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Top 11 Delicious African Foods to Try


African foods delight your senses with savory stews and grilled meats, aromatic spices, and tropical fruits as vibrant and irresistible as their landscapes.

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If you’re an adventurous food lover or simply curious about exploring various flavors, embark on a mouthwatering African dishes journey. We’ll introduce you to the top 10 delicious African foods to try.

Featuring a unique blend of traditional recipes, local ingredients, and centuries-old culinary techniques passed down from generation to generation, these African foods offer a tantalizing glimpse into the continent’s rich culinary history.

Are you ready?

Top 11 Delicious African Foods to Try

Jollof Rice-Senegal

Jollof rice originates from the Senegambia region of West Africa, particularly Senegal. There, they call this rice dish thieboudienne or ceebu jen. It’s a delicacy in most West African countries.

The most important aspect of jollof rice is the stew or tomato sauce, which you can carefully prepare with fresh tomatoes, onions, tomato paste, spices, oil, and pepper. Jollof rice is one of West Africa’s delicacies that you’ll love.

You can find the recipe on this blog.

Saka Saka– Congo

With Congo’s special delicacy, Saka Saka, you can combine the finest ingredients from Central Africa to create an exquisite dish. In this African food, mix cassava leaves with creamy peanut butter, vegetables, and spices to create a delicious and memorable flavor. 

Many African countries, serve Saka saka with rice or fufu, along with crispy fried plantains. There are three countries in this group: Sierra Leone, Liberia, and the Democratic Republic of the Congo. If you’re seeking authentic African flavors, you must try this dish because it has a rich and diverse taste.

To try it, follow this recipe.

Chicken Yassa- Senegal

Poulet Yassa is a traditional Senegalese dish made with tender chicken, caramelized onions, dijon mustard, lemony sauce, hot peppers, olive oil, and other spices. You can’t resist the tangy, smoky taste.

Usually, you’ll marinate and grill the chicken before sautéing it in a sauce rich with caramelized onions and other spices. Besides onions, the Senegalese Chicken Yassa also contains Dijon mustard. Adding dijon mustard gives the dish a mouthwatering, sweet taste, and adds a remarkable depth of flavor.

Here’s the complete recipe, specially prepared for you!

Ful Medames–Egypt 

Egyptian Ful Medames, also called “Foul Mudammas,” is a hearty and nutritious bean dish that shares similarities with other beloved bean dishes such as Ewa Agoyin and Waakye. 

It differs from other African foods because it includes fava beans, one of the tastiest and healthiest legumes you can use in African cuisine. The dish is a stew made from mashed fava beans mixed with herbs and spices, such as garlic and ground cumin. You can serve Egyptian Ful Medames with a variety of toppings like olive oil, lemon juice, and fresh vegetables and eaten with flatbread.

This recipe explains all you need to know about Egyptian Ful Medames. 


Moroccan Bissara, also known as “full nabed,” is one of the African foods made from creamy pureed fava beans and a rich blend of ingredients drizzled with pure olive oil. This humble yet flavorful soup is a perfect example of how simply you can transform ingredients into something truly delicious and satisfying.

Not only is this African food delicious, but it’s also nutritious and healthy. The fava beans, water, and blend of spices are a great source of plant-based protein, fiber, and essential vitamins and minerals such as iron, magnesium, and folate. This is a national dish is this country.

Find the complete recipe on how to prepare Bissara here.

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Among the African foods you’ll love is Githeri, a one-pot meal made with corn and beans and a staple cuisine of the Gikuyu, Meru, Mbeere, and Embu peoples of Kenya’s central and eastern provinces. It is made from a staple food in this country maize. In Kenya, people also use maize to prepare ugali flour.

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To make it more delicious, githeri is cooked with potatoes, chili pepper, a variation of fresh herbs, and a pinch of salt. Others can use goat meat and fried plantain. All these give githeri a unique and delicious taste.

It’s also popular in other regions of the country and abroad. You’ve probably heard of it under different names like “Adalu” in Nigeria, “Makande” in Tanzania, “Corn Chaff” in Cameroon, and generally “succotash” in English. Githeri is popular in other regions of the country and abroad, making it a crowd-pleaser and so easy to make.

You can try cooking Githeri with this recipe.


Waakye, a bean dish, is the ultimate comfort food from Ghana that packs a punch of flavor and culture in every bite. The flavors and color of sorghum leaves (Waakye leaves) are infused into a delicious mixture of rice and black-eyed beans in this dish, taking your taste buds right to the streets of Accra.

You can’t get enough of this dish, which is served with hot shito and proteins of your choice, such as salad, spaghetti, and gari. 

Kedjenou Chicken–Côte d’Ivoire

Also, you can try Kedjenou chicken– one of the African foods in Côte d’Ivoire that you can prepare with a few vegetables, chicken or beef, and spices in a canari, or tight pot. 

It’s a one-pot chicken dish with vegetables that give off enough steam and juice to tenderize the chicken. You’ll have to shake the canari or pot occasionally to prevent food from sticking. There’s a lot of similarity between this cooking technique and the North African tajine style.

You can follow the recipe here.

Misir Wot–Ethiopia

When it comes to vegan meals, Ethiopian cuisine is well-known for its rich blend of herbs and spices, which combine to create a perfect texture and taste that never disappoints. 

You’ll need Ethiopian red lentils, onions, garlic, ginger, and a mixture of spices known as Berbere, which is typically simmered in a hot tomato-based sauce to create the delectable stew known as Misir Wot. The resulting dish is jam-packed with a healthy blend of flavor and spices, with a slightly sweet and spicy taste that has made it a beloved staple of Ethiopian and Eritrean cuisine.

Read about the recipe in this blog.

Ewa Agoyin & Agoyin Sauce–Nigeria

In addition to African foods is Ewa Agoyin, a popular street food in Lagos, Nigeria, and is a Yoruba dish. While “Agoyin” is a term used by Nigerians to describe how people from neighboring countries, particularly the Benin Republicans, Togolese, and Cotonus, prepare their bean meals, “Ewa” simply means “Beans” in Yoruba. 

Residents prepare the dish with cooked and mashed beans. It’s served with “the sauce,” a hot and sour sauce made by frying onions and pepper in palm oil. 

These two African foods are often enjoyed together and have become staples in Nigerian cuisine. 

Here’s the complete recipe.

Njama Njama and FuFu– Cameroon

Njama Njama is a popular green vegetable in Cameroon, especially in the North West Region. You can also find njama njama in Nigeria and Kenya. 

To prepare njama njama, the leaves are seasoned with paprika, cayenne and a little kick from the habanero pepper. Njama njama is paired with fufu, a starchy food made from corn, for a complete and satisfying meal.
Follow this recipe to cook njama njama and fufu.

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Any food lover would be delighted by the flavors and textures of Africa’s rich and diverse culinary heritage. Its diverse cuisine showcases its people’s ingenuity and creativity–from hearty stews of North Africa to the vibrant spices of West Africa and the savory grilled meats of East Africa.

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These African foods tell their own story, with a blend of spices and ingredients you can find nowhere else. Take a culinary journey to savor the culinary delights of Africa with your cooking pot.

Let’s know which one you try via the comments section! All the best!

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Sedi Djentuh
Sedi Djentuh
Hey, Sedi here, a content writer. She's fascinated by the interplay between people, lifestyle, relationships, tech and communication dedicated to empowering and spreading positive messages about humanity. She's an avid reader and a student of personal weekly workouts. When she's not writing, Sedi is busy advocating for plastic-free earth with her local NGO.


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