15 of Africa's Most Beloved Dishes

Africa could very well be the birthplace of the first 'barbecue,' making it a continent that can lay claim to having invented cooking itself.

Yet, African cuisine—especially from regions south of the Sahara—remains vastly underrepresented on the global food scene.

From simple maize and grain porridges to hearty root vegetables that are staples in many diets, to grand dishes like breyanis, tagines, stews, and fragrant curries, African cuisine has something for every taste.

This article highlights regional dishes that are popular in some of Africa’s most visited tourist destinations.

1. Pap en Vleis/Shisa Nyama, South Africa

Grilled meat and maize porridge is a beloved combination across Southern Africa, especially in South Africa, where the braaivleis (barbecue) is not only a tradition but also a cherished national pastime.

The term 'Pap en vleis' (meaning 'maize porridge and meat') covers a wide range of dishes, typically involving a mix of starch and grilled or stewed meat, always accompanied by a spicy gravy, relish, or chakalaka.

Shisa nyama, which translates to 'burn the meat' in Zulu, has become synonymous with a festive 'bring-and-braai' gathering. Shisa nyama restaurants are typically located next to butcher shops, allowing guests to pick their own meat and have it cooked to perfection over intense wood fires.

Chops, steaks, chicken, kebabs, and boerewors (a farmer's sausage spiced with coriander and other herbs) are often served alongside a variety of maize porridges, including phuthu, stywe pap, krummelpap (crumbly porridge), and sour pap (suurpap).

Pair it with a local beer, and you’ve got South Africa on a plate.

2. Piri Piri Chicken, Mozambique

Mozambique's cuisine is a vibrant mix of African, Portuguese, Oriental, and Arab influences, featuring aromatic spices, fiery piri piri, and rich coconut sauces, with the occasional hint of cashews and peanuts.

Sizzling, spicy prawns and seafood are a popular choice for those visiting Maputo, but make sure to try the famous Galinha à Zambeziana – a flavorful chicken dish made with lime, pepper, garlic, coconut milk, and piri piri sauce.

Tourists often refer to it simply as grilled piri piri chicken, typically served with matapa, a delicious dish of cassava leaves cooked in a peanut sauce.

3. Jollof Rice and Egusi Soup, Nigeria

It’s difficult to pinpoint a single national dish for Nigeria, given the country's vastness and the diversity of its regional cuisines.

However, one dish you can't miss in Nigeria is jollof rice, a West African favorite that may have inspired the Cajun dish jambalaya.

A straightforward yet flavorful one-pot meal made with rice, tomatoes, onions, and peppers, jollof rice is often served at celebrations alongside other Nigerian delicacies like egusi soup (made with ground melon seeds and bitter leaf), fried plantains, and pounded yam (iyan or fufu).

Other dishes worth trying in Nigeria include hearty, spicy broths made with okra and enriched with chicken or meat, as well as suya, the fiery Nigerian version of shish kebabs (similar to Ghana's chichinga), grilled by street vendors over open braziers.

4. Bunny Chow, South Africa

The origins of the name 'bunny chow' are unclear, but one thing is certain: this dish, which consists of a hollowed-out loaf of white bread filled with a fiery curry, is one of South Africa's most beloved street foods.

The curries that fill bunny chows, made with meat and vegetables, were introduced to South Africa by Indian indentured laborers who arrived in the 19th century to work in the sugarcane fields.

Available as takeout across all major cities, though the best bunny chows are found in Durban.

5. Kapenta with Sadza, Zimbabwe

For many visitors to Zimbabwe, a pile of crisp-fried kapenta is the highlight of the culinary experience.

Kapenta, a small freshwater fish from Lake Tanganyika, was introduced to Lake Kariba and has since become a popular protein source for lakeside communities in Zambia and Zimbabwe.

Like many African dishes, kapenta is often paired with a generous portion of maize porridge, known as sadza in Zimbabwe. The fish is served both dried and fresh, stewed with tomatoes, onions, and groundnut powder, and often accompanied by fresh greens.

Forget the knife and fork – the traditional way to enjoy kapenta is by scooping up the sadza with your hand, dipping or rolling it in the flavorful fish and relish.

Another must-try dish in Zimbabwe is the fresh bream or tilapia from Lake Kariba, grilled or fried with a generous serving of lemon butter.

6. Chambo with nsima, Malawi

The mention of 'chambo' can bring tears to the eyes of Malawians living abroad – this beloved fish, native to Lake Malawi, is a true national treasure.

Grilled chambo is a common sight along the shores of Lake Malawi, typically served with nsima (a thick maize porridge similar to South Africa’s pap and Zimbabwe’s sadza), or with a side of chips.

A serving of chambo isn't complete without ndiwo, a flavorful relish made from either pumpkin or cassava leaves, tomatoes, and groundnut powder. In neighboring Zambia, both nsima and ndiwo are cherished as staple dishes, along with Ifisashi, a savory dish of greens in a peanut sauce.

7. Namibian venison, Namibia

While venison can be found throughout Southern Africa, Namibians pride themselves on offering the finest selections of game meat, including gemsbok, kudu, zebra, warthog, ostrich, and springbok, all served in top restaurants and game lodges across the country.

Namibian cuisine is deeply influenced by both German and South African culinary traditions, blending German specialties like sausages, cured meats, sauerkraut, and Eisbein with South African classics such as potjiekos, biltong, and braaivleis.

Pair your venison with local favorites like oshifima (maize porridge) or mahangu (pearl millet), and don't forget to enjoy a refreshing Namibian beer or two alongside your meal.

