gizzard, similar to the kpomdodo.
The gizdodo is made with gizzard and plantain in a tasty tomatoes sauce.
Gizdodo can be eaten on its own but for a side dish, it goes with rice, beans and other dishes.

Have no idea on how to prepare this sumptuous dish? Follow these steps to learn…

GIZDODO RECIPE

Unlike other Nigerian dish, gizdodo is easy to make, consumes lesser time and came be served as breakfast, lunch or dinner.

INGREDIENTS FOR MAKING GIZDODO

• Ripe plantain
• Gizzard (chicken, turkey or beef)
• Bell pepper
• Tomatoes
• Onion
• Vegetable oil
• Maggi cube
• Curry powder
• Dried thyme
• Salt

HOW TO MAKE GIZDODO

• Simmer your washed gizzard on low medium heat in a pot, add chopped onions, 1 teaspoon curry powder, dried thyme, maggi cube.

• If properly cooked, transfer into a bowl and allow it to cool before slicing into cubes.

• Deep fry you cube sized plantain. When ready, place it on paper towel to drain excess oil.

• Fry the simmered gizzard

• Blend tomatoes, bell pepper and remnant onion. After blending, heat your pan and add vegetable oil and your blended sauce and leave to fry.

• When properly fried, add your plantain and gizzard in the stew, stir and leave for 9-10 minutes.

• Stir until you can see the richness of your stew sauce, your gizdodo is ready!

GIZDODO ACCOMPANIMENTS

Depending on your relish, gizdodo can be eaten on its own or used as side dish for:

• Jollof rice
• White rice
• Fried Rice
• Coleslaw
• Coconut rice
• Nigerian salad

MOI MOI

Made from peeled beans, prepared with pepper, seasoning and oil. The Nigerian moi moi is used as a nutritional side dish for pap (akamu), bread eko.

MOI MOI RECIPE

For a family of five, this was the favorite of us all especially as children. We loved our moi moi fluffy, light and hot so mum knew how to prepare it the exact way to soothe our taste buds.
This recipe is easy to make and consumes little time, let’s dig in…

INGREDIENTS FOR MAKING MOI MOI
• Kidney beans or black-eyed beans
• Bonney pepper
• Bell pepper
• Onion
• Maggi cubes (to taste)
• Crayfish
• Salt
• Vegetable oil or palm oil
• Fish (optional)
• Eggs (optional)

HOW TO MAKE MOI MOI
• Soak your beans in water for 5 to 10 minutes. After which you peel the first layer off to give you a smooth feel…

• Cut, wash, season and boil you fish, when properly cooked, carefully remove bone from flesh.

• Blend your peeled beans with your bell pepper, onion and Bonney pepper together until you get a smooth texture.

• Dissolve your maggi before adding into the blended mixture, if you are using palm oil, heat it and allow it to cool off before adding, this will prevent you from having the raw taste of palm oil in your moi moi.

• Finally add water to your mixture to prevent having it come out hard and not fluffy.

LEAF METHOD

I use this method for illustration because it brings out the best taste you desire. But if you cannot find it in the US, you can use an alternative like transparent leather or cupcake baking pan for it.

Result from baking pan

For the leaf method:

• Add some leaves at the layer of your pot, add water into the pot and allow to heat.

• Wash your leaves properly, fold it one after the other and add your mixture in between, put you fish or boil egg and place in the pot.

• Repeat the process once you have used up your whole bean mixture, cover the top of the pot with leaf and allow to cook.

Wala! Your moi moi is ready to eat…

MOI MOI ACCOMPANIMENTS
You can have you moi moi just as you want it with:

• Pap
• Custard
• Eko

KPOMDODO

The kpomdodo is a similar recipe with gizdodo, the only difference is that kpomo and plantain is used here.

kpomdodo is made with kpomo and plantain in a tasty tomatoes sauce. It can be eaten on its own but for a side dish, it goes with rice, beans and other dishes.

Have no idea on how to prepare this sumptuous dish? Follow these steps to learn…

KPOMDODO RECIPE

Kpomdodo is easy to make, consumes lesser time and came be served as breakfast, lunch or dinner.

INGREDIENTS FOR MAKING KPOMDODO
• Ripe plantain
• kpomo
• Bell pepper
• Tomatoes
• Onion
• Vegetable oil
• Maggi cube
• Curry powder
• Dried thyme
• Salt

HOW TO MAKE KPOMDODO

• Simmer your washed kpomo on low medium heat in a pot, add chopped onions, 1 teaspoon curry powder, dried thyme, maggi cube.

• If properly cooked, transfer into a bowl and allow it to cool before slicing into smaller sizes.

• Deep fry you cube sized plantain. When ready, place it on paper towel to drain excess oil.

• Blend tomatoes, bell pepper and remnant onion. After blending, heat your pan and add vegetable oil and your blended sauce and leave to fry.

• When properly fried, add your plantain and gizzard in the stew, stir and leave for 9-10 minutes.

• Stir until you can see the richness of your stew sauce, your gizdodo is ready!

KPOMDODO ACCOMPANIMENTS

Depending on your relish, kpomdodo can be eaten on its own or used as side dish for:
• Jollof rice
• Fried Rice
• Coleslaw
• Coconut rice
• Nigerian salad

Was this recipe helpful? Tell us by leaving a comment below.

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FRIED PLANTAIN

Fried plantain is a perfect side dish for your fried rice, jollof rice, beans and fried eggs. The plantain is one of the best Africa’s favorite dishes.

This recipe makes your plantain crispy on the outside and fluffy on the inside.

WHAT IS PLANTAIN

Plantain and Banana

Plantain though similar with banana, has striking differences in the sense that plantain is thicker and mostly eaten fried while banana is soft and eaten as a whole.

In Nigeria, fried plantain is referred to as dodo or bole.

HOW TO FRY PLANTAIN

• Peel and slice your plantain to your desired size or shape

• Add your vegetable oil in pan to heat

• When heated, pour in sliced plantains to fry

• Fry for 5 – 10 minutes until it is slightly brown

• Transfer to kitchen towel lined plate to drain excess oil

• You can now serve your delicious plantain

WHAT TO EAT WITH YOUR FRIED PLANTAIN
• Fried rice
• Spaghetti
• Fried eggs

Fried plantain served with jollof rice, chicken and fish

Was this recipe helpful? Tell us by leaving a comment below.

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AKARA

Akara is the favorite of most families in Nigerian, also known as bean cake, it is made from peeled and blended beans. Akara is used mostly as a dish for breakfast or dinner.

This recipe will guide you by giving you the best results for your bean cake.

INGREDIENTS FOR MAKING AKARA

Depending on the quantity you want, but for this recipe we shall be having:

• 1 cup black eye beans or kidney beans
• 2 bonney pepper
• 1 bell pepper
• 1 brown onion
• Vegetable oil or palm oil for frying
• 1 maggi cube
• And salt to taste.

HOW TO MAKE AKARA
• Peel your beans after soaking for few minutes to soften it

• Blend your peeled beans together with the Bonney, bell pepper and onion, add little water but make sure the mixture comes out thick.

• Pour blended beans in a bowl where you can easily add your maggi cube and salt to taste, then stir.

