I’m super excited to share with you 25 of the most popular African dinner recipes.
These dishes are seriously amazing, and lots of people dream about tasting them. It’s funny because each country in Africa thinks its food is the best, and you know what? They’re all right.
1. Nigerian Jollof Rice
Ingredients (with estimated costs):
- 2 cups long-grain parboiled rice ($2.50)
- 6 medium-sized ripe tomatoes ($3.00)
- 2 red bell peppers ($2.00)
- 2 medium onions ($1.00)
- 2 scotch bonnet peppers ($0.50)
- 1/4 cup vegetable oil ($0.75)
- 2 tablespoons tomato paste ($0.50)
- 2 cups chicken broth ($1.00)
- 2 teaspoons thyme ($0.25)
- 2 bay leaves ($0.25)
- 1 teaspoon curry powder ($0.25)
- Salt to taste ($0.10)
Instructions
- First things first, blend those tomatoes, red bell peppers, one onion, and scotch bonnet peppers until smooth. This is gonna be your flavor base, so make it count!
- Heat that oil in a large pot over medium heat. Slice up the other onion and fry it until it’s golden brown, about 5 minutes.
- Now, add your tomato paste and fry for another 3-5 minutes. This step is key for that deep, rich flavor.
- Pour in your blended mixture and let it cook down for about 20-25 minutes. You want it to reduce and for the excess water to evaporate.
- Add your chicken broth, thyme, bay leaves, curry powder, and salt. Let it simmer for 5 minutes.
- Wash your rice thoroughly and add it to the pot. Stir it well to coat every grain with that amazing sauce.
- Cover the pot with foil and then the lid (this traps all the steam and flavor). Reduce the heat to low and let it cook for about 30 minutes.
- After 30 minutes, stir the rice gently. If it’s still a bit hard, add a little water, cover, and cook for another 5-10 minutes.
- Once it’s done, let it sit covered for 5 minutes, then fluff it up with a fork.
Total cook time: About 1 hour and 15 minutes
2. Moroccan Tagine with Lamb and Apricots
Ingredients (with estimated costs):
- 2 lbs lamb shoulder, cut into chunks ($15.00)
- 1 large onion ($0.75)
- 3 cloves garlic ($0.25)
- 1 tbsp ginger, minced ($0.50)
- 1 cinnamon stick ($0.50)
- 1 tsp ground cumin ($0.25)
- 1 tsp ground coriander ($0.25)
- 1/2 tsp saffron threads ($3.00)
- 1 cup dried apricots ($2.50)
- 1/2 cup sliced almonds ($1.50)
- 1 can chickpeas ($1.00)
- 2 cups chicken broth ($1.00)
- Salt and pepper to taste ($0.10)
Instructions
- Heat some oil in your tagine or heavy-bottomed pot. Brown that lamb on all sides until it’s looking golden and delicious.
- Take the lamb out and sauté the onion in the same pot until it’s soft and translucent.
- Toss in the garlic and ginger, and let them get all fragrant for about a minute.
- Add all those warm spices – cinnamon, cumin, coriander, and saffron. Let them bloom in the oil for like 30 seconds.
- Put the lamb back in, along with any juices it released. Add the broth, bring to a boil, then lower the heat and let it simmer covered for about 1.5 hours.
- Add the apricots and chickpeas, then cook for another 30 minutes until the lamb is fork-tender.
- Toast those almonds in a dry pan until golden.
- Serve your tagine topped with the toasted almonds.
Total cook time: About 2 hours and 15 minutes
3. Ethiopian Doro Wat (Spicy Chicken Stew)
Ingredients (with estimated costs):
- 2 lbs chicken thighs ($6.00)
- 2 large onions, finely chopped ($1.50)
- 1/4 cup niter kibbeh (spiced clarified butter) ($2.00)
- 3 tbsp berbere spice mix ($1.50)
- 3 cloves garlic, minced ($0.25)
- 1 tbsp ginger, minced ($0.50)
- 1/2 cup red wine ($2.00)
- 1 cup chicken broth ($0.50)
- 4 hard-boiled eggs ($1.00)
- Salt to taste ($0.10)
Instructions
- Start by sautéing those onions in a big pot with the niter kibbeh until they’re caramelized. This takes like 30 minutes, but trust me, it’s worth it.
