Today we explore the popular foods in different regions in Africa. This information was retrieved from a survey done by Jumia Travel and Jumia Food.
This is a rice and beans combination which is both delicious and nutritious. This dish is popular in Ghana.
Popular in Senegal, Thieboudienn is a traditional dish made from fish, rice, tomato sauce and other vegetables.
Just like the Cameroon flag, it is revered by children and worshiped by adults. The Ndole is a mixture of spinach, fresh peanut paste, crayfish, shrimp and beef.
A specially made delicacy with a unique aroma and original flavor in Nigeria. It’s rich brown colour and exotic taste make it the perfect combination of sweet and saucy.
Nyama Choma means “barbecued meat” in Kiswahilli. Usually eaten with hands in Kenya it has side dishes which include kachumbari salad and ugali.
This dish has nothing to do with the watches, it is a favourite snack in Uganda. The name is derived from rolling an egg into a chapatti.
Injera with Doro
Doro is a thick spicy stew served with boiled eggs, served with Injera that is made out of fermented teff flour, commonly eaten in Ethiopia. The stew is put on top of the bread allowing it to soak up the tasty juices.
Garba is the slang for Attieko in Ivory Coast. It is a popular dish and consists of Attieko in a couscous shape and pieces of fried salted tunas.
Popular in Tanzania, this meal consists of French fries and eggs (omelet)
Couscous is a North African dish made of semolina and is traditionally served with various meats and vegetables.
This is a famous dish from the Cape Verde islands. It is a slow cooked stew of corn, beans, cassava, sweet potato, fish or meat. Each island has it own regional variation.
Bitlong is a variety of dried, cured that originated in South Africa. Various are used to produce it ranging from beef and game meats.