• Pour your oil into your frying pan, for deep fry make sure you pour in enough oil

• when your oil is heated properly, scoop your blended mix one after the other to form a round shape then allow to fry until both sides turns brown.

• When done, remove from oil and put on a paper towel to get rid of excess oil

• Your crunchy and delicious akara is done and ready to serve!

WHAT TO EAT WITH YOUR AKARA
• Pap
• Custard
• Bread
• Fried plantain

Akara served with milky pap

WHY IS YOUR AKARA FLAT?
If you followed this recipe and your akara turns out flat, it could be that you added too much water when blending or adding your seasonings to taste.

Remember: to have the best result, make sure your blended beans is thick enough so you can have a well-rounded, crunchy and fluffy bean cake.

HOW TO STORE

In situations where there are leftovers, allow your akara to cool completely before putting it in a Ziploc, store in a fridge for up to 3 days or in the freezer for up to 3 months.

Was this recipe helpful? Tell us by leaving a comment below.

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NIGERIAN SALAD

Spice up your visit to Nigeria with a soothing taste of the Nigerian salad. This side dish is of high nutritional value and a vegan diet.

No stress at all making this dish, just a maximum of 20 minutes and you have yourself a well garnished Nigerian salad to dig!

INGREDIENTS FOR NIGERIAN SALAD

• 1 Cucumber
• Cabbage
• 6 Carrot
• Lettuce
• Onion
• Sweetcorn
• Sliced boiled eggs
• Boiled pasta
• Potatoes
• Salad tomatoes
• Corned beef
• Baked beans
• Salad cream

HOW TO MAKE NIGERIAN SALAD
• Wash all vegetables and cute as suitable
• Layer the vegetables in a clean bowl, you can start with cabbage, then carrot and it goes on.

• The main purpose of layering is to enable you get all ingredients in a portion when you take from any side.

• After layering all ingredients, you add your salad cream. The salad cream makes the whole process complete.

• And then you can now enjoy!

WHAT TO EAT WITH YOUR NIGERIAN SALAD
• Fried rice
• White rice
• Jollof rice
• Fried plantain

Nigerian salad served with fried rice and chicken

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The post BEST NIGERIAN SIDE DISHES RECIPE appeared first on Naija Cuisines & Mediterranean Bistro.

Seffa is a side dish that is best served with a glass of milk. It is a traditional Moroccan dish that consists of vermicelli noodles or couscous with toppings of onions sauce, icing sugar, cinnamon, raisins, and almonds.

Not necessarily served with meat or chicken, seffa is a good side dish for celebrations and festivities…

2. Kafteji

Kafteji is a traditional Tunisian dish made with fried vegetables. Veggies like eggplants, bell peppers, potatoes, tomatoes, zucchinis, and pumpkins. Fried, chopped, then mixed with fried eggs and seasonings.

Kafteji is usually sprinkled with parsley or coriander, it can be eaten on its own or served with chicken or fish.

3. Eba

Eba also known as garri is a Nigerian staple food consisting of granulated cassava combined with hot water. When mixed with hot water, it is stirred with a spatula until it is fluffy enough to hold when eating.

Eba is served with almost all Nigerian soups: Egusi, okro, bitter leaf, and other meat dishes.

You can simply enjoy your eba by dipping it into the soup.

4. Hummus

Hummus is flavored and highly filled nutritious dish that is loved by people around the world.
This dish is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice and garlic to add to taste.

Not much is known about the origin of hummus, although historians trace it to the ancient Egypt. It is served with drizzles of olive oil and as a dip for pita flatbreads and vegetables.

5. Fufu

Just like garri, is made from cassava, but much processing is involved in this. Fufu is a Nigerian dish and perhaps common in another African region, the texture after soaking, cooking, and pounding is quite different from garri.

It can be served with almost all Nigerian soups, for the southeastern part of Nigeria, fufu is eaten during ceremonial events and festivals.

6. Attièké

The Attiéké is made with fermented cassava roots with other ingredients like onions, tomatoes, grilled chicken or fried fish.

It is a traditional Ivorian couscous dish, that can be consumed as breakfast, lunch or dinner.

7. Moin Moin

Made from peeled beans, prepared with pepper, seasoning and oil. The Nigerian moi moi is used as a nutritional side dish for pap (akamu), bread eko.

8. Moroccan loubia

Moroccan loubia is a traditional dish consisting of stewed white beans. This dish is very popular in Moroccan homes.

It is comfort food that can be served both as an appetizer, garnished with some coriander or parsley, and as a side dish – especially when used as an accompaniment to fried fish.

9. Ugali

Ugali is a stiff maize flour porridge. Also known as nsima or corn fufu (for English)

This dish is mostly served as an accompaniment to meat or vegetable stews or soups.

10. Chakalaka

Chakalaka is a South African vegetable relish that will provoke your taste bud. This relish is spicy enough to eat with bread, pap, stews, curries or samp.

Simple to make yet very pleasing to taste!

11. Akara

Akara is one of Africa’s favorite dishes that will blow your taste bud. This dish is not just common with the Nigerian people but entire of west Africa including Brazil.

Made from well soaked and peeled kidney beans and spices to taste, it is deep fried to give the nearly burnt orange look. It’s a local snack that you can have with your pap (akumu) and bread.

12. Tuo zaafi

Tuo zaafi is made by cooking combidned maize or millet flour with water. Tuo Zaafi is best enjoyed with okro soup, it is a Northern Ghanaian dish that means stirred hot.

13. Konkonte

It is traditionally served hot with dishes such as groundnut, palm nut, or okra soup. Konkonte is made with cassava and water.

14. Gari foto

Gari foto is also known as cassava mash is a traditional Ghanaian dish made with cassava mash, tomatoes, onions, carrots, green peppers, oil, margarine, and seasonings.

It is served as an accompaniment to stews, rice, or beans. Depending on your relish, gari foto can be enriched with the addition of eggs or shrimp.

15. Dikgobe

Dikgobe is a Botswana dish consisting of a combination of peas, beans, and samp, which is processed maize. The ingredients are cooked in a small amount of fat or oil, while salt is used as a seasoning.

Dikgobe is usually served for lunch as an accompaniment to meat dishes, or paired with a glass of fresh milk.

16. Lasary voatabia

Lasary voatabia is made with the combination of seeded and chopped tomatoes, thinly sliced green onions, lime juice, salt, grated ginger, hot sauce such as Tabasco, and black pepper.

It is a traditional tomato and onion salad originating from Madagascar.
For your relish, garnish lasary voatabia with chopped parsley or coriander before serving. This salad is often served as a side dish to poulet au coco and romazava, or used as a topping for sandwiches.

17. Chibwabwa

Chibwabwa consists of tomatoes, onions, pumpkin leaves, and groundnuts. The ingredients are boiled in water until the combination becomes thick in texture.

It is a Zambian dish that is prepared mostly during traditional ceremonies, served as an accompaniment to nshima, a dough made with maize flour.

18. Phaphatha

Phaphatha is a circular, flattened dumpling from Botswana, consisting of flour and yeast.

It is cooked without water, often in a frying pan. Due to its large size, the bread is usually used as an accompaniment to big meals, although it can be consumed for breakfast or as a snack.

19. Akple

Akple is another unique Ghanaian dish that consists of corn flour, cassava flour, water, and salt.

