Salads

Fresh vegetable preparations from across Africa

Recipes in Salads

Explore our collection of recipes in salads 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 salads to create flavorful, nutritious, and culturally significant food that tells the story of diverse culinary traditions across the continent.

Salata Aswad (Black Salad)

Hailing from Sudan, in North Africa, Salata Aswad, also known as Black Salad, is a traditional Sudanese dish predominantly made with black-eyed peas. This dish is a staple in Sudanese households and is especially popular during the hot summer months due to its refreshing nature. Traditionally, it is served as a main dish in a communal bowl, and everyone gathers to share the meal. The salad is often accompanied by a side of warm, flat bread and a cup of sweet hibiscus tea, enhancing the communal aspects of the meal. Eating together not only fosters a sense of community but also celebrates the bounty of the land, a crucial aspect of Sudanese culture.

15 minutes

4 servings

Salads

Taktouka (Moroccan Tomato and Bell Pepper Salad)

Taktouka is a delightful, warm salad hailing from the kitchens of North Africa. Traditionally served as a starter or a side dish, it's a staple in Moroccan homes, particularly during the summer months when the ingredients are in peak season. The dish's simplicity belies its rich, layered flavors, achieved by slowly simmering tomatoes and bell peppers together. Taktouka is often enjoyed with warm, freshly baked bread, such as khobz, and served alongside a variety of other Moroccan dishes. Eating customs vary, but it's common to eat Taktouka directly from the communal dish using bread as a utensil, fostering a sense of togetherness and shared experience.

30 minutes

4 servings

Salads

Zaalouk (Moroccan Eggplant and Tomato Salad)

Zaalouk is a beloved Moroccan salad, traditionally made with roasted eggplants and ripe tomatoes, seasoned with aromatic spices and fresh herbs. It is a staple in Moroccan homes, often served with warm bread as a starter or side dish. The flavors are bold and comforting, reflecting the warmth of Moroccan hospitality. This dish is typically enjoyed communally, reinforcing the strong sense of community and togetherness in Moroccan culture. The traditional serving vessel is a colorful, hand-painted ceramic dish, adding to the visual appeal and cultural authenticity of the meal.

30 minutes

4 servings

Salads

Mesfouf (Algerian Steamed Couscous Salad)

Mesfouf is a traditional Algerian dish of couscous, often enjoyed for dinner during the warm summer months. Its refreshing taste comes from a beautiful blend of steamed couscous, sweet raisins, fresh peas, and a hint of mint. This dish, often served during Ramadan, is a testament to Algeria's rich culinary heritage, embodying the country's affinity for vibrant flavors and textures. Traditionally, families gather around a large communal platter, sharing stories and laughter as they enjoy this delightful meal. It is often served with a side of laban, a tangy, creamy yogurt that perfectly complements the sweetness of the dish.

1 hour

4 servings

Salads