African Breads

Traditional bread varieties from across Africa

Recipes in African Breads

Explore our collection of recipes in african breads featuring traditional and modern African cooking techniques. These recipes showcase authentic flavors, ingredients, and methods passed down through generations.

From quick everyday meals to special occasion dishes, discover how African cuisine uses recipes in african breads to create flavorful, nutritious, and culturally significant food that tells the story of diverse culinary traditions across the continent.

Tô (West African Millet Dough)

Tô, a staple food in Burkina Faso, is a smooth dough made from millet, sorghum or corn flour. It is typically served with a hearty, savory sauce that can feature meat, fish, or vegetables. This simple, yet filling meal is a part of daily life for the Burkinabè people and is shared amongst family members, often eaten out of a communal bowl, reinforcing the strong sense of community and unity. The dish is traditionally consumed using the right hand, forming the Tô into a small ball and dipping it into the sauce.

1 hour

4 servings

African Breads

Brik à l'oeuf (Tunisian Egg Brik)

Brik à l'oeuf is a beloved Tunisian dish, typically enjoyed as a starter. The name 'Brik' is derived from the Turkish word 'Börek', meaning stuffed pastry. Its distinguishing feature is the runny egg yolk that oozes out when you take your first bite. Brik is a symbol of hospitality in Tunisia and is often served during Ramadan and at weddings. The dish is traditionally served hot with a squeeze of lemon juice and enjoyed with a side of harissa-spiced couscous or a simple salad. The golden, crispy pastry paired with the soft, runny egg creates a delightful contrast, making Brik a culinary adventure on a plate.

30 minutes

4 servings

African Breads

Gourrassa (Sudanese Bread)

Gourrassa is a traditional Sudanese bread, a staple food item in every Sudanese household. It's often served as part of the main meal, accompanying savory dishes like tagalia or bamia. This bread is typically baked in a traditional clay oven called a 'tannour', but a regular oven will do just fine. The process of preparing and baking Gourrassa brings families together, as it is often a communal activity. This bread is traditionally torn by hand and used as a utensil to scoop up other foods.

45 minutes

4 servings

African Breads

Gurasa (Sudanese Flatbread)

Gurasa is a traditional Sudanese flatbread that's adored for its soft, fluffy texture and slightly tangy flavor. Originating from the northern region of Sudan, this dish is a staple food, consumed daily by families. It's often served with Foul (fava bean stew), making it a hearty, filling meal. The bread is typically torn by hand and used to scoop up the stew, embodying the communal style of eating prevalent in Sudanese culture. The act of sharing a meal, such as Gurasa and Foul, symbolizes unity and love within the community.

30 minutes

6 servings

African Breads

Bazin (Bazeen)

Bazin is a quintessential Libyan dish that stands as a symbol of the nation's rich culinary heritage. Traditionally made on special occasions, this hearty dish is made from a dough of barley, wheat, or sometimes corn flour, which is shaped into a dome and served with a flavorful stew of lamb, beef, or chicken. The meat stew, known as maraqa, is a delightful medley of tomatoes, onions, potatoes, and carrots, seasoned with aromatic spices and fresh herbs. Bazin is typically presented on a large communal platter, fostering a sense of unity and togetherness as everyone gathers around to enjoy this delicious meal. A popular accompaniment is a side of fresh salad and a tall glass of mint tea, adding a refreshing contrast to the rich, savory flavors of Bazin.

1 hour 30 minutes

4 servings

African Breads