1 hr 15 min
Nigerian Jollof Rice
Long-grain parboiled rice cooks in a smoky red tomato-pepper sauce with thyme and curry, producing separate grains with a gently toasted party-pot aroma.
Open recipeCooking across the African continent
African recipes from West Africa to the Horn and the Cape
Cook Nigerian jollof rice and egusi soup, Ghanaian kelewele, Senegalese ceebu jën and maafé, Ethiopian doro wat, shiro wat and fermented injera, Kenyan nyama choma, Tanzanian pilau, and South African bobotie, bunny chow and malva pudding. These are distinct regional foodways, not one single cuisine; each recipe names its place and gives measured ingredients, practical technique, substitutions and storage guidance.
13 recipes published
2 hr 30 min
Senegalese Ceebu Jën (Thiéboudienne)
Fish stuffed with parsley, garlic and chile simmers with seasonal vegetables in a deep tomato broth, then broken rice absorbs the seasoned cooking liquid.
Open recipe
1 hr 55 min
Nigerian Egusi Soup with Greens
Ground egusi melon seeds form soft savory curds in palm-oil broth with beef, smoked fish, crayfish and leafy greens; serve with a swallow such as eba or pounded yam.
Open recipe
35 min
Ghanaian Kelewele Spiced Plantains
Very ripe plantain cubes are coated in a pungent ginger, chile and clove paste, then fried until caramelized at the edges and served hot with roasted peanuts.
Open recipe
1 hr 50 min
Senegalese Chicken Mafé Peanut Stew
Chicken simmers with tomato, peanut butter, carrots and sweet potato into a glossy, savory-sweet stew, traditionally served over rice.
Open recipe
2 hr 10 min
Ethiopian Doro Wat Chicken Stew
Chicken and hard-cooked eggs simmer in a deep-red berbere sauce built on patiently softened onions, ginger, garlic and spiced butter; serve with injera.
Open recipe
40 min
Ethiopian Shiro Wat Chickpea Stew
Seasoned shiro flour is whisked into slow-cooked onion, garlic, tomato and berbere to make a smooth, glossy fasting stew served with injera.
Open recipe
49 hr 10 min
Ethiopian Teff Injera Flatbread
A naturally fermented teff flatbread with a soft, flexible surface and signature bubbles, used as both plate and utensil alongside Ethiopian stews.
Open recipe
1 hr 50 min
Kenyan Nyama Choma with Kachumbari
Simply salted goat is slowly grilled over charcoal until smoky and deeply browned, rested, then chopped and served with bright tomato-onion kachumbari.
Open recipe
1 hr 30 min
Tanzanian Beef Pilau
Fragrant long-grain rice is toasted in deeply browned onions and whole spices, then steamed with tender beef and potatoes in a measured stock.
Open recipe
1 hr 20 min
Cape Malay Bobotie with Yellow Rice
Curried minced beef, chutney, raisins and soaked bread bake beneath a golden egg custard, served with turmeric rice and fruit chutney.
Open recipe
2 hr
Durban Mutton Bunny Chow
A fiery Durban-style mutton and potato curry is ladled into a hollow quarter loaf, with the bread crown kept for dipping and scooping.
Open recipe
1 hr
South African Malva Pudding with Warm Cream Sauce
A soft apricot-jam sponge is baked until springy, pierced while hot and soaked with buttery cream sauce for its signature sticky, caramel-like crumb.
Open recipe