African Food Recipes by Country

This page has a summary explanation about African food recipes. The aim is to create a general picture of African cuisine considering political, cultural, religious and economical history as well as biotopes and other defining factors. At the bottom of this page will be links to specific countries. By clicking on each country’s link at the bottom of the page you will be taken to a specific page with information and family recipes submitted by visitors to this site. Bear in mind that this is a work in progress and that the site is new, at the time this is written I have not many submitted African food recipes. Perhaps you can change this? Then just use the ‘Submit Recipe’ button in the menu on your left.

Map of Africa

Map of Africa

Different Biotopes

This huge continent has a great variation in biotopes. Deserts like the great Sahara in the north and the Kalahari in the south. There are several mountain ranges, like Atlas in the northeast, and Drakenberg in the south. Highlands, jungles and savannas are also covering big areas. The climate ranges from tropical to sub-arctic. In general the northern part of Africa, with the exception of the Nile valley, is dry. The southern part is more of a mix with savannas, deserts, jungles and fertile plateaus. This has had a great influence on regional diets and cuisines.

Pre Colonization

It is widely believed that our earliest ancestors lived in Africa, from there they spread all over the world, constantly evolving. One of our earliest civilizations was the Egyptian that started in the Nile valley. They established a culinary tradition with recipes that live on until today. Check out my page Ancient Egyptian Food to read more about this. The Egyptians expanded into the Middle East. After them came Greeks and Romans. The Islamic Arabs took over Egypt and adjoining areas in the 7th century, Islam kept spreading; today the northern half of Africa is Muslim. In other parts of Africa civilizations manifested themselves later; Around the 10th century you have some empires in sub-Saharan areas like the Kanem-Bornu. Many small independent kingdoms were formed, mainly in West Africa. The Arabs and Indians were the first to start big scale trading of African commodities like spices, ivory and as mentioned below slaves. The Arab and Indian influence is very visible in the cuisines of East Africa.

Djoser pyramid

The Djoser pyramid at Saqqara in Egypt. Photo by Enrico Nunziati.

Slave Trade

Slaves was commonly used all over the world until the 19th century, perhaps on no other continent did it have more consequences than in Africa. In fact the slave trade is contributed to be the economic foundation for most of the sub-Saharan kingdoms. Egyptians, Greeks and Romans all used black African slaves. The trade oriented Arabs took it to a higher level. It is believed that more than 15 million slaves was transported out of Africa between the 7th and the 19th century. The discovery of the New World created a great demand for work force and a boom in the slave trade. The abolition of slavery led to economic crisis and the demise of many African states. Like always when countries trade with each other, traditions, ingredients and recipes were also exchanged, with the slaves came their cuisines.


In the 19th century started a race for colonization of the continent. Some mighty European countries wanted their share of the cake. Therefore did Belgium, Germany, Spain, France, Great Britain, Italy and Portugal all put claim to areas – by the end of the 19th century only a few African countries were still independent. The effects of this is very much present to day in culture, language and food, quite large ethnic groups migrated to the new colonies. South Africa as an example received Dutch, English and Indian immigrants. African food recipes can only be understood if you have this in mind.

Moroccan spices

Spice trade was one of the commodities the Arabs traded. This is a picture from a market in Morocco. Photo by Sergi Montaner.

Post Colonization

After the Second World War the fight for independence started, many times in bloody coups where the aim was to overthrow the colonial powers. Only when the apartheid government in South Africa lost its power in 1994 you could say that the colonial era was over. In many countries this transition to independence has not been an easy one. It was for a long period a bloody arena in the so called Cold War. International companies have exploited natural resources with questionable methods and corruption and personal interests have hampered national politics; the latter many times fueled by ethnic tensions. Starvation, diseases, cruelty and poverty are today part of everyday life for many Africans.

Understanding African Food Recipes

All the factors mentioned above are essential in understanding how the different cuisines in Africa have come to be. In South Africa influences from England, Holland and Asian Indians have mixed with African cuisines. In West Africa a lot of the traditions from their old kingdoms are alive in their food culture, rice and starches like beans and sweet potatoes are common ingredients in African food recipes from these regions. Notable is how the South American manioc (or cassava) is common in West African recipes, a heritage from exchanges during the slave trade. On Africa’s Horn and in East Africa spices and cooking methods are very similar to Middle Eastern cuisine, owing its explanation to the history of trade with the Arabs. In North Africa ancient Roman, Arab, Egyptian and Greek cuisines have mixed with different regional traditions to create quite distinct kitchens. And then adding biotopes, colonization, religious taboos, migration and modern economy… African food recipes are complex and have to be understood by discussing each country in detail.


