Still hungry? Check out more recipes below!
A traditional Beninese dish: savory tomato-infused maize dough (amiwo) served with tender chicken simmered in a rich tomato–palm oil sauce.
Poisson Braisé de Conakry is a Guinean-style charcoal-braised tilapia marinated with garlic, ginger, citrus, and hot pepper, then fire-grilled and smothered in a tomato-onion-bell pepper relish. Served with steamed rice and caramelized plantains for a smoky, spicy, and zesty plate.
Nkatie Cake is a classic Ghanaian peanut brittle-style candy: crunchy, nutty, and lightly spiced with ginger, with a hint of lemon to brighten the caramel.
Mtori is a comforting Tanzanian plantain-and-beef soup, simmered until silky and gently spiced with ginger, garlic, black pepper, and cardamom.
A rich, savory West African palm butter soup brimming with beef, chicken, smoked fish, and shrimp, simmered with aromatics, peppers, and greens. Traditionally served over rice, it’s hearty, spicy, and deeply flavorful.
Kabalagala are Ugandan banana–cassava fritters: lightly sweet, warmly spiced with cardamom, and crisp outside with a tender, chewy center—perfect with tea or coffee.
Akpeteshie Kelewele is a Ghanaian street-food classic: ripe plantains marinated with ginger, garlic, cayenne, warm spices, lime, and a splash of akpeteshie, then fried until caramelized and crisp at the edges. Finished with roasted peanuts for crunch and aroma.
Crisp, bite‑size Nigerian Shayi Chin Chin made with a black tea–infused dough scented with vanilla and nutmeg, then deep‑fried until golden and dusted with powdered sugar. Perfect for tea time or an anytime sweet snack.
Mkate wa Sinia is a fragrant Swahili coconut rice cake—lightly sweet, cardamom-scented, and enriched with ghee—traditionally topped with sesame seeds and occasionally perfumed with saffron. Fermented with yeast for a tender, airy crumb, it’s perfect with afternoon tea or as a celebratory dessert.
Kankankan Brochettes are West African-style grilled beef skewers rubbed with a spicy peanut and chili blend, threaded with red onion and bell pepper, and brightened with lime. Smoky, nutty, and fiery, they’re perfect for the grill.
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