- Add the berbere, garlic, and ginger. Cook for 5 minutes until it’s all fragrant and amazing.
- Pour in the wine and let it simmer for a few minutes to cook off the alcohol.
- Add the chicken pieces and broth. Bring to a boil, then simmer for about 40 minutes until the chicken is cooked through.
- Peel those hard-boiled eggs and add them to the stew for the last 5 minutes of cooking.
- Taste and adjust the seasoning. It should be spicy and rich!
Total cook time: About 1 hour and 30 minutes
4. South African Bobotie (Spiced Meat Casserole)
Ingredients (with estimated costs):
- 2 lbs ground beef ($10.00)
- 2 onions, chopped ($1.50)
- 2 slices white bread, soaked in milk ($0.50)
- 1/4 cup apricot jam ($1.00)
- 2 tbsp curry powder ($0.50)
- 1 tbsp turmeric ($0.25)
- 2 tbsp vinegar ($0.10)
- 1/4 cup raisins ($1.00)
- 2 eggs ($0.50)
- 1 cup milk ($0.50)
- Bay leaves for topping ($0.25)
- Salt and pepper to taste ($0.10)
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté those onions until they’re soft and golden.
- Add the ground beef and cook until it’s browned.
- Mix in the curry powder, turmeric, vinegar, apricot jam, and raisins. Let it simmer for 10 minutes.
- Squeeze out the excess milk from the bread and mix it into the meat.
- Spread this mixture into a casserole dish.
- Whisk together the eggs and milk, then pour this over the meat.
- Top with a few bay leaves for that extra flavor boost.
- Bake for about 45 minutes until the egg topping is set and golden.
Total cook time: About 1 hour and 15 minutes
5. Ghanaian Waakye (Rice and Beans)
Ingredients (with estimated costs):
- 2 cups long-grain rice ($2.00)
- 1 cup black-eyed peas, soaked overnight ($1.00)
- 5-6 dried millet leaves (waakye leaves) ($1.50)
- 1 tsp baking soda ($0.10)
- Salt to taste ($0.10)
- Water as needed
Instructions
- Rinse your soaked beans and put them in a large pot with enough water to cover.
- Tie those waakye leaves into a bundle and add them to the pot with the baking soda.
- Bring it to a boil and let the beans cook for about 30 minutes.
- Add the rice to the pot and more water if needed. The water should be about an inch above the rice and beans.
- Cover and let it simmer on low heat for about 20-25 minutes until the rice is tender.
- Remove the waakye leaves and fluff the rice and beans with a fork.
- Season with salt to taste.
Total cook time: About 1 hour
6. Senegalese Thieboudienne (Fish and Rice)
Ingredients (with estimated costs):
- 2 lbs firm white fish (like snapper or grouper) ($12.00)
- 2 cups broken rice ($2.00)
- 1 onion, chopped ($0.75)
- 2 tbsp tomato paste ($0.50)
- 4 carrots, cut into chunks ($1.00)
- 2 sweet potatoes, cut into chunks ($2.00)
- 1 small cabbage, cut into wedges ($2.00)
- 2 tbsp rof (Senegalese spice paste) ($1.00)
- 2 tbsp vegetable oil ($0.25)
- Salt and pepper to taste ($0.10)
Instructions
- Start by stuffing your fish with some of the rof spice paste.
- In a large pot, fry the onions in oil until soft, then add the tomato paste and cook for a few minutes.
- Add water to the pot and bring to a boil. Add your veggies and let them cook for about 15 minutes.
- Remove the veggies and set aside. Add the fish to the broth and cook for about 10 minutes until it’s done.
- Take out the fish and add the rice to the broth. Cook until the rice is tender, about 20 minutes.
- While the rice is cooking, fry the fish until it’s crispy on the outside.
- Serve the rice topped with the fish and surrounded by the cooked vegetables.
