his is an incomplete list that may never be able to satisfy particular standards for completeness. You

can help by expanding it with entries that are reliably sourced.

Name Image Region Description

Yassa Senegal

A spicy, marinated fish or poultry dish prepared with

onions, lemon.

Ingredients: Peanut oil / olive oil, parley, bay leave,

green seedless olives, black pepper, green or red

bell peppers, mustard, etc.… .

Waterblommetji

ebredieSouth Africa

A stew made of meat, typically lamb, stewed

together with the waterblommetjies (Aponogeton

distachyos flowers, commonly known as Cape

pondweed, Cape hawthorn or Cape asparagus)

which are found in the dams and marshes of

the Western Cape of South Africa.

WatEthiopia an

dEritrea

An Ethiopian and Eritrean stew or curry that may be

prepared with chicken, beef, lamb, a variety

of vegetables, spice mixtures such as berbere,

and niter kibbeh, a seasoned clarified butter. Wats

are traditionally eaten with injera, a spongy

flat bread made from the millet-like grain known

as teff.

VetkoekSouthern

Africa

Dough deep-fried in cooking oil and either filled with

cooked mince (ground beef) or spread with syrup,

honey, or jam.

Usban Tunisia

A traditional kind of Tunisian sausage, stuffed with a

mixture of rice, herbs, lamb,

chopped liver and heart.[44][45] This dish is usually

served alongside the main meal of rice or couscous,

often on special occasions.

Umngqusho Widespread A Bantu dish with several variants.

Name Image Region Description

UgaliAfrican Great

Lakes

A dish of maize flour (cornmeal) cooked with water

to a porridge- or dough-like consistency. It is the

most commonstaple starch featured in the local

cuisines of the eastern African Great Lakes region

and Southern Africa. When ugali is made from

another starch, it is usually given a specific regional

name. See also: Pap (food).

Toum Levant

A garlic sauce as prepared in Lebanon, the Levant,

and Egypt similar to the European aioli. It contains

garlic, salt, olive oil or vegetable oil, and lemon

juice crushed using a wooden mortar and pestle.[42] There is also a variation popular in many villages,

such as Zgharta, where mint is added, called "Zeit

and Toum".[43]

Torta de

GazpachoAlgeria A type of torta, or flat bread.

Tomato bredieNamibia and

South Africa

A South African stew, referred to in Afrikaans as

'tamatiebredie', normally made with mutton, is

cooked for a very long time, and its seasonings

include cinnamon, cardamom, ginger and cloves as

well as chilli. It is of Dutch origin.

Thieboudienne Senegal

Made with fish, rice and tomato sauce, and may also

include onions, carrots, cabbage, cassava

and peanut oil.

Tapioca

pudding

Widespread A sweet pudding made with tapioca and either milk

or cream. Coconut milk is also used in cases in

which the flavor is preferred or in areas in which it is

a commonplace ingredient for cooking. It is made in

many cultures with equally varying styles, and may

be produced in a variety of ways.[41] Its consistency

Name Image Region Description

ranges from thin (runny), to thick, to firm enough to

eat with a fork.

Tapalapa bread West AfricaA traditional bread of western Africa, mainly

in Senegal, The Gambia and Guinea.

Tajine North Africa

A Maghrebi dish from North Africa, that is named

after the special earthenware pot in which it is

cooked. A similar dish, known as tavvas, is found in

the cuisine of Cyprus. The traditional tajine pot is

formed entirely of a heavy clay, which is sometimes

painted or glazed. Tajines in Moroccan cuisine are

slow-cooked stews braised at low temperatures,

resulting in tender meat with aromatic vegetables

and sauce.

Tahini North Africa

A paste made from ground, hulled sesame seeds

used in North African, Greek, Turkish and Middle

Eastern cuisine. Tahini is made from sesame seeds

that are soaked in water and then crushed to

separate the bran from the kernels. The crushed

seeds are soaked in salt water, causing the bran to

sink. The floating kernels are skimmed off the

surface, toasted, and ground to produce an oily

paste.[40]

Tabil Tunisia

A Tunisian spice mixture consisting of

ground coriander seed, caraway seed, garlic

powder, and chili powder. The term can also refer to

coriander by itself.[39]

Suya West Africa

A shish kebab like food popular in West Africa,

originally from the Hausa people of

northern Nigeria and Niger. Suya is generally made

with skewered beef, fish, or chicken. The meat is

rubbed-in with tankora, a dry spice mix containing

powdered groundnuts, cayenne pepper, ginger,

paprika and onion powder, then barbecued.

