BEST AFRICAN BEAN DISHES AND SOUP RECIPE<\/a><\/em><\/strong><\/p><\/blockquote>\n\n\n\n8. Muamba de galinha \u2013 Angola<\/h2>\n\n\n\n Mamba de galinha is considered one of Angola\u2019s national food treasures, this dish reveals the strong influence of Portuguese cuisine on this former colony.<\/p>\n\n\n\n
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 moamb\u00e9, are to be found all over the Congo River region, where it\u2019s mostly served with cassava leaves and white rice.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
9. Cape biriyani \u2013 South Africa<\/h2>\n\n\n\n Biriyani is a fragrant dish comprising layers of marinated meat, rice, lentils and spices topped with crisp-fried onions and hard-boiled eggs.<\/p>\n\n\n\n
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 \u201cMalay\u201d dishes such as bredies, pickled fish, denning leis and bobotie.<\/p>\n\n\n\n
10. Zanzibari biryanis and pilaus, Zanzibar<\/h2>\n\n\n\n Zanzibari biryanis and pileus are great celebration dishes, both based on rice and the exotic array of spices synonymous with Zanzibar.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
11. Banku \u2013 Ghana<\/h2>\n\n\n\n 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.<\/p>\n\n\n\n
12. Alloco \u2013 Cote d\u2019Ivoire<\/h2>\n\n\n\n The Alloco is a popular dish of the people of Cote d\u2019Ivoire. 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.<\/p>\n\n\n\n
13. Waakye \u2013 Ghana<\/h2>\n\n\n\n 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.<\/p>\n\n\n\n
14. Cachupa \u2013 Cape Verde<\/h2>\n\n\n\n <\/figure>\n\n\n\nFinely 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.<\/p>\n\n\n\n
15. Nyama na irio \u2013 Kenya<\/h2>\n\n\n\n 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.<\/p>\n\n\n\n
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 \u201cpush for the week\u201d in Swahili, indicating that this dish can be used to feed the family for a week.<\/p>\n\n\n\n
Sukuma wiki is made with collard greens and\/or kale cooked with onions and spices to make a piquant relish for ugali (maize porridge).<\/p>\n\n\n\n
16. Akara \u2013 West Africa<\/h2>\n\n\n\n Aside from Jollof rice and egusi soup, Akara is one of Africa\u2019s favorite dishes you should not resist. This dish is not just common with the Nigerian people but entire of west Africa including Brazil.<\/p>\n\n\n\n
Made from well soaked and peeled kidney beans and spices to taste, it is deep-fried to give the nearly burnt orange look. It\u2019s a local snack that you can have with your pap (akumu) and bread.<\/p>\n\n\n\n
17. Koshari, Egypt<\/h2>\n\n\n\n <\/figure>\n\n\n\nIf you want a taste of what ordinary Egyptian families eat at home, you can\u2019t 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.<\/p>\n\n\n\n
A good koshari can send an Egyptian into raptures, and it\u2019s also hugely popular as rib-sticking street food and take-away.<\/p>\n\n\n\n
Another beloved classic of home cooking is mahshi, or vegetables such as zucchini, peppers, tomatoes, and vine leave stuffed with spiced rice.<\/p>\n\n\n\n
18. Ful medames \u2013 Egypt<\/h2>\n\n\n\n According to Egyptian-born cookery writer Claudia Roden, this dish is pre-Ottoman and pre-Islamic, and probably as old as the Pharoahs.<\/p>\n\n\n\n
In her classic work \u201cA Book of Middle Eastern Food,\u201d Roden quotes an Arab saying: \u201cBeans have satisfied even the Pharoahs.\u201d<\/p>\n\n\n\n
They\u2019re still satisfying Egyptians today. Ful Medames is one of the country\u2019s 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.<\/p>\n\n\n\n
It\u2019s ideal for a filling breakfast if you\u2019re traveling on a tight budget and need to fill up with sustaining food to last you through the day.<\/p>\n\n\n\n
19. Potjiekos and stew \u2013 South Africa<\/h2>\n\n\n\n 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.<\/p>\n\n\n\n
Potjiekos (\u201cpot food\u201d) is an Afrikaans term for food cooked in layers in a traditional three-legged cast-iron pot, but in essence it\u2019s a stew, not much different to the slow-simmered stews of beef, chicken and mutton and that are popular across Southern African countries.<\/p>\n\n\n\n