Total cook time: About 1 hour and 15 minutes
7. Egyptian Kushari (Lentils, Rice, and Pasta)
Ingredients (with estimated costs):
- 1 cup brown lentils ($1.00)
- 1 cup rice ($1.00)
- 1 cup small pasta (like ditalini) ($1.00)
- 1 can of chickpeas ($1.00)
- 2 onions ($1.50)
- 4 cloves garlic ($0.25)
- 1 can of tomatoes ($1.00)
- 2 tbsp tomato paste ($0.50)
- 1 tsp cumin ($0.25)
- 1 tsp coriander ($0.25)
- Chili powder to taste ($0.10)
- Vegetable oil for frying ($0.50)
- Salt to taste ($0.10)
Instructions
- Cook the lentils in water until tender, about 20 minutes.
- In another pot, cook the rice according to package instructions.
- Cook the pasta in salted water until al dente.
- For the sauce, sauté garlic in oil, add tomatoes, tomato paste, and spices. Simmer for 15 minutes.
- Slice one onion and fry until crispy for the topping.
- Mix the lentils, rice, and pasta in a large bowl.
- Top with the tomato sauce, crispy onions, and chickpeas.
Total cook time: About 45 minutes
8. Kenyan Irio (Mashed Potatoes, Corn, and Peas)
Ingredients (with estimated costs):
- 4 large potatoes, peeled and quartered ($2.00)
- 2 cups frozen peas ($1.50)
- 2 cups corn kernels ($1.50)
- 1 bunch kale or spinach, chopped ($2.00)
- 1 onion, finely chopped ($0.75)
- 2 tbsp butter ($0.50)
- Salt and pepper to taste ($0.10)
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes.
- In another pot, cook the peas and corn until tender, about 5 minutes.
- Sauté the onion in a pan until soft, then add the kale or spinach and cook until wilted.
- Drain the potatoes and mash them with the butter.
- Mix in the peas, corn, and greens. Season with salt and pepper.
- Mash everything together, leaving some chunks for texture.
Total cook time: About 30 minutes
9. Tanzanian Mchuzi wa Samaki (Fish Curry)
Ingredients (with estimated costs):
- 2 lbs firm white fish, cut into chunks ($12.00)
- 1 can coconut milk ($2.00)
- 2 tomatoes, chopped ($1.00)
- 1 onion, chopped ($0.75)
- 2 cloves garlic, minced ($0.15)
- 1 tbsp ginger, minced ($0.50)
- 2 tbsp curry powder ($0.50)
- 1 lemon, juiced ($0.50)
- 2 tbsp vegetable oil ($0.25)
- Salt to taste ($0.10)
- Cilantro for garnish ($0.50)
Instructions
- Heat oil in a large pan and sauté the onions until soft.
- Add garlic and ginger, cook for another minute.
- Stir in the curry powder and cook until fragrant.
- Add tomatoes and cook until they break down, about 5 minutes.
- Pour in the coconut milk and bring to a simmer.
- Add the fish chunks and cook for about 10 minutes until the fish is done.
- Squeeze in the lemon juice and season with salt.
- Garnish with fresh cilantro before serving.
Total cook time: About 30 minutes
10. Zimbabwean Sadza with Stew
Ingredients (for Sadza and a simple beef stew) (with estimated costs):
- 4 cups white cornmeal ($2.00)
- 1 lb beef, cubed ($6.00)
- 1 onion, chopped ($0.75)
- 2 tomatoes, chopped ($1.00)
- 2 cloves garlic, minced ($0.15)
- 1 bell pepper, chopped ($1.00)
- 2 tbsp vegetable oil ($0.25)
- Salt and pepper to taste ($0.10)
- Water as needed
Instructions
- For the stew: Brown the beef in oil, then add onions and garlic.
- Add tomatoes, bell pepper, and enough water to cover. Simmer for 1 hour.
- For the sadza: Bring 3 cups of water to a boil in a pot.
- Mix 1 cup of cornmeal with 1 cup of cold water and add to the boiling water, stirring constantly.
- Cook for 5 minutes, then gradually add the remaining cornmeal, stirring vigorously to avoid lumps.
- Cook for another 5 minutes, adding water if it gets too thick.
- Serve the sadza with the beef stew on top.
Total cook time: About 1 hour and 15 minutes
11. Cameroonian Ndolé (Bitter Leaf Stew)
Ingredients (with estimated costs):
- 2 lbs beef, cubed ($12.00)
- 2 cups chopped bitter leaves or spinach ($3.00)
- 1 cup ground peanuts ($2.00)
- 1 onion, chopped ($0.75)
- 2 garlic cloves, minced ($0.15)
- 1 tbsp crayfish powder ($1.00)
- 2 tbsp palm oil ($0.50)
- Salt and pepper to taste ($0.10)
Instructions
- If using bitter leaves, boil them for 30 minutes, then rinse and chop.