Name Image Region Description

Stuffed

zucchinisWorldwide

A dish that exists in different names and forms

around the world.

Sosatie

Botswana,

Namibia and

South Africa

A traditional South African dish of meat (usually

lamb or mutton) cooked on skewers. The term

derives from sate("skewered meat") and saus (spicy

sauce). It is of Cape Malay origin, used in Afrikaans,

the primary language of the Cape Malays, and the

word has gained greater circulation in South Africa.

Skilpadjies South Africa

A traditional South African food, also known by other

names such as "muise", "vlermuise" and "pofadder".

The dish islamb's liver wrapped in netvet (caul fat),

which is the fatty membrane that surrounds

the kidneys. Most cooks mince the liver,

add coriander,

chopped onion, salt and Worcestershire sauce then

wrap balls of this mixture with the netvetand secure

it with a toothpick. The balls, approximately 80mm in

diameter, are normally grilled over an

open charcoalfire and ready when the fat is crisp.

Shish taouk North AfricaMarinated cubes of chicken are skewered and

grilled.

Shiro Ethiopia an

dEritrea

A homogenous stew whose primary ingredient is

powdered chickpeas or broad bean meal. It is often

prepared with the addition of

minced onions, garlic and depending upon regional

variation; ground ginger or chopped tomatoes and

chili-peppers. Shiro is usually served atop injera,

however, it can be cooked in shredded taita and

Name Image Region Description

eaten with a spoon, this version would be

called shiro fit-fit.

ShakshoukaNorthwest

Africa

A dish of eggs poached in a sauce of tomatoes, chili

peppers, onions, often spiced with cumin.[37] It is

believed to have a Tunisian origin.[38]

Shahan ful North Africa

A common dish in Eritrea, Ethiopia, Sudan and the

region, and is generally served for breakfast.

Believed to be an import from Sudan, it is made by

slowly cooking fava beans in water that are then

crushed into a paste, which is then served alongside

a diverse variety of foods. It is typically eaten without

the aid of utensils accompanied with a bread roll. It

is popular during the Ramadan season and during

the various Lents.

Sfenj North AfricaDonuts cooked in oil then soaked in honey or

sprinkled with sugar.

Seswaa Botswana

A traditional meat dish of Botswana, made of beef,

goat or lamb meat.[32] The fatty meat is generally

boiled until tender in any pot, with "just enough salt",[33] and shredded or pounded.[34] It is often served with

pap (maize meal) or sorghum meal porridge.[35][36]

Samosa Widespread

Fried or baked pastry with a savory filling such as

spiced potatoes, onions, peas, lentils, ground lamb

or chicken.

Sadza Southern

Africa and

Eastern Africa

Sadza in Shona (isitshwala in isiNdebele, pap in

South Africa, or nsima in the Chichewa language of

Malawi), Ugali in East Africa, is a cooked cornmeal

that is the staple food in Zimbabwe and other parts

of southern and eastern Africa. This food is cooked

Name Image Region Description

widely in other countries of the region.

Qatayef Egypt

An Arab dessert commonly served during the month

of Ramadan, a sort of sweet dumpling filled with

cream or nuts. It is usually prepared

using Akkawi cheese as a filling.[30][31]

Pottage Great BritainA thick soup or stew made by boiling vegetables,

grains, and, if available, meat or fish.

PotjiekosNamibia and

South Africa

Literally translated "small pot food", is

a stew prepared outdoors. It is traditionally cooked

in a round, cast iron, three-legged pot, the potjie,

brought from the Netherlands to South Africa in the

17th century and found in the homes and villages of

people throughout southern Africa.[29] The pot is

heated using small amounts of wood or charcoal or,

if fuel is scarce, twisted grass or even dried

animal dung.

Potbrood

South Africa,

Namibia and

Botswana

A bread first made by the Boer settlers of what is

now South Africa. Potbrood was traditionally baked

in a cast iron pot (also known as a Dutch oven) in a

pit made in the ground and lined with hot coals.[27] Today potbrood is often made at a braai by

packing charcoal or wood coals around a cooking

pot.[28]

Phutu South Africa

A traditional maize meal dish from South Africa. It is

a crumbly or grainy type of pap (polenta)

or porridge, eaten mainly by

the Basotho, Bantu and Afrikaner people. It is

cooked in cauldrons or potjies over an open fire,

stirred with great care until a course consistency in

texture is reached.

