{"id":171,"date":"2023-06-09T07:01:09","date_gmt":"2023-06-09T07:01:09","guid":{"rendered":"https:\/\/www.naijacuisines.com\/?p=171"},"modified":"2023-07-25T06:12:24","modified_gmt":"2023-07-25T06:12:24","slug":"top-20-best-african-dishes","status":"publish","type":"post","link":"https:\/\/www.naijacuisines.com\/top-20-best-african-dishes","title":{"rendered":"TOP 20 BEST AFRICAN DISHES"},"content":{"rendered":"\n<h2>1. Seffa<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/1-1.jpg\" alt=\"Seffa\" class=\"wp-image-1293\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Not necessarily served with meat or chicken, seffa is a good side dish for celebrations and festivities\u2026<\/p>\n\n\n\n<h2>2. Kafteji<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"300\" height=\"129\" src=\"https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/2-1-300x129-1.jpg\" alt=\"\" class=\"wp-image-173\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Kafteji is usually sprinkled with parsley or coriander, it can be eaten on its own or served with chicken or fish.<\/p>\n\n\n\n<h2>3. Eba<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/3-1-300x240.jpg\" alt=\"Eba\" class=\"wp-image-1295\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Eba is served with almost all Nigerian soups: Egusi, okro, bitter leaf, and other meat dishes.<\/p>\n\n\n\n<p>You can simply enjoy your eba by dipping it into the soup.<\/p>\n\n\n\n<h2>4. Hummus<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"225\" height=\"225\" src=\"https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/4-1.jpg\" alt=\"\" class=\"wp-image-174\" srcset=\"https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/4-1.jpg 225w, https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/4-1-150x150.jpg 150w\" sizes=\"(max-width: 225px) 85vw, 225px\" \/><\/figure>\n\n\n\n<p>Hummus is flavored and highly filled nutritious dish that is loved by people around the world.<br>This dish is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice and garlic to add to taste.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2>5. Fufu<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/5-1.jpg\" alt=\"Fufu\" class=\"wp-image-1297\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>It can be served with almost all Nigerian soups, for the southeastern part of Nigeria, fufu is eaten during ceremonial events and festivals.<\/p>\n\n\n\n<h2>6. Atti\u00e8k\u00e9<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/6-1.jpg\" alt=\"Atti\u00e8k\u00e9\" class=\"wp-image-1298\"\/><\/figure>\n\n\n\n<p>The Atti\u00e9k\u00e9 is made with fermented cassava roots with other ingredients like onions, tomatoes, grilled chicken or fried fish.<\/p>\n\n\n\n<p>It is a traditional Ivorian couscous dish, that can be consumed as breakfast, lunch or dinner.<\/p>\n\n\n\n<h2>7. Moin Moin<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/7-1.jpg\" alt=\"Moin moin\" class=\"wp-image-1299\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2>8. Moroccan loubia<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"300\" height=\"198\" src=\"https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/9-1-300x198-1.jpg\" alt=\"\" class=\"wp-image-175\"\/><\/figure>\n\n\n\n<p>Moroccan loubia is a traditional dish consisting of stewed white beans. This dish is very popular in Moroccan homes.<\/p>\n\n\n\n<p>It is comfort food that can be served both as an appetizer, garnished with some coriander or parsley, and as a side dish \u2013 especially when used as an accompaniment to fried fish.<\/p>\n\n\n\n<h2>9. Ugali<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/9-1-300x198.jpg\" alt=\"Ugali\" class=\"wp-image-1301\"\/><\/figure>\n\n\n\n<p>Ugali is a stiff maize flour porridge. Also known as nsima or corn fufu (for English)<\/p>\n\n\n\n<p>This dish is mostly served as an accompaniment to meat or vegetable stews or soups.<\/p>\n\n\n\n<h2>10. Chakalaka<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/10-1.jpg\" alt=\"Chakalaka\" class=\"wp-image-1302\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Simple to make yet very pleasing to taste!<\/p>\n\n\n\n<h2>11. Akara<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/11-1-230x300.jpg\" alt=\"Akara\" class=\"wp-image-1303\"\/><\/figure>\n\n\n\n<p>Akara is one of Africa\u2019s 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.<\/p>\n\n\n\n<p>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<h2>12. Tuo zaafi<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"300\" height=\"169\" src=\"https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/12-1-300x169-1.jpg\" alt=\"\" class=\"wp-image-176\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2>13. Konkonte<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/13-1-300x296.jpg\" alt=\"Konkonte\" class=\"wp-image-1305\"\/><\/figure>\n\n\n\n<p>It is traditionally served hot with dishes such as groundnut, palm nut, or okra soup. Konkonte is made with cassava and water.<\/p>\n\n\n\n<h2>14. Gari foto<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"300\" height=\"206\" src=\"https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/14-1-300x206-1.jpg\" alt=\"\" class=\"wp-image-178\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2>15. Dikgobe<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/15-1-300x225.jpg\" alt=\"Dikgobe\" class=\"wp-image-1307\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Dikgobe is usually served for lunch as an accompaniment to meat dishes, or paired with a glass of fresh milk.<\/p>\n\n\n\n<h2>16. Lasary voatabia<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/16-1-300x199.jpg\" alt=\"Lasary voatabia\" class=\"wp-image-1308\"\/><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>It is a traditional tomato and onion salad originating from Madagascar.<br>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.<\/p>\n\n\n\n<h2>17. Chibwabwa<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"225\" height=\"225\" src=\"https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/17-1.jpg\" alt=\"\" class=\"wp-image-179\" srcset=\"https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/17-1.jpg 225w, https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/17-1-150x150.jpg 150w\" sizes=\"(max-width: 225px) 85vw, 225px\" \/><\/figure>\n\n\n\n<p>Chibwabwa consists of tomatoes, onions, pumpkin leaves, and groundnuts. The ingredients are boiled in water until the combination becomes thick in texture.<\/p>\n\n\n\n<p>It is a Zambian dish that is prepared mostly during traditional ceremonies, served as an accompaniment to nshima, a dough made with maize flour.<\/p>\n\n\n\n<h2>18. Phaphatha<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/18-1-300x200.jpg\" alt=\"Phaphatha\" class=\"wp-image-1310\"\/><\/figure>\n\n\n\n<p>Phaphatha is a circular, flattened dumpling from Botswana, consisting of flour and yeast.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<h2>19. Akple<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img src=\"https:\/\/naijacuisines.com\/wp-content\/uploads\/2021\/11\/19-1.jpg\" alt=\"Akple\" class=\"wp-image-1311\"\/><\/figure>\n\n\n\n<p>Akple is another unique Ghanaian dish that consists of corn flour, cassava flour, water, and salt.<\/p>\n\n\n\n<p>Akple is often served with a flavorful okra soup known as fetri detsi.<\/p>\n\n\n\n<h2>20. Kwacoco<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"280\" height=\"300\" src=\"https:\/\/www.naijacuisines.com\/wp-content\/uploads\/2023\/06\/20-1-280x300-1.jpg\" alt=\"\" class=\"wp-image-180\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img alt=\"\"\/><\/figure>\n\n\n\n<p>Kwacoco is made with mashed cocoyam, wrapped in banana leaves and steamed.<\/p>\n\n\n\n<p>It is a cameronian dish that is traditionally prepared and consumed by the Kwe people, who pair it with mbongo soup.<\/p>\n\n\n\n<p>Has your taste bud been rekindled yet? Wait until you see our list of best Nigerian side dishes making heads in the world\u2019s culinary scene.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1. Seffa 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. 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