Follow the links below to different countries. More detailed discussions about their cuisines and food history are on these pages. Some pages will have genuine submitted food recipes from that country. The countries are grouped under regions.

North Africa

North African food recipes are to a big extent affected by dry climate, arid soil and a history of influence from Islam and Arabian cuisine.

Algerian mini flag Link to page about Algerian food recipes

Egyptian mini flag Link to page about Egyptian food recipes

Libyan mini flag Link to page about Libyan food recipes

Moroccan mini flag Link to page about and with Moroccan food recipes

Sudanese mini flagSouth Sudanese mini flag Link to page about Sudanese food recipes

Tunisian mini flag Link to page about Tunisian food recipes


West Africa

Cuisines from the countries of West Africa share many traits, the use of some ingredients and the preference for spicy flavorful stews are some. West African food recipes vary quite a bit in accordance with biotope and religion. Colonial history also plays an important part.

Beninese mini flag Link to page about Beninese food recipes

Burkinabe mini flag Link to page about Burkinabe food recipes

Cape Verdean mini flag Link to page about Cape Verdean food recipes

Gambian mini flag Link to page about Gambian food recipes

Ghanaian mini flag Link to page about Ghanaian food recipes

Guinea Bissauan mini flag Link to page about Guinea Bissauan food recipes

Guinean mini flag Link to page about Guinean food recipes

Ivorian mini flag Link to page about Ivorian food recipes

Liberian mini flag Link to page about Liberian food recipes

Malian mini flag Link to page about Malian food recipes

Mauritanian mini flag Link to page about Mauritanian food recipes

Nigerien mini flag Link to page about Nigerien food recipes

Nigerian mini flag Link to page about Nigerian food recipes

Senegalese mini flag Link to page about Senegalese food recipes

Sierra Leonean mini flag Link to page about Sierra Leonean food recipes

Togolese mini flag Link to page about Togolese food recipes


Central Africa

Spicy stews and starches like manioc and maize are in common use. The relative absence of Islam and colonial history with countries like Belgium and Portugal have been defining in the development of Central African food recipes.

Angolan mini flag Link to page about Angolan food recipes

Cameroonian mini flag Link to page about Cameroonian food recipes

Centrafrican mini flag Link to page about Centafrican food recipes

Chadian mini flag Link to page about Chadian food recipes

DR Congo mini flagRepublic Congo mini flag Link to page about Congolese food recipes

Equatorial Guinean mini flag Link to page about Equatorial Guinean food recipes

Gabonese mini flag Link to page about Gabonese food recipes

Santomean mini flag Link to page about Santomean food recipes


East Africa

Eastern African food recipes vary a lot since the region spans such a large area. In several countries influences and ingredients from the Middle East, India and South East Asia are quite prominent. The colonial period brought several culinary traits from various parts of Europe.

Burundian mini flag Link to page about Burundian food recipes

Comorian mini flag Link to page about Comorian food recipes

Djiboutian mini flag Link to page about Djiboutian food recipes

Eritrean mini flag Link to page about Eritrean food recipes

Ethiopian mini flag Link to page about Ethiopian food recipes

Kenyan mini flag Link to page about Kenyan food recipes

Malagasy mini flag Link to page about Malagasy food recipes

Malawian mini flag Link to page about Malawian food recipes

Mauritian mini flag Link to page about Mauritian food recipes

Mozambican mini flag Link to page about Mozambican food recipes

Rwandian mini flag Link to page about Rwandian food recipes

Seychellois mini flag Link to page about Seychellois food recipes

Somali mini flag Link to page about Somali food recipes

Tanzanian mini flag Link to page about Tanzanian food recipes

Ugandan mini flag Link to page about Ugandan food recipes

Zambian mini flag Link to page about Zambian food recipes

Zimbabwean mini flag Link to page about Zimbabwean food recipes


Southern Africa

Southern African food recipes have developed in countries with lots of wildlife and quite extreme biotopical conditions. A base in African cooking has been supplemented by influences from European countries like England, India and the Netherlands. The meeting between these varied cuisines have created several quite unique dishes.

Botswana mini flag Link to page about Botswana food recipes

Lesotho mini flag Link to page about Lesotho food recipes

Namibian mini flag Link to page about Namibian food recipes

South African mini flag Link to page about South African food recipes

Swazi mini flag Link to page about Swazi food recipes



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