Explore Authentic African Recipes

Discover traditional dishes from across the continent, from spicy stews to hearty grains and vibrant vegetables.

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Vegan

Kangumu Half Cakes Recipe

This recipe from Burundi teaches you how to make soft and fluffy half cakes u...

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Non-Vegetarian

Edo Owo Soup with Yam

This traditional Benin recipe features a rich and flavorful owo soup paired w...

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Vegan

Gambian Style Oleleh/Moimoi

Learn how to make delicious Oleleh/Moimoi in the traditional Gambian style wi...

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Non-Vegetarian

Banga Soup the Equatorial Guinean Way

This recipe provides a step-by-step guide on how to cook a delicious Banga so...

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Vegan

Libyan Spiced Chickpea Stew

This hearty and flavorful stew is a traditional Libyan dish made with chickpe...

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Diet category: Vegan

Homemade Namibian Peanut Butter

This recipe from Namibia shows you how to make creamy and delicious peanut bu...

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Non-Vegetarian

Libyan Stuffed Cabbage Rolls

Learn how to make traditional Libyan Cabbage Rolls, also known as Malfouf, a ...

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Non-Vegetarian

Kenyan Yam with Fish Sauce

A delicious Kenyan dish featuring tender yams served with a flavorful fish sa...

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Non-Vegetarian

Crunchy Kangumu Half Cakes

These Kangumu Half Cakes are a delicious and crispy snack that are sure to sa...

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Non-Vegetarian

Caribbean Saltfish Buljol

This recipe for Caribbean Saltfish Buljol is a delicious and nutritious dish ...

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Vegetarian

Dry Ghanaian Bofrot (Puff Puff) Recipe

This recipe teaches you how to make delicious Ghanaian bofrot, a popular frie...

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Non-Vegetarian

Namibian Oshiwambo Egusi Melon Soup

This recipe demonstrates how to prepare and cook a traditional Namibian Oshiw...

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Non-Vegetarian

Egusi Soup with Guinea Fowl

Learn how to make a delicious Egusi Soup with Guinea Fowl with this step-by-s...

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Diet category: Non-Vegetarian

Ivory Coast Oxtail Light Soup

Learn how to make a delicious and flavorful oxtail light soup, a popular dish...

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Diet category: Non-Vegetarian

Stone Crab Carbonara

Learn how to make a decadent Stone Crab Carbonara dish from Chef Chad Johnson...

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