Still hungry? Check out more recipes below!
Fekei is a simple pan-fried flatbread made from flour, water, salt, and oil—crisp at the edges and tender inside, perfect with dips, soups, or as a quick wrap base.
Placali is a smooth, slightly tangy West African cassava paste, traditionally fermented and served as a starchy base alongside hearty soups and stews. It’s naturally gluten-free and very simple, made from cassava, water, and a touch of salt.
Bouvet Hardtack is an ultra-dry, sturdy cracker made from flour, water, and salt—built for longevity and perfect with soups, stews, or spreads. Simple ingredients, long shelf life, and a satisfyingly crunchy bite.
Nshima is a staple Zambian stiff maize porridge made by simmering maize meal in water and whisking to a smooth, firm dough. Mild in flavor, it’s traditionally served with relishes, stews, or sautéed greens and eaten by hand.
Funje is a staple food in Angola, often enjoyed as a comforting side dish made from cassava flour and water. It's a simple yet unique dish with a slightly sticky texture, perfect for pairing with rich stews and saucy dishes.
Ukuta Ugali is a traditional Kenyan dish made from maize flour, water, and salt. It is a staple food, known for its simplicity and versatility, often served as an accompaniment to various proteins and vegetables.
Nsima ndi Ndiwo is a traditional Malawian dish consisting of cornmeal porridge served with a rich, flavorful stew made with meats and vegetables. It is a staple meal that combines simplicity and wholesomeness, often consumed at any time of the day.
Nsima is a staple Malawian dish made from ground corn flour, revered for its simplicity and versatility, often accompanying a variety of flavorful relishes.
Ubugali is a traditional African dish made from maize flour, boiled water, and a pinch of salt, forming a soft, porridge-like staple often accompanying savory stews or vegetable dishes.
M'bougoul Fufu is a traditional West African staple made from cassava, offering a hearty and satisfying side dish.
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