African foods are getting popular in recent times. The continent has a variety of foods which are very delicious. When it comes to African foods, you are guaranteed a healthy food as herbs play an important role in their cuisines and most of the times they are eaten hot. Preparing an African food is not difficult but involves a little bit of time. Below are some list of African foods and their recipes which you can try on your own.
Waakye is a Ghanaian dish which is eaten in most countries in West Africa.
This is the step by step method in cooking waakye.
Ingredients: Rice, Beans, Dried Sorghum leaves, egg, salt, shito (a hot pepper sauce made of dried fish), gari (this is optional), spaghetti (this is optional)
Boil about one and a half cup of beans. Wash your dried sorghum leaves and when your beans are semi-cooked, add about two cups of rice to it and add your dried sorghum leaves. Pour some water to it and add a little salt. Cover it and allow it to boil for about 30 - 40 minutes. With your shito ready, your waakye can be served with egg or fried fish, salad, spaghetti and gari.
This is a Nigerian dish mostly eaten in other parts of West Africa like Ghana, Togo, and more.
This is the step by step method in cooking eba.
Ingredients: Gari, Okro or Okra, Salt, Egusi (protein-rich seeds of plants like melon, gourd).
Put water in a saucepan and boil it until it becomes very hot. Pour some gari into it. Stir it with a wooden spatula until it becomes very firm, smooth and soft so that it can be rolled into a ball and kept in shape. Eba is mainly eaten with Egusi by the Nigerians who are the originators but in Ghana, it is sometimes eaten with hot sauce, stew, and groundnut soup. You can eat Eba with anything you want depending on your personal taste.
Jollof is very popular in west African cuisine. It is believed to be originated from the Wollof empire in Senegal but today it is
being enjoyed in various west African countries like Ghana, Nigeria, Togo and more.
This is the step by step method in cooking jollof.
Ingredients: Onions, Vegetable Oil, Tomatoes, Tomato paste, Salt, Pepper, Curry Powder, Garlic, Rice, Chicken
Blend your onions, ginger, garlic and pour it into a bowl. Blend your tomatoes and pepper and pour it into a different bowl. Pour some amount of oil into a pot and heat it. After the oil is heated, pour your blended onions and tomatoes into the pot and add your tomato paste. Stir it until the water has cooked out and started turning brown. Add your curry powder to it and let it cook for about twenty minutes. Keep stirring until the stew turns deep red. Pour your rice to it and keep stirring until it becomes uniform. Pour some amount of water to it, cover it and let it cook for about 35 minutes. Your Jollof can then be served with chicken when the water is absorbed and the rice is well cooked.
This is a Moroccan dish which is named after the earthenware pot in which it is cooked. It can also be called maraq or marqa.
Algeria, Libya and Tunisia are some other countries where Tajine is consumed.
This is the step by step method in cooking Tajine.
Ingredients: Meat, Salt, Lamb or Chicken stock, Olive oil, Dried Apricots, Onions, Tomato Paste, Grated Ginger, Cinnamon sticks, Large pinch saffron, Turmeric, Black pepper, Cilantro, Unsalted butter, Almonds, Scallions, Parsley, lemon juice to taste.
Add lamb and two teaspoons of salt in a large bowl. Put it into the refrigerator for at least 24 hours. Put the lamb or chicken stock in a small pot and boil it. Remove it from the pot and add apricots and let it sit for at least for 15 minutes. Heat oven to 325 degrees and warm two tablespoons of oil over medium heat until it gets hot. Add the lamb or stock to the pot containing the oil. Fry it until it is well browned on all sides. Transfer them to a plate after it is well browned. Add onions and salt and cook until it becomes soft. Add tomato paste, ginger, spices and one cinnamon stick and cook for about 2 minutes. Add lamb and lemon juice or any other juice on the plate, half the cilantro and the apricots and stocks. Cover the pot with its lid and then cook in an oven for about two - three hours. Your Tajine is ready to be served.
This is a local food which is very popular in west African countries like Ghana, Togo, Nigeria and others. In Nigeria it is known
as amala. It is also eaten in the Caribbean. It is mainly eaten with soup and some people eat it with hot pepper sauce.
This is the step by step method in cooking Kokonte.
Ingredients: Dried powdered cassava.
Pour some amount of water into a pot and let it heat for some time. When the water gets hot, add your dried powdered Cassava to it. Stir firmly with a wooden spatula to prevent lumps from forming. Keep stirring until a deep green, brown or grayish color shows. After the color shows your kokonte is ready to be served with soups such as groundnut soup or palm nut soup.
This is a very popular dish in Ethiopia. It is a flatbread which is sour. It has a unique porous and slightly spongy
texture. It is found in almost all restaurants in Ethiopia.
This is the step by step method in cooking injera.
Ingredients: Teff flour, Active dry yeast, Self-rising flour, Kosher salt.
Pour the teff flour and the active dry yeast in a large bowl. Add about 2 or 3 cups of look warm water and whisk or use your hand to mix everything together, making sure the mixture is very smooth with no lumps. Cover it with a plastic wrap and place it at a room temperature until you see some little bubbles in the mixture and when it begins to taste sour. After some hours it will rise. Taste the mixture after some time in order to prevent it from souring too much. During this time, it becomes bubbly on top and after that add the self-rising flour and a cup of water a little at a time. Use your hand or you can whisk in order to get a smooth and a pourable mixture. Cover it with a plastic wrap again and let it sit for an hour. Heat a frying pan over a medium heat for a few minutes. Whisk a teaspoon of salt into the mixture. Pour the mixture into the frying pan and it should spread quickly and easily. Add a little water to it if it is too thick. After some seconds, small holes will start forming and the surface starts darkening as it cooks from the outside towards the center. Cover the frying pan with a lid and let it steam for some time. Your injera is ready to be served.
This is a South African dish which consists of spiced minced meat (beef that has been finely chopped with a knife or a mincing machine)
which is baked with an egg topping.
This is the step by step method in cooking Bobotie.
Ingredients: Minced beef, Bread, Onions, Butter, Garlic, Curry paste, Dried mixed herbs, Cloves, Allspice berries, Peach, Sultana, Bay leaves, Creamy Milk, eggs.
Heat oven. Put the bread in a bowl and pour some cold water on it in order for it to soak. Fry the onions in the butter, and stir regularly for about eight - ten minutes until it becomes soft and the color starts to change. Add garlic and the beef to it and stir. Do this until the color changes. Add the curry paste, spices, herbs, chutney, sultanas and bay leaves to it, add some salt and black pepper to it and stir. Cover and simmer for about ten minutes. Remove the bread from the water and squeeze to drain the water from it. Add it to the meat mixture. Press the mixture down well and make sure it is smooth at the top. For the topping, mix the milk and eggs with seasoning and whisk it. Pour it over the meat and top it with bay leaves and bake for thirty-five - forty minutes until it is set and starts to turn golden in color.
These are some famous African foods and their recipes.
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