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Africa
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Algeria
(2) -
Angola
(5) -
Benin
(5) -
Botswana
(5) -
Burkina Faso
(5) -
Burundi
(5) -
Cabo Verde
(1) -
Cameroon
(1) -
Côte d’Ivoire
(1) -
Chad
(1) -
Comoros
(1) -
Djibouti
(1) -
Egypt
(3) -
Eritrea
(1) -
Eswatini
(1) -
Ethiopia
(3) -
Gabon
(1) -
Ghana
(1) -
Guinea
(1) -
Guinea-Bissau
(1) -
Kenya
(3) -
Lesotho
(1) -
Liberia
(1) -
Libya
(1) -
Madagascar
(1) -
Malawi
(1) -
Mali
(1) -
Mauritania
(1) -
Mauritius
(1) -
Morocco
(4) -
Mozambique
(1) -
Namibia
(1) -
Niger
(1) -
Nigeria
(3) -
Rwanda
(1) -
Senegal
(2) -
Seychelles
(1) -
Sierra Leone
(1) -
Somalia
(1) -
South Africa
(3) -
South Sudan
(1) -
Sudan
(1) -
Tanzania
(1) -
The Gambia
(1) -
Togo
(1) -
Tunisia
(3) -
Uganda
(1) -
Zambia
(1) -
Zimbabwe
(1)
Rwandan Isombe — Cassava Leaves with Groundnuts
A Rwandan cassava-leaf stew enriched with groundnuts and vegetables.
Congolese Saka-Saka — Cassava Leaf Stew
A Republic of the Congo-style cassava-leaf stew enriched with peanut and palm oil.
Nigerien Dambou — Millet Couscous with Moringa
Steamed Nigerien millet couscous mixed with moringa leaves, onion and groundnuts.
Mauritian Dholl Puri — Split-Pea Flatbreads
Thin Mauritian flatbreads stuffed with finely ground yellow split peas and cumin.
Mauritanian Riz à la Viande — Spiced Rice with Lamb
A Mauritanian-style rice dish with tender lamb, tomato and warm spices.
Malian Tiguadèguèna — Peanut Beef Stew
A Malian groundnut stew with beef, tomato and vegetables, served with rice.
Malagasy Romazava — Beef and Greens Stew
A Malagasy beef and leafy-greens stew, traditionally served with rice.
Libyan Bazin — Barley Dough with Lamb and Tomato Sauce
A Libyan barley-flour dough served with lamb, tomato sauce, potatoes and eggs.
Liberian Palm Butter — Chicken in Palm-Nut Sauce
A Liberian palm-butter stew with chicken, chili and rich palm-nut sauce, served with rice.
Guinea-Bissau Caldo de Mancarra — Peanut Chicken Stew
A Guinea-Bissau groundnut stew with chicken, tomato, okra and chili.