Africa’s rich culture is woven not just with languages, clothing, and music, but also with food. Across the continent, traditional dishes reflect centuries of heritage, storytelling, and the local bounty of land and sea. While some meals have transcended borders, others remain proudly peculiar to their countries of origin, symbolising national pride and identity. Here are five distinctive dishes from five African nations that capture the essence of their culinary traditions.
- Nigeria – Tuwo Shinkafa and Miyan Kuka
From northern Nigeria comes Tuwo Shinkafa, a soft rice swallow made from mashed rice or rice flour, traditionally eaten with Miyan Kuka, a soup made from baobab leaves. This combination is both comforting and culturally significant, often served at weddings and special occasions. Miyan Kuka, with its earthy flavour and greenish hue, is thickened with powdered baobab leaves and flavoured with dried fish, dawadawa (fermented locust beans), and assorted meat. It’s a staple among the Hausa people and one of the less commercialised dishes of Nigeria.
- Ethiopia – Injera and Doro Wat
In Ethiopia, food is both nourishment and a communal experience. Injera, a spongy flatbread made from teff flour, serves as the base and the utensil for scooping up stews and vegetables. Most iconic among these stews is Doro Wat, a spicy chicken dish cooked with onions, berbere spice mix, and niter kibbeh (spiced clarified butter). Boiled eggs are often added, and the slow-cooked result is a rich, deeply flavoured delicacy traditionally served during holidays and religious festivals.
- Senegal – Thieboudienne
Considered the national dish of Senegal, Thieboudienne (pronounced ‘cheb-oo-jen’) is a one-pot masterpiece of fish, rice, and vegetables. The name translates to “rice with fish” in the Wolof language. Typically made with grouper or snapper, the fish is marinated and stuffed with herbs, then cooked with tomato paste, carrots, aubergines, and cassava. The rice, tinted red from the sauce, is savoury and aromatic. Thieboudienne embodies the country’s coastal identity and is often served during communal gatherings.
- Morocco – Pastilla
Morocco’s cuisine is renowned for its complexity and aromatic depth, and Pastilla (or Bastilla) is a fine example. This savoury-sweet pie is traditionally made with pigeon meat (though chicken is often used today), almonds, cinnamon, and spices, wrapped in layers of thin, flaky pastry called warqa. It’s dusted with powdered sugar and more cinnamon before serving. Pastilla is an extravagant dish reserved for weddings and grand celebrations, a blend of North African, Arab, and Andalusian influences.
- South Africa – Bunny Chow
A quirky name for a deeply satisfying street food, Bunny Chow is a South African original, born in the Indian community of Durban. It consists of a hollowed-out loaf of white bread filled with spicy curry, often made from lamb, chicken, or beans. This dish is both practical and flavourful designed for eating on the go, with the bread soaking up all the spicy juices. Bunny Chow has grown from humble origins to become a beloved symbol of fusion in South African cuisine.