- Brown the beef in palm oil, then add onions and garlic.
- Add the bitter leaves or spinach and cook for 10 minutes.
- Mix in the ground peanuts and crayfish powder.
- Simmer for 20 minutes, adding water if needed.
- Season with salt and pepper.
Total cook time: About 1 hour and 15 minutes
12. Algerian Couscous with Vegetables and Meat
Ingredients (with estimated costs):
- 2 cups couscous ($2.00)
- 1 lb lamb or chicken, cubed ($8.00)
- 2 zucchinis, sliced ($2.00)
- 2 carrots, chopped ($1.00)
- 1 can chickpeas ($1.00)
- 1 onion, chopped ($0.75)
- 2 tbsp tomato paste ($0.50)
- 1 tsp each: cumin, coriander, cinnamon ($0.75)
- Harissa paste to taste ($1.00)
- Salt and pepper ($0.10)
Instructions
- Brown the meat in a large pot, then add onions and spices.
- Add vegetables and enough water to cover. Simmer for 30 minutes.
- Prepare couscous according to package instructions.
- Add chickpeas to the stew and cook for 10 more minutes.
- Serve the stew over the couscous, with harissa on the side.
Total cook time: About 1 hour
13. Congolese Moambe (Chicken in Palm Nut Sauce)
Ingredients (with estimated costs):
- 2 lbs chicken pieces ($6.00)
- 1 can palm nut cream ($3.00)
- 1 onion, chopped ($0.75)
- 2 cloves garlic, minced ($0.15)
- 1 hot pepper, chopped ($0.50)
- 2 tbsp palm oil ($0.50)
- Salt to taste ($0.10)
Instructions
- Brown chicken in palm oil, then remove from pot.
- Sauté onions, garlic, and hot pepper in the same pot.
- Add palm nut cream and 2 cups of water, bring to a boil.
- Return chicken to the pot and simmer for 45 minutes.
- Serve with rice or fufu.
Total cook time: About 1 hour
14. Tunisian Shakshuka (Eggs in Tomato Sauce)
Ingredients (with estimated costs):
- 6 eggs ($1.50)
- 1 can diced tomatoes ($1.00)
- 1 onion, chopped ($0.75)
- 1 red bell pepper, chopped ($1.00)
- 2 garlic cloves, minced ($0.15)
- 1 tsp each: cumin, paprika ($0.50)
- Pinch of cayenne ($0.10)
- Salt and pepper ($0.10)
- Olive oil ($0.25)
Instructions
- Sauté onions and bell pepper in olive oil until soft.
- Add garlic and spices, cook for 1 minute.
- Add tomatoes and simmer for 10 minutes.
- Make wells in the sauce and crack eggs into them.
- Cover and cook until egg whites are set but yolks are still runny.
Total cook time: About 25 minutes
15. Malian Maafe (Peanut Stew)
Ingredients (with estimated costs):
- 1 lb beef or chicken, cubed ($6.00)
- 1/2 cup peanut butter ($1.00)
- 1 can diced tomatoes ($1.00)
- 2 sweet potatoes, cubed ($2.00)
- 1 onion, chopped ($0.75)
- 2 cloves garlic, minced ($0.15)
- 2 cups chicken broth ($1.00)
- 1 tbsp each: ginger, cumin ($0.50)
- Salt and pepper ($0.10)
Instructions
- Brown meat in a large pot, then remove.
- Sauté onions and garlic in the same pot.
- Add tomatoes, broth, and spices. Bring to a boil.
- Stir in peanut butter until well combined.
- Add meat and sweet potatoes. Simmer for 30 minutes.
Total cook time: About 45 minutes
16. Eritrean Zigni (Spicy Beef Stew)
Ingredients (with estimated costs):
- 2 lbs beef, cubed ($12.00)
- 1 onion, chopped ($0.75)
- 3 tbsp berbere spice mix ($1.50)
- 2 tbsp tomato paste ($0.50)
- 2 cloves garlic, minced ($0.15)
- 1 tbsp ginger, minced ($0.50)
- 2 cups beef broth ($1.00)
- Salt to taste ($0.10)
Instructions
- Brown beef in a large pot, then remove.