Name Image Region Description

PastillaAlgeria an

dMorocco

A traditional Berber[26] Moroccan dish, an

elaborate meat pie traditionally made

of squab (fledgling pigeons). As squabs are often

hard to get, shredded chicken is more often used

today; pastilla can also use fish or offal as a filling.

Pap NamibiaA traditional porridge of mielie-meal (ground maize)

or other grain.

Pakora South Asia

A fried snack (fritter) found across South Asia.[24] Pakoras are created by taking one or two

ingredients such

as onion,eggplant, potato, spinach, plantain, paneer, 

cauliflower, tomato, chili pepper, or

occasionally bread[25] or chicken and dipping them in

a batter of gram flour and then deep-frying them.

Owofibo NigeriaAn oil soup made of blended tomato mixed with

akun and palm oil.

Ogbono soup Nigeria

A Nigerian dish made with ground ogbono seeds,[23] with considerable local variation. The ground

ogbono seeds are used as a thickener, and give the

soup a black coloration.[23] Besides seeds, water

and palm oil, it typically

containsmeat, seasonings such as chili pepper,[23] leaf vegetables and other vegetables.

Obusuma Kenya

A Kenyan dish made from maize flour (cornmeal)

cooked with boiling water to a thick porridge dough-

like consistency. In Luhya cuisine it is the most

common staple starch.

Name Image Region Description

Nshima Central Africa

A cornmeal product and a staple

food in Zambia, Malawi and the Kasai

Oriental and Kasai Occidental provinces of

theDemocratic Republic of Congo. It is made from

ground maize (corn) flour known locally as mealie-

meal. Nshima is very similar to ugali or posho of

East Africa, sadza of Zimbabwe, pap of South

Africa and fufu of West Africa.

Ndolé Cameroon

A national dish of Cameroon.[22] The dish consists of

a stew of nuts, ndoleh (bitter leaves indigenous

to West Africa), and fish or ground beef.[22]

Méchoui North Africa

A whole sheep or a lamb spit roasted on a

barbecue. The word comes from the Arabic

word šawa,[19] which means "grilled, roasted". This

dish is very popular in North Africa.

Mulukhiyah Egypt

The leaves of Corchorus species are used as

a vegetable in Middle Eastern, East African, North

African, and South Asian cuisine. Mulukhiyyah is

rather bitter, and when boiled, the resulting liquid is

a thick, highly mucilaginous broth; it is often

described as "slimy," rather like cooked okra.

Mukhbaza EritreaWheat flour bread with ghee, banana, honey, and

other ingredients.

Mugoyo Uganda

Mugoyo is a traditional main course dish in Uganda.

The main ingredients of the dish are sweet potatoes

and beans.The purple sweet potatoes are steamed

in banana leaves while the red kidney beans are

boiled with some seasoning. They are then mingled

together to form one dish.

Msemen Maghreb Traditional Amazigh pancakes in Maghreb.[20]

[21] These pancakes are usually used as an

accompaniment to a cup of aromatic morning mint

Name Image Region Description

tea or of creamy coffee. Msemen can also be stuffed

with vegetables or meat fillings.

Mrouzia MoroccoSweet and

salty tajine with honey, cinnamon and almonds.

Moin moin Nigeria

A Nigerian steamed bean pudding made from a

mixture of washed and peeled black-eyed

beans, onions and fresh ground peppers (usually a

combination of bell peppers and chilli or scotch

bonnet).

Mesfouf Tunisia Similar to couscous, with butter added.

Merguez North Africa A very spicy, red sausage of mutton or beef.

Melktert

South Africa,

Namibia and

Botswana

A South African dessert. It is a

sweet pastry crust containing a creamy filling made

from milk, flour, sugar and eggs.

Matoke Uganda

A meal consisting of steamed

green banana (or plantain) and is one of the national

dishes of Uganda.

Matbucha Morocco

Tomatoes and roasted bell peppers cooked

together, seasoned with garlic and chili pepper.[17] The name of the dish originates from Arabic and

means "cooked [salad]". It is served as an appetizer,

often as part of a meze. In Israel it is sometimes

referred to as "Turkish salad" (Hebrew:  סלט

salat turki).[18] טורקי

Name Image Region Description

Mandazi East Africa

A fluffy fried bread snack, Mandazi is a form of fried

bread that originated in Eastern Africa in the Swahili

coastal areas of Kenya and Tanzania.[14] It is still

popular in the region, as it is convenient to make,

can be eaten with almost any food or dips or just as

a snack by itself, and can be saved and reheated for

later consumption.[15][16]

Malva puddingSouthern

African

A sweet pudding of Afrikaner origin, usually served

hot with custard and/or ice-cream. It is made

with apricot jam and has a

spongy caramelized texture. It is often found on the

dessert menu of South African restaurants.