Akple is often served with a flavorful okra soup known as fetri detsi.

20. Kwacoco

Kwacoco is made with mashed cocoyam, wrapped in banana leaves and steamed.

It is a cameronian dish that is traditionally prepared and consumed by the Kwe people, who pair it with mbongo soup.

Has your taste bud been rekindled yet? Wait until you see our list of best Nigerian side dishes making heads in the world’s culinary scene.

The post TOP 20 BEST AFRICAN DISHES appeared first on Naija Cuisines & Mediterranean Bistro.

What can we say – Is it the rich in taste, the irresistible aromatic flavor, or the beautiful decorated African dish? The African dish is irresistible!

When it comes to the African dish there are striking differences, which makes up to your list of favorite dish…

This is why in this piece, we shall be looking at:

• African Food: 40 of Africa’s Favorite Dishes
• Top 20 Best African Side Dishes
• Best Nigerian Side Dishes
• Nigerian Breakfast Dishes
• Nigerian Dishes Pictures/Pictures of Nigerian Food

AFRICAN FOOD: 40 OF AFRICA’S FAVORITE DISHES

Not all Africa’s favorite dishes are well represented on the global culinary scene. More of the reason why we will talk about local regional dishes that make up what you see in most African cuisines.

Who knows? We may come to your region…lol, let’s dig in!

1. Piri Piri Chicken – Mozambique

Also called  peri-peri or pili-pili is an African dish popular in Mozambique though with an origin from Portuguese and it’s colonies such as Angola, Namibia and the South Africa.

This Mozambique’s cuisine is a blend of spices, hot piri piri and creamy coconut sauces with cashews and peanuts.

For a visit to this region, you could choose to miss every other mouth-watering dish but do not resist the well garnished piri piri chicken. This African dish is

traditionally served with matata a dish of cassava leaves cooked in peanut sauce, the piri piri chicken is grilled with lime, pepper, garlic, coconut milk and piri piri sauce.

2. Pap en vleis/Shisa nyama – South Africa

Pap en vleis is South Africa’s barbecued maize porridge and meat. ‘Pap en vleis’ means the combination of starch and braaied or stewed meat, with spicy gravy, relish or chakalaka.

Shisa nyama on the other hand means ‘burn the meat’ in Zulu. It is how South Africans burn the meat in a delicious way for modern day – barbecue. In certain shisa nyama, the braaing site is provided by a butcher from whom you can buy the meat to be grilled.

3. Nigerian Jollof rice and egusi soup

It’s impossible to have a list of Africa’s favorite dishes without talking about the Nigerian jollaf rice and popular dish – egusi soup. Being a nation with distinct regional cuisines, it is had to make a pick but the Nigerian jollof rice and egusi soup is one dish you should not miss whenever you visit the country.

Mostly served at parties and other ceremonial events, the Nigerian jollof rice comprises of rice, tomatoes, onions, pepper, (groundnut) oil and spices to taste. While the egusi soup is made with ground melon seeds, bitter leaf or fluted pumpkin leaf (locally called Ugu leaf) served with pounded yam or cassava granules (garri and akpu).

4. Bunny chow – South Africa

The South African bunny chow is a hallowed half or quarter loaf of white bread filled with hot curry, meat and veggies. Tasty enough to have for a lunch or breakfast. The name bunny chow,

no one is quite sure of how it was coined but there’s a certainty that the Indian laborer who came to South Africa in the 19th century to work sugar cane feilds bought the meat and curry that fills the bunny chow.

5. Kapenta with sadza – Zimbabwe

Kayenta is a specie of small water fish  crisply fried and accompanied with sadza. This African dish is a regional dish common with the people of Zambia and Zimbabwe.

Available in dried and fresh fish, kapenta is usually stewed with tomatoes, onions and groundnut powder, dished with fresh greens.

6. Chambo with nsima – Malawi

The crambo fish is the most popular fish to the people of Malawi, a habitat of lake Malawi. Chambo is served grilled with nsima as similar to South Africa’s pap and Zimbabwe’s sadza.

7. Namibian venison, Namibia

Venison is the meat of game animals found all over South Africa, but to the Namibians, the best game meat comes from Namibia. Low in fat, high in nutrients and full of flavor, the Namibian

venison is becoming popular especially the ostrich, springbok, and gemsbok.

You May love to read: BEST AFRICAN BEAN DISHES AND SOUP RECIPE

8. Muamba de galinha – Angola

Mamba de galinha is considered one of Angola’s national food treasures, this dish reveals the strong influence of Portuguese cuisine on this former colony.

Also called chicken mamba, it is a spicy, somewhat oily stew made with palm oil or palm butter, garlic, chilis and okra. Variations of chicken mamba, like the poulet moambé, are to be found all over the Congo River region, where it’s mostly served with cassava leaves and white rice.

Nyembwe chicken, is the national dish of Gabon, it is made with palm or macadamia nuts. It is so rich and spicy, and a good accompaniment to starchy porridges considered bland by western palates: funge, fufu and ugali.

9. Cape biriyani – South Africa

Biriyani is a fragrant dish comprising layers of marinated meat, rice, lentils and spices topped with crisp-fried onions and hard-boiled eggs.

This one-pot, slow-cooked dish, is a favorite for feeding large crowds at special occasions and celebrations, was bought to the Cape from the East during the earliest days of the slave trade, along with other “Malay” dishes such as bredies, pickled fish, denning leis and bobotie.

10. Zanzibari biryanis and pilaus, Zanzibar

Zanzibari biryanis and pileus are great celebration dishes, both based on rice and the exotic array of spices synonymous with Zanzibar.

There are all sorts of variations on biryani, ranging from humble vegetable assemblages to more complex ones incorporating meat and seafood; pilau tends to be a one-pot dish generously spiced with cardamom, cumin and pepper.

Both are delicious accompanied by kachumbari, a fresh onion and tomato salad popular across East Africa. Another quintessential dish of Zanzibar is urojo, a yellowish broth bought from street vendors and made with many different ingredients including pieces of meat, chili, mango, ginger, tamarind and lime.

11. Banku – Ghana

Banku is a Ghanian regional dish, that is slightly sour in taste. Prepared with cassava dough and fermented corn, although common with people within the southern region of Ghana other parts of the country is still familiar with this delicious meal.

12. Alloco – Cote d’Ivoire

The Alloco is a popular dish of the people of Cote d’Ivoire. This African dish is budget friendly and takes less than an hour to prepare. For taste, it is beautifully spiced with tomatoes, veggies, onions and is served with either fish, eggs or chicken.

13. Waakye – Ghana

Waakye is a local African dish from the nortern region of Ghana. The major component of this dish is rice and beans. Prefferably prepared with the black-eyed beans of kidney beans, this dish can satisfy your taste alone or as supplement to other meals.

14.  Cachupa – Cape Verde

Finely cooked with diced sweet potato, corn, beans, cassava, tomatoes, meat or tuna, Cachupa is a national Cape Verdean meal. When prepared, its leftovers can be refried to Cachupa guisada.

15. Nyama na irio – Kenya

Nyama na irio is a well-loved dish by kenyans, it is made of mashed-up potatoes, peas, beans, corn and onion and often served with spiced roasted meat to make a delicious dish called nyama na irio.