- Sauté onions until golden, then add berbere, garlic, and ginger.
- Stir in tomato paste and cook for 2 minutes.
- Add beef back to the pot along with broth.
- Simmer for 1-1.5 hours until beef is tender.
Total cook time: About 1 hour and 45 minutes
17. Angolan Muamba de Galinha (Chicken and Okra Stew)
Ingredients (with estimated costs):
- 2 lbs chicken pieces ($6.00)
- 1 lb okra, sliced ($3.00)
- 1 onion, chopped ($0.75)
- 2 tomatoes, chopped ($1.00)
- 1/4 cup palm oil ($1.00)
- 2 cloves garlic, minced ($0.15)
- 1 hot pepper, chopped ($0.50)
- Salt and pepper ($0.10)
Instructions
- Brown chicken in palm oil, then remove from pot.
- Sauté onions, garlic, and hot pepper in the same pot.
- Add tomatoes and cook until they break down.
- Return chicken to the pot with 2 cups of water.
- Simmer for 30 minutes, then add okra.
- Cook for another 15 minutes until okra is tender.
Total cook time: About 1 hour
18. Ugandan Groundnut Soup
Ingredients (with estimated costs):
- 1 cup ground peanuts ($2.00)
- 1 onion, chopped ($0.75)
- 2 tomatoes, chopped ($1.00)
- 2 sweet potatoes, cubed ($2.00)
- 4 cups vegetable broth ($2.00)
- 1 tbsp ginger, minced ($0.50)
- 2 cloves garlic, minced ($0.15)
- 1 hot pepper, chopped ($0.50)
- Salt to taste ($0.10)
Instructions
- Sauté onions, garlic, ginger, and hot pepper.
- Add tomatoes and cook until they break down.
- Stir in ground peanuts and broth.
- Add sweet potatoes and simmer for 20 minutes.
- Blend half the soup and return it to the pot for a creamy texture.
Total cook time: About 40 minutes
19. Mozambican Piri Piri Chicken
Ingredients (with estimated costs):
- 2 lbs chicken pieces ($6.00)
- 1/4 cup piri piri sauce ($2.00)
- 2 lemons, juiced ($1.00)
- 4 cloves garlic, minced ($0.30)
- 2 tbsp olive oil ($0.50)
- Salt to taste ($0.10)
Instructions
- Mix piri piri sauce, lemon juice, garlic, and oil.
- Marinate chicken in this mixture for at least 2 hours.
- Grill chicken over medium-high heat for 6-8 minutes per side.
- Baste with remaining marinade while grilling.
- Let rest for 5 minutes before serving.
Total cook time: About 25 minutes (plus marinating time)
20. Ivorian Kedjenou (Spicy Chicken Stew)
Ingredients (with estimated costs):
- 2 lbs chicken pieces ($6.00)
- 2 onions, sliced ($1.50)
- 2 tomatoes, chopped ($1.00)
- 1 eggplant, cubed ($1.50)
- 2 chili peppers, chopped ($1.00)
- 2 cloves garlic, minced ($0.15)
- 1 tbsp ginger, minced ($0.50)
- 1 bay leaf ($0.10)
- Salt and pepper ($0.10)
Instructions
- Layer all ingredients in a pot, starting with onions.
- Don’t add any liquid – the ingredients will release their juices.
- Cover tightly and cook over low heat for 1.5 hours.
- Shake the pot occasionally, but don’t open the lid.
- Serve with attieke (cassava couscous) or rice.
Total cook time: About 1 hour and 30 minutes
21. Libyan Sharba Libiya (Spiced Soup)
Ingredients (with estimated costs):
- 1/2 cup orzo pasta ($1.00)
- 1/2 lb ground lamb ($4.00)
- 1 onion, chopped ($0.75)
- 2 tbsp tomato paste ($0.50)
- 1 tsp each: cumin, coriander, cinnamon ($0.75)
- 4 cups chicken broth ($2.00)
- 1 can chickpeas ($1.00)
- Juice of 1 lemon ($0.50)
- Salt and pepper ($0.10)
Instructions
- Brown lamb in a pot, then add onions and spices.
