The Open Road Travel

African cuisine is broad and unique, with each region having a specialty. The continent's diverse demographic makeup means that there are many different eating habits and dishes, as well as cooking and preparation techniques.

The dietary habits of the different African regions vary greatly, and while locally grown maize, grains, and root vegetables form the basis of many meals, that isn’t all there is to African cuisine.

That is why we want to try and broaden your horizons and treat your taste buds, by letting us help you discover the 10 best dishes to try throughout Africa.

Africa is the second-largest and second most populous continent on the planet. It covers about one-fifth of the total land surface of the Earth.

As the continent is so huge, it has a range of different climates.

The Equator runs through Africa, cutting it across the centre, so a lot of the continent lies within this tropical region. This central part of Africa along the equator, has a wet tropical climate, with tropical rainforests, grasslands, and semi-arid conditions.

However, Africa's climate is dominated by warm desert conditions along huge stretches of its northern and southern fringes.

There are 54 countries in Africa, each with its own traditions, languages, and of course, culinary arts.

Africa's favourite foods offer something for every palate. With Middle Eastern, European, and Asian influences, there are so many enticing dishes to experience, with each one unique in its own delicious way.

Surprisingly, many food staples that are now important parts of African cuisine were introduced when Africa was colonized by the Europeans, such as maize and potatoes, which were not found here until the 19th century.

African cuisine is still under-represented in the world’s culinary scene, so I hope our list of the 10 best dishes to try throughout Africa encourages you to discover something new during your travels through the continent.

Bunny chow is a favourite South African street food. This simple, delicious dish consists of a hollowed-out loaf of white bread, which is then filled with curry.

Despite the name, rabbit is never used, however, chicken and mutton usually are. The dish can also be filled with vegetarian curry. The inexpensive and filling dish is a great on-the-go meal, as it is essentially a curry in an edible bowl!

Bunny Chow originated among Indian South Africans of Durban, a coastal city in eastern South Africa.

The exact origins of the food are disputed. However, it has been suggested that Indian labourers who came to work in South Africa needed a way of carrying their lunches to the field, and thus, this convenient, transportable dish was created.

Egusi soup is a kind of soup thickened with melon seeds that have been toasted and ground, and is a popular dish in West Africa, particularly in Nigeria.

The rich and savoury dish contains leafy vegetables, seasonings, and can also be prepared with meats such as goat, beef, fish, or shellfish.

This exotic, hearty meal has a spicy, nutty taste and will certainly satisfy your taste buds.

Egusi is a West African name for the protein-rich seeds of plants such as squash and melons. The dried and ground seeds have become a major ingredient in many West African dishes.

Egusi soup is one of the most popular soups prepared by many tribes in Nigeria, with significant variation and often eaten with dishes like fufu.

Fufu is a dough-like food made from fresh or fermented cassava, plantain, or yam, that is used to soak up the juices of soups or stews.

Another dish from West Africa, Jollof rice is a rice dish typically made with long-grain rice, tomatoes, onions, spices, vegetables, and meat, all thrown together in a single pot.

The fragrant, spicy dish can be eaten by itself or enjoyed along with side dishes, including fried plantains.

It is one of the most common dishes in West Africa and there are several regional variations to the name and ingredients.

There has recently been a fierce debate in some West African countries over which nation makes the best version of the national delicacy.

Jollof rice is believed to have originated in the 14th century within the Senegambia region of West Africa in the ancient Wolof (or Jolof) Empire. The Senegambia region would be modern-day Senegal, Gambia, and Mauritania.

The delicious dish is so loved by West Africans that since 2015, World Jollof Day has been celebrated every year on the 22nd of August.

A tajine (or tagine) is a North African dish. It is named after the pot, made of ceramic or unglazed clay, in which it is cooked.

The traditional Moroccan cooking vessel consists of a circular base unit with low sides and a dome-shaped lid. The purpose of its design is to condense the cooking vapours, keeping the dish moist as it cooks.

Sometimes these unique pots are painted with traditional Moroccan-style patterns, but other times they are simply glazed.

The mouth-watering dish has been around for a long time, and it is said that the earliest written record of the idea of cooking in a tajine appears in an Arabic story from the 9th century.

When it comes to the actual meal itself, there are different ways to prepare the tajine and each region has its own variation.

However, Moroccan tajines are the most popular, with restaurants around the world selling their own version of the appetising dish, although Moroccan cities like Marrakech do tend to serve the best.

Often cooked over low heat for hours, tajine dishes are savoury stews, typically made with sliced meat, poultry, or fish, along with vegetables or fruit.

Aromatic spices are also added to create a delicious, flavour-dense meal. Moroccan tajine often has a sweet and sour taste, due to the combination of meats, vegetables, and fruits.

Just like with stews, tajines are generally served with bread.

