Since the globalisation of African cuisines, many people have become familiar with popular dishes like Jollof rice, Koshari, Fufu, and Bobotie. However, the continent is a treasure trove of culinary delights, offering lesser-known but equally delightful dishes that deserve recognition for their unique flavours and cultural significance.
With many unique dishes to explore, let’s take a culinary journey across Africa and discover one hidden gem from each region:
Shakshouka
In North Africa, we have Shakshouka, a dish made of poached eggs in a spicy tomato and pepper sauce, often served with bread for dipping. Andrew Scrivani, a food photographer for The New York Times, describes his love for Shakshouka as an “obsession.” When reminiscing on the first time he had the dish, he says, “…there was shakshuka and yoghurt for breakfast, shakshuka and salad for lunch, Shakshuka and matzo for dinner. Rather than tiring of the egg dish, I became obsessed with it.”
“Shakshuka” in Arabic means “all shook up,” and in some variants of it, the meaning is more literal than in other variants. Tunisia boasts a fiery take on the dish, poaching eggs in a vibrant tomato sauce. Egypt opts for fluffy scrambled eggs, often enjoyed in street food sandwiches, and variations flourish with no single version reigning supreme in other parts of the Middle East. The eggs can be firm or runny, the sauce can be thick or thin, the vegetables can vary, and the dish can be made vegetarian, dairy, or meat. Some recipes use beans (which add more protein and fibre). The best thing about Shakshuka is that it is an easy one-pan dish with a simple recipe that can be tweaked to your taste.
Groundnut Soup
Moving on to West Africa, Groundnut soup, also known as Maafe, is a peanut butter stew staple in West African cooking. A great alternative to the famous Egusi soup, Groundnut soup is made of ground peanuts (or peanut butter) with tomato paste and spices, and depending on your choice of protein, it makes for a great vegan dish.
Lois, a cook and owner of Yummy Medley, shares her first and subsequent experience of Groundnut soup. Saying “I tasted my first groundnut soup as a child in Lagos, and… it was terrible! It was terrible, guys, I can’t lie. After that first time, it was years until I found my love for groundnut soup again. I have since learned to make peanut stews specific to different West African countries and am excited to start with my home country, Nigeria! I had to redeem my Nigerian groundnut stew experience, and my lord, did it turn out right!”
Groundnut soup is a dish enjoyed in countries across West Africa, and its appearance can vary slightly in each place. The Ghanaian groundnut soup looks different from the Nigerian groundnut soup. In Ghana, they often eat it with fufu (a dough-like swallow made from cassava) or omo tuo (made from rice). In Nigeria, however, groundnut is a native soup of Benin (Edo), and people often eat it with pounded yam.
Mahamri
Upon venturing into East Africa, we find Mahamri, a sweet, fluffy, deep-fried pastry famous in Kenya, Tanzania, and Uganda. Mahamri is typically served for breakfast or as a snack and is often accompanied by a cup of spiced tea.
A simple recipe from Chef Ali, one of the African tastemakers putting local cuisine on the map, shows how easy it is to make Mahamri. These mildly sweet East African snacks are any doughnut lover’s dream come true: fluffy and hollow inside and crisp outside. With its golden-brown exterior and delightful aroma, Mahamri is a true hidden gem of East African cuisine.
Poulet Nyembwe
In the Central African Republic, it is not just sustenance but a celebration of culture, history, and community. One dish that encapsulates this essence is Poulet Nyembwe, a flavourful and hearty meal considered the national dish of Congo and Gabon.
It is a chicken dish cooked in a spicy onion, garlic, and tomato sauce flavoured by the puréed red fruit extracted from around the nuts of the palm tree, known as palm nut butter. A renowned food blog, Culinary Creations, describes Poulet Nyembwe as “a cherished dish in Central African cuisine, beloved for its robust flavours and comforting warmth. Traditionally prepared using locally sourced ingredients, this recipe embodies the essence of Central African culinary heritage.”
Bunny Chow
Our journey ends in South Africa, where we find Bunny Chow, a unique street food sensation. Bunny Chow is a hollowed-out bread with delicious curry, often made with chicken, lamb, or beans.
This portable and flavoursome dish originated in the Durban Indian community and has become a beloved street food nationwide. In her review of Bunny Chow, an award-winning journalist, Rosalind Cummings, says, “I dipped the end of the loaf into the curry, and the flavours of turmeric and cardamom spiked my tongue. Not spicy, but flavorful and filling; I immediately understood why Bunny Chow is so famous.”
These dishes represent just a glimpse of the diverse and flavorful cuisine found across the African continent. From fragrant stews and curries to hearty porridges and crispy fritters, these dishes showcase the ingenious use of local ingredients and spices through slow-simmered techniques that allow flavours to mingle and deepen. Each region offers its own culinary delights that are waiting to be explored! You now have a tasty window into the incredible diversity of flavours and cooking traditions across the continent.
