Culture Food

Top 10 Meals Making The Best Food in Africa

Piri Piri chicken Mozambique
Written by Jesca

The best food in Africa varies greatly depending on the country and region you visit. However, one thing is certain: African cuisine is a rich and diverse mix of flavors, spices, and ingredients influenced by centuries of cultural exchange and trade.

African cuisine reflects the continent’s history, geography, and people, from spicy stews and grilled meats to exotic fruits and vegetables. Some of the most popular dishes include tagine in Morocco, injera in Ethiopia, jollof rice in West Africa, and biltong in South Africa. Whether you are a foodie or simply curious about African cuisine, the continent offers plenty of culinary delights.

Which Country Has the Best Food in Africa?

While it is difficult to declare any one African country as having the “best” food, Ethiopia is undoubtedly known for its unique and delicious cuisine. Among the most iconic Ethiopian dishes is injera, a sourdough flatbread used to scoop up stews and other flavorful dishes.

Ethiopian cuisine also features various vegetarian and vegan options, including lentil stews and vegetable curries. Spices play a crucial role in Ethiopian cooking, with flavors ranging from spicy berbere to the milder, herbaceous mitmita.

Which Food is the Best in Africa

1. Fufu (Ghana)

Top 10 Best Food in Africa

Fufu and some soup stew. Photo/Taste Atlas

Fufu is a popular dish in Ghana and other West African countries, consisting of a thick paste made from boiled cassava or yams. To make fufu one of the best food in Africa, steam the cassava or yam in banana leaves before pounding it into a paste. Then pound the yams or cassava into a smooth texture using a mortar, pestle, or an electric grinder. When ready, pull off a pinch of fufu dough about the size of a quarter, roll it into a ball in your hand, and then make an indentation in the ball with your thumb. You can then scoop up some stew and enjoy the whole bite.

2. Mealie Bread (Zambia)

Best Food in Africa

Mealie bread. Photo/Rising Sun Chatsworth.

In Zambia, cornbread is a delicious comfort food prepared using fresh corn kernels and blackened chillies for added spice. It is a moist, warming side dish that pairs well with meat stew. The bread is traditionally cooked in a clay oven and served with peanut sauce or a tomato-based condiment.

Mealie bread is easy to make at home and can also be purchased from street vendors. It is often eaten as an appetizer, snack, or light meal. If you’re looking for something unique to try on your next visit to Zambia, try mealie bread – you won’t be disappointed!

3. Pap en vleis/Shisa Nyama, South Africa

Best Food in Africa

Pap en vleis/Shisa Nyama, South Africa. Photo/Woolworths TASTE.

The combination of barbecued meat and maize porridge is highly cherished across multiple cultures in Southern Africa. Shisa Nyama is a South African term meaning “burn the meat” in Zulu and one of the best food in Africa. Most Shisa Nyama restaurants are adjacent to butcher shops, allowing patrons to choose their meats and then have them grilled over intense wood fires. The menu usually includes chops, steak, chicken, kebabs, and spicy farmer’s sausage/boerewors. These meats are often served alongside various types of maize porridge, such as phuthu and stywe pap, krummelpap (crumbly porridge), and suurpap (soured pap).

4. Bunny Chow, South Africa

Bunny chow

Bunny chow chicken curry rolls. Photo/Taste.

The origin of the name bunny chow is unclear, but what is certain is that it is a popular street food in South Africa and one of the best food in Africa. Bunny chow consists of a half- or quarter-loaf of white bread, hollowed out and filled with a spicy hot curry made of meat and vegetables. Indian laborers who came to work in sugarcane fields introduced this dish to South Africa in the 19th century.

Today, the whole of South Africa Bunny chow which they fill with braised beef or lamb. Vegetarian alternatives are available.

