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

Makroudh (Tunisian Semolina and Date Pastries)

Makroudh is a quintessential Tunisian pastry, deeply embedded in the country's culinary and cultural heritage. Originating from the southern region of Tunisia, this semolina and date-filled pastry is traditionally prepared for special occasions and religious festivities, such as Ramadan. The combination of aromatic spices, honey syrup, and the richness of dates create a harmonious blend of tastes and textures, encapsulating the spirit of North African cuisine. Makroudh is typically served with a cup of mint tea, and its sweet, rich taste is enjoyed in the company of family and friends, fostering a sense of community and shared joy.

1 hour

4 servings

Pastries

Tajine Malsouka (Tunisian Tajine)

Tajine Malsouka is a distinct Tunisian dish that beautifully embodies the country's rich culinary heritage. Unlike the Moroccan slow-cooked stew which shares the same name, Tunisian Tajine is more akin to a savory quiche or Italian frittata. Its star ingredients are meat, often lamb or chicken, eggs, cheese, and a variety of vegetables enveloped in thin sheets of malsouka (similar to phyllo pastry). This dish is a staple in Tunisian homes and is often served during Ramadan or other festive gatherings. Traditionally, it's served warm, straight from the oven, and is typically accompanied by a fresh salad or a side of couscous.

1 hour

6 servings

Stews

Shakshuka (Eggs in Spicy Tomato Sauce)

Shakshuka, a dish of eggs poached in a rich tomato sauce, is a beloved staple in Tunisia and across North Africa. Traditionally served for breakfast or lunch, it's a warm, comforting meal that draws families together around the table. The sauce, seasoned with a medley of spices, is simmered to a perfect consistency before the eggs are gently cracked in. A garnish of fresh parsley and crumbled white cheese adds a fresh, bright contrast. Shakshuka is typically eaten right from the skillet with fresh bread for dipping, a communal experience that brings everyone closer.

35 minutes

4 servings

Sauces

Lablabi (Tunisian Chickpea Soup)

Lablabi is a comforting, flavorful chickpea soup and a beloved staple in Tunisian homes. Originally a breakfast dish for laborers, it's now enjoyed at all times of the day. Lablabi is often served in a communal bowl, uniting family or friends in the warmth of shared sustenance. The dish is typically accompanied by a cup of mint tea, and it's customary to mop up the soup with chunks of stale bread, turning the bread into a delicious, flavorful sponge. The experience is not just about the taste, but also about the joy of sharing and the invigorating aromas that fill the room.

1 hour

4 servings

Soups

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

Geema (Sudanese Stuffed Lamb)

Geema is a festive dish from Sudan, typically served during special occasions such as weddings or Eid celebrations. The dish consists of a whole lamb, deboned and meticulously stuffed with spiced rice. The lamb is then slow-roasted until tender and flavorful, resulting in a hearty main course that is a true celebration of Sudanese cuisine. The presentation is an integral part of the experience, with the whole lamb traditionally served on a large platter, surrounded by fresh vegetables and condiments. This dish is often the centerpiece of communal feasts, encouraging guests to share and enjoy the meal together.

1 hour

4 servings

Lamb Dishes

Ful Sudani (Sudanese Fava Beans)

Ful Sudani is a staple dish in Sudanese cuisine, commonly enjoyed for breakfast but also served throughout the day. A soulful bowl of flavorful fava beans cooked until tender and mashed to a delightful consistency. It's typically served with warm Kisra (Sudanese bread) and accompanied by a variety of condiments like tahini, yogurt, or tomatoes. This dish brings families together around the breakfast table, with everyone dipping their bread into the same communal bowl, a testament to the Sudanese spirit of sharing and unity.

1 hour

4 servings

Breakfast Dishes

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

Miris (Sudanese Rice and Meat Stew)

Miris is a warm, hearty stew that is a staple in Sudanese households. Originating from the northern regions of Sudan, this dish beautifully marries tender meat with a rich, spiced tomato sauce, served atop a bed of fluffy rice. Traditionally served in large, communal bowls, Miris is more than just a meal—it’s a reason for families to gather around the table. The dish is typically accompanied by fresh Sudanese bread and a side of pickled vegetables.

