Here Are 50 of the Best African Foods From Across the Continent

One things for certain: African food is just as diverse as its people. From the West to the East to the North and South, some foods are so delectable that they’re worth taking a trip for.

We asked our audience to share some of their favorite dishes from their country and tell us why. We received colorful responses that introduced us to a world of delightful, adventurous dishes that have us wondering how we can make it to each and every country on the continent some time in the near future.

Below we give you 50 of the best African foods from various countries, based on our own favorites and your responses. If your country is not represented on this list, feel free to send your favorite dish our way via socials.

Chapati

Countries: Kenya, Tanzania, Uganda

Originally from India, the unleavened flat bread is one of the most popular staples in East African cuisine, it can be enjoyed any time of day, and is often eaten with lentils, beef stew and other sauces.

“It’s versatile. It can be had for breakfast, afternoon snack or main entree for dinner.”—Wangari

Palm Butter

Countries: Liberia, Gabon

Palm butter is a thick sauce made by boiling and grinding palm nuts. In Liberia, it’s usually served for lunch.

“Flavor, flavor, flavor.”—Alfreda

Beyenatu

Country: Ethiopia

This tasty vegetarian dish consists of lentils, beats, spiced greens and a combination of other tasty vegetables, and is served with injera, of course. It’s best shared.

“It’s healthy and delicious!”—Felicia Genet

Pondu (Saka-Saka)

Country: DRC

Pondu is a classic Congolese stew made of cassava leaves, onions, chili, and palm oil. Eat it with white rice for a filling, delectable meal.

“It’s so famous and good that even people in neighboring countries like Rwanda also cook it.”—Digata Kabongo

“Because we don’t get enough credit for our food!!!”—Quentin

Kitfo

Country: Ethiopia

Kitfo is a spiced raw beef dish, seasoned with traditional Ethiopian spices like mitmita (a chili powder blend) and niter kibbeh (clarified butter with herbs).

[I love] its buttery goodness. You can’t make it wrong unless you make it uneatable. It is raw minced meat.”—Feven Mekonenn

Pweza wa nazi

Country: (Zanzibar)Tanzania

This Zanzibari delicacy consists of octopus cooked in lime and coconut milk. It’s a true seafood lover’s dream.

Caranguejo e Coco (Coconut Crab Curry)

Country: Mozambique

Fluffy Crab, cooked in a flavorful blend of curry and savory, sweet coconut milk. Enough said.

Doro Wat

Country: Ethiopia

Ethiopia’s star chicken dish, cooked with clarified butter and jam packed with spiced herbs.

“It’s such amazing dish to ever indulge in.”—Mozi

“It’s popular for holidays and events. It also takes patience and mad skills to do it right.”—Mahlet

Bunny Chow

Country: South Africa

The popular African Culture dish satisfies bread and meat lovers alike, with it’s curry goodness served inside a hollowed loaf.

The best place to get [bunny chow] is from Oyster Hotel in Durban.”—Tasmika Ramkaran

Fufu & Palm Nut Soup

Country: Ghana

“Fufu” is a West African staple that encompasses most starches eaten by hand with a sauce or stew. Palm nut soup is a Ghanaian classic made form palm fruit, cooked with chilis, tomatoes, garlic and other flavorful ingredients.

Mandazi

Countries: Kenya, Tanzania, Uganda

These deep fried treats are a ubiquitous East African snack that pair impeccably well with a cup of tea.

“Who doesn’t like deep fried sweets?”—Nic

Plasas

Countries: Gambia, Sierra Leone

A hearty stew made with leafy greens, meat, peppers, peanut sauce and often dried fish.

“It’s literally the best food for every emotion and sickness! I swear it cures everything from a broken heart to a hangover”—Abigail

Yassa Guinar (Yassa Poulet)

Country: Senegal

“You can never go wrong with a well marinated and seasoned chicken that is accompanied by mouth-watering onion sauce that will leave you dreaming for days. This dish can be made in a way that suits the cook and the people that he/she is serving. Add a side of plantains, olives, peas & carrots, substitute the chicken for fish, or just go all out vegetarian; that is the beauty of yassa!”—Mousli

Efo

Country: Nigeria

Leafy green goodness, cooked in palm oil and infused with spices, red onion, stock fish and assorted meats. It pairs well with any starch, including pounded yam, eba, and amala.

“Delicious and nutritious.”—Ayo

Seswaa

Country: Botswana

Made with pounded beef and goat, this dish is a staple in Botswana and is often served during ceremonies and special events.

Fun fact: Botswana is said to be the birthplace of watermelon.

Egusi

Countries: Nigeria, Ghana

Classic West African stew made with melon seeds. You can’t go wrong with egusi and a side of rice or fufu.

