African
Recipes worth making.

Browse 110 African recipes with ingredients, cooking steps, timings, and practical kitchen notes. Page 2 of 5.

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Moroccan · 2 hr

Chebakia (Moroccan Sesame Cookies)

A classic Moroccan festive treat, Chebakia is a flower-shaped sesame cookie deep-fried until golden and then submerged in hot honey infused with orange flower water. These aromatic, crunchy, and honey-soaked delights are traditionally served during Ramadan.

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No cook

Moroccan · 15 min

Chermoula

A vibrant, zesty North African herb sauce and marinade bursting with fresh cilantro, parsley, garlic, and aromatic spices.

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Intermediate

West African · 45 min

Chin Chin

A classic West African crunchy fried dough snack that is perfectly sweet, buttery, and addictive. Often served at parties and during holiday seasons.

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Intermediate

Ethiopian · 2 hr

Doro Wat (Ethiopian Chicken Stew)

A deeply flavorful, spicy, and slow-cooked Ethiopian chicken stew, traditionally considered the national dish of Ethiopia. It features a rich base of caramelized onions, berbere spices, and hard-boiled eggs.

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Intermediate

Swahili · 1 hr

East African Beef Pilau

A fragrant, one-pot celebration of Swahili culture, featuring fluffy basmati rice, tender beef, and a warm blend of aromatic spices.

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Intermediate

East African · 1 hr

East African Chapati

A soft, flaky, and layered unleavened flatbread that is a staple in East African cuisine. Perfect for scooping up stews, curries, or simply enjoyed with tea.

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Intermediate

Nigerian · 1 hr

Egusi Soup

A rich, savory, and nutty West African classic made from ground melon seeds, hearty leafy greens, and a flavorful blend of palm oil and spices.

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Intermediate

Egyptian · 1 hr

Egyptian Mulukhiyah with Chicken

A traditional, silky jute mallow stew flavored with a fragrant 'Tasha' of toasted garlic and ground coriander, served over succulent chicken and rice.

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Intermediate

Ethiopian · 35 min

Ethiopian Coffee (Buna)

A traditional, aromatic Ethiopian coffee prepared from scratch, featuring hand-roasted beans brewed in a clay jebena for a deep, rich flavor.

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Ready in 30 minutes

Ethiopian · 15 min

Ethiopian Spiced Tea (Kemem Shaye)

A fragrant and warming traditional Ethiopian tea infused with aromatic spices like cinnamon, cloves, and cardamom.

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Ready in 30 minutes

Nigerian · 25 min

Ewedu Soup

A traditional Nigerian green soup made from jute leaves, known for its viscous (drawy) texture. It is a staple of Yoruba cuisine, typically served with Amala and a side of stew.

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Ready in 30 minutes

Ethiopian · 25 min

Firfir (Ethiopian Breakfast Fit-fit)

A classic savory Ethiopian breakfast made with torn pieces of injera soaked in a spicy, flavorful sauce of berbere spice, aromatics, and spiced clarified butter.

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Easy

Egyptian · 8 hr

Foul Mudammas with Dried Fava Beans

A hearty, nutritious, and traditional Egyptian breakfast staple made from slow-cooked fava beans, seasoned with aromatic cumin, garlic, and fresh lemon juice.

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Easy

Egyptian · 50 min

Freekeh Soup with Chicken

A comforting, smoky, and nutrient-dense soup made with ancient green wheat, tender chicken, and warm spices. This North African staple is both hearty and wholesome.

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Advanced

Moroccan · 1 hr

Gazelle Horns (Kaab el Ghazal)

Exquisite Moroccan crescent-shaped pastries featuring a thin, delicate dough filled with a fragrant orange blossom and cinnamon almond paste.

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Intermediate

Moroccan · 45 min

Ghriba (Moroccan Semolina and Coconut Cookies)

A classic North African shortbread cookie known for its unique cracked surface and melt-in-the-mouth sandy texture. Fragrant with lemon and coconut, these are a staple at tea time.

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No cook

Egyptian · 4 hr 15 min

Halva (Halawa Tahiniya)

A dense, crumbly, and sweet North African confection made from toasted sesame tahini and powdered milk, often flavored with vanilla and studded with crunchy pistachios.

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Intermediate

Moroccan · 1 hr 20 min

Harira (Moroccan Lentil & Chickpea Soup)

A fragrant, silky, and hearty Moroccan tomato-based soup packed with legumes and warm spices, traditionally served during Ramadan.

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No cook

Tunisian · 30 min

Harissa Sauce

A fiery, smoky North African chili paste that serves as the backbone of Tunisian and Maghrebi cuisine. This intense condiment combines dried chilies, aromatic spices, and garlic for a versatile heat.

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Ready in 30 minutes

Egyptian · 20 min

Hibiscus Tea (Karkadeh)

A tart, refreshing, and vibrant ruby-red herbal infusion made from dried hibiscus calyces, traditionally enjoyed hot or chilled throughout North Africa.

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Intermediate

Ethiopian · 3 days 15 min

Injera (Ethiopian Flatbread)

A traditional, spongy, and sour flatbread made from fermented teff flour, serving as the foundational staple of Ethiopian and Eritrean cuisine.

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No cook

Kenyan · 20 min

Kachumbari

A refreshing, vibrant East African tomato and onion salad that serves as the perfect cooling side dish for grilled meats, pilau, or biryani.

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Ready in 30 minutes

Ghanaian · 25 min

Kelewele (Spiced Fried Plantains)

A classic Ghanaian street food snack featuring ripe plantains seasoned with a pungent ginger-garlic spice blend and fried until perfectly caramelized.

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Intermediate

Ghanaian · 3 hr 30 min

Kenkey (Ghanaian Fermented Corn Dumplings)

A traditional West African staple made from fermented white corn dough, wrapped in corn husks and steamed to a dense, tangy perfection. This dish is a cornerstone of Ghanaian cuisine, typically served with fried fish and spicy pepper sauce.

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