Kenya is famous for its long-distance runners, and many a Kenyan will attribute their stamina to the health-giving effects of another treasured staple, sukuma wiki. This means “push for the week” in Swahili, indicating that this dish can be used to feed the family for a week.

Sukuma wiki is made with collard greens and/or kale cooked with onions and spices to make a piquant relish for ugali (maize porridge).

16. Akara – West Africa

Aside from Jollof rice and egusi soup, Akara is one of Africa’s favorite dishes you should not resist. This dish is not just common with the Nigerian people but entire of west Africa including Brazil.

Made from well soaked and peeled kidney beans and spices to taste, it is deep-fried to give the nearly burnt orange look. It’s a local snack that you can have with your pap (akumu) and bread.

17. Koshari, Egypt

If you want a taste of what ordinary Egyptian families eat at home, you can’t go wrong with koshari (variously spelled koushari and koshary), a nourishing vegetarian dish of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and topped off with fried onion.

A good koshari can send an Egyptian into raptures, and it’s also hugely popular as rib-sticking street food and take-away.

Another beloved classic of home cooking is mahshi, or vegetables such as zucchini, peppers, tomatoes, and vine leave stuffed with spiced rice.

18. Ful medames – Egypt

According to Egyptian-born cookery writer Claudia Roden, this dish is pre-Ottoman and pre-Islamic, and probably as old as the Pharoahs.

In her classic work “A Book of Middle Eastern Food,” Roden quotes an Arab saying: “Beans have satisfied even the Pharoahs.”

They’re still satisfying Egyptians today. Ful Medames is one of the country’s national dishes, comprising fava beans simmered with spices and olive oil. The dried beans are often cooked overnight and served for breakfast in the morning with eggs and pita bread.

It’s ideal for a filling breakfast if you’re traveling on a tight budget and need to fill up with sustaining food to last you through the day.

19. Potjiekos and stew – South Africa

What constitutes an excellent potjie is a matter of heated debate among fans, who have all the time in the world to argue the merits of their version during the several hours it takes for the food to cook.

Potjiekos (“pot food”) is an Afrikaans term for food cooked in layers in a traditional three-legged cast-iron pot, but in essence it’s a stew, not much different to the slow-simmered stews of beef, chicken and mutton and that are popular across Southern African countries.

If you’re adventurous, try a curry made of a sheep’s heads (known as “smileys” for the baleful grins the heads adopt after they shrink in the heat) or a stew of chicken feet (called “runaways” or “walkie-talkies”).

Stews are traditionally served with pap (see above) and other staples such as umngqusho (samp and beans), morogo (wild greens), dumplings (amadombolo) and steamed bread (ujeqe) or pot-baked bread (potbrood).

20. Pastilla au pigeon/b’stilla – Morocco

Moroccan tagines and couscous dishes have earned their glory on the world’s culinary stage in recent decades, but this is one dish you’ll not find in an average cookbook.

A complex and many-faceted feast dish, pastilla au pigeou (also known as b’stilla) is sweet and savory; substantial and delicate.

It’s a pie comprising shredded cooked squab (or, more often, chicken, when pigeon is hard to find) thickened with egg sauce and interspersed with paper-thin pastry and layers of nutty, spicy filling.

No grand celebration in Morocco would be considered complete without b’stilla, and it is usually reserved for feasts because it’s so labor intensive to make.

21. Efo Riro – Nigeria

Efo riro which roughly translates to “stirred leafy vegetable” is a native soup of the yoruba indigenes of Nigeria. This local dish is a rich spinach stew made with spinach, scotch bonnets and red bell peppers.

Decorated with meat or fish, depending on choice.

22. Sambaza – Rwanda, Democratic Republic of Congo

Sambaza is the favorite dish of those who reside around Lake Kivu. It is a small fish that is served fried with french fries as accompaniment. Visitors and locals can not get enough of this delicacy, are you new to the

country? A visit to lake Kivu will never be complete without trying this mouth-watering treat.

23. Couscous – North Africa

Couscous is a traditional Berber dish of steamed semolina that can be served as an accompaniment with tajine, vegetables or eaten by itself.

24. B’stilla – Morocco

B’stilla is a Moroccan dish, also called pastilla. B’stilla consists of a sweet and sour pigeon pie, but can be made with chicken or quail. . Fit for occasions, it is served as a starter.

25. Banga or ofe akwu – Nigeria

Banga is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally served with fufu. The name of the dish is derived from two words: ofe, meaning soup or stew, and akwu, meaning palm fruit.

26. Ogbono Soup – Nigeria

Ogbono is a traditional Nigerian soup made with a combination of ogbono seeds, red palm oil, onions, stock, seasoning cubes, leafy vegetables such as spinach, pumpkin leaves, or bitterleaf, and assorted meat and fish such as beef, tripe, shrimp, and crayfish.

As it is with the banga soup, the ogbono soup is accompanied with fufu for the best experience.

27. Githeri – Kenya

Githeri is a Kenyan staple food consisting of beans and maize that are stewed with onions, tomatoes, and sometimes potatoes or meat chunks. The stew is often flavored with cumin, turmeric, or chili powder. It is traditionally served on its own, although it can be served with rice or crusty bread on the side.

The dish is identifiable with the Kikuyu tribe, living in Central Kenya.

28. Shiro – Ethiopia

Shiro is an Ethiopian stew made with chickpeas or broad beans as the main ingredients, along with garlic, onions, ginger, tomatoes, and chili peppers. The chickpeas give this stew a nice texture and nutty flavor, but they can be replaced by Shiro powder, which is a combination of chickpea flour and various spices.

The dish is traditionally prepared for special occasions such as Ramadan and Tsom. It is recommended to serve shiro with injera flatbread on the side.

29. Sfenj – Morocco

Sfenj is a popular Moroccan doughnut-like fritter made from sticky unleavened batter. The dough is traditionally shaped into rings and deep-fried until it develops a golden, crispy exterior. The interior should be fluffy, tender, and chewy. These fritters are usually served hot when sold by street vendors, and they can be consumed plain or dusted with icing sugar.

30. Zaalouk – Morocco

Zaalouk is a traditional Moroccan salad made by cooking eggplant, tomatoes, garlic, and flavorings such as cumin, paprika, coriander, and parsley. Although it can be served on its own, zaalouk is also often served as a side dish, a spread for sandwiches, or a dip, when it is paired with crusty bread.

31. Malva – South Africa

Malva pudding is a traditional South African dessert consisting of a pudding base covered in a creamy, sweet sauce made with water, cream, vanilla, butter, and sugar. The pudding is usually made from butter, sugar, eggs, apricot jam, milk, flour, and salt.

32. Wali wa kukaanga – Kenya

Wali wa kukaanga is a delicious Kenyan dish made by combining boiled rice with turmeric, onions, oil, and vegetables such as carrots, peas, and corn. The combination of rice and vegetables is then fried, and the whole dish is served as an accompaniment to chicken dishes.

It is recommended to pair wali wa kukaanga with a salad of choice on the side.

33. Seffa – Morocco

Seffa is a traditional Moroccan dish that is typically reserved for celebrations and festivities. It consists of either vermicelli noodles or couscous combined with a savory-sweet onion sauce and a topping of icing sugar, cinnamon, raisins, and ground almonds.

