The culture of Africa is an extraordinary combination of exoticism, national flavor and traditions that arouse amazement and interest.

Leafing through or going on a journey across this continent, you can get acquainted with the life of its peoples, their culture and traditions, unusual African cuisine.

We will talk about the latter in this article. The entire course of the history of African states was greatly influenced by the fact that they had the status of colonies for several centuries, this also influenced their culture, traditions, and national cuisine.

The hot African climate has also contributed to the formation of African cuisine. First of all, natural conditions determine the range of products that Africans use when preparing national dishes.

And the closer to the desert area, the more meager the diet of the local population looks. Naturally, African cuisine, like other national cuisines, has its own characteristic features.

Thus, the soups prepared by the inhabitants of the black continent are often abundantly seasoned and quite spicy. And they must necessarily contain cumin, saffron, pepper and other spices.

African cuisine

Africans are big fans of semolina. It is a side dish for meat and vegetable dishes. It is also impossible to imagine without decoy african couscous- one of the traditional dishes.

It is prepared as follows: take half a kilo of semolina, a couple of glasses of water, one teaspoon of flour and salt, and butter. Sprinkle semolina on the board and sprinkle it a little with water and salt.

To prevent contact with air, I tightly close the sieve with a lid, and additionally cover with a towel. It takes about 60 minutes to make the couscous.

As mentioned above, in traditional African cuisine, couscous is consumed with meat and vegetables. Here is one example of cooking traditional African meat.

You will need: a pound of lamb meat, lamb kidney, chicken breast, a couple of onions, a cucumber, 3 carrots, butter 3 tbsp. spoons, 200 gr. peas, white cabbage 300 gr. and, of course, spices.

This meat dish is prepared as follows: in advance (at least 4 hours in advance) the peas are poured with water. The onion is chopped and lightly fried, the meat ingredients are added to it and they are stewed until half cooked.

Then add the rest of the vegetables and peas, salt and season to taste. A container in which to stew meat with vegetables can become a kind of support for a sieve with couscous.

This will give the semolina dish a great flavor. Each of the components of the meal is served on a separate dish.

There are also many different salad recipes in African cuisine. We will introduce you to one of them. The Egyptians believe that the queen herself loved to eat this very unusual salad, and therefore they named it after her.

So, for its preparation you will need: onions, oranges, pitted olives, olive oil and, of course, spices and salt.

Peeled oranges and onions are very thinly cut into small slices, olives, olive oil are added to them, salted and seasoned.

One of the traditional dishes of the tribes of West and Central Africa is fufu. This dish is a liquid gruel.

This consistency is achieved by long and thorough grinding of root crops (yams, maize, bananas, etc.) in a mortar. Fufu must be carefully flavored with various spices.

The ritual of using fufu is also interesting. Balls are rolled from the resulting mass and swallowed. Chewing fufu is the height of indecency.

Talking about traditional African desserts, then most of them include bananas. For example, banana salad tastes very interesting.

To prepare it, you will need: a couple of bananas, 2 tbsp. tablespoons of coconut, the same amount of raisins, 200 gr. ham, 50 gr. cream, lemon zest and lettuce.

This salad is prepared like this: first, pour the raisins with water, cut the bananas very thinly and mix them with coconut, finely chopped ham and soaked raisins.

From the cream and zest of half a lemon, make a dressing and add to the salad. After mixing all the ingredients, the salad is left for about half an hour. Then they are laid out on salad sheets and eaten.

So, we have introduced you to only a small fraction of the most interesting African cuisine. Her recipes can be safely called unusual, spicy and interesting.

Therefore, if you want to surprise your loved ones or amaze your loved one with an unusual dish, then African cuisine is the best assistant in this matter.

For a long time, very little has been said or written about African cuisine. It was believed that if the mainland cannot boast of rich flora and fauna, then it will not impress with culinary delights. Those who had a chance to try original African sweets, unusual at first, but very hearty main courses and soups, were convinced of the erroneousness of this opinion.
Gradually, many recipes originally from Africa penetrated the cuisines of other countries, were adapted to local ingredients and became loved and popular far from their homeland. The unusual combination of bananas and pork in one recipe (meat under a banana fur coat) or powdered sugar and black pepper (Moroccan trout) in one recipe will not surprise an African.

Strictly speaking, African cuisine is difficult to generalize. Within the same continent, different climatic zones determine their own type of nutrition. The seafood-rich coastal regions and the arid desert center cannot eat the same. Former European colonies such as Algeria and Morocco adopted a lot from their conquerors, and Ethiopian cuisine is still very isolated and has retained most of the Aboriginal traditions.

