When it comes to African recipes, you’re guaranteed heat, color, and incredible flavor.
From one-pan chicken dishes to vibrant couscous, this cuisine needs to be part of your weekly routine.
Of course, you can adjust the spices in almost every one of these recipes, making them a little milder if that’s what you prefer.
If you like your food filling, colorful, and a little exotic, then there’s something for you here. I stopped at 20 African recipes, but there are so many more out there.
Once you get the taste, I know you’ll want to try them all!
I can’t get over how good this chicken and potato dish is!
Needless to say, the combination of oyster sauce, curry powder, coconut milk, and peanut butter is to die for.
It’s sweet, savory, nutty, and has a smoky spice from the paprika.
Not only is this delicious dish loaded with olives, warm Moroccan spices, lemons, and dried fruit, it’s also a one-pot wonder, making clean-up a breeze.
The spice rub is the key to the amazing flavors, and for that fall-off-the-bone chicken, you’ll be cooking it right in the sauce.
Couscous makes for such a nice change to a rice or pasta side. It’s light, bursting with flavor, and super pretty.
This simple side can be ready in just 20 minutes and can be bulked out with anything from fresh chopped tomatoes to chickpeas.
Shakshuka is almost like making a pasta sauce, except you’ll add a few extra spices and some eggs, which cook slowly right in the pan.
I make shakshuka when I have breakfast guests. It’s bright, tasty, and the eggs just look so great nestled in the tomato sauce. Serve it with crusty bread and dig in!
I was first introduced to Dukkah in 2006 in Melbourne. It’s such a simple concept but so flavorful.
All you’ll need to do is blitz your choice of nuts – this recipe calls for walnuts and almonds – with sesame seeds, coriander, cumin, and salt and pepper.
Serve this with crusty bread and olive oil.
This might look like your average bean stew, but it’s so much more. For one thing, it has a coconut broth for added creaminess.
This dish is gorgeous, full of flavor, and vegan! Serve it up with a side of rice, or some of that couscous from before.
My love for mango runs deep, so if I see it in the title, you can bet I’m going to make it asap!
This simple salad is fresh, crunchy, and salty-sweet in the best way.
The mango gives wonderful sweetness to the mild cucumber along with a pop of color.
I’ve been trying to stick to my meatless Mondays for a while now, and with recipes like this, I might have to extend it into Tuesday!
This thick soup is quite like a stew, made with nutty peanut butter and tomato paste. It’s such a unique flavor profile that I honestly adore.
Your vegetarian friends will love you for this one.
Bobotie is like a meatloaf, except it has a touch of sweetness and a silky smooth milk and egg custard on top.
The beef is flavored with raisins, apricot jam, chutney, and curry powder before being covered in the egg mix.
This dish is made using black rice, which has a fantastic chewy texture.
To go along with that, you’ll need to add drained and rinsed chickpeas, chopped dates, and pistachios.
Sweet, nutty, salty, and tossed in a lemon juice and olive oil dressing, it’s great with a rack of lamb or Moroccan chicken.
A tagine is a slow-cooked stew full of veggies and (usually) meat. Traditionally cooked in a tagine pot, this vegetable stew can be ready in just half an hour.
Of course, you can use a Dutch oven for this, or even a slow cooker. Cook until the potatoes are fork-tender and the sauce is vibrant and fragrant.
Clarified butter is butter that has been slowly heated until the milk solids separate.
Once you scrape that away, you’re left with a beautiful, almost clear butter with a higher smoke point.
This recipe is similar, but for the inclusion of herbs and spices. Just add your spices to the pot to infuse the butter and strain it away with the milk solids.
The first time I had fried plantains, I was hooked! I don’t know if it was the texture, spice, or the fact that I helped make them, but they’re something I often turn to.
And they’re such an underrated snack in the States. If you’re afraid to try them, please don’t be!
All you’ll have to do is slice and fry! I like to sprinkle mine with sea salt and chili flakes once they’re just out of the pan.
You’ll notice something in the ingredient list for this recipe that may or may not be familiar to you: Berbere. I, for one, hadn’t heard of it.
But it’s the start of this dish! If you can’t find it in the store (you might have to look online), try making your own! One taste, and you’ll use on everything.
If you’re looking for something different for your next fish dish, this recipe is for you.
It has fresh herbs, garlic, lemon, and warm spices, making it similar to a chimichurri in some ways.
Just be careful when blending, and add the herbs right at the end to avoid bruising.
Low carb and gluten-free, this is the kind of side you can whip up in a snap and really brighten any meal.
For that Moroccan feel, this recipe adds Ras el Hanout seasoning, a mix of everything from cinnamon and cardamom to cayenne and anise.
I highly recommend making your own if you can’t find it in the store.
There’s nothing worse than a sad, unseasoned rice dish, and this recipe is anything but sad!
It’s not a simple rice side dish, but rather a hearty meal made with beef, potatoes, rice, and lots of spice.
Spinach is so versatile and a great way to get extra nutrients!
I love that this dish – which is filling enough to be a main course – uses spinach as the star, and not just an extra.
Seasoned with garlic, thyme, cayenne, paprika, and chicken stock, it also has shrimp and turkey bacon for good measure.
Harissa is a bright and tasty paste or sauce that can be used to add flavor to a dish or as a dip for your fries.
I like mine quite spicy, but when making your own, you can easily adjust the heat.
Along with my love for mangoes, I also adore bananas. This quick little recipe is great for breakfast or dessert and can be ready in just half an hour.
When baked, the bananas will be bursting with sweet flavor and are perfect with a scoop of ice cream or whipped coconut cream.
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