34. Taktouka – Morocco

Taktouka is a healthy and nutritious Moroccan salad consisting of cooked tomatoes and green peppers mashed into a purée. The salad is often served as a side dish to grilled meat and fish dishes, although it can also be used as a dip, when it’s consumed with crusty bread, used for scooping up the salad.

35. Poulet DG – Cameroon

Poulet DG is a tasty Cameroonian poultry dish made with a combination of chicken and ripe plantains in a hearty tomato sauce. The dish is typically garnished with a variety of vegetables such as green beans, bell peppers, and carrots, making it visually appealing and enhancing the flavors even further.

36. Kitcha – Ethiopia

Kitcha is an unleavened Ethiopian flatbread made with wheat flour, water, and salt. The dough is traditionally baked in a pan on both sides until it develops a golden-brown color of the exterior. The flatbread can be additionally spiced with chili and cardamom.

It is usually served warm with melted butter, or used in a dish called fit-fit.

37. Egyptian Umm

The Egyptian umm ali is usually made by dividing bread or puff pastry into pieces, then mixing it with sugar, milk, and coconut flakes. The mixture is typically sprinkled with raisins, pistachios, and cinnamon, then baked in the oven until the top develops a golden brown color.

38. Bazin – Libya

Bazin is a popular Libyan unleavened bread (also considered a dough-based dish) made by boiling barley flour and salt in water and beating it with a stick called magraf until it develops into a dough which is then baked or steamed. The bread is characterized by its hard texture, achieved by the usage of large amounts of salt.

It is traditionally shared and consumed using the right hand. Bazin is often served with a tomato-based stew, potatoes, hard-boiled eggs, and mutton

39. Hoenderpastei – South Africa

Hoenderpastei is a South African dish consisting of a shortcrust pastry shell filled with pieces of chicken, vegetables such as onions, carrots, and celery, hard-boiled eggs, and seasonings such as pepper, lemon juice, salt, and bay leaves. Simple, yet delicious, hoenderpastei has been a street food favorite for many years in South Africa.

It is recommended to prepare the pie a day in advance since it can be left in the fridge and baked when needed.

40. Genfo – Ethiopia

Genfo is a simple Ethiopian porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour to boiling water and stirring the concoction with a wooden utensil until it develops a smooth, yet extremely thick consistency.

The porridge is then transferred to a bowl, and a hole is created in the center, usually by using a finjal (Ethiopian coffee cup). The well is filled with clarified spiced butter and berbere spices. Genfo is traditionally consumed as it is, although it can be accompanied by a scoop of yogurt.

Have we been to your region yet? If no, let us know in the comment box…

CONCLUSIVELY

The list of Africa’s favorite dishes is inexhaustible, as there are several regional dishes that make up the African cuisine. But the above dishes are the most popular in each region, important to note that, most of these foods you can get from any African cuisine around the world and kaycuisines make up the list.

Where to taste it: Experience the wonderful taste of African cuisine from the spicy and tasty, to the downright mind-blowing. It’s all here at Kays Cuisines

The post AFRICA’s FAVORITE DISHES appeared first on Naija Cuisines & Mediterranean Bistro.

Pay a visit to Nigeria right at the comfort of your home in Atlanta, by giving us a dial on any dish as presented on our food menu that best suits your taste buds.

Check out our Nigerian food menu of myriad delicacies…

RICE

Rice is one of the most popular dishes consumed by almost every family in Nigeria, known for its nutritional values, it can be prepared as jollof, coconut, or fried rice.

Jollof Rice

Have you been to Nigeria and never had a taste of the popular Nigerian jollof rice? Your bad, lol.

But the exciting news is that Kay’s cuisine is ready to bring the Nigerian jollof rice right to your doorstep!

Top on our food menu, our jollof rice is rich in taste, garnished to your relish with meat – beef, mutton, chicken, and different species of fish. Prepared with tomatoes, onions, pepper, and some other spices, this dish will blow up your taste bud!

Check out our list of other rice delicacies

SPICY POTS

On our spicy pots, we serve you delicacies such as new obi, fish pepper soup, beef suya, chicken suya, peppered snail, and the likes of so many…

Peppered Snail

Snail dishes are very popular in Africa especially with the Nigerian people of west Africa, mostly considered a party favorite.

We make the peppered snail top on our food menu because it is sautéed with pepper, onions, garlic, salt, and other spices to taste.

Our peppered snail is a spicy pot finger food and side dish that will leave you licking your fingers!

You should try it…

Check out another side dish, spicy pots, and their prices

SOUPS

Soups make a part of the culinary delights of the Nigerian food menu…

Egusi Soup

The egusi soup is one soup that is popular amongst others. We serve you this dish on our food menu because it is unique in texture and fluffiness which makes it a special Nigerian delicacy.

This soup is prepared with processed melon seed alongside ingredients like stock fish, dry fish, red oil, onions, vegetables and all types of condiments to taste.

Order your egusi soup from Kay’s cuisines and get served with accompaniments like pounded yam, garri, semo or amala.

Banga Soup

Made from ripe palm fruit, adequately garnished with fish and meats, it is eaten with starch or white rice, depending on what goes for you.

Kay’s cuisines banga soup has a unique aroma and taste that will leave you asking for more…

See our top lists of soups on our food menu

CHOPS

Similar to finger foods, these classic Nigerian snacks with a touch of imported world recipe will leave you asking for more…

Meat Pie

Kay’s cuisines meat pies are delicious pastries filled with minced meat, potatoes, carrots. Rich in flavor, moist and the most ultimate comfort food.

Try it out NOW!

Check out our list of other chops

This and many more delicacies you can get at Kay’s Cuisines, your number one Nigerian culinary delight.

The post Naija Cuisines: NIGERIAN FOOD MENU IN ATLANTA RESTAURANT 2021 appeared first on Naija Cuisines & Mediterranean Bistro.

The savior it exudes has kept tourists from all over the world within her borders.

What can we say – Is it the rich in taste, the irresistible aromatic flavor or the beautiful decorated African dish? The African dish is irresistible!

When it comes to the African dish there are striking differences, which makes up to your list of favorite dish…

Agree on this: not all African favorite dishes are well represented on the global culinary scene. More of the reason why in this article, we would be talking about local regional dishes that makes up what you see in African cuisines.

Who knows? We may come to your region…lol, let’s dig in!

1. Piri Piri Chicken – Mozambique

Also called  peri-peri or pili-pili is an African dish popular in Mozambique though with an origin from Portuguese and it’s colonies such as Angola, Namibia and the South Africa.

This Mozambique’s cuisine is a blend of spices, hot piri piri and creamy coconut sauces with cashews and peanuts.

For a visit to this region, you could choose to miss every other mouth-watering dish but do not resist the well garnished piri piri chicken. This African dish is

traditionally served with matata a dish of cassava leaves cooked in peanut sauce, the piri piri chicken is grilled with lime, pepper, garlic, coconut milk and piri piri sauce.

2. Pap en vleis/Shisa nyama – South Africa

Pap en vleis is South Africa’s barbecued maize porridge and meat. ‘Pap en vleis’ means the combination of starch and braaied or stewed meat, with spicy gravy, relish or chakalaka.