- Stir in tomato paste and cook for 2 minutes.
- Add broth and bring to a boil.
- Add orzo and chickpeas, simmer for 10 minutes.
- Stir in lemon juice before serving.
Total cook time: About 30 minutes
22. Namibian Potjiekos (One-Pot Stew)
This stew is like a camping trip in a pot. It’s hearty, rustic, and has this amazing depth of flavor from slow cooking.
Ingredients (with estimated costs):
- 1 lb beef, cubed ($6.00)
- 1 onion, chopped ($0.75)
- 2 potatoes, cubed ($1.00)
- 2 carrots, sliced ($1.00)
- 1 cup green beans ($1.50)
- 1 can diced tomatoes ($1.00)
- 1 tbsp curry powder ($0.25)
- 1 cup beef broth ($0.50)
- Salt and pepper ($0.10)
Instructions
- Layer ingredients in a heavy pot, starting with meat and onions.
- Add spices and broth, but don’t stir.
- Cover and simmer over low heat for 2-3 hours.
- Don’t lift the lid or stir until ready to serve.
Total cook time: About 2-3 hours
23. Rwandan Isombe (Cassava Leaves with Eggplant)
Ingredients (with estimated costs):
- 2 lbs cassava leaves or spinach ($4.00)
- 1 eggplant, cubed ($1.50)
- 1 onion, chopped ($0.75)
- 2 tbsp palm oil ($0.50)
- 1 cup ground peanuts ($2.00)
- 2 tomatoes, chopped ($1.00)
- Salt to taste ($0.10)
Instructions
- If using cassava leaves, boil for 1 hour, then chop finely.
- Sauté onions in palm oil until golden.
- Add eggplant and cook until softened.
- Stir in cassava leaves or spinach and tomatoes.
- Add ground peanuts and simmer for 15 minutes.
Total cook time: About 1 hour and 30 minutes (if using cassava leaves)
24. Sudanese Ful Medames (Fava Bean Stew)
Ingredients (with estimated costs):
- 2 cans fava beans ($2.00)
- 1 onion, chopped ($0.75)
- 2 cloves garlic, minced ($0.15)
- 2 tbsp olive oil ($0.50)
- 1 lemon, juiced ($0.50)
- 1 tsp cumin ($0.25)
- Salt and pepper to taste ($0.10)
- Optional toppings: chopped tomatoes, hard-boiled eggs, feta cheese ($2.00)
Instructions
- Drain and rinse the fava beans.
- In a pot, sauté onions and garlic in olive oil until soft.
- Add fava beans and enough water to cover. Simmer for 15 minutes.
- Mash some of the beans for a creamier texture.
- Stir in lemon juice, cumin, salt, and pepper.
- Serve hot with optional toppings and bread for dipping.
Total cook time: About 25 minutes
25. Zambian Nshima with Ifisashi (Greens in Peanut Sauce)
Ingredients (for Nshima and Ifisashi) (with estimated costs):
- 4 cups white cornmeal ($2.00)
- 2 bunches collard greens or kale, chopped ($3.00)
- 1 onion, chopped ($0.75)
- 1/2 cup ground peanuts ($1.00)
- 1 tomato, chopped ($0.50)
- 1 tbsp oil ($0.15)
- Salt to taste ($0.10)
Instructions
For the Nshima:
- Bring 2 cups of water to a boil in a pot.
- Gradually add 1 cup of cornmeal, stirring constantly to avoid lumps.
- Cook for 5 minutes, then add the remaining cornmeal bit by bit, stirring vigorously.
- Cook for another 5-10 minutes until it’s thick and pulls away from the sides of the pot.
For the Ifisashi:
- Boil the greens until tender, then drain and chop finely.
- Sauté the onion in oil until soft.
- Add tomato and cook until it breaks down.
- Stir in ground peanuts and a little water to make a sauce.
- Add the chopped greens and simmer for 5 minutes.
- Season with salt to taste.
Serve the nshima with the ifisashi on top or on the side.
Total cook time: About 30 minutes
Conclusion
To wrap it up, these 25 African dinner recipes are more than just food – they’re a tasty way to explore African cultures. Whether you’re new to African cuisine or looking to try something different, these dishes are a great place to start.
