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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)
Guinean Footi Sauce — Beef, Eggplant and Okra Stew
A Guinean tomato-based stew with beef, eggplant and okra, traditionally served over rice.
Eritrean Zigni — Berbere Beef Stew
A deeply spiced Eritrean beef stew cooked slowly with onion, tomato and berbere.
Equatorial Guinean Atok Ohwono — Smoked Fish in Peanut Sauce
Smoked or dried fish simmered in a rich peanut sauce, a traditional Equatorial Guinean preparation.
Djiboutian Skoudehkaris — Spiced Lamb and Rice
Djiboutian spiced rice cooked with lamb, tomato and warm aromatics.
Congolese Chicken Moambe — Palm-Nut Chicken Stew
A rich Democratic Republic of the Congo chicken stew simmered in savory palm-nut sauce.
Comorian Langouste à la Vanille — Lobster with Vanilla Coconut Sauce
Lobster gently cooked with coconut, vanilla and citrus in a Comorian island style.
Chadian Daraba — Okra and Peanut Stew
A Chadian vegetable stew of okra, tomato and greens enriched with ground peanuts.
Cabo Verdean Cachupa — Slow-Cooked Corn and Bean Stew
A slow-cooked Cabo Verdean stew of hominy corn, beans, vegetables and meat.
Burundian Ibiharage — Stewed Beans
A simple Burundian bean preparation slowly cooked with onion and tomato until rich and tender.
Burkinabè Riz Gras — One-Pot Tomato Rice
A Burkinabè one-pot rice dish cooked with tomato, chicken and vegetables.