Shisa nyama on the other hand means ‘burn the meat’ in Zulu. It is how South Africans burn the meat in a delicious way for modern day – barbecue. In certain shisa nyama, the braaing site is provided by a butcher from whom you can buy the meat to be grilled.

3. Nigerian Jollof rice and egusi soup

It’s impossible to have a list of Africa’s favorite dishes without talking about the Nigerian jollaf rice and popular dish – egusi soup. Being a nation with distinct regional cuisines, it is had to make a pick but the Nigerian jollof rice and egusi soup is one dish you should not miss whenever you visit the country.

Mostly served at parties and other ceremonial events, the Nigerian jollof rice comprises of rice, tomatoes, onions, pepper, (groundnut) oil and spices to taste. While the egusi soup is made with ground melon seeds, bitter leaf or fluted pumpkin leaf (locally called Ugu leaf) served with pounded yam or cassava granules (garri and akpu).

4. Bunny chow – South Africa

The South African bunny chow is a hallowed half or quarter loaf of white bread filled with hot curry, meat and veggies. Tasty enough to have for a lunch or breakfast. The name bunny chow,

no one is quite sure of how it was coined but there’s a certainty that the Indian laborer who came to South Africa in the 19th century to work sugar cane feilds bought the meat and curry that fills the bunny chow.

5. Kapenta with sadza – Zimbabwe

Kayenta is a specie of small water fish  crisply fried and accompanied with sadza. This African dish is a regional dish common with the people of Zambia and Zimbabwe.

Available in dried and fresh fish, kapenta is usually stewed with tomatoes, onions and groundnut powder, dished with fresh greens.

6. Chambo with nsima – Malawi

The crambo fish is the most popular fish to the people of Malawi, a habitat of lake Malawi. Chambo is served grilled with nsima as similar to South Africa’s pap and Zimbabwe’s sadza.

7. Namibian venison, Namibia

Venison is the meat of game animals found all over South Africa, but to the Namibians, the best game meat comes from Namibia. Low in fat, high in nutrients and full of flavor, the Namibian

venison is becoming popular especially the ostrich, springbok, and gemsbok.

You May love to read: BEST AFRICAN BEAN DISHES AND SOUP RECIPE

8. Muamba de galinha – Angola

Mamba de galinha is considered one of Angola’s national food treasures, this dish reveals the strong influence of Portuguese cuisine on this former colony.

Also called chicken mamba, it is a spicy, somewhat oily stew made with palm oil or palm butter, garlic, chilis and okra. Variations of chicken mamba, like the poulet moambé, are to be found all over the Congo River region, where it’s mostly served with cassava leaves and white rice.

Nyembwe chicken, is the national dish of Gabon, it is made with palm or macadamia nuts. It is so rich and spicy, and a good accompaniment to starchy porridges considered bland by western palates: funge, fufu and ugali.

9. Cape biriyani – South Africa

Biriyani is a fragrant dish comprising layers of marinated meat, rice, lentils and spices topped with crisp-fried onions and hard-boiled eggs.

This one-pot, slow-cooked dish, is a favorite for feeding large crowds at special occasions and celebrations, was bought to the Cape from the East during the earliest days of the slave trade, along with other “Malay” dishes such as bredies, pickled fish, denning leis and bobotie.

10. Zanzibari biryanis and pilaus, Zanzibar

Zanzibari biryanis and pileus are great celebration dishes, both based on rice and the exotic array of spices synonymous with Zanzibar.

There are all sorts of variations on biryani, ranging from humble vegetable assemblages to more complex ones incorporating meat and seafood; pilau tends to be a one-pot dish generously spiced with cardamom, cumin and pepper.

Both are delicious accompanied by kachumbari, a fresh onion and tomato salad popular across East Africa. Another quintessential dish of Zanzibar is urojo, a yellowish broth bought from street vendors and made with many different ingredients including pieces of meat, chili, mango, ginger, tamarind and lime.

11. Banku – Ghana

Banku is a Ghanian regional dish, that is slightly sour in taste. Prepared with cassava dough and fermented corn, although common with people within the southern region of Ghana other parts of the country is still familiar with this delicious meal.

12. Alloco – Cote d’Ivoire

The Alloco is a popular dish of the people of Cote d’Ivoire. This African dish is budget friendly and takes less than an hour to prepare. For taste, it is beautifully spiced with tomatoes, veggies, onions and is served with either fish, eggs or chicken.

13. Waakye – Ghana

Waakye is a local African dish from the nortern region of Ghana. The major component of this dish is rice and beans. Prefferably prepared with the black-eyed beans of kidney beans, this dish can satisfy your taste alone or as supplement to other meals.

14.  Cachupa – Cape Verde

Finely cooked with diced sweet potato, corn, beans, cassava, tomatoes, meat or tuna, Cachupa is a national Cape Verdean meal. When prepared, its leftovers can be refried to Cachupa guisada.

15. Nyama na irio – Kenya

Nyama na irio is a well-loved dish by kenyans, it is made of mashed-up potatoes, peas, beans, corn and onion and often served with spiced roasted meat to make a delicious dish called nyama na irio.

Kenya is famous for its long-distance runners, and many a Kenyan will attribute their stamina to the health-giving effects of another treasured staple, sukuma wiki. This means “push for the week” in Swahili, indicating that this dish can be used to feed the family for a week.

Sukuma wiki is made with collard greens and/or kale cooked with onions and spices to make a piquant relish for ugali (maize porridge).

16. Akara – West Africa

Aside from Jollof rice and egusi soup, Akara is one of Africa’s favorite dishes you should not resist. This dish is not just common with the Nigerian people but entire of west Africa including Brazil.

Made from well soaked and peeled kidney beans and spices to taste, it is deep-fried to give the nearly burnt orange look. It’s a local snack that you can have with your pap (akumu) and bread.

17. Koshari, Egypt

If you want a taste of what ordinary Egyptian families eat at home, you can’t go wrong with koshari (variously spelled koushari and koshary), a nourishing vegetarian dish of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and topped off with fried onion.

A good koshari can send an Egyptian into raptures, and it’s also hugely popular as rib-sticking street food and take-away.

Another beloved classic of home cooking is mahshi, or vegetables such as zucchini, peppers, tomatoes, and vine leave stuffed with spiced rice.

18. Ful medames – Egypt

According to Egyptian-born cookery writer Claudia Roden, this dish is pre-Ottoman and pre-Islamic, and probably as old as the Pharoahs.

In her classic work “A Book of Middle Eastern Food,” Roden quotes an Arab saying: “Beans have satisfied even the Pharoahs.”

They’re still satisfying Egyptians today. Ful Medames is one of the country’s national dishes, comprising fava beans simmered with spices and olive oil. The dried beans are often cooked overnight and served for breakfast in the morning with eggs and pita bread.

It’s ideal for a filling breakfast if you’re traveling on a tight budget and need to fill up with sustaining food to last you through the day.

19. Potjiekos and stew – South Africa

What constitutes an excellent potjie is a matter of heated debate among fans, who have all the time in the world to argue the merits of their version during the several hours it takes for the food to cook.

