10 African Recipes For 2014

Jacques Barie


Whether you’re a seasoned chef or just starting out in the kitchen, these African recipes are simple and delicious. The beauty of these dishes is that they can be made with local ingredients and don’t require an extensive list of exotic spices or ingredients.

African recipes are nowhere near as complicated as, say, French cuisine or Italian cooking. Traditionally, the staple foods of Africa have been rice, beans, corn and millet.

African recipes are nowhere near as complicated as, say, French cuisine or Italian cooking. Traditionally, the staple foods of Africa have been rice, beans, corn and millet. These ingredients are simple and easy to prepare in a variety of ways that don’t require a lot of fancy equipment or special skills. They’ve been passed down from generation to generation because they’re nutritious and delicious–and they’re still used today in many African countries!

These recipes have been passed down from generation to generation. They are simple and healthy with a minimum number of ingredients.

These recipes have been passed down from generation to generation. They are simple and healthy with a minimum number of ingredients.

I have tried one of these recipes and it was delicious!

Some of the main ingredients used in these recipes include cassava, millet and sorghum, legumes like black-eyed peas and cowpeas, fish such as tilapia and catfish and chicken or beef along with eggs.

  • Millet, sorghum and cassava are some of the main ingredients used in these recipes.
  • Legumes like black-eyed peas and cowpeas are also used.
  • Fish such as tilapia and catfish can be added to some dishes while chicken or beef along with eggs can be used as well

1. Ugandan Mbuzi (Sour Soup)

Mbuzi is a sour soup that’s eaten in Uganda and Kenya. It’s usually made with beans and greens, but you can use any kind of bean or bean product you like.

You’ll need:

  • 1 cup of dried beans (any kind will do)
  • 1/2 cup split peas or chickpeas
  • 1/4 tsp salt (optional)

To make it: Put all ingredients in a large pot, add water to cover them by about 3 inches and bring to a boil over high heat. Reduce the heat so that it simmers gently for about 1 hour until all the liquid has been absorbed by the beans and peas; stir occasionally during cooking time so nothing burns on bottom of pan. You may need more than 1 hour depending upon how soft your particular variety of legumes are after soaking overnight in water before cooking them (soaking makes them easier for digestion). If using canned kidney beans instead fresh ones from scratch then simply skip this step altogether because there won’t be any need for soaking beforehand anyway!

2. Ethiopian Alicha (Yellow Split Pea Stew)

The second recipe is Ethiopian Alicha (Yellow Split Pea Stew). This is a very simple recipe that can be made in a pressure cooker or on the stovetop. It is a delicious and healthy meal that is perfect for lunch or dinner, but also makes great leftovers! It’s also an excellent way to use up leftover vegetables from other meals.

3. Kenyan Githeri (Bean Cake)

Githeri is a bean cake made from beans, corn and potatoes. It can be served with meat or fish as a main course or as an accompaniment to cooked greens. Githeri is popular in Kenya and other parts of East Africa where it is usually eaten for breakfast or lunch.

This recipe can be adapted for vegetarians by substituting the beef cubes with canned tuna fish (in brine), drained well before adding it to the recipe. You can also add chopped fresh tomatoes or green pepper if you want more color contrast in your dish!

4. Nigerian Moi Moi (Steamed Cassava Cake)

Moi Moi is a popular street food in Nigeria and it’s made with cassava flour, onions, tomatoes, garlic and chili peppers. The moi moi dough can also be shaped into balls or patties that are deep fried before serving.

Moi Moi can be served with fish or bean stew for breakfast or lunch or even as an appetizer at dinner parties!

5. Malawian Chiura (Cassava Leaf Wraps)

Chiura is a traditional Malawian dish made with cassava leaves, cornmeal and beans. The ingredients are all ground together and wrapped in the leaves before being cooked on top of the stove or baked in an oven. It’s best served with chakalaka (another traditional Malawian dish).

Chiura is unique because it has been eaten for centuries by people living in the Southern part of Africa who didn’t have access to rice or wheat flour. They used what was available around them: cassava leaves as well as cornmeal which grows easily in hot climates such as this one!

6. Tanzanian Shimita Sauce With Tilapia And Vegetables (Fish And Veg Goulash)

  • 1 cup tomato paste
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon chili peppers (optional)
  • Salt and pepper to taste
  • 8 tilapia fillets or other firm white fish filets


  • 1 cup green beans cut into 2-inch pieces. You can use any vegetable you want here, such as carrots, zucchini and cauliflower florets.

7. Ugandan Sukuma Wiki (Cabbage Leaves Stuffed With Ground Beef And Rice) I would love to try this one!

This is a simple dish that can be made in minutes. The ingredients are easy to find and the taste is delicious. You will need:

  • cabbage leaves (sukuma wiki) – 4-5
  • ground beef – 1 cup or 250gms, chopped finely
  • onion – 2 medium sized onions, finely chopped
  • garlic cloves – 3-4 cloves crushed
  • tomatoes – 3 large tomatoes pureed with 6 cups water
  • salt & pepper powder according to taste; chili flakes if you like spicy food; stock cubes/vegetable bouillon cube(s) if desired


You can find these recipes on YouTube or in cookbooks. There are many websites dedicated to African cuisine that provide recipes as well.

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