Mala MogoduSouthern

African

A South African food, Mogodu is a derivative

of tripe served as a stew with hot pap usually in

winter.

Makroudh Tunisia A pastry often filled with dates or almonds.

Maafe West Africa

A stew or sauce (depending on water content)

common to much of West Africa. It originates from

the Mandinka andBambara people of Mali.[13] Variants of the dish appear in the cuisine of

nations throughout West Africa and Central Africa.

Lahoh Somalia

A spongy, pancake-like bread originating

in Djibouti, Somalia and Yemen.[10][11] It is also

popular in Israel, where it was introduced

by Yemenite Jews who immigrated there.[12]

Lablabi Tunisia

A Tunisian dish based on chick peas in a thin garlic

and cumin-flavoured soup, served over small pieces

of stale crustybread.

Name Image Region Description

Kushari Egypt

Made from rice, lentils, chickpeas

and macaroni covered with tomato sauce and fried

onions.

Kuli-kuli NigeriaA Hausa food that is primarily made from peanuts. It

is a popular snack in Nigeria.

Konkonte Ghana

A poverty food of Ghana made from dried and

pounded manioc root. It is also eaten in

the Caribbean.

Koeksister

South Africa,

Namibia and

Botswana

A South African syrup-coated doughnut in a twisted

or braided shape (like a plait).

KitfoEthiopia an

dEritrea

Raw beef marinated in mitmita (a chili powder based

spice blend) and niter kibbeh.

KitchaEthiopia an

dEritrea

A basic, thin, unleavened bread, cooked until slightly

burned.

Kenkey Ghana

A staple dish similar to a sourdough dumpling from

the Akan, Ga and Ewe inhabited regions of West

Africa, usually served with a soup, stew, or sauce.

KeleweleGhana and

LiberiaFried plantains seasoned with spices.

Name Image Region Description

Kedjenou Côte d'Ivoire

A spicy stew that is slow-cooked in a sealed canari

(terra-cotta pot) over fire or coals and prepared with

chicken or guinea hen and vegetables

Kebab Middle East

A wide variety of skewered meals originating in the

Middle East and later on adopted in Turkey,

Azerbaijan, Southern Europe, South Asia and Asia

Minor, that are now found worldwide.

Kachumbari East Africa A fresh tomato and onion salad.

Jollof rice Senegal

Also called 'Benachin' meaning "one pot" in

the Wolof language,of Senegal is a popular dish in

many parts of West Africa. It is thought to have

originated in Gambia but has since spread to the

whole of West Africa, especially Côte

d'Ivoire, Ghana Mali, and Nigeria amongst members

of the Wolof ethnic group.[8][9]

Isidudu ZimbabweA pap dish made to simmer with pumpkin,

curried cabbage and liver.

Isi ewu NigeriaA traditional Eastern Nigeria dish that is made with a

goat's head.[7]

Iru Nigeria

A type of fermented locust beans used as a

condiment in cooking. It's similar to ogiri and douchi,

and is very popular among the Yoruba people of

Nigeria. It is used in cooking

traditional soups like egusi soup, okro soup

and ogbono soup.

Name Image Region Description

InjeraEthiopia an

dEritrea

A yeast-risen flatbread with a unique, slightly spongy

texture. Traditionally made out of teff flour,[6] it's a

national dish in Ethiopia and Eritrea. A similar

variant is eaten in Somalia (where it is

called canjeelo or lahooh) and Yemen (where it is

known as lahoh).

HimbashaEthiopia an

dEritrea

An Ethiopian and Eritrean celebration bread[5] that is

slightly sweet.

Hawawshi Egypt

A traditional Egyptian food very similar to the Middle

eastern pizza-like Lahmacun. It is meat minced and

spiced with onions and pepper, parsley and

sometimes hot peppers and chilies, placed between

two circular layers of dough, then baked in the oven.

HariraAlgeria an

dMorocco

A traditional Algerian and Moroccan soup of

Maghreb.

Halva Middle East

Refers to many types of dense, sweet confections,

served across the Middle East, South Asia, Central

Asia, West Asia,North Africa, the Horn of Africa,

the Balkans, Eastern Europe, Malta and the Jewish

world.