Meat Dishes in African Cuisine

The basis of the cuisine of any African country is meat: lamb, beef, poultry, camel meat, and in the non-Muslim part of the continent - pork. Of the cooking methods, the most common are salting followed by drying, frying in animal fat, most often in lamb, or stewing. Popular in Nigeria and Ethiopia are raw ground beef steaks made from freshly slaughtered animals. They eat snakes, but this is already exotic.

The abundance of spicy hot seasonings and marinades is the hallmark of African meat cuisine, they also serve as preservatives. Side dishes are made from rice and fried vegetables - chickpeas, green beans, corn and onions (in Sudanese).

In East Africa, it is customary to combine fish and meat of several varieties in one dish - like in Kenyan goulash. But in general, in this poorest region, they eat more dishes of sorghum, bananas and milk.

Seafood and Fruit Fields in African Cuisine

In the countries of the coast, seafood is popular - shrimp, lobster and fish. They cook fish soup, in Ghana they love the recipe with mackerel and tomato juice, and in Somalia - with red mullet and coconut milk. The fish is deep-fried and poured with marinade, as in Nigeria or dried.
In areas where the climate permits, Africans grow rice, corn and soybeans, legumes. Potatoes, various varieties of wheat and sorghum are widespread.
A variety of cereals are popular, they are prepared with pieces of dried fish or salted meat, often with vegetables or fruits (bulgur porridge with bananas from Burundi).

Salads and vegetable snacks are popular everywhere, the recipes combine boiled or raw vegetables, fruits and ham (Angolan salad), seasoned with mayonnaise and fatty sauces based on vegetable oil. In coastal non-arid regions, the climate allows you to grow a variety of vegetables - sweet potatoes, potatoes, beans, peas. Goulash and mashed potatoes are prepared from them. Fruits are used in some dishes with meat, bananas are fried and baked, soups are boiled in coconut milk.

Sweet food in African cuisine

Flour products are common among desserts. Thin cakes are baked from wheat or rice dough or fried in a large amount of oil, then soaked in cane sugar syrups or poured with jams.

The cuisines of Morocco and Algeria have adopted many French desserts from eggs and whipped cream, jellies and soufflés.
The hot climate of the continent and the low standard of living of most of the population determined the peculiarities of the national African cuisine. But it has a lot of easy-to-prepare and hearty dishes that are worth trying.

North African cuisine: Tunisia, Morocco, Algeria.

"Tunisia is a woman, Algeria is a warrior, Morocco is a lion!" - so from time immemorial they say in the Maghreb.

The Phoenicians and Hellenes introduced the North African peoples to wheat, showed how to cultivate grapes, olives, and figs. The Romans zealously planted agriculture and cattle breeding in northern Africa. Traditionally flavored with flower infusions and powders, North African dishes delighted and amazed guests. As Herodotus writes, this cuisine "was so magnificent that anyone who tasted the local dishes was not able to part with the hospitable owners of his own free will." Islam made Moroccan cuisine sophisticated and ceremonial, excluding pork from it and teaching to eat only fresh meat of animals killed in a special way with the obligatory mention of the name of Allah. Islam also regulates the very course of the meal, turning it into a subtle delight (remember the feasts of the sultans!).

The ability to enjoy life at the table does not leave Moroccans even during the Muslim fast - Ramadan. From dawn to dusk on Ramadan, one should not drink, eat or smoke. All this time has been devoted ... to the preparation of that feast, which will begin at sunset. Well, for example, gayin el ghalmi.

Cut a shoulder or lamb ham into small pieces, as for goulash. In a deep heavy saucepan, heat the vegetable oil and fry the meat in it. Add chopped garlic, finely chopped onion, salt, black pepper, laurel, cloves, parsley, saffron, ginger, finely chopped tomatoes or tomato paste and stew for a few minutes, stirring occasionally. Then pour in water, cover with a lid and stew, stirring, for about an hour, until the meat becomes soft. Fried onion slices in vegetable oil until golden brown; raisins are soaked for half an hour in warm water, almonds are fried in oil and put all together in a saucepan with meat. After stirring, put the pan in a hot oven for 15 minutes (the dish should be dry on top).

Serve in a saucepan, decorate the dish with halves of hard-boiled eggs.

