46 Dishes

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Braai

Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. the meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. the meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.

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Bunny chow

Bunny chow, often referred to simply as a bunny, is a south african fast food dish consisting of a hollowed-out loaf of white bread filled with curry. it originated among indian south africans of durban. throughout various south african communities one can find different versions of the bunny chow, which uses only a quarter loaf of bread and depending on which part of the country you are in, is sometimes called a scambane, kota ("quarter") or shibobo; it is a name that it shares with sphatlho, a south african dish that evolved from the bunny chow.

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Chicken gizzard

The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, dinosaurs, birds), earthworms, some gastropods, some fish, and some crustaceans. this specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. in certain insects and molluscs, the gizzard features chitinous plates or teeth.

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Delele

Delele is a zimbabwean, zambian, north-eastern botswana and northern south african dish made from a local plant of the same name, and often eaten with sadza or phaletšhe or vhuswa. the english word for delele is okra. okra is also referred to as "derere". it is prepared with baking soda and well known for its slimy texture. delele can be dried before cooking, but more frequently it is cooked fresh.the vha-venda people of south africa cook the leaves of corchorus olitorius in a similar manner. the dish goes well with vhuswa (pap or maize meal).

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Emahewu

Thick beverage made from fermented maize porridge, may be flavored with fruit

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Gango

Stir fried meat and vegetables, made with beef, chicken, goat, mutton, pork, serve with sadza

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Jollof rice

Jollof (), or jollof rice, is a rice dish from west africa. the dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions.

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Mapfunde

Sorghum porridge

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Mazondo

Cow's trotters are the feet of cattle. the cuts are used in various dishes around the world, especially in asian, african, french, and the caribbean cuisine. latin american cuisine also uses cow's trotters for several traditional dishes. other than cattle, the trotters of other ungulates such as goat, sheep and pig might also be consumed and used in certain dish of some cuisines' tradition.

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Mealie

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

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Mupunga unedovi

Peanut butter rice

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Muriwo

Leafy vegetable greens

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Muriwo unedovi

Greens in peanut sauce

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Nyama

Meat, many ways to prepare, for example, stewed, grilled, stir fried

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Sadza

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

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Samoosa

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.

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Samp

Samp is an african food consisting of dried corn kernels that have been pounded and chopped until broken, but not as finely ground as mealie-meal or mielie rice. the coating around the kernel loosens and is removed during the pounding and stamping process. it is eaten across south africa and by the lozi and tonga people of zambia with sugar and sour milk. it can also be served with gravy and various additives. it is cooked with beans in the xhosa variant of umngqusho and sometimes eaten with chakalaka. it can also be served with beef, lamb, poultry and in stuffings. "samp" is of native american origin, coming from the narragansett word "nasàump." new englanders since early colonial times have referred to cornmeal mush or cereal as "samp." like hominy, samp is prepared from groats (dehulled kernels) of maize, but the two are produced by different processes. unbroken and unhusked maize (corn) kernels can also be cooked (boiled) until tender. this food is called "stampmielies" in afrikaans. samp is often served with beans, as in "samp and beans".

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Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

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Bream

Bream ( (listen) ) are species of freshwater and marine fish belonging to a variety of genera including abramis (e.g., a. brama, the common bream), acanthopagrus, argyrops, blicca, brama, chilotilapia, etelis, lepomis, gymnocranius, lethrinus, nemipterus, pharyngochromis, rhabdosargus, scolopsis, or serranochromis. although species from all of these genera are called "bream", the term does not imply a degree of relatedness between them. fish termed "bream" tend to be narrow, deep-bodied species. the name is a derivation of the middle english word breme, of old french origin. the term sea bream is sometimes used for gilt-head bream (sparus aurata), (orata in italy, dorada in spain) or porgies (both family sparidae) or pomfrets (family bramidae) .

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Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