1 hour 30 minutes

6 servings

Stews

Kawari (Sudanese Fried Liver)

Kawari is a traditional Sudanese dish often served as a hearty main course. Made from liver fried with a mixture of aromatic spices, this dish is a beloved staple in Sudanese household, particularly in the North. The liver is marinated in a vibrant blend of spices, then fried until golden brown and tender. It is traditionally served with fresh bread and a side of salad, making for a balanced meal. The dish is usually shared among family members, showcasing the communal nature of African meals.

45 minutes

4 servings

Fried Foods

Asseeda (Sudanese Porridge)

Asseeda, a type of porridge, is a beloved staple in Sudanese households. Made primarily from wheat flour, it has a unique texture that is both fluffy and slightly sticky. Traditionally, Asseeda is served on special occasions like weddings and religious holidays, but it can also be enjoyed as a hearty everyday meal. It is typically presented in a communal bowl, symbolizing shared experiences and unity. The dish is usually accompanied by a sauce or stew, often made from okra or meat. In Sudan, it's common to eat Asseeda with your hands, scooping up the porridge and the accompanying sauce in one motion. This dish is a true embodiment of Sudanese hospitality and communal dining.

1 hour

4 servings

Porridges

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

Mullah (Sudanese Lamb Stew)

Mullah is a beloved Sudanese lamb stew, deeply rooted in the culinary traditions of North Africa. It's a dish that brings families together during everyday meals and special occasions alike. Featuring succulent lamb, an assortment of vegetables, and a richly spiced broth, mullah is known for its deeply comforting and satisfying flavors. It is typically served in a communal dish, encouraging the shared experience of dining. A traditional accompaniment to mullah is kisra, a thin, slightly sour bread, which is used to scoop up the stew and soak up the flavorful broth. The dish's warmth and spice are often balanced with a refreshing glass of aradeab, a date-based drink.

1 hour 30 minutes

6 servings

Stews

Kisra (Sudanese Sorghum Flatbread)

Kisra is a staple food in Sudanese cuisine, deeply ingrained in the country's cultural fabric. It's a traditional flatbread made from sorghum, a grain widely grown in Sudan. This versatile bread pairs well with a variety of stews, forming a hearty meal that is both nourishing and satisfying. Kisra is typically hand-torn and used to scoop up the stew, embodying the communal aspects of Sudanese dining. It's a humble yet delicious dish that brings people together, reflecting the warmth and generosity of Sudanese hospitality.

45 minutes

6 servings

Flatbreads

Makouda

Makouda, a beloved Moroccan appetizer, is a delightfully crispy potato cake seasoned with a fusion of North African spices. These golden-brown treats are typically served at street food stalls in the bustling markets of Marrakech and are a staple during Ramadan. Their irresistible crunch and fluffy interior make them a popular choice at family gatherings. Traditionally, makouda are served hot, straight from the frying pan and are often paired with a spicy harissa sauce for dipping. They are usually enjoyed with a glass of sweet Moroccan mint tea, encapsulating the warm, vibrant flavors of North Africa.

1 hour

4 servings

Potato Dishes

Chebakia (Moroccan Sesame Cookies)

Chebakia is a treasured Moroccan dessert, specially served during the holy month of Ramadan alongside Harira, a hearty lentil soup. The sweet, floral notes of the Chebakia balance the savory depth of the soup, making them an inseparable pair in the iftar meal. This fragrant treat is shaped like a rose, deep-fried, then drenched in honey. Its allure lies in its intricate shape and the nutty crunch of sesame seeds. Making Chebakia is often a communal activity, bringing families together to prepare these delightful sweets in anticipation of iftar.

2 hours

10 servings

Desserts

Seffa (Moroccan Sweet Couscous)

