“African cuisine” is not one kitchen — it is dozens, split across soups, stews, sauces, grills and street food. Start with these six and follow the link for the full recipe or guide.
- Jollof rice (West Africa) — the one-pot tomato rice at the centre of every party, and the “jollof wars” between Nigeria and Ghana. Jollof rice hacks →
- Efo riro (Nigeria) — a rich spinach stew built on pepper, palm oil and locust bean, eaten with pounded yam. Efo riro guide →
- Accra street food (Ghana) — waakye, kelewele and banku, eaten standing up. Accra street food →
- Ugandan street food — led by the Rolex, a chapati rolled around fried egg. 12 Ugandan street foods →
- Benin & Equatorial Guinea — groundnut sauces, grilled fish and cassava staples most maps skip. Benin cuisine → · Equatorial Guinea →
- Ethiopian food — injera flatbread and spiced wat stews, scooped by hand. Ethiopian sweets →
The thread that ties them together: a starch and a sauce, built on a regional spice box, and now cooked across the diaspora and beyond.
Cook it with us: watch the dishes on Afrofeast Instagram, save the recipes to Afrofeast Pinterest, and read the full guides at afrofeast.travel.