8. Muamba de Galinha, Angola

This dish, much like the beloved Caldeirada de Peixe (fish stew), showcases the deep influence of Portuguese culinary traditions on Angola, and is regarded as one of the country's iconic food treasures.

Also known as chicken muamba, this flavorful and somewhat oily stew is made with palm oil or palm butter, garlic, chilies, and okra. Variants such as poulet moambé can be found across the Congo River region, often served with cassava leaves and white rice.

Another variation, nyembwe chicken, is the national dish of Gabon, where it's prepared with palm or macadamia nuts. Due to its richness and spiciness, chicken muamba pairs well with Central African starchy porridges, like funge, fufu, and ugali, which are often considered bland by Western tastes.

Caldeirada de Cabrito, a hearty goat or kid stew, is another Angolan favorite. It's cooked with potatoes, wine, and tomatoes, and is especially enjoyed during Independence Day celebrations on November 11.

9. Cape breyani, South Africa

A cherished dish in Cape Malay cuisine, breyani is a flavorful creation with layers of marinated meat, rice, lentils, and spices, all topped with crispy fried onions and hard-boiled eggs.

This one-pot, slow-cooked meal is a crowd favorite, often served during special occasions and celebrations. It was brought to the Cape from the East during the early days of the slave trade, along with other 'Malay' specialties like bredies, pickled fish, denningvleis, and bobotie.

10. Zanzibari biryanis and pilaus, Zanzibar

You can almost feel the warm trade winds on your face as you savor these celebratory dishes, both centered around rice and the exotic blend of spices that are a hallmark of Zanzibar's cuisine.

Biryani comes in many forms, from simple vegetable versions to more elaborate ones with meat and seafood. Pilau, on the other hand, is a single-pot dish brimming with the flavors of cardamom, cumin, and pepper.

Both dishes are wonderfully complemented by kachumbari, a fresh salad of onions and tomatoes that’s a staple throughout East Africa. Another signature dish of Zanzibar is urojo, a yellowish broth sold by street vendors, packed with a variety of ingredients like meat, chili, mango, ginger, tamarind, and lime.

11. Nyama na irio, Kenya

When you ask any Kenyan about their favorite comfort food, they’re likely to answer with a resounding “Irio!” without a second thought.

This beloved dish, once a Kikuyu specialty but now enjoyed across Kenya, is a hearty mix of mashed potatoes, peas, beans, corn, and onions, often served alongside spiced roasted meat to create the delectable nyama na irio.

Known for its long-distance runners, Kenya credits much of its athletes' endurance to sukuma wiki, another cherished food. The dish’s name means 'push for the week' in Swahili, reflecting how it can stretch to feed a family for an entire week.

Sukuma wiki is made by cooking collard greens and/or kale with onions and spices, creating a flavorful accompaniment to ugali (maize porridge).

12. Koshari, Egypt

For a true taste of Egyptian home cooking, you can't miss koshari (also spelled koushari or koshary), a wholesome vegetarian dish made from rice, lentils, pasta, garlic, and chickpeas, all brought together with a zesty tomato sauce and crowned with crispy fried onions.

A perfectly made koshari is a delight that can send any Egyptian into pure bliss, and it’s equally adored as a filling street food or takeaway dish.

Another favorite in Egyptian households is mahshi, a dish consisting of vegetables like zucchini, peppers, tomatoes, and grape leaves, all stuffed with a flavorful spiced rice filling.

13. Ful medames, Egypt

As noted by Egyptian-born culinary expert Claudia Roden, this dish predates both the Ottoman Empire and Islam, possibly dating back to the time of the Pharaohs.

In her renowned book, “A Book of Middle Eastern Food,” Roden shares a famous Arab proverb: “Beans have fed even the Pharaohs.”

And they continue to nourish Egyptians today. Ful Medames is a national favorite in Egypt, made from fava beans simmered with spices and olive oil. The beans are often soaked overnight and served as a hearty breakfast with eggs and pita bread.

It's the perfect hearty breakfast if you're on a budget and need something to keep you energized throughout the day.

14. Potjiekos and stew, South Africa

The definition of a perfect potjie sparks heated discussions among enthusiasts, who spend hours debating the virtues of their recipes while the dish slowly cooks.

Potjiekos, or 'pot food', refers to a dish cooked in layers inside a traditional three-legged cast-iron pot. Essentially, it's a stew, similar to the slow-cooked beef, chicken, and mutton stews that are beloved across Southern Africa.

For the daring, try a curry made from sheep heads, locally known as 'smileys' due to the eerie grins they take on after being simmered, or a stew made from chicken feet, affectionately called 'runaways' or 'walkie-talkies'.

Stews are typically served with pap (maize porridge) and other local staples such as umngqusho (samp and beans), morogo (wild greens), dumplings (amadombolo), steamed bread (ujeqe), or pot-baked bread (potbrood).

15. Pastilla au pigeon/b’stilla, Morocco

While Moroccan tagines and couscous have gained worldwide recognition in recent years, this particular dish is one you won't easily find in an everyday cookbook.

A rich and multifaceted dish, pastilla au pigeou (or b’stilla) offers a unique combination of sweet and savory flavors, hearty yet delicate in texture.

It’s a pie made with shredded cooked pigeon (or chicken, when pigeon is unavailable), bound together with egg sauce, and layered between ultra-thin pastry and a flavorful, spicy filling.

No major celebration in Morocco is complete without b’stilla, a dish typically reserved for feasts due to the time and effort it takes to prepare.