African Recipes
85 recipes found
Crispy Suya-Spiced Salmon
Traditionally used to season grilled meat skewers in Nigeria, suya spice (also called yaji) is a spicy peanut-based blend that brings a bold, layered flavor to anything you are throwing on the grill — and it has plenty of other uses, too. Here, the coarsely ground peanuts in the suya meld with panko to give the crunchiest crust to roasted salmon while adding a Nigerian spin. Using a bit of oil helps the panko mixture cling to the fillets, creating a crispy, flavorful dish that pairs perfectly with rice and a fresh cucumber and tomato salad.
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The Lemony Couscous Salad I Make on Repeat All Summer
This lemon and thyme couscous salad is bright, make-ahead friendly, almost endlessly adaptable, and great for cookouts or weeknight dinners.
Lemony Turmeric Potato Soup
This humble, bright yellow soup hails from Stone Town, Zanzibar, and is a popular street food known as Zanzibari Mix or Urojo. It’s affordable, filling, and reflective of the island's cross-cultural history. Traditionally served with various accompaniments like lentil fritters, cassava chips, chutneys, and sometimes hard-boiled eggs for protein, this dish has become synonymous with the island. This version features a classic interpretation of the simple soup base but relies on ultra-crispy, spicy jalapeno-flavored kettle-cooked potato chips for the crunch and heat usually provided by the toppings. Don’t be fooled by the modest ingredient list; this soup packs a punch.
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Kenyan Beef Wet Fry
Beef wet fry—tender bite-size beef chunks coated in a thick tomato-based sauce—is a popular home-cooked dish throughout Kenya and this version comes together from start to finish in under 30 minutes. Serve it alongside rice or ugali (cooked cornmeal) for an easy weeknight dinner.
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Kachumbari (East African Tomato Salad)
The vibrant mixture of fresh tomatoes tossed with raw onion, chile pepper, cilantro, and lime or lemon juice is a staple summer salad in East African countries. The five-ingredient tomato salad is easy to make, but for the most flavorful version, we use a couple science-backed tricks when preparing. Pair it with grilled meats, serve it alongside rice, or spoon it over crusty bread.
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Ugali (Savory Kenyan Cornmeal Porridge)
This thick and hearty Kenyan cornmeal porridge is the perfect meal accompaniment: Ugali’s simple flavor profile means it pairs well with almost any meal, plus it comes together in only 15 minutes, and requires just four ingredients to make. Top it with your favorite stew or sautéed greens for a complete dinner.
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Nigerian Peanut Stew
A mainstay of Nigerian cuisine, my groundnut (peanut) stew features chicken and chunks of beef simmered in a velvety, aromatic peanut sauce. Spoon it over rice, plantains, or sweet potatoes for a filling meal.
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Sukuma Wiki (Kenyan Sautéed Collard Greens With Tomatoes and Ginger)
Earthy, and deeply satisfying, these lightly sautéed Kenyan collard greens cook in under 30 minutes and pair perfectly with almost any meat, grain, or bread, to round out a full meal.
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Kenyan Chapati (Kenyan Flatbread)
With just a few pantry ingredients and the right technique, these soft and savory Kenyan flatbreads can be mixed, laminated, griddled, and ready for dinner in under an hour.
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Ewa Riro (Nigerian Stewed Beans)
Ewa riro is full of soft, creamy beans stewed in a thick slightly sweet and savory sauce of red peppers, palm oil, and crayfish.
Rolex (Vegetable Omelet and Chapati Roll)
A popular snack on the streets of Kampala, Uganda, the rolex is a vegetable omelet rolled up in a chapati, its name a cheeky reference to the watch brand. A rolex can be as elaborate or as simple as you need it to be. Ingredients always include a chapati (homemade or store-bought) and eggs studded with vegetables and cooked in a skillet. At its most basic, a rolex will have diced onions, shredded green cabbage and often green peppers. Tomatoes can be added in cooked or raw for a pop of acid. Minced chiles will add a bit of heat, and fresh chopped cilantro is a lovely garnish. These are all optional, of course. In Kampala, the rolex is often made with the ingredients the maker has on hand.
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Nigerian Beef Stew
A mainstay of many Nigerian meals, there are countless ways to make this stew.
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Nigerian Masa (Fermented Rice Cake Balls)
Crunchy fermented rice cakes that can be served sweet or savory.
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Nigerian Lafun
A slightly sweet and sour swallow made with fermented cassava flour that's served alongside soups and stews.
Spicy Peanut and Pumpkin Soup
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
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Nigerian Jollof Rice
Seasoned with Caribbean-style curry powder, dried thyme, bay leaf, ginger, and garlic, jollof rice is enjoyed as a main dish. It is often paired with beef, chicken, goat, and fish, or eggs.
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Nigerian Fried Rice
Vegetable-studded fried rice seasoned with Nigerian-style curry powder, dried thyme, and bay leaves.
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Curry-Flavored Nigerian Stock
This flavorful broth is an essential ingredient for many Nigerian dishes, including jollof rice, fried rice, stew, chicken curry, and more.
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Nigerian Chin Chin
A sweet, crunchy fried Nigerian snack flavored with nutmeg, vanilla, and citrus zest.
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Nigerian Meat Pie
A hand pie of minced beef, onions, carrots, potatoes in a curry-spiced sauce makes the perfect at-home snack.
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Dodo (Nigerian Plantains) Recipe
Dodo (no, not the bird) is the Nigerian name for sweet, fried ripe plantains eaten in or alongside savory dishes, not dessert.
Bariis (Somali-Style Rice)
Somali-style rice, when prepared for festive occasions, can be a satisfying meal on its own: The rice is cooked in a rich stock and often jeweled with pieces of meat and vegetables. This version of the dish comes from Ayaan and Idyl Mohallim, twin sisters who make their own xawaash, an aromatic spice mixture that is layered with fenugreek and turmeric. The finished rice is also generously seasoned with saffron, as well as softened peppers and raisins. At Thanksgiving, the rice is a versatile side with roast turkey and vegetables, and the day after, it's a great base for leftovers. You could easily use a vegetable stock in place of a meat stock for a vegetarian version, and add more vegetables to the topping. The Mohallim sisters, on occasion, add blanched green beans to the mix.
Cassava Chips
This cassava chips recipe is an African staple food. It can be a substitute for potatoes. Deep fry the cassava until golden brown and top with chili powder.
Fragrant Chicken Soup with Chickpeas and Vegetables
This substantial soup is zippier than the usual matzo-ball-type golden chicken soup. It has a rich tomato base that is laced with fragrant spices – turmeric, cinnamon, paprika, ginger, nutmeg and cayenne – and it's loaded with hearty vegetables.