Indigenous African Food

Africa is one of the continents of the world that celebrates its culture and infuses it into their daily activities. For tourists who visit several countries on the continent, her indigenous foods are one of the highlights of their visit.

African cuisine is diverse and delicious for adventurous people when it comes to food. The typical African dish uses an array of spices that helps the foods stand out.

From the desert lands in North Africa to the lush greens of the West, every region serves a delicacy that will surpass your minimum expectations.

These indigenous foods are rich in the right proportion of nutrients the body system requires to stay healthy. You can enjoy any of these delicacies at any African restaurant.

Below are the most popular indigenous foods in Africa.

DARABA – CHAD

Daraba Food

This is a Chadian stew that is made with chopped okra, mixed vegetables, tomatoes, stock cubes, and smooth peanut butter, giving the dish a unique flavour. 
Daraba is always cooked as a stew and mostly served with rice, boiled cassava, or boiled plantains on the side.

EGUSI SOUP (MELON SEED STEW) AND FUFU – NIGERIA

Egusi and Fufu

This is one of the common dishes in Nigeria. The spectacular Egusi soup is made with spinach leaves, ground melon seed with spices. 

The fufu is made with cassava and made into balls.

IRIO – KENYA

 IRIO - KENYA

This is one of the most-loved Kenyan dishes with origins from the Kikuyu people. Although it’s made in several variations, it usually consists of potatoes, peas, and corn that are boiled and mashed together.
It looks like porridge. The healthy meal can also be served as a side dish and mostly paired with grilled steak in a dish known as nyama na irio.

KAFTEJI – TUNISIA

KAFTEJI - TUNISIA

Kafteji is one of the popular Tunisian street foods. This is a traditional Tunisian dish made with fried vegetables which include eggplants, bell peppers, potatoes, tomatoes, zucchinis, and pumpkins.

The vegetables are fried, chopped, then combined with (often fried) eggs and seasonings. 

Kafteji can be eaten alone or sprinkled with parsley or coriander when it’s served as a side to chicken, turkey or fish.

It can also be served in a baguette.

ALLOCO – IVORY COAST

ALLOCO - IVORY COAST

Alloco consists of Ivorian fried plantain served with chilli pepper, onions or egg and tasty tomato sauce. It is often considered as a snack to the Ivorians.

The delicious taste of this indigenous meal makes it very popular in the country.

SHIRO – ETHIOPIA

SHIRO - ETHIOPIA

This is an Ethiopian stew made with chickpeas or broad beans along with garlic, onions, ginger, tomatoes, and chile peppers.

The chickpeas give this stew a nice texture and nutty flavour, but you can replace them with shiro powder, which is a combination of chickpea flour and various spices. 

Ethiopians make the food for special occasions like Ramadan and other festivities. It is recommended to serve Shiro with injera flatbread on the side.

UMM ALI – EGYPT

UMM ALI - EGYPT

Considered as an Egyptian dessert, this food is widely accepted in this country. Although there are many recipes, Umm Ali is usually made by dividing bread or puff pastry into pieces, then mixing it with sugar, milk, and coconut flakes.

The mixture is typically sprinkled with raisins, pistachios, and cinnamon, then baked in the oven until the top develops a golden brown colour.

This dessert can be served hot or chilled.

YASSA – SENEGAL

YASSA - SENEGAL

Also known as chicken yassa or poulet yassa, this Senegal’s national dish consists of chicken that is marinated in lemon, lots of onions, and vinegar.

The marination should last for at least eight hours so that the lemon juice and vinegar can take the bite out of the onions and tenderize the chicken.

The chicken pieces are then cooked over medium-high heat until the marinade becomes a sauce in itself. This process is responsible for the flavour and texture of the meat. 

The dish is traditionally served with fluffy rice in brightly decorated plates.

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