Africa is a land of varieties. The continent offers tourists and its citizens ample opportunities to create amazingly tasty recipes from its abundant supply of unique foodstuffs and ingredients. There are quite a lot of African food recipes across the continent and are as diverse in its making as the different cultures in Africa. Several staple foods are seen across several African countries but the recipes are usually not the same hence, are prepared in different ways. On a nutritional note, while some foods in Africa are not rich especially in trace vitamins and minerals, many more are highly nutritious and the rich ingredients used can only make you deserve for more. The African foods outlined below does not make a comprehensive list of the best and popular foods in Africa but offers an insight into some of the most delicious and yet common meals in Africa. Some of them also have different names in different tribes and culture however for the purpose of generality, we will stick with the more common names. Here Are Popular Traditional African Food Recipes:
Alloco is an Ivorian fried plantain snack often served with chili pepper, onions or egg and tomato sauce. Alloco is quite popular in the Ivory Coast but its popularity extends across the surrounding African countries especially within the Western African coast usually for its ease of preparation and its unique taste. Alloco is a perfect meal for any occasion at any time of the day. Widely served as a fast-food readily available on the streets of Côte d’Ivoire, the palatable African dish could not help but make a name for itself in the Cocody neighborhood as food vendors widely known for grilled meat and alloco commonly go by the name, allocodromo.
Biltong is a South African food similar to Jerky. It is usually made from beef which is sliced, bathed in vinegar and spiced with selected biltong spice, and then allowed a long time to slow-dry in a dry airy space or under a low heat.
Pronounced ba-boor-tea, Bobotie is the national food of South Africa and is a delicious mixture of curried meat and fruit with a creamy golden topping that is similar to moussaka. Often times, Bobotie consists of spiced minced meat baked with an egg-based topping ans served with Sambal. It is assumed that colonists from the Dutch East India colonies in Batavia introduced bobotie to South Africa after which it became popular with Cape Malay community (in the Cape of Good Hope) South Africa at which time it was made with a mixture of mutton pork.
Brik is a popular North African food, precisely a Tunisian meal that served as a stuffed pastry that is usually deep-fried. Brik comes in different forms and one of the well-known types is the egg brik which is made from a whole egg placed in a triangular pastry pocket with chopped onion, tuna fish, harissa and parsley. Some other typical fillings include ground meat, chopped boiled egg, chicken, or anchovies garnished with a fried egg and harissa, capers or cheese. There is also a (supposed) cultural significance of Brik in Tunisia. According to the Tunisian tradition, the bridegrooms’s mother-in-law to be makes a brik for the potential bridegroom and if the bridegroom eats it without spilling any of the egg yolk he may go ahead and marry the bride.
Briouats are fried or baked Moroccan pastries which are usually folded into triangles, stuffed with varieties like chicken< or lamb and mixed with cheese, lemon and pepper and then fried. This recipe features ground meat enclosed in crisp, paper-thin Moroccan pastry called warqa. Phyllo (fillo) dough or spring roll wrappers can be substituted for thewarqa. In most cases, briouats are usually served as appetizers, but can also be served as a full meal. This filling is mildly seasoned.