Six African Dishes You Might Love

No dish has polarized West African foodies more than the delicacy embroiled in the “Jollof Wars”. This savory rice dish seduces with its inviting curried aroma, making it one of the most beloved foods for locals and visitors alike. But jollof preparation varies from one West African country to another. In recent social media campaigns, Nigeria has laid claim to the definitive version, but Ghana and Senegal continue to mount rebuttals, citing the superior fragrance, taste and garnishes of their own jollof styles. But in all its flavors and permutations, jollof rice is a mainstay in West African ceremonies and special occasions. So who’s the best maker of jollof rice? Consider sampling different versions to decide for yourself.

To an outsider, a South African braai might be mistaken for mere barbecue: grilled meats cooked over an open fire. But braais are much more than the act of grilling meat. They’re social gatherings that transcend social class to celebrate holidays and major events, and the cooking ritual is a way to savor time spent with family and friends. As times change, however, and more South Africans move to the suburbs, the sense of community spirit associated with braai may be on the decline. Shisa nyama, which literally translates to “burnt meat” in Zulu, is a chunk of meat roasted over smoldering coals and served with maize porridge. Shisa nyama started with township butchers trying to increase their weekend sales but they’ve evolved into one of South Africa’s national meals, beloved by residents and tourists alike. For best results, serve braai and shisa nyama at sunset, with music and beer.

Known in Nigeria as African salad, abacha is made from specially prepared cassava root that has been cooked and shredded, plus palm oil and ukpaka, the fermented seeds of the African oil bean tree. From there, your preparation options include utazi leaf or spinach, hot peppers, onion and even dried mackerel. While pinning down the origins of this dish to one specific culture within Nigeria can be controversial, Igbo abacha from southeast Nigeria is highly valued in traditional ceremonies.

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Bunny chow is a delicacy of simple appearance that starts with a rich sauce. Requiring chicken or mutton, onion, tomatoes, green chilies, ginger, cinnamon and turmeric powder, the sauce is simmered and then (get ready) poured inside a hole that has been hollowed into a soft loaf of bread. Bunny chow’s reputation lies in its cheap cost, mass appeal and delish taste. It is food for all classes, for the rich as much as the poor. In fact, bunny chow is regarded as one of South Africa’s most sought-after street foods. Yet the simple bunny chow has a complicated history. Migrant Indian workers labored alongside Blacks to supply low-cost labor for plantations and the mining industry during and immediately after South Africa’s apartheid regime. Bunny chow was an answer to mass hunger and it offered Indian workers a taste of their homeland.

Egusi and pounded yam achieved international fame in 2020 when Anthony Joshua, a Nigerian–British professional boxer, stirred curiosity about the dish when he presented it to Queen Elizabeth II on Commonwealth Day. For Nigerians, however, this food is hardly breaking news. It’s a treasured meal containing crushed melon seeds, crayfish, and yam that’s been pounded tender with a mortar and pestle. Weddings, burials, and child-naming ceremonies in many Nigerian cultures feature egusi and pounded yam as a special meal for the occasion.

Piri piri chicken blends Mozambican national pride with Portuguese influences. A reference to the African bird’s eye pepper, piri piri means “pepper pepper” in Swahili. The world-famous piri piri chicken is a deceptively simple dish: grilled or roasted chicken thigh served with a peppery sauce. Make your sauce with a blend of red wine vinegar, smoked paprika, sugar, coconut milk and, of course, dried hot chilies. The piri piri sauce also pairs well with barbecued shrimp, prawns, vegetables or rice. Given the dish’s cross-cultural origins, it’s no surprise that you’ll find regional variations across the continent and in the West, from the recipe pages of The Guardian newspaper to College Park, Maryland.

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