49 Dishes

Side, Snack, Appetizer

Abari

Savory steamed corn pudding made with vegetables, fish, crayfish, chili peppers, greens

Side, Snack, Appetizer

Aloo bhajia

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

Side, Snack, Appetizer

Bombay mix

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

Side, Snack, Appetizer

Cabbage salad

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Side, Snack, Appetizer

Caramel popcorn

Caramel corn or caramel popcorn (toffee popcorn in the uk) is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick. typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. this hot candy is then mixed with popped popcorn, and allowed to cool. sometimes, a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. the process creates a sweet flavored, crunchy snack food or treat. some varieties, after coating with the candy syrup, are baked in an oven to crisp the mixture. mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews.

Side, Snack, Appetizer

Chips mayai

Chipsi mayai (swahili for "chips and eggs"), also known as zege, is the most popular street food found all over tanzania. the dish was invented in the streets of dar es salaam. in its most basic form, chipsi mayai is a simple potato-egg omelette. it is available in all regions of tanzania, from the most remote villages to large towns. food stands both indoors and on streets make them to order. it is the unofficial national dish of the country. it is generally prepared with chips, oil and beaten eggs fried together in a pan. it is often served with kachumbari.

Side, Snack, Appetizer

Croutons

A crouton is a piece of rebaked bread, often cubed and seasoned. croutons are used to add texture and flavor to salads—notably the caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.

Side, Snack, Appetizer

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Side, Snack, Appetizer

Irio

Mashed potatoes, green peas and corn

Side, Snack, Appetizer

Kachumbari

Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the african great lakes region. it is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. variations of kachumbari can be found in kenya, tanzania, rwanda, uganda, burundi and in the southern african countries of malawi and congo.the swahili word kachumbari originated from the indian word cachumber.

Side, Snack, Appetizer

Katlesi

Potato fritters filled with a spiced meat or fish mixture

Side, Snack, Appetizer

Masala chips

French fries tossed in a spicy tomato-based sauce

Side, Snack, Appetizer

Mikate

Puff-puff, as it is called in nigeria, is a traditional african snack made of fried dough. other names for the food include buffloaf (or boflot) in ghana,"botokoin" in togo, ‘gato’ in guinea,bofloto in the ivory coast, mikate in congo, micate or bolinho in angola, anglophone in cameroon, legemat in sudan, kala in liberia, vetkoek / amagwinya/magwinya in south africa and zimbabwe. the prominence of this delicacy stretches even to the southern and eastern edges of africa, where it is mostly known as mandazi.puff-puffs are made of dough containing flour, yeast, sugar, butter, salt, water and eggs (which are optional), and deep fried in vegetable oil to a golden brown color. baking powder can be used in place of yeast, but yeast is more common. after frying, puff puffs can be rolled in sugar. like the french beignet and the italian zeppole, puff-puffs can be rolled in any spice or flavoring such as cinnamon, vanilla and nutmeg. this form a fusion style of cooking puff-puffs served with a fruit dip such as strawberry or raspberry. puff puff can be eaten plain, or with any other addition. for instance, cameroonians enjoy puff puffs with beans, coffee, and other beverages for breakfast.

Side, Snack, Appetizer

Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

Side, Snack, Appetizer

Pilau

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

Side, Snack, Appetizer

Plantain chips

Fried plantain is a dish cooked wherever plantains grow, from west africa to east africa as well as central america, the tropical region of northern south america and the caribbean countries like haiti to cuba and in many parts of southeast asia, where fried snacks are widely popular. in indonesia it is called gorengan. it is called alloco in côte d'ivoire and dodo in western nigeria, otherwise known as simply fried plantain in other parts of nigeria. kelewele is a fried spicy plantain or can be fried as a side dish for red red (african stewed black-eyed peas) and fish stew in ghana.fried plantain is also eaten in some countries in south america or the caribbean where african influence is present. for example, in the dominican republic, cuba and puerto rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. this is also a common dish in haiti, referred to as bannann peze, and throughout central america, referred to as patacones in costa rica, panama, colombia and ecuador, and as tostones in guatemala, nicaragua, and puerto rico. in honduras and venezuela they are referred to as tajadas.

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Side, Snack, Appetizer

Roasted cornmeal

Corn on the cob, sprinkle with a little chili, lime and salt if desired

Side, Snack, Appetizer

Roasted peanuts

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

Side, Snack, Appetizer

Roasted termites

Side, Snack, Appetizer

Samosa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

Side, Snack, Appetizer

Succotash

Succotash (from narragansett sahquttahhash, "broken corn kernels") is a vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra.combining a grain with a legume provides a dish that is high in all essential amino acids.

Side, Snack, Appetizer

Vitumbua

Coconut rice pancakes

Side, Snack, Appetizer

Wali wa nazi

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Side, Snack, Appetizer

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Side, Snack, Appetizer

Mkate

Bread, made with wheat, rice, sesame, many different types

Side, Snack, Appetizer

Paratha

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

Side, Snack, Appetizer

Puri

Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the indian subcontinent. it is eaten for breakfast or as a snack or light meal. it is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes. puris are most commonly served as breakfast and snacks. it is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in hindu prayer as prasadam.

Side, Snack, Appetizer

Biltong

Biltong is a form of dried, cured meat that originated in southern african countries (south africa, zimbabwe, malawi, namibia, botswana and zambia). various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. the cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. it is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ. the word biltong is from the dutch bil ("buttock") and tong ("strip" or "tongue").