Nyama choma is the Swahili word for grilled or roast meat, and roasted meat is very popular in Kenya. In fact, Nyama choma is considered the country’s national dish.

It is so delicious, that it has even been said to be the national dish of Tanzania as well.

One of Kenya’s favourite meals, this particular dish is primarily made from goat meat, although other meats can be used. Not much is added to the meat, usually just salt and pepper.

Nyama choma can be found in the finest restaurants, but also at many food stalls throughout the streets of Kenya.

The meat is slowly cooked over coals and the result is a tender, juicy, meal that tastes divine.

This dish is eaten using just the hands, no utensils, and is often served with salad or ugali.

Ugali is another name for the dough-like food, fufu, that is made from fresh or fermented cassava, plantain, or yam.

Moamba de galinha (Moambe chicken) is an enormously popular, savoury chicken dish widely eaten in Central Africa, and is even considered the national dish of Angola.

This aromatic, slow cooked chicken dish, is rich with the flavours of garlic, onions, and chilli.

Moamba de galinha is thickened with okra and is cooked in palm oil, creating a stew-like consistency. The dish can be made spicy or mild, depending on personal preferences.

Like with the previous dishes mentioned, there are a number of local or regional variations of moamba de galinha across Central Africa.

Traditionally, the meal is accompanied by fungee, a popular starchy, cornmeal food prepared by boiling and stirring corn or cassava into a porridge.

The name Angola moamba de galinha is Portuguese. Angola was a Portuguese colony for over 400 years, therefore Portuguese cuisine had a great influence on Angolan foods.

Bobotie is a well-known South African dish that consists of spiced minced meat, baked with a thin layer of egg-based topping.

Considered the national dish of South Africa, this comforting casserole meal is a delicious mix of curried ground meat, dried fruit, and spices. Bobotie is usually made with beef or lamb, although pork can also be used.

The dish is not spicy, but it has a vibrant and punchy flavour, and the dried fruit contrasts the curry flavouring, which creates a unique taste that is sure to excite your taste buds.

The hearty dish can be found in most South African restaurants, where it is traditionally served alongside vegetables and yellow rice, which is cooked with turmeric, or white rice.

Bobotie’s roots in South Africa date back to the 17th century and the first recipe for the dish appeared in a Dutch cookbook in 1609.

Ful medames, or simply fūl, is a common dish throughout the Middle East and North Africa, but it is a staple food in Egypt and is considered the country’s national dish. Some have even suggested that ful medames dated all the way back to Ancient Egypt.

The dish is a stew of cooked fava beans served with olive oil, onions, cumin, and other spices, which are simmered until tender and are then blended.

The meal is comforting, rich, and filling, and is often eaten for breakfast alongside eggs. However, ful medames can be eaten at any time during the day.

Not only is the dish bursting with flavour, but is also nutritious and can include other healthy additions, like tomatoes, lentils, or rice.

It can be enjoyed as part of a whole meal, or, if you just fancy a snack, as a dip or an appetizer along with pitta bread.

If you feel like making a trip to Egypt to try this delightful delicacy, here are 10 amazing things to do in the country while you are there.

Koki beans is a popular food in Cameroon, sold regularly at food stands, but also in restaurants and bars.

The savoury and delightful pudding is made with koki beans (black-eyed peas), which are native to West Africa. These are boiled, then peeled and finally mashed and wrapped in banana or plantain leaves.

The dish is often served with ripe boiled plantains but is also great eaten alone. Koki bean's appearance is usually yellow in colour and looks somewhat like a cake. The texture is soft, spongy, and moist.

The scrumptious pudding is quite similar to the Nigerian dish moin moin, which is also a steamed bean pudding made from black-eyed peas.

Chakalaka is a South African vegetable relish that is a well-loved, staple food throughout the country. It is usually spicy, has a tangy taste, and is traditionally served with bread, pap, stews, or curries, cold or at room temperature.

Depending on what it is paired with, it can either simply be a relish or condiment, or it can be eaten as a main dish. It is one of South Africa’s most popular relishes and is served just about everywhere, but is especially common at braais or cookouts.

A braai is the equivalent of barbeque or grill, and charcoal or wood are generally used to cook the meat . Braais are important to South Africans and is a social custom in much of Southern Africa.

Chakalaka is made from onions, tomatoes, and canned beans, but of course, like with our other dishes mentioned, variations do exist depending on region and family traditions.

Although its exact origins are unknown, chakalaka is said to have originated from mineworkers in Johannesburg.

While African cuisine may not yet have become as successful and popular around the world as other foods have, like Asian cuisine, for example, there is no shortage of wonderful and unique dishes to be discovered throughout the continent.

Our list of the 10 best dishes to try throughout Africa includes a range of delicious meals from several countries that you must keep an eye out for, should you be travelling to those regions.

From appetising vegetarian options to succulent meat dishes, you’re sure to discover something to suit your palate during your trip to Africa.