African Food
Discover the vibrant tapestry of flavors that define the richness of African cuisine.
Discover the vibrant tapestry of flavors that define the richness of African cuisine.
Also known as ekpang nkukwo is a traditional dish native to the Efiks and Ibibios. It is also widely enjoyed in Cameroon and very popular with the Bakweri tribe in It is made of freshly grated cocoyam, then wrapped in leafy greens and slowly simmered with various types of fresh or smoked meat, fish, crayfish, red oil and other spices depending on the cooks preference until cooked to perfection.
A sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan, injera is the staple. Injera is central to the dining process, like bread or rice elsewhere, enjoyed with stews, vegetables, salads, and meat.
Also known as agusi, ohue, Ikpan, Ikon, agushi or mbíka is the name for the protein-rich seeds of certain cucurbitaceous plants, which, after being dried and ground, are used as a major ingredient in West African cuisine.
A combination of chopped serobe (tripe) and mala (intestines) served as a stew often with hot pap(vuswa) or dumpling. Swoswo (in Tsonga) is the insides, usually of a mammal such as a cow or sheep.