Side, Snack, Appetizer

Boerewors

Boerewors, (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in south africa. it is an important part of south african, zimbabwean, botswana and namibian cuisine and is popular across southern africa. the name is derived from the afrikaans words boer ("farmer") and wors ("sausage"). according to south african government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. the other 10% is made up of spices and other ingredients. not more than 30% of the meat content may be fat. boerewors may not contain offal or any "mechanically recovered" meat pulp (as recovered through a process where meat and bone are mechanically separated).

Side, Snack, Appetizer

Mutura

Goat meat and blood sausage

Side, Snack, Appetizer

Polony

A bologna-like pork, beef and/or chicken sausage, this processed meat sausage is different from chikanda, also called african polony, which is a vegetarian loaf made from orchid tubers, peanuts, chilies and baking soda

Side, Snack, Appetizer

Paneer

Paneer (pronounced [/pəˈnɪə(r)/]), also known as ponir (pronounced [po̯ni̯r]) or indian cottage cheese, is a fresh acid-set cheese common in the indian subcontinent (bangladesh, bhutan, india, maldives, nepal, pakistan and sri lanka) made from cow or buffalo milk. it is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. its acid-set form (curd) before pressing is called chhena.

Side, Snack, Appetizer

Meat pie

A meat pie is a pie with a filling of meat and often other savory ingredients. they are found in cuisines worldwide. meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the maillard reaction. many varieties have a flaky crust.

Side, Snack, Appetizer

Fruit

Avocado, bananas, coconut, custard apples, grapes, guavas, mangoes, matoke (plantains), oranges, pawpaws (papaya), passionfruit, pears, physalis (cape gooseberries), pineapples, plums, tree tomatoes

Side, Snack, Appetizer

Grain

Corn (maize), millet, rice, sorghum

Side, Snack, Appetizer

Makai

Corn, roasted, curried, mashed, fritters, flatbread, soup, steamed corn cakes

Side, Snack, Appetizer

Matoke

Matoke, locally also known as matooke, amatooke in buganda (central uganda), ekitookye in southwestern uganda, ekitooke in western uganda, kamatore in lugisu (eastern uganda), ebitooke in northwestern tanzania, igitoki in rwanda, burundi and by the cultivar name east african highland banana, is a starchy triploid banana cultivar originating from the african great lakes. the fruit is harvested green, carefully peeled, and then cooked and often mashed or pounded into a meal. in uganda and rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries.matoke bananas are a staple food crop in uganda, tanzania and other great lakes countries. they are also known as the mutika/lujugira subgroup. the medium-sized green fruits, which are of a specific group of banana, the east african highland bananas (musa aaa-ea), are known in the bantu languages of uganda as matoke. cooking bananas have long been and still are a common staple crop around the lake victoria area of uganda, and in the west and kilimanjaro regions of tanzania.

Side, Snack, Appetizer

Mchicha

Leafy greens similar to spinach, stewed, in peanut sauce

Side, Snack, Appetizer

Plantain

Cooking bananas are banana cultivars in the genus musa whose fruits are generally used in cooking. they may be eaten ripe or unripe and are generally starchy. many cooking bananas are referred to as plantains (/ˈplæntɪn/, us: /plænˈteɪn/, uk: /ˈplɑːntɪn/) or green bananas. in botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". true plantains are cultivars belonging to the aab group, while cooking bananas are any cultivars belonging to aab, aaa, abb, or bbb groups. the currently accepted scientific name for all such cultivars in these groups is musa × paradisiaca. fe'i bananas (musa × troglodytarum) from the pacific islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.cooking bananas are a major food staple in west and central africa, the caribbean islands, central america, and northern south america. members of the genus musa are indigenous to the tropical regions of southeast asia and oceania. bananas fruit all year round, making them a reliable all-season staple food.cooking bananas are treated as a starchy fruit with a relatively neutral flavor and soft texture when cooked. cooking bananas may be eaten raw, however they are most commonly prepared either fried, boiled, or processed into flour or dough.

Side, Snack, Appetizer

Sukuma wiki

Sukuma wiki is an east african dish made with collard greens, known as sukuma, cooked with onions and spices. it is often served and eaten with ugali (made from maize flour).in tanzania, kenya, uganda and many parts of east africa, colewort are more commonly known by their swahili name, sukuma, and are often referred to as collard greens. it is also commonly mistaken for kale. the literal translation of the phrase 'sukuma wiki' is to "push the week" or "stretch the week". it is a vegetable that is generally affordable and available all-year round in this region. it forms part of the staple dish in this region together with ugali or sima.

Side, Snack, Appetizer

Vegetables

Cabbage, corn (maize), kahurura, kanzira, kunde, mabaki, managu, mianga (cassava), mrenda, nduma (arrowroot taro root), njahi (kikuyu bean), mbaazi (pigeon peas), saget (saga, tsisaka), stinging nettle, ngwaci (red or white sweet potatoes), terere (amaranth), ikwa (yam)

Side, Snack, Appetizer

Chocolate sauce

Chocolate syrup is a sweet, chocolate-flavored condiment. it is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. chocolate syrup is also used to top puddings and cakes. some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., nesquik). other brands are marketed as ice cream sundae toppings.

Side, Snack, Appetizer

Peanut sauce

Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.peanut sauce is used with meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in gado-gado, or as a dipping sauce.

Side, Snack, Appetizer

Peri peri

Peri-peri ( pirr-ee-pirr-ee, often hyphenated or as one word, and with variant spellings piri-piri, piripiri or pili pili) is a cultivar of capsicum frutescens from the malagueta pepper. it was originally produced by portuguese explorers in portugal's former southern african territories, particularly mozambique and its border regions with south africa, and then spread to other portuguese domains.