You can serve this with couscous - the hallmark of Moroccan cuisine. Without it, not a single meal is inconceivable. The tongue will not turn to call this dish porridge, because couscous is a lush and fragrant cloud, having tasted which, any person will be in seventh heaven. It is this dish that the bride prepares for her engagement: if the future father-in-law does not like the couscous, there will be no wedding.

Method of cooking couscous: 100 grams of semolina or small corn grits are poured onto a large tray, sprinkled with half a glass of salted water and rubbed with an open palm in a circular motion until the grits collapse into lumps. The lumps are lightly sprinkled with flour and continue to grind until they reach the size of a millet grain. Pour the cereals into a sieve, and the sieve is tightly inserted into a pot of boiling water of a suitable size. Cover the pot with a lid and cover with a towel or napkin. The main thing is that cold air does not penetrate into the sieve, and the boiling water in no case touches the cereal balls. Couscous is steamed for 1 hour. Stir gently with butter before serving. Served hot with meat dishes.

In coastal areas of Morocco, you will definitely be served seafood. Experts claim that winter oysters in Morocco are tastier than anywhere else. At the same time, the shell from the first oyster you eat is wrapped in gold foil and will be presented to you as a keepsake. The big cities of Morocco have their own "fast food" of incomparable taste: avzet, that is, a stuffed bun. The chicken is cut into small pieces, fried in oil, mixed with almonds, parsley and spices. The dried loaf is cut horizontally and, taking out the pulp, mix it with meat, lemon juice, broth and sauce (Georgian tkemali is very suitable). Fill the lower half of the loaf with minced meat, cover with the upper half, pour over the broth and sauce and allow the liquid to absorb. Where there are inexpressive hamburgers to a sophisticated avzet!

You can drink it all with coffee. Moreover, extraordinary, thick and fragrant,

which cannot be taken inside otherwise than by drinking it with cold water, otherwise the heart will not stand it. Under the huge stars on the terrace of a street cafe, over a cup of such coffee, you begin to believe that you really have moved to the fabulous Maghreb, and a genie is about to look out of the silver lamp. West African cuisine: Senegal.

Senegal is located at the westernmost tip of Africa. This is a former French colony. The main national symbol of Senegal is the baobab. Baobabs are protected by law, and cutting or climbing them without special permission from the authorities is prohibited. However, this law is not always observed. The local population uses baobab everywhere for economic purposes. So, hollowed out trunks are used for storage and dwellings. Medicines are obtained from the bark, fruits and leaves. The bark of the baobab tree is also used to make clothes, baskets, hats, mats, ropes, ropes and nets. Moreover, the plant is able to restore the cut bark. The leaves are cooked and eaten green, and are harvested and added to sauces as a thickener. Fruits that resemble very large rose hips are rich in vitamin C, calcium, and iron. They are called "pain de singe" (healing burns) or "monkey bread". In Senegalese cuisine, the fruits are fried, ground and used as a coffee substitute, as well as soaked in water for a refreshing drink, or added to ngals. Ruby-colored baobab juice is considered a delicacy among tourists.

Senegalese cuisine is served on special cut-out boards.

In Senegal, you can taste the famous maffe. Maffe is a traditional dish of the people of Senegal and Gambia. It is found in various varieties and is a type of African peanut stew or stew. Muff may be prepared with mutton, lamb, and fish (fresh or dried); there is also a vegetarian maffe. The classic maffe is prepared with coconut milk sauce and baked in a special pit lined with

sago leaves.

The African Caidou fish soup is cooked in an earthenware pot sealed with a cornmeal tortilla to make it spicy, hearty and delicious. There is a legend that it was with this soup that the French colonialists were treated for tropical fever in the last century.

Yassa is one of the most famous African dishes on the menus of Senegalese restaurants around the world. Chicken jassa is common in the Senegalese region of Casamance. In order for the poultry meat to be tender, it is marinated overnight. The marinade must include vegetable oil (mainly peanut oil), lemon juice, onions and mustard. For the preparation of fish jass, the same marinade is used as for the previous dish, while in Africa the fish is so "marinated" that you have to be an ichthyologist to determine its species. In fact, it is advised to use any fish that does not creep when grilled, such as veal or salmon.

