Akara, also called bean cakes, is a favourite side dish for breakfast in most West African countries. All you need are black-eyed beans, salt, pepper, and oil to fry.
The Gabonese poisson salé derives its name from the special salted fish used to prepare the sauce. Poisson salé simply means salted fish that’s mostly dried to preserve it.
Kisra is a fermented flat sorghum and wheat flour bread popular in South Sudan, Sudan, and Chad. You can enjoy kisra with any stew or sauce of your choice. If you're looking to try it, you'll need sorghum and wheat flour, water, and oil.
Jagacida is one of the many variations of rice in Africa. The dish is a simple Cape Verdean favorite, cooked with local linguica, bay leaves, onions, paprika, garlic, red beans, and rice.
Succotash is a unique recipe for you if you’re a vegetarian looking for a unique African dish. It’s full of vegetables such as lima beans, bell peppers, onions, tomatoes, zucchini, and spices.