African Food Recipes

Explore the best of African cuisine with authentic recipes for classic stews, curries, flatbreads, and more.

The Flavors of Africa

Heavily influenced by imported spices, African recipes are known for their intense flavor. Many seasonings used in traditional African dishes can be made ahead in bulk and enjoyed for months at a time. Find your favorite combination in one of our African-inspired meals and bring the flavors of the region into your own home.

Pan-Fried Fish Balls

When fish is plentiful in Senegal, cooks often make boulettes de poisson, according to African food historian Jessica B. Harris. The little round fish cakes are usually flavored with garlic, parsley, and chiles browned in a pan and served with spicy tomato sauce. This simplified version spikes up prepared cocktail sauce with chili powder.

Fish in Coconut Curry (Mtuzi wa Samaki)

Tanzania sits at a crossroads in the spice trade routes from India. That's why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. Serve over boiled yuca, potatoes, or rice.

Teff Injera Flatbread with Carrot-Ginger Chutney

Like sourdough bread, injera batter usually ferments for days, developing the flatbread's signature sour taste. Here's a streamlined version from award-winning Ethiopian-born chef Marcus Sammelsson. Yogurt adds sourness, while club soda aerates and lightens the batter.

Senegalese Lemon Chicken

Popular in West Africa, Chicken Yassa calls for simply marinating chicken in lemon juice, broiling the chicken, and then stewing it in the boiled-down marinade. “It’s the first West African dish I tasted,” says food writer Jessica B. Harris. “Now, it’s my good luck dish.”

East African Braised Chicken

The Indian spice trade carried curry throughout East Africa. Popular curry dishes like this aromatic chicken braised in broth with dates and raisins also combines traditional African braising techniques. To save money, start with a whole bird (3 to 4 pounds), and remove the bone-in breasts, thighs, and drumsticks yourself.