Cured meat exported all over Africa, originally from South Africa
Very popular in West Africa, it is made by boiling starchy food crops like cassava, yams or cooking plantains and then pounding them into a dough-like consistency
A form of fried bread, taken in sweet or savoury form, popular in East Africa
A sourdough-risen flatbread with a unique, slightly spongy texture, popular in Ethiopia, Eritrea and Somalia
The most popular rice dish in West Africa, the most common basic ingredients are rice, tomatoes, tomato paste, onion, salt and red pepper
A mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt very popular in North Africa
Nyama Choma/ Braaivleis /Mechoui
Many different names and cooking techniques, but meat roast over charcoal is popular all over the continent
Made from steamed and dried durum wheat, couscous has become a popular alternative to rice and pasta in North Africa
A popular West African starchy carbohydrate made from pounded and fermented cassava tubers
A fresh tomato and onion salad dish popular in the cuisines of Madagascar, East Africa and the African Great Lakes region
A historically Berber slow-cooked meat, chicken or fish dish from North Africa, named after the type of earthenware pot in which it is cooked.
Fried Plantain or Dodo
Found anywhere that plantains grow, this is a staple on the continent and served with meats dishes.
A vegetarian fava bean dish very common in Eritrea, Ethiopia and Sudan.
Biryanis and Pilaus
With Indian origins, these rice dishes are fragrant and flavourful, mostly popular along the East African coast.
A spicy shish kebab-like skewered meat delicacy in West Africa.
Wat, We’t or Wot
A highly flavourful and spicy Ethiopian or Eritrean stew that is prepared with meat or a variety of vegetables.
A typically Portuguese stew of beans with beef and pork which is popular in southern Africa.
A famous and popular West African stew with meat simmered in a sauce thickened with ground peanuts.
Cooked with water to a porridge or dough-like consistency, this is the most common staple starch in East Africa, the Great Lakes region and southern Africa.
Piri Piri Sauce
A hot and fragrant sauce originally from Portugal but widely adopted in southern African cooking.
.: Mail & Guardian Africa