5. Muamba de Galinha, Angola

African Cuisine. Muamba De Galinha

African Cuisine. Muamba De Galinha. Photo/TasteAtlas

Like the famous Caldeirada de Peixe (fish stew), this dish reflects the Portuguese influence on Angola, and is among the national culinary treasure. Also commonly known as chicken Muamba, it is a spicy and slightly oily stew made with palm oil or palm butter, chilis, garlic, and okra. You can find different versions of this stew, like poulet moambé, throughout the Congo River region. The spiciness and richness of the dish make it a great pairing with starchy porridges like fungi, fufu, and ugali, typically considered bland by Western palates.

Another popular dish in Angola is Caldeirade de Cabrito, a stew made with goat or kid, potatoes, wine, and tomatoes.

6. Biryanis and pilau, Zanzibar, Kenya and Uganda

Brown pilau served with sauce

Brown pilau served with sauce [Photo/Youtube]

East Africans especially Tanzania- Zanzibar, cherish these delicious dishes. Biryani comes in different varieties, from vegetarian to meat and seafood, while pilau is a one-pot dish with lots of spices like cardamom, cumin, and pepper. Pilau usually has a distinctive flavor due to the combination of cardamom, cloves and cinnamon used in its preparation. Kachumbari, a popular fresh onion and tomato salad from East Africa, goes well with both delicious dishes.

Another must-try dish in Zanzibar is urojo, a yellow broth sold by street vendors made from various ingredients such as meat, chili, mango, ginger, tamarind, and lime.

7. Jollof Rice (West Africa)

African cuisine

African cuisine. Jollof Rice. Photo/Savory Thoughts

In West Africa, there is a lot of competition among various regions and families over who makes the best Jollof Rice, a popular dish served at parties and special occasions. The dish typically consists of a tomato, pepper, chilli base, and various spices. They serve Jollof rice at parties and other festive events alongside other West African favorites, such as egusi soup, fried plantains, and pounded yam (also known as iyan or fufu).

8. Piri Piri Chicken (Mozambique)

Piri Piri chicken Mozambique

Piri Piri chicken Mozambique. Photo by Taste of Asian Food

Piri piri chicken is a popular dish in Mozambican cuisine that combines African, Portuguese, oriental, and Arab flavors. This flavorful and spicy dish is made from chicken marinated in a sauce made from piri piri peppers native to southern Africa.

The chicken is then grilled or roasted until it is tender and juicy, and is typically served with sides such as rice, salad, or fries. Piri piri chicken is beloved for its bold and complex flavors resulting from the combination of spices and herbs used in the marinade. For an unforgettable experience, serve this dish with matapa, (a dish made from cassava leaves cooked in peanut sauce).

9. Salt fish (Republic of the Congo)

Congolese Makayabu

Congolese Makayabu/salt fish. Photo/YouTube.

This dried and salted fish is a popular source of protein in Africa, especially in South Africa and the Republic of the Congo. Although it may have a weird taste, those who taste it often become addicted to its unique flavor. The fish is usually fried or boiled, then served with porridge or rice and sauce. It’s also sometimes eaten on its own as a snack or appetizer.

In the Republic of the Congo, it is enjoyed with manioc flour; in South Africa, they pair it with pap (maize meal). Other variations include combining it with tomato sauce or adding it to a stew. Whichever way you choose, saltfish is sure to tantalize your taste buds.

10. Injera (Ethiopia)

Injera is one of the most beloved and iconic foods in Ethiopia, and is one of the best African food. Ethiopians make this spongy sourdough flatbread from teff flour, a tiny grain that is native to Ethiopia. Injera is a staple of Ethiopian cuisine, served with various stews and other dishes, such as doro wat and tibs. Its unique texture and tangy flavor make it a favorite among locals and visitors alike. Injera also plays an important role in Ethiopian culture. The locals often use it as a utensil to scoop up food, and they share it among diners as a symbol of communal eating.

About the author

Jesca

Besigye is a Ugandan writer and a teacher by profession. She loves adventure and travelling that's why she loves writing travel blogs.

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