60 Dishes

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Beans and plantains

Bean and plantain pottage

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Bouillon

Broth, also known as bouillon (french pronunciation: ​[bu.jɔ̃]), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. it can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. broths have been used as a nutrition source for the sick in great britain since at least the early 1700s, such as for dysentery patients.

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Boulette

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

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Brochette

Skewered and grilled meat, chicken, pork, goat, beef, fish, scallops, prawns, venison, vegetables

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Chawarma

Shawarma (; arabic: شاورما) is a popular levantine dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal. thin slices are shaved off the cooked surface as it continuously rotates. shawarma is one of the world's most popular street foods, especially in egypt, iraq, the countries of the levant, the caucasus, the arabian peninsula and the rest of the middle east.

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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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Cornchaff

Stewed corn and beans with meat and vegetables

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Ekwang

Ekwang (also known as "ekpang nkukwo" in “efik”, "ekpang" in “ibibio/annang” and "ekwang coco") is a cameroonian and nigerian dish native to the, bakweri, bafaw oroko, cross river state and akwa ibom state people. it is made with freshly grated cocoyams that are wrapped in cocoyam leaves. other ingredients inculde fresh or smoked fish, meat, palm oil, crayfish and seasoning.

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Fried fish

Fried fish is any fish or shellfish that has been prepared by frying. often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. fish is fried in many parts of the world, and fried fish is an important food in many cuisines. for many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of england which it may have inspired. the latter remains a staple take-out dish of the uk and its former and present colonies. fried fishcakes made of cod (and other white fish, such as haddock or whiting) are a widely available in the frozen food sections of u.s. grocery stores. long john silver's, skipper's, captain d's, and arthur treacher's are well-known north american chain restaurants that serve fried fish as their main food offering. catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. a classic fried fish recipe from france is the sole meunière.

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Fufu

Fufu (or fufuo, foofoo, foufou) is a dough-like food found in west african cuisine. in addition to ghana, it is also found in sierra leone, guinea, liberia, cote d'ivoire, benin, togo, nigeria, cameroon, the democratic republic of congo, the central african republic, the republic of congo, angola and gabon. it is often made in the traditional ghanaian, ivorian, liberian, and cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. the viscosity is then adjusted based on personal preference and eaten with broth-like soups. some countries, particularly nigeria, have a version of fufu made from fermented cassava dough (called akpu by nigerians) that is eaten with thick textured stews. other flours, such as semolina, maize flour, or mashed plantains may take the place of cassava flour. fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.

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Fumbwa

Stewed wild spinach greens with onions, garlic, tomatoes, chicken stock, palm oil, ground peanuts, serve with, for example, fish

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Garri

In west africa, garri is the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava. in the hausa language, the term ‘garri’ can also refer to the powdery granules obtained from processing other crops such as guinea corn, maize, rice, yam, plantain and millet. for example: garin dawa is obtained by processing guinea corn, and likewise, garin masara and garin alkama are derived from processing maize and wheat respectively. garin magani is a powdery medicine. flour foodstuffs mixed with cold or boiled water are a major part of the diet amongst the various ethnicities of nigeria, benin republic, togo, ghana, guinea, cameroon and liberia.

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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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Kati kati

Grilled chicken, serve with njama njama, fufu

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Kondre

Stewed plantains with meat and vegetables, made with beef, pork, oxtail, goat, chicken, fish

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Kwacoco

Cocoyam dumplings, made with mashed cocoyam steamed inside banana leaves, serve with mbanga soup

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Kwacoco bible

Mashed cocoyam cooked with palm oil, spinach and red fish inside banana leaves

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Kwem

Stewed cassava leaves with vegetables, meat, smoked fish

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Liboke ya mbika

Mbika cakes, made with ground pumpkin seeds, vegetables, fish, shrimp, herbs, spices, cooked inside banana leaves (banana parcels)

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Mbongo tchobi

Stewed meat and vegetables with hiomi from the mbongo tree, serve with boiled plantains

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Met de pistache

Seeds from the pistache melon (not pistachio nuts) made into a paste and steamed inside banana leaves

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Ndole

Ndolé is a cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to west africa), and fish or beef.the dish may also contain shrimp. it is traditionally eaten with plantains, bobolo (a cameroonian dish made of fermented ground manioc or cassava and wrapped in leaves), etc.