“Egusi is literally a blast of flavor in every bite. It’s savory and pairs well with rice, eba or pounded yam. Simply delicious!”—Dara

Caldeirada de Cabrito

Countries: Angola, Mozambique

This hearty goat meat and potato stew is eaten on special occasions like Angolan Independence Day. It’s often seasoned with onion, garlic, bell peppers and a dash of Piri Piri sauce.

Jollof Rice

Countries: Senegal, Nigeria, Ghana, Liberia, Togo, Benin, Mali, Cameroon, Sierra Leone, Gambia

This one’s a no-brainer. It’s African Music most cherished and famous dish. We don’t want any drama, so you’ll have to decide for yourself which county makes it the best.

Ndole & Plantains

Country: Cameroon

Ndole is Cameroon’s most popular dish, prepared using spinach, bitter leaf and stewed nuts.

“It’s the most popular but NOT our national dish as foreigners often think. We don’t have one!”—Ngum

Samosa

Countries: Kenya, Tanzania

Who doesn’t like samosas? The deep fried meat or vegetable pastry pairs well with any meal and is a delightful snack on it’s own.

Suya

Country: Nigeria, Niger, Ghana, Cameroon

“The spicy meat kabab is a delectable street food. Whenever I would have suya growing up, I would feel like I was being given a special treat. You just don’t say no to suya.”—Damola

Nsaka madesu

Country: Congo

This comforting dish is made of cassava leaves and beans, cooked with onions garlic and peppers.

“Every time I go to a family meeting we eat this, it is part of all of my family memories.”—Lucie

Tajine

Country: Morocco

This slow cooked stew or casserole of meats and vegetables is named after the ornate pot that’s it’s cooked in. The ultimate one-dish comfort food.

“For its taste, infinite combinations, simplicity and symbolism”—Yassin

Nyama choma

Country: Kenya

Nyma choma is Swahili for “grilled meats.”

Best memory: “When the boys finished all the goat ribs and we led an uprising to get our share.”—Nepurko

Matoke and ground nut paste

Countries: Uganda, Rwanda

Matoke is the green cooking banana that’s a staple in Ugandan cuisine, paired with slow cooked peanut sauce, it makes for a uniquely tasty meal.

“Uganda being ethnically diverse, matooke is mostly eaten by the Bantu, however, it is eaten all over the country.”—Sandra Martha Batakana

Shito

Country: Ghana

This paper sauce made of dried fish skin adds a spicy kick to any meal.

Rolex

Countries: Uganda

This popular Ugandan breakfast food combines eggs and vegetables wrapped in chapati. It’s Uganda’s very own breakfast sandwich.

“Rolex is now a top snack/food and was even ranked best African food by CNN.”—Sandra Martha Batakana

Cachupa

Country: Cape Verde

Cachupa is a slow-cocked stew consisting of peas, sweet potato, beans, corn, carrots and fish or meat. Every mouthful offers warm, nourishing goodness.

“It’s Cape Verde’s most traditional dish.”—Sara

Fufu with groundnut stew and okra

Countries: Ghana

Pounded cassava served with a spicy peanut stew and okra, multiple variations on this dish are served in West Africa. A true classic.

“One of the best [food experiences] I’ve had was traveling with a Ghanian friend in a small village where we entered a wooden shack and fufu and groundnut stew was the only food served. It was delicious! The spice made you sweat and cool off in the heat!”—Martha Ma

Mogodu

Country: South Africa

Mogodu is a classic, Southern African tripe dish.

Palmnut sauce with plantain fufu or omo tuo

Country: Côte D’Ivoire, Ghana, Liberia, Sierra Leone, Benin, Togo

“Growing up in France on the countryside, it was difficult for my mother to find the ingredients to make it so, we would only have it for special occasions. It was always on our Christmas menu.”—Marie-Ange

Ofada Stew

Country: Nigeria

Fun Fact: Another popular name for this stew is “Mama Put.”

“It’s spicy and delicious! Whenever I travelled to Abeokuta we would buy tens of them wrapped in banana leaves.” —Motunde

Githeri

Country: Kenya

This traditional Kenyan meal consists of beans and corn boiled together in a large flat bottom pot, of sufuria. I can also be made into a stew with meat and potatoes.

“[I like] eating it when sick, it makes a great dish to feed the body and soul.”—Sarah

Waakye

Country: Ghana

“It’s my favorite Ghanaian dish. I love how the dish consists of 2 types of stew and the crazy thing is that they compliment each other so well! My first time visiting Ghana (we moved to Belgium). We went out on a Friday evening and, as it goes, on the way home we wanted some food to eat. So we stopped at this lady’s stand on the way home and let me tell you, it was sooo good! She put the waakye in a big leaf which made it even better!”—Rebecca

Foutou

Country: Côte D’Ivoire

Plantain boiled and pounded in the classic West African style, served with soup.