The classic holiday dish - spicy rice with fish - comes in many variations. Prepares for big parties on big holidays. We can say that in Senegal a new recipe for cooking fish with rice is invented almost every day. The way this dish is prepared depends on the culinary preference and the range of products on the market. You don't have to strictly follow the layout - choose what you like for your dish. A prerequisite is the presence of rice, tomatoes, onions and other vegetables, as well as fish cooked in this way. Different vegetables are chosen for a big feast. In French, riz (rice) is pronounced "ree", which is consonant with another French word for "key". This recipe can be used as a basic recipe, where you can add or exclude anything from it, excluding rice and fish. The cooking process includes three stages:

Cooking stuffed fish and onions;

Cooking vegetables for frying fish;

Cooking rice with vegetable broth.

In Senegal, crushed rice is commonly used for cooking. You can use short-grain rice, which should be soaked in water, then dried, and then rubbed in your hands or with a bottle. To serve the dish, vegetables, rice, including the one that has stuck to the bottom of the pan, as well as the gravy obtained during the preparation process are used.

Another West African dish, ngalah, is a porridge-type dessert dish (lah) popular in Senegal. It looks like a sweetened porridge, just like other African cereal base dishes like Fu Fu. Cereals are usually mixed with milk or water and then used to prepare cereals and alcoholic beverages. The main ingredient in Ngalah is karaw or araw, a type of couscous. While Caakiri is made with yoghurt or cream, ngalah is seasoned with peanut butter and bouye fruit.

And, of course, a few words about couscous in this part of Africa. In Senegal, couscous is cooked in a special dish couscousir, where meat and vegetables are stewed in the lower part, and couscous groats are steamed in the upper part. The holes in the top of the couscousir should be small enough. If the holes are too large, a thin weave is placed on the bottom of the dish.

South African cuisine: South Africa.

South African cuisine is an invaluable treasure trove. The colorful palette of ethnic restaurants in the country matches its cultural diversity. In many homes, braaivleis (traditional meat dishes) are a fusion of traditional African, Malaysian, Indian, and Old Bourgeois cuisine. In anticipation of kebabs and homemade sausages, dads (thick cornmeal porridge) and shebu (vegetable liquid seasoning), binyani (marinated spiced chicken in a pot), you can indulge in biltong (jerky) and chillibites (skewers).

African cuisine combines the cuisines of many countries of the continent, and each country has its own culinary traditions. The cuisine of the coastal countries is rich in fish and seafood dishes. There are also meat delicacies in Africa. They are considered camel and pigeon meat, as well as turtle meat... Dishes from veal and lamb... The daily African menu includes a large number breads, grains and legumes, olives and nuts as well as local fruits and vegetables.

Shakshyka- a dish of eggs fried in a sauce of tomatoes, hot peppers, onions and spices. It is believed that the homeland of the dish is Tunisia.

Kitchen North Africa(Morocco, Algeria and Tunisia), or Maghreb cuisine, combines the ancient traditions of African tribes and settlers from the Middle East, has the characteristic features of Mediterranean cuisine, it also has a noticeable Turkish and European influence. Variety complemented by flavors spices and herbs... Fresh tropical fruits, especially bananas and coconut, Are important ingredients in many dishes. Bananas, for example, are added to cereals and omelets, tomato soups and salads. The same can be said for vegetables. Not only salads are made of them, but also fried, baked, stewed, stuffed, less often boiled. The most famous dish of the Maghreb countries is lumpy accompanied by vegetables, chickpeas, fish or meat. Couscous (couscous) is also wheat grits, which serve as the basis for the eponymous one. Historically, kusky was made from millet. Nowadays, the most common couscous is made from semolina obtained from durum wheat. Outwardly, it resembles round rice, the diameter of the grains is 1-2 mm.

Kusky with vegetables and chickpeas

In countries west coast of Africa serving soup fu-fu end(thick soup, from peanut with palm nuts to vegetable soup, with lamb, tomatoes, mashed beans and eggplants; in some regions, they also put chopped okra and blanched large flour bananas in it; to add a piquant taste, the soup is seasoned with chili and white pepper ). Soup is also popular pepper(fish soup generously seasoned with chili). Another dish that deserves special attention from the residents of the West Coast is country chop... It is made with rice and a generous portion of curry. There are variations of country chop made with shrimp, lamb or chicken, and you can also try it with all of these ingredients together. Pineapple pieces, chopped bananas, boiled eggs, mangoes, peanuts, fried onions, canned vegetables that have a sweet and sour taste, raisins or sardines are served as a side dish for such a dish. Among meat dishes, chicken in peanut sauce is also in demand. While eating, the local population usually drinks some sort of beer made from fermented millet or corn and fresh fruit juices.