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Crocodile

Crocodiles (family crocodylidae) or true crocodiles are large semiaquatic reptiles that live throughout the tropics in africa, asia, the americas and australia. the term crocodile is sometimes used even more loosely to include all extant members of the order crocodilia, which includes the alligators and caimans (family alligatoridae), the gharial and false gharial (family gavialidae) among other extinct taxa. although they appear similar, crocodiles, alligators and the gharial belong to separate biological families. the gharial, with its narrow snout, is easier to distinguish, while morphological differences are more difficult to spot in crocodiles and alligators. the most obvious external differences are visible in the head, with crocodiles having narrower and longer heads, with a more v-shaped than a u-shaped snout compared to alligators and caimans. another obvious trait is that the upper and lower jaws of the crocodiles are the same width, and the teeth in the lower jaw fall along the edge or outside the upper jaw when the mouth is closed; therefore, all teeth are visible, unlike an alligator, which possesses in the upper jaw small depressions into which the lower teeth fit. also, when the crocodile's mouth is closed, the large fourth tooth in the lower jaw fits into a constriction in the upper jaw. for hard-to-distinguish specimens, the protruding tooth is the most reliable feature to define the species' family. crocodiles have more webbing on the toes of the hind feet and can better tolerate saltwater due to specialized salt glands for filtering out salt, which are present, but non-functioning, in alligators. another trait that separates crocodiles from other crocodilians is their much higher levels of aggression.crocodile size, morphology, behaviour and ecology differ somewhat among species. however, they have many similarities in these areas as well. all crocodiles are semiaquatic and tend to congregate in freshwater habitats such as rivers, lakes, wetlands and sometimes in brackish water and saltwater. they are carnivorous animals, feeding mostly on vertebrates such as fish, reptiles, birds and mammals, and sometimes on invertebrates such as molluscs and crustaceans, depending on species and age. all crocodiles are tropical species that, unlike alligators, are very sensitive to cold. they separated from other crocodilians during the eocene epoch, about 55 million years ago. many species are at the risk of extinction, some being classified as critically endangered.

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Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

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Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

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Huku yepamusha

Free-range chickens

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Kapenta

The tanganyika sardine is known as kapenta or matemba in zambia, malawi and zimbabwe (a related but different fish known as dagaa or ndaga is rastrineobola argentea). kapenta is two species (lake tanganyika sardine, limnothrissa miodon and lake tanganyika sprat, stolothrissa tanganicae), both of which are small, planktivorous, pelagic, freshwater clupeid originating from lake tanganyika in zambia. they form the major biomass of pelagic fish in lake tanganyika and lake malawi, swimming in large schools in the open lake, feeding on copepods and potentially jellyfish. their major predators are four species of lates which are also endemic to lake tanganyika, and are related to (but not the same as) the nile perch in lake victoria. all of these pelagic fish have suffered from overfishing in the last two decades. limnothrissa miodon has been successfully introduced in both natural and artificial african lakes. large kapenta fisheries now take place in the lake kariba (zambia/zimbabwe) and cahora bassa (mozambique). limnothrissa miodon is usually around 10 cm long, its maximum length is 17 cm. stolothrissa tanganicae is smaller at 7 cm (maximum 10 cm).

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Kudu

The kudus are two species of antelope of the genus tragelaphus: lesser kudu, tragelaphus imberbis, of eastern africa greater kudu, tragelaphus strepsiceros, of eastern and southern africathe two species of the kudus look quite similar, though greaters are larger than the lesser kudu. a large adult male greater kudu stands over 5 ft. tall at the shoulder, and a large male lesser kudu stand about 4 ft. tall. both species have long horns, which point upward and slightly back, and curl in a corkscrew shape.

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Mutton

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

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Nyemba

The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. it is a subspecies of the cowpea, an old world plant domesticated in africa, and is sometimes simply called a cowpea. the common commercial variety is called the california blackeye; it is pale-colored with a prominent black spot. the american south has countless varieties, many of them heirloom, that vary in size from the small lady peas to very large ones. the color of the eye may be black, brown, red, pink, or green. all the peas are green when freshly shelled and brown or buff when dried. a popular variation of the black-eyed pea is the purple hull pea or mud-in-your-eye pea; it is usually green with a prominent purple or pink spot. the currently accepted botanical name for the black-eyed pea is vigna unguiculata subsp. unguiculata, although previously it was classified in the genus phaseolus. vigna unguiculata subsp. dekindtiana is the wild relative and vigna unguiculata subsp. sesquipedalis is the related asparagus bean. other beans of somewhat similar appearance, such as the frijol ojo de cabra (goat's-eye bean) of northern mexico, are sometimes incorrectly called black-eyed peas, and vice versa.

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Ostrich

Ostriches are large flightless birds of the genus struthio in the order struthioniformes, part of the infra-class palaeognathae, a diverse group of flightless birds also known as ratites that includes the emus, rheas, and kiwis. there are two living species of ostrich: the common ostrich and the somali ostrich. they are native to africa and lay the largest eggs of any living land animal. with the ability to run at 70 km/h (43.5 mph), they are the fastest birds on land. they are farmed worldwide, particularly for their feathers as they are used as decoration and feather dusters. their skin is also used for leather products. ostriches are notable for being the heaviest living birds.

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Oxen

An ox (pl: oxen, ), also known as a bullock (in bre, ause, and inde), is a male bovine trained and used as a draft animal. oxen are commonly castrated adult male cattle; castration inhibits testosterone and aggression, which makes the males docile and safer to work with. cows (adult females) or bulls (intact males) may also be used in some areas. oxen are used for plowing, for transport (pulling carts, hauling wagons and even riding), for threshing grain by trampling, and for powering machines that grind grain or supply irrigation among other purposes. oxen may be also used to skid logs in forests, particularly in low-impact, select-cut logging. oxen are usually yoked in pairs. light work such as carting household items on good roads might require just one pair, while for heavier work, further pairs would be added as necessary. a team used for a heavy load over difficult ground might exceed nine or ten pairs.

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Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

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Warthog

Phacochoerus is a genus in the family suidae, commonly known as warthogs (pronounced wart-hog). they are pigs who live in open and semi-open habitats, even in quite arid regions, in sub-saharan africa. the two species were formerly considered conspecific under the scientific name phacochoerus aethiopicus, but today this is limited to the desert warthog, while the best-known and most widespread species, the common warthog (or simply warthog), is phacochoerus africanus. although covered in bristly hairs, their bodies and heads appear largely naked from a distance, with only the crest along the back, and the tufts on their cheeks and tails being obviously haired. the english name refers to their facial wattles, which are particularly distinct in males. they also have very distinct tusks, which reach a length of 10 to 25 inches (25 to 64 centimetres) in the males, but are always smaller in the females. they are largely herbivorous, but occasionally also eat small animals. while both species remain fairly common and widespread, and therefore are considered to be of least concern by the iucn, the nominate subspecies of the desert warthog, commonly known as the cape warthog, became extinct around 1865.

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Wild game

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.

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Chicken stew

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

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Dovi

Peanut sauce or stew with greens, vegetables, meat

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Haifiridzi

Stewed minced pork or beef with greens and vegetables, commonly made into a sandwich

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Mala mogodu

Mogodu is a southern african food. mogodu is a combination of chopped serobe (tripe) and mala (intestines) served as a stew often with hot pap or dumpling. mala (in setswana/sotho) is the insides, usually of a mammal such as a cow or sheep.

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Matumbo

Tripe is a type of edible lining from the stomachs of various farm animals. most tripe is from cattle, pigs and sheep.

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Muriwo na nyama

Stewed greens and beef

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Mutakura

Stewed beans, corn, bambara nuts (nyimo), cow peas, sugar beans, hominy, sorghum, black-eyed peas

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Nhedzi

Stewed wild mushrooms

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Oxtail stew

Oxtail soup is a soup made with beef tails. the use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. it is believed by some that oxtail soup was invented in spitalfields in london in the seventeenth century by french huguenot and flemish immigrants, from the tails of animals. different versions of oxtail soup exist: korean; chinese; a fried/barbecued oxtail combined with soup variation which is a popular dish in indonesia where it is called as sop buntut; an ethnic dish of the american south which traces its lineage back to the pre-revolutionary war era; and a thick, rich, gravy-like soup popular in the united kingdom since the 18th century. creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices.

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Peanut sauce

Peanut stew or groundnut stew, also called as maafe (wolof, mafé, maffé, maffe), sauce d'arachide (french), tigadèguèna or domoda, is a stew that is a staple food in western africa. it originates from the mandinka and bambara people of mali.the proper name for it in the mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in bamanankan.domodah is also used by gambians, having been borrowed from the mandinka language. in senegal domodah or domoda referts to flour-thickened soup or stew, which is different from mafe that uses peanut paste. it is a favorite dish among several senegal and gambia ethnic groups. with the huge expansion of groundnut cultivation during the colonial period, maafe has also become a popular dish across west africa, even outside west africa such as in cameroon and france. variants of the dish appear in the cuisine of nations throughout west africa and central africa. it is very similar to groundnut soup. it may have a thicker consistency. made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. in ghana, groundnut stew is often accompanied with fufu.

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Stewed greens

Stewed cassava leaves, kale, malakwang, blackjack, goosefoot, marogo, pigweed, purslane, thistle, sweet potato leaves, malanga, pumpkin leaves, njama njama, spinach

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Stewed tripe

Tripe soup, tripe stew or tripe chorba (turkish: işkembe çorbası, bulgarian: шкембе чорба, romanized: škembe čorba, macedonian: чкембе чорба) is a soup or stew made with tripe (cow or lamb/mutton stomach). it is widely (not universally) considered to be a hangover remedy.