“The sweetness of the plantain make an excellent accompaniment to any savory, meaty sauce like sauce arachide or sauce graine, and I love its texture.”—Cecile-Emmanuelle Ahipeaud Kenny

Thiebou Djeun

Country: Senegal

“First, it’s the National Dish. Second, while Nigeria and Ghana fight over who has the best Jollof, the master and namesake country ( Senegal) is sitting in the corner with its special recipe and shaking its head. There were people in my neighborhood who would literally leave their house during lunchtime and go to another house. Why? Because the lady didn’t cook thieb. Something I still don’t get. And mind you some houses cook that stuff every single day. To this day. I think that’s the only dish Senegalese people never get tired of.” —Aminah

Isombe

Country: Rwanda

“Not only is isombe delicious, it’s also very nutritious. Mommies-to-be (like me) love it because it provides all the nutrients we crave! Made with cassava leaves, palm oil and peanut sauce it’s absolutely scrumptious with any starch! You can add meat or keep it vegan. Either way, it’s number one in my book!”—Uwase

Kapenta

Country: Zimbabwe

Kapenta is a type of sardine usually eaten dry, and cookied in a savory tomato sauce.

Ukwa

Country: Nigeria

Ukwa, eaten mostly in Eastern Nigeria, is a flavorful porridge made of breadfruit.

“It’s savory, great texture and spices. It’s delicious. This is my younger sister’s favorite dish. I am picky, but I love this dish, too. I think any time it comes freshly cooked and hot in the plate…that first spoonful is heaven. And the rest is just bliss.”—Olivia Obineme

Mufete

Country: Angola

A dish of grilled tilapia with a beans, boiled plantain, sweet potato, and cassava. A simple but savory meal that always hits the spot.

“I like beans a lot, and if I am going to get fancy this dish is it, a perfect combination of african vegetables, banan, fish and, of course, beans.”—Jordy Pedro

Ewa Agoyin and Agege Bread

Country: Nigeria

This dish consisting of boiled beans eaten with a spicy, pepper stew is a Nigerian favorite.

“We have many amazing dishes in Nigeria, but the soft feel of ‘shingom,’ Agege bread and hot agoyin goes straight to the brain :D” —Tochukwu Jerome Obiefule

Romazava

Country: Madagascar

The national dish of Madagascar is a soup consisting of beef, pork, greens, onions, tomatoes, and garlic slow-cooked in a pot. It is usually eaten with rice.

Malawah

Country: Somalia

A round, sweet pastry like a thin pancake, malawah can be eaten with sugar and honey or with a savory stew. And it’s great with Somali spiced milk tea.

“This is a great example of sweet and savory dish tasting AMAZING!!!! It’s light but filling because of the beef sauce.”—Hanan

Ugali, kienyeji mboga and mursik

Countries: Kenya, Tanzania, Uganda, Rwanda

Ugali is East Africa’s staple starchy food, made with corn flour and usually paired with greens and beef or chicken stew.

Attieke-poisson thon et alloco (cassava, couscous and fried tuna)

Country: Côte D’Ivoire

A dish of flaked cassava served with a tomato and onion sauce, along with fried tuna. The spices, with a side of fried plantains, create an unforgettable flavor combination.

“Because it’s one of the best dish ever. It never disappoints. You can also be creative and have it with chicken [instead].”—Amandine Dago

Pilau

Countries: Kenya, Tanzania, Uganda, Rwanda

This dish of garlic, ginger, pepper, onions, and other spices is the East African rice that takes rice to another level.

“Amongst the rice debate in Africa this is often overlooked.”—Patricia Awino

Mealie Bread

Countries: Zambia, South Africa, Zimbabwe

This sweet corn bread is ussualy eaten hot out of the oven and is popular across Southern Africa.

Matapa (Cassava leaf stew)

Country: Mozambique

This classic dish consists of cassava leaves cooked in coconut milk, with cashew nuts. It generally contains seafood like shrimp or crab.

Moi Moi

Country: Nigeria

This Nigerian staple, is made of black-eyed peas, onions and peppers, blended and steamed into a gelatin-like dish. Add some shrimp, fish, corned beef, or boiled egg and you have yourself a treat.

Kachumbari

Countries: Tanzania, Rwanda, Kenya, Uganda, Burundi

This refreshing salad consists of chopped tomatoes, onions, lemon and chili pepper. Kachumbari is an unbeatable side dish.