Potjiekos (“pot food”) is an Afrikaans term for food cooked in layers in a traditional three-legged cast-iron pot, but in essence it’s a stew, not much different to the slow-simmered stews of beef, chicken and mutton and that are popular across Southern African countries.

If you’re adventurous, try a curry made of a sheep’s heads (known as “smileys” for the baleful grins the heads adopt after they shrink in the heat) or a stew of chicken feet (called “runaways” or “walkie-talkies”).

Stews are traditionally served with pap (see above) and other staples such as umngqusho (samp and beans), morogo (wild greens), dumplings (amadombolo) and steamed bread (ujeqe) or pot-baked bread (potbrood).

20. Pastilla au pigeon/b’stilla – Morocco

Moroccan tagines and couscous dishes have earned their glory on the world’s culinary stage in recent decades, but this is one dish you’ll not find in an average cookbook.

A complex and many-faceted feast dish, pastilla au pigeou (also known as b’stilla) is sweet and savory; substantial and delicate.

It’s a pie comprising shredded cooked squab (or, more often, chicken, when pigeon is hard to find) thickened with egg sauce and interspersed with paper-thin pastry and layers of nutty, spicy filling.

No grand celebration in Morocco would be considered complete without b’stilla, and it is usually reserved for feasts because it’s so labor intensive to make.

21. Efo Riro – Nigeria

Efo riro which roughly translates to “stirred leafy vegetable” is a native soup of the yoruba indigenes of Nigeria. This local dish is a rich spinach stew made with spinach, scotch bonnets and red bell peppers.

Decorated with meat or fish, depending on choice.

22. Sambaza – Rwanda, Democratic Republic of Congo

Sambaza is the favorite dish of those who reside around Lake Kivu. It is a small fish that is served fried with french fries as accompaniment. Visitors and locals can not get enough of this delicacy, are you new to the

country? A visit to lake Kivu will never be complete without trying this mouth-watering treat.

23. Couscous – North Africa

Couscous is a traditional Berber dish of steamed semolina that can be served as an accompaniment with tajine, vegetables or eaten by itself.

24. B’stilla – Morocco

B’stilla is a Moroccan dish, also called pastilla. B’stilla consists of a sweet and sour pigeon pie, but can be made with chicken or quail. . Fit for occasions, it is served as a starter.

25. Banga or ofe akwu – Nigeria

Banga is a flavorful Nigerian soup made with palm fruit, beef or dried fish, vegetables, and seasonings such as salt and chili pepper. The soup is traditionally served with fufu. The name of the dish is derived from two words: ofe, meaning soup or stew, and akwu, meaning palm fruit.

26. Ogbono Soup – Nigeria

Ogbono is a traditional Nigerian soup made with a combination of ogbono seeds, red palm oil, onions, stock, seasoning cubes, leafy vegetables such as spinach, pumpkin leaves, or bitterleaf, and assorted meat and fish such as beef, tripe, shrimp, and crayfish.

As it is with the banga soup, the ogbono soup is accompanied with fufu for the best experience.

27. Githeri – Kenya

Githeri is a Kenyan staple food consisting of beans and maize that are stewed with onions, tomatoes, and sometimes potatoes or meat chunks. The stew is often flavored with cumin, turmeric, or chili powder. It is traditionally served on its own, although it can be served with rice or crusty bread on the side.

The dish is identifiable with the Kikuyu tribe, living in Central Kenya.

28. Shiro – Ethiopia

Shiro is an Ethiopian stew made with chickpeas or broad beans as the main ingredients, along with garlic, onions, ginger, tomatoes, and chili peppers. The chickpeas give this stew a nice texture and nutty flavor, but they can be replaced by Shiro powder, which is a combination of chickpea flour and various spices.

The dish is traditionally prepared for special occasions such as Ramadan and Tsom. It is recommended to serve shiro with injera flatbread on the side.

29. Sfenj – Morocco

Sfenj is a popular Moroccan doughnut-like fritter made from sticky unleavened batter. The dough is traditionally shaped into rings and deep-fried until it develops a golden, crispy exterior. The interior should be fluffy, tender, and chewy. These fritters are usually served hot when sold by street vendors, and they can be consumed plain or dusted with icing sugar.

30. Zaalouk – Morocco

Zaalouk is a traditional Moroccan salad made by cooking eggplant, tomatoes, garlic, and flavorings such as cumin, paprika, coriander, and parsley. Although it can be served on its own, zaalouk is also often served as a side dish, a spread for sandwiches, or a dip, when it is paired with crusty bread.

31. Malva – South Africa

Malva pudding is a traditional South African dessert consisting of a pudding base covered in a creamy, sweet sauce made with water, cream, vanilla, butter, and sugar. The pudding is usually made from butter, sugar, eggs, apricot jam, milk, flour, and salt.

32. Wali wa kukaanga – Kenya

Wali wa kukaanga is a delicious Kenyan dish made by combining boiled rice with turmeric, onions, oil, and vegetables such as carrots, peas, and corn. The combination of rice and vegetables is then fried, and the whole dish is served as an accompaniment to chicken dishes.

It is recommended to pair wali wa kukaanga with a salad of choice on the side.

33. Seffa – Morocco

Seffa is a traditional Moroccan dish that is typically reserved for celebrations and festivities. It consists of either vermicelli noodles or couscous combined with a savory-sweet onion sauce and a topping of icing sugar, cinnamon, raisins, and ground almonds.

34. Taktouka – Morocco

Taktouka is a healthy and nutritious Moroccan salad consisting of cooked tomatoes and green peppers mashed into a purée. The salad is often served as a side dish to grilled meat and fish dishes, although it can also be used as a dip, when it’s consumed with crusty bread, used for scooping up the salad.

35. Poulet DG – Cameroon

Poulet DG is a tasty Cameroonian poultry dish made with a combination of chicken and ripe plantains in a hearty tomato sauce. The dish is typically garnished with a variety of vegetables such as green beans, bell peppers, and carrots, making it visually appealing and enhancing the flavors even further.

36. Kitcha – Ethiopia

Kitcha is an unleavened Ethiopian flatbread made with wheat flour, water, and salt. The dough is traditionally baked in a pan on both sides until it develops a golden-brown color of the exterior. The flatbread can be additionally spiced with chili and cardamom.

It is usually served warm with melted butter, or used in a dish called fit-fit.

37. Egyptian Umm

The Egyptian umm ali is usually made by dividing bread or puff pastry into pieces, then mixing it with sugar, milk, and coconut flakes. The mixture is typically sprinkled with raisins, pistachios, and cinnamon, then baked in the oven until the top develops a golden brown color.

38. Bazin – Libya

Bazin is a popular Libyan unleavened bread (also considered a dough-based dish) made by boiling barley flour and salt in water and beating it with a stick called magraf until it develops into a dough which is then baked or steamed. The bread is characterized by its hard texture, achieved by the usage of large amounts of salt.

It is traditionally shared and consumed using the right hand. Bazin is often served with a tomato-based stew, potatoes, hard-boiled eggs, and mutton

39. Hoenderpastei – South Africa

Hoenderpastei is a South African dish consisting of a shortcrust pastry shell filled with pieces of chicken, vegetables such as onions, carrots, and celery, hard-boiled eggs, and seasonings such as pepper, lemon juice, salt, and bay leaves. Simple, yet delicious, hoenderpastei has been a street food favorite for many years in South Africa.