If you\u2019re adventurous, try a curry made of a sheep\u2019s heads (known as \u201csmileys\u201d for the baleful grins the heads adopt after they shrink in the heat) or a stew of chicken feet (called \u201crunaways\u201d or \u201cwalkie-talkies\u201d).<\/p>\n\n\n\n
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).<\/p>\n\n\n\n
20. Pastilla au pigeon\/b\u2019stilla \u2013 Morocco<\/h2>\n\n\n\n <\/figure>\n\n\n\nMoroccan tagines and couscous dishes have earned their glory on the world\u2019s culinary stage in recent decades, but this is one dish you\u2019ll not find in an average cookbook.<\/p>\n\n\n\n
A complex and many-faceted feast dish, pastilla au pigeou (also known as b\u2019stilla) is sweet and savory; substantial and delicate.<\/p>\n\n\n\n
It\u2019s 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.<\/p>\n\n\n\n
No grand celebration in Morocco would be considered complete without b\u2019stilla, and it is usually reserved for feasts because it\u2019s so labor intensive to make.<\/p>\n\n\n\n
21. Efo Riro \u2013 Nigeria<\/h2>\n\n\n\n <\/figure>\n\n\n\nEfo riro which roughly translates to \u201cstirred leafy vegetable\u201d 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.<\/p>\n\n\n\n
Decorated with meat or fish, depending on choice.<\/p>\n\n\n\n
22. Sambaza \u2013 Rwanda, Democratic Republic of Congo<\/h2>\n\n\n\n <\/figure>\n\n\n\nSambaza 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<\/p>\n\n\n\n
country? A visit to lake Kivu will never be complete without trying this mouth-watering treat.<\/p>\n\n\n\n
23. Couscous \u2013 North Africa<\/h2>\n\n\n\n Couscous is a traditional Berber dish of steamed semolina that can be served as an accompaniment with tajine, vegetables or eaten by itself.<\/p>\n\n\n\n
24. B\u2019stilla \u2013 Morocco<\/h2>\n\n\n\n <\/figure>\n\n\n\nB\u2019stilla is a Moroccan dish, also called pastilla. B\u2019stilla 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.<\/p>\n\n\n\n
25. Banga or ofe akwu \u2013 Nigeria<\/h2>\n\n\n\n <\/figure>\n\n\n\nBanga 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.<\/p>\n\n\n\n
26. Ogbono Soup \u2013 Nigeria<\/h2>\n\n\n\n <\/figure>\n\n\n\nOgbono 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.<\/p>\n\n\n\n
As it is with the banga soup, the ogbono soup is accompanied with fufu for the best experience.<\/p>\n\n\n\n
27. Githeri \u2013 Kenya<\/h2>\n\n\n\n <\/figure>\n\n\n\nGitheri 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.<\/p>\n\n\n\n
The dish is identifiable with the Kikuyu tribe, living in Central Kenya.<\/p>\n\n\n\n
28. Shiro \u2013 Ethiopia<\/h2>\n\n\n\n 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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
29. Sfenj \u2013 Morocco<\/h2>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\nSfenj 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.<\/p>\n\n\n\n
30. Zaalouk \u2013 Morocco<\/h2>\n\n\n\n <\/figure>\n\n\n\nZaalouk 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.<\/p>\n\n\n\n
31. Malva \u2013 South Africa<\/h2>\n\n\n\n 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.<\/p>\n\n\n\n
32. Wali wa kukaanga \u2013 Kenya<\/h2>\n\n\n\n <\/figure>\n\n\n\nWali 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.<\/p>\n\n\n\n
It is recommended to pair wali wa kukaanga with a salad of choice on the side.<\/p>\n\n\n\n
33. Seffa \u2013 Morocco<\/h2>\n\n\n\n <\/figure>\n\n\n\nSeffa 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.<\/p>\n\n\n\n
34. Taktouka \u2013 Morocco<\/h2>\n\n\n\n Taktouka is a healthy and nutritious Moroccan salad consisting of cooked tomatoes and green peppers mashed into a pur\u00e9e. 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\u2019s consumed with crusty bread, used for scooping up the salad.<\/p>\n\n\n\n
35. Poulet DG \u2013 Cameroon<\/h2>\n\n\n\n <\/figure>\n\n\n\nPoulet 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.<\/p>\n\n\n\n
36. Kitcha \u2013 Ethiopia<\/h2>\n\n\n\n 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.<\/p>\n\n\n\n
It is usually served warm with melted butter, or used in a dish called fit-fit.<\/p>\n\n\n\n