Chicken in peanut sauce

East Africa is characterized by a limited range of products, the influence of the Hindus (the use of rice and tea) and the European colonialists (the buffet with cold snacks) can be traced. On the other hand, some local specialties such as stuffed ham ham cariba have taken their place in international cuisine. Mixes of spices of Indian origin are very popular - masala, both dry and in the form of pastes. Finely chopped meat, fried in oil with onions, served with a thick spicy sauce. The most common side dish is curry rice and millet porridge, tapioca, cassava or cassava... Cassava root, cooked with grated coconut and onions, is also offered as a separate dish. Porridge is also eaten with spinach, salad beets or other herbs. The local population loves meat dishes - first of all, beef and goat meat. The indigenous people know how to cook both gazelles and other four-legged game. Fish stewed with coconut milk and a lot of tarragon, seasoned with eggs is also popular on the coast. This food is called girama, Europeans also like it. Chile is preferred by Nigeria and the coastal parts of East Africa. Coastal recipes include fish marinated in ginger, tomatoes, and cayenne peppers cooked in peanut butter. Senegalese cuisine has been heavily influenced by France; they use lime juice, finely chopped vegetables, onions, garlic and pickles. Popular are peanut, palm and coconut oils. Okra is used in goulash and for thickening soups. Tropical fruits, especially bananas and coconut, are important ingredients.

Rice with curry and carrots

South African cuisine is a mixture of African, Malaysian, Indian, British, French, Danish and Old Burgh traditions. Differs in a large number of spices and seasonings, spicy side dishes, dishes of marinated fish and seafood. Meat dishes are an integral part of the Boer cuisine. In South African families, it is customary to serve guests meat roasted over charcoal - brayflece... Popular kebabs and homemade sausages, chops and steaks and kebabs, as well as Indian curry and masala... South African national dish - jerky biltong, mainly from beef fillets. But Biltong is also found from other types of meat: game, ostrich, antelope, buffalo, elephant and other animals. Lean cuts are usually used for cooking; pickled in vinegar and then in a mixture of salt, brown sugar, coriander, black pepper and other spices, then dried in special rooms, cabinets, ovens or in the air. The process usually takes several days. A traditional South African side dish - cornmeal porridge... Danish settlers brought their own farming methods with them, and British traders introduced cold cuts, which now include African game. The French cultivated the vineyards that are famous all over the world today. Malay workers introduced curry. Of the drinks, noteworthy is the tart South African wine, a variety of wine " Pinotage»Produced only in South Africa.

Homemade biltong - South African jerky, national dish of Afrikaners (Boers)

In general, alcoholic beverages are quite popular outside of Muslim Africa. South Africa is famous for its white and red wines, and tangerine liqueur is also produced here. Van der hum... One of the most famous Ethiopian drinks is honey wine Tej, which was prepared for centuries, since apiaries began to arrange many centuries ago, then they began to make wine based on honey, which tastes like an old drink of honey or mead. Speaking of drinks, it must be said that Ethiopia claims to be the first to grow coffee. Ethiopian coffee ceremonies involve burning incense, handing over coffee beans to be approved by guests, and roasting them on the spot. From Ethiopia, coffee got to Yemen, and from there through the Arab countries to Europe.

Coffee in Ethiopia is considered the country's main export crop, and the state itself is the largest producer of an invigorating drink.

We just can't help but write in February, which is Global Voices Cooking Month, about ten amazing dishes from Africa. Be sure to add them to your recipe collection!

Kamba (Prawns / shrimp) is loved in the coastal region. Shrimps taste better if cooked for just a few minutes on high heat. In the past I preferred fried shrimp only, but shrimp cooked with coconut milk is something that I would advise everyone to try. Believe me; you may never want fried shrimp ever again if you try this recipe. This recipe is exotic.

Shrimp are very popular in the coastal region (East Africa). They are delicious when cooked over high heat for a few minutes. Previously, I preferred exclusively fried shrimp, but shrimp in coconut milk is what I would advise everyone to try. Trust me, you will never want to eat fried shrimp again if you try this dish. This recipe is very unusual.

Ingredients:

500 g shrimp (better than king)
0.5 cups chopped onions
1 tbsp finely chopped garlic
1 tablespoon ginger
0.5 tsp black pepper
0.5 tsp turmeric
1 tablespoon tomato paste (the more, the thicker the sauce)
1 cup skinless tomatoes, chopped
1 tbsp cilantro, chopped
1 bowl sweet pepper mixture (red, yellow, green)
0.75 cups of real coconut milk (tui zito)
0.5 tbsp salt
2 tablespoons vegetable oil

Preparation

Marinate the shrimp with salt and pepper if desired (optional) and refrigerate for an hour.
Heat oil in a skillet, add onion and sauté over medium heat until light brown. Add the garlic and ginger and continue cooking until the garlic is brown.
Add black pepper and turmeric / saffron, stir for half a minute, then add tomato paste and stir for a minute.