It is recommended to prepare the pie a day in advance since it can be left in the fridge and baked when needed.

40. Genfo – Ethiopia

Genfo is a simple Ethiopian porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour to boiling water and stirring the concoction with a wooden utensil until it develops a smooth, yet extremely thick consistency.

The porridge is then transferred to a bowl, and a hole is created in the center, usually by using a finjal (Ethiopian coffee cup). The well is filled with clarified spiced butter and berbere spices. Genfo is traditionally consumed as it is, although it can be accompanied by a scoop of yogurt.

Have we been to your region yet? If no, let us know in the comment box…

CONCLUSIVELY

The list of Africa’s favorite dishes is inexhaustible, as there are several regional dishes that make up the African cuisine. But the above dishes are the most popular in each region, important to note that, most of these foods you can get from any African cuisine around the world and kaycuisines make up the list.

Where to taste it: Experience the wonderful taste of African cuisine from the spicy and tasty, to the downright mind-blowing. It’s all here at Kays Cuisines

The post African Dishes | Top 40 AFRICA’S FAVORITE DISHES appeared first on Naija Cuisines & Mediterranean Bistro.

This African bean soup recipe, brings out all the goodness there is in it, ranging from its rich proteinaceous and healthy carbohydrate value, spiced up with awesome sauce veggies.

WHAT IS AFRICAN BEAN SOUP?

The African bean soup is a dish common with the African descent. Especially those within the East Africa and West Africa. The kidney beans or black beans is mostly used to prepare this flavored packed African bean dish.

In Nigeria, this bean soup takes its inspiration from the Manu descents of the Plateau State. Where almost every family cooks the bean soup more than once every week.

This means there are a lot of health benefits that comes with eating the African bean soup, don’t you think? Let’s find out!

IS AFRICAN BEAN SOUP HEALTHY FOR YOU?

Are you aware that the body converts the amino acid from beans which serves as a building block for protein which the body uses to heal and make new tissues like the bone, muscle, hair, skin, and blood? Therefore, protein is a vital nutrient that plays a key role in maintaining and repairing the body.

Beans – a seed from the Fabaceae family classified as legumes, are best known as a good source for protein, fiber, iron, and vitamins.

The folate in beans produces healthy red blood cells for the body and during pregnancy, it helps prevent neural tube defects in a fetus.

Beans act as antioxidants and anti-inflammatory agents that prevents heart attack, reduce the risk of cancer, help stabilize blood glucose level and prevent diabetes

This and many other health benefits makes up the reason why you should make the African bean soup a regular diet.

The African bean dishes are a great replacement for meat, as it serves as a source of protein for vegans.

THIS IS WHAT GOES IN FOR AFRICAN BEAN SOUP

• Kidney beans
• Celery
• Onions
• Carrot
• Tomatoes
• Cooking oil
• Coconut milk
• Black pepper
• Paprika powder
• Water
• Finely chopped garlic
• Salt to taste
• Chili flakes
• Coriander leaves
• Coriander powder

FOR THE BEST RESULT THIS IS HOW TO COOK YOUR DRIED BEANS

First: You soak your dried beans to shed the high amount of lectin making it easier for your body to process. It is preferable that you soak your dried beans overnight or at least 1 hour.

Secondly: depending on your size of pot, add 8-10 cups of water. Add your soaked beans and simmer on medium heat until it is fully cooked approximately for 1 to 2 hours.

Thirdly: drain the cooked beans in a colander

HOW TO MAKE AFRICAN BEAN SOUP

For your African bean soup, you don’t need a list of ingredients for a complex flavor. After properly cooking your dried beans, the next thing you should do is prepare your African Bean Soup.
This is how:

First: pour your oil over a large pan and heat under medium heat. Add your onion to spice and stir until it is lightly brown for 2 – 3 minutes. Add your seasoning of garlic, ginger and green herbs and stir for about 1 minute.

Secondly: add your spice, tomatoes and stir occasionally till it is well cooked on medium heat.

Thirdly: add your neatly and nicely sliced celery and carrots stir for 2 minute, then add your cooked-drained beans, coconut milk and water. Simmer on medium heat for 15 – 20 minutes

Fourthly: add your salt to taste, add coriander leaves and simmer for 2 minutes. Wala! Your mouth-watering Africa bean soup is ready, and preferably served hot, enjoy!

HOW TO SERVE AFRICAN BEAN SOUP

It is satisfying to know that you can serve your delicious bean soup to your desired taste. For accompaniments like rice, puff puff or bread you have your African bean soup served to perfection.

AFRICAN BEAN SOUP: HOW TO REFRIGERATE AND FREEZE BEAN SOUP

This recipe makes more than a handful of soup, making it perfect to serve as weekday lunch.
To refrigerate: store in the fridge for 4 – 5 days
To Freeze: dish into an airtight container and freeze for 1 – 3 months depending on when you’d like to scoop from it.

THAWING YOUR AFRICAN BEAN SOUP LEFTOVERS

To thaw bean soup leftovers, its simple, simply remove frozen bean soup from freezer and place in refrigerator 7 – 8 hours before you plan to eat it or preferably the night before. As another option, leave on any countertop in the kitchen.

HOW TO REHEAT LEFTOVERS

Microwave: is one of the easiest and fastest ways to reheat leftovers. Leave it for 5 minutes in the microwave to defrost and heat properly for consumption.
Reheat in Saucepan:
Just as when you first prepared it, turn it into a saucepan and add 2 table spoons of water for every scoop, simmer on a low medium heat till it’s hot do this for about 5 minutes.

The African bean soup and the likes of every other African dish you can get at Kaycuisines – your number one authentic African cuisine.

Check our menu to see a list of other African dishes that you may like.

I am sure this bean dish and soup recipe was helpful and has spiced up your love for the African bean soup.

Experience the wonderful taste of African cuisines as you dig into your bowl of African bean soup from us.

We are open from Mon – Thu: 8am-10pm Fri-Sat: 2pm – 8am-12am. For inquiry please contact: 404-271-5823 or send a mail to kayscuisine2019@gmail.com

We are located at 2579 South Cobb Drive Smyna, GA30080

Leave us a comment in the comment box explaining how this recipe ignites your day!

The post BEST AFRICAN BEAN DISHES AND SOUP RECIPE appeared first on Naija Cuisines & Mediterranean Bistro.

We invite you to experience the wonderful taste of African cuisine, from the spicy and tasty, to the downright mind-blowing. It’s all here at Kays cuisines.

Kays Cuisines restaurant is truly a rare gem found right in the heart of Houston’s busy Southwest side of town, minutes from the 59 Freeway (between Beechnut and Beltway 8). We serve great authentic food, with a very friendly and accommodating staff to answer all your questions.

Our Restaurant specializes in fresh, modern and combination cuisine and we are committed to using the freshest, most flavorful seasonal products available. We want your experience at Kays cuisines Restaurant to always exceed your expectations.

So the next time you want to treat yourself to something special, try Kays Cuisines, and experience the best African food right here in H-Town.

The post Taste delicious dishes everyday appeared first on Naija Cuisines & Mediterranean Bistro.