Gored goredEthiopia an

dEritrea

A raw beef dish that is typically cubed and left

unmarinated.

Gatsby

(sandwich)

Southern

Africa

A South African style of deli sandwich very similar in

content and method of preparation as a hoagie in

the United States. It is mostly popular in the Western

Cape province.

Garri West AfricanA popular West African food made

from cassava tubers.

Name Image Region Description

Ga'at-akkalatEthiopia an

dEritrea

A stiff porridge, made traditionally with barley flour,[4] though in many communities wheat flour is often

used.

Funkaso NigeriaA Nigerian dish of millet pancakes

containing millet, butter and sugar.

Ful medames EgyptMashed fava beans with olive oil, chopped parsley,

onion, garlic, and lemon juice.

Fufu

Nigeria,

Ghana and

Liberia

Boiled starchy vegetables like cassava, yams or

plantains which are pounded into a dough-like

consistency and eaten in small balls with a dipping

soup or sauce.

FrikkadelSouthern

Africa

A traditional Afrikaner dish comprising usually

baked, but sometimes deep-

fried, meatballs prepared

with onion, bread,eggs, vinegar and spices.

Frejon Nigeria

Frejon (From Feijão, which is the Portuguese word

for beans) is a coconut bean soup which is eaten

especially duringHoly Week by a selection of

Christians, mostly Catholics, across the world.

Countries where Frejon is popular include Brazil and

Nigeria.

Freekeh Levant A cereal food made from green wheat that goes

through a roasting process in its production. It is

an Arab dish that is especially popular

in Levantine, Arabian

Peninsula, Palestinian and Egyptian cuisine, but

also in North African and other neighboring cuisines.

Name Image Region Description

[1][3]

Fit-fitEthiopia an

dEritrea

An Eritrean and Ethiopian food typically served

for breakfast (though it can be served with other

meals).

Fig roll Egypt An ancient Egyptian pastry, filled with fig paste.

Fesikh Egypt Fermented, salted mullet.

FeijoadaSouthern

AfricaA stew of beans, beef, and pork.

Fatteh LevantKhubz topped with various ingredients, such

as yogurt, chickpeas, and olive oil.

Echicha Nigeria Cassava, pigeon pea, and palm oil.

Duqqa Egypt A dip of herbs and spices.

Draw soup Nigeria A soup of okra or pumpkin seeds.

Delele Zimbabwean Okra prepared with baking soda.

Couscous North Africa A semolina pasta.

Name Image Region Description

Cocada

amarelaAngola A dessert of eggs and coconut.

Chermoula North Africa

A marinade of oil, lemon juice, pickled lemons,

herbs, garlic, cumin, and salt, most often used to

flavor seafood.

Chamin North AfricaA slow-cooked stew of meat, potatoes, beans, and

barley.

Chakhchoukha Algeria A stew of lamb, spices, tomatoes, and flatbread.

Chakalaka South Africa Vegetable relish.

Camel milk North Africa The milk of a camel.

Cachupa Cape Verde A stew of hominy, beans, and meat.

Name Image Region Description

Bunny chow South AfricaOften simply called "Bunny", a fast food dish that is

a hollowed out loaf of bread filled with curry.

Briouat Morocco Sweet puff pastry.

Brik Algeria Stuffed pastry.

Bobotie South Africa Spiced ground meat with an egg topping.

BiltongSouthern

Africa

Similar to jerky. Raw meat, such as beef or game

meats like ostrich, cut into strips, cured and dried.

Bichak Morocco A stuffed tricornered appetizer.

Bazeen LibyaBarley dough served with tomato

sauce, eggs, potatoes, and mutton.

Babute

Democratic

Republic of

Congo

Ground beef, curry powder, and apricots.

Baba ghanoush LevantMashed eggplant with virgin olive oil and various

seasonings.

Name Image Region Description

Attiéké Côte d'IvoireA side/ main dish made from cassava that is a part

of the cuisine of Côte d'Ivoire in Africa.[2]

Asida North AfricaA lump of cooked wheat flour dough, sometimes

with butter or honey added.[1]

Amala Nigeria Yam porridge, served with a variety of soups.

Alloco Cote d'IvoireA fried plantain snack, often served with chili

pepper and onions.

Ahriche MoroccoTripe wrapped around sticks and cooked over hot

coals.

Acarajé NigeriaPeeled black-eyed peas made into balls and deep-

fried.