Add bell peppers and cook for about a minute, then add tomatoes. Increase heat and cook until tomatoes are soft.
Then add the coconut milk. Stir until the milk boils. Add the shrimp, salt and cilantro, cover and simmer for 5 minutes until the shrimp is cooked through. If the sauce is not enough, add coconut milk or water.

Serve hot.

Efo Riro is a Nigerian vegetable soup. Photo by Dobby Signature, used with permission.

Efo riro ”is a Yoruba word which simply means“ Vegetable soup ”and it’s enjoyed by many. This is because it’s really versatile and could be eaten with meals such as Rice, Yam and any type of Swallow. When I got to the market to buy the ingredients for cooking this meal, I actually got so confused when it came to choosing which Leaf to use for the soup.

"Efo Riro" is a Yoruba word that just means "vegetable soup" and is loved by many. This is because this soup is versatile and can be eaten with rice, sweet potatoes, or anything else. When I came to the market to buy the ingredients for this dish, I thought for a long time what kind of greens to buy for it.

Senegalese national dish shibu yen. Photo posted by Wikipedia user KVDP.

There are about as many variations for spelling ceebu jenn (thieboudienne, thiep bu dinenne, ceebujenn ...) as there are to making it. This rice (ceeb) and fish (jenn) recipe is the national dish of Senegal and can also be made with beef (ceebu yapp). If the dish looks familiar, it's because it's a descendent of paella.

There are many variants of pronunciation of this name (sibudien, sip bu dinen, sibuyen ...), as well as options for the preparation of this dish. This rice (shib) and fish (yen) recipe is the national dish of Senegal and can also be cooked with beef (shibu yapp). If the dish looks familiar, it may be because shibu yen is derived from paella.

Matapa is a typical Mozambican dish made with young cassava leaves, garlic, crab meat or shrimp. In most cases, cashews are added to matapu. This dish can be eaten with bread, rice or just like that.

Chef Guru Mozambique Cuisine gives you simple instructions on how to cook matapu:

Are you ready to eat matapu? Photo by Brandi Phiri. Used with permission.

1 kg of shrimps
- 750 gr of peanuts
- 1 kg of cabbage leaf or cassava leaf
- 1 coconut
- 2 L of water
- salt to taste

Ingredients:
1kg shrimp
750 gr peanuts
1 kg cabbage or cassava leaves
1 coconut
2 liters of water
salt to taste

Dorovet (above) is traditionally eaten with inyera, a lacy flat bread made with a grain reminiscent of millet:

5 cups flour
1 tablespoon baking powder
1 tablespoon yeast
enough warm water to make a thin batter

Begin by combining the flour, baking powder and yeast in a large bowl. Add enough water to make a batter the consistency of thin pancake batter. Cover the bowl and set it aside.

Ingredients
5 tbsp flour
1 tbsp baking powder
1 tbsp yeast

Start by mixing flour, baking powder, and yeast in a large bowl. Add enough warm water to achieve the consistency of a pancake dough. Cover the bowl and set aside.

You can find full instructions on how to cook it.

Ethiopian / Eritrean iniera (flat bread) eaten with dishes such as doro vet. Photo posted by Wikipedia user Rama (CC BY-SA 2.0 FR).

Culinary blogger Immaculate writes about Cameroon's ndola:

At the top of my favorite Cameroonian food is Ndole, which is always present at parties, and when cooked properly flies off the table. It is an absolutely irresistible combination of peanuts, bitter leaves (substitute spinach), meat (stock fish, shrimp,) and oil. If I could eat this every day I would, It is rich, high in calories and loved by many. It tastes like a stew spinach dip with all the spices and meat.

My all-time favorite Cameroonian dish is ndole, which no party can go without, and when cooked properly, it gets snapped up in a moment. It is an extremely tempting combination of peanuts, spinach, meat (cod, shrimp), dried shrimp and butter. If I could eat this dish every day, I would. This is a very satisfying dish, and so many people like it. It tastes like stewed spinach with all the spices and meat.

Follow Immaculate's instructions to make your own ndole.

There are many more delicious African dishes out there than those listed above, so be sure to research the blogs in this article to find more!