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Ndomba

Cooking meat, pork, chicken, fish, vegetables in banana or other leaves

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Nnam olis

Rice and peanut paste steamed in banana leaves

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Nnam owondo

Peanut paste steamed in banana leaves

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Poisson braisé

Grilled fish, serve with tomatoes and onions

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Ponmo

Cow skin, commonly stewed, peppered, with rice, in salads

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Poulet à la noix de coco et aux arachides

Chicken in coconut and peanut sauce

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Poulet DG

Chicken, plantains and vegetables in a tomato sauce

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Ragout d'igname

Stewed yams and vegetables, may contain meat, beef

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Sanga

Sangah is a food made with maize, cassava leaf, and palm nut juice in cameroonian cuisine. the leaves are mashed and the cooked mixture becomes a thick stew. it is often accompanied by rice or boiled plantain. it is a traditional food.

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Sese plantains

Plantain porridge with meat, vegetables, greens

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Soufflé

A soufflé is a baked egg-based dish originating in france in the early eighteenth century. combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. the word soufflé is the past participle of the french verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".

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Sweet potatoes and beans

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Ugali

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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Yassa

Yassa is a spicy dish prepared with onions and either marinated poultry or marinated fish. originally from senegal, yassa has become popular throughout west africa. chicken yassa (known as yassa au poulet), prepared with onions, lemon or mustard, is a specialty from the casamance region in the south of senegal. other meats used for yassa are lamb and fish.

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Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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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.

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African eggplant

Solanum macrocarpon otherwise known as the african eggplant (yoruba: igba) (igbo language/ igbo): añara) , surinamese eggplant (sranang tongo: antroewa) or vietnamese eggplant (vietnamese: cà pháo) is a plant of the family solanaceae. s. macrocarpon is a tropical perennial plant that is closely related to the eggplant. s. macrocarpon originated from west africa, but is now widely distributed in central and east africa. the plant also grows in the caribbean, south america, and some parts of southeast asia. s. macrocarpon is widely cultivated for its use as a food, its medicinal purposes, and as an ornamental plant.

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Capitaine

The nile perch (lates niloticus), also known as the african snook, goliath perch, african barramundi , goliath barramundi, giant lates or the victoria perch, is a species of freshwater fish in family latidae of order perciformes. it is widespread throughout much of the afrotropical realm, being native to the congo, nile, senegal, niger and lake chad, volta, lake turkana, and other river basins. it also occurs in the brackish waters of lake maryut in egypt. the nile perch is a fish of substantial economic and food-security importance in east africa. originally described as labrus niloticus, among the marine wrasses, the species has also been referred to as centropomus niloticus. common names include african snook, victoria perch (a misleading trade name, as the species is not native to lake victoria, though they have been introduced there), and many local names in various african languages, such as the luo name mbuta or mputa. in tanzania, it is called sangara, sankara, or chenku. in francophone african countries, it is known as capitaine. its name in the hausa language is giwan ruwa, meaning "water elephant".

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Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

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Njama njama

Solanum scabrum, also known as garden huckleberry, is an annual or perennial plant in the nightshade family. the geographic origin of the species is uncertain; linnaeus attributed it to africa, but it also occurs in north america, and it is naturalized in many countries. in africa it is cultivated as a leaf vegetable and for dye from the berries.

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Achu soup

Cocoyam stew with palm oil, spices, lime stone, serve with, for example, beef, fish

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Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

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Egusi

Egusi soup is a soup prepared with egusi seeds as a primary ingredient. egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. egusi soup is common and prevalent across central africa, and may be served atop rice, cooked vegetables, or grilled meat, such as goat, chicken, beef, or fish. it may also be served atop fufu, omelettes, amala, and eba, among other foods. egusi soup is also consumed in west africa, sometimes with chicken.