Generally, all African cuisines created are a combination of vegetables, fruits, beef/meat, cereals, and locally made spices.
Varying from West Africa, Central Africa, East Africa, North Africa, and Southern Africa, they all have unique ingredients and recipes that make tasty and brain-busting dishes.
In the season of celebrating Africa Day, I have compiled five easy dishes which you can pick from, including their ingredients and procedures for you and your family to experience your Motherland cuisine that will leave your taste bud yearning for more!
Egusi is one of the most popular soups and is generally accepted and eaten by all tribes in Nigeria.
Ground melon seed, beef, fish, and other kinds of protein and vegetables are used to create this beautiful dish.
Egusi soup can be eaten with any kind of swallow like eba (garri), Semovita, fufu, etc.
Ingredients
NB: To make Egusi paste, pour water according to the quantity and mix to form balls.
Let’s get started:
Nkate nkwan is one of the most popular soups in Ghana. It is made from peanuts which is why most people refer to it as groundnut soup or peanut butter soup. This soup is made up of peanuts, onions, tomatoes, and pepper.
It’s served with ‘Omo tuo and fufu.
Ingredients
ALSO READ: 5 African countries with the best foods in the world
Let’s get started:
Sukuma wiki is a very tasty and nutritious vegetable dish. This dish consists of different vegetables like kale or collard greens, onions, tomatoes, and spices. It’s mostly served with ugali/sadza (cooked white cornmeal), roasted meat, or fish.
Ingredients
Let’s get started:
Chakalaka and pap is a South African vegetable spicy dish. If you set foot on South African soil, don’t leave without eating this amazing dish. It’s easy to prepare and the best option to serve at a get-together party.
Chakalaka ingredients
Pap ingredients
ALSO READ: What breakfast is like in 7 African countries
Let’s get started:
Chakalaka
Pap
Domoda is a delicious dish majorly made from peanuts and it’s also called “groundnut stew.” This is a Senegalese dish that consists of veal, lamb, beef, balls of fish, tomato paste, onions, vegetables, and a lot of lemons.
The stew is thickened with flour and water paste when the sauce is cooked.
Ingredients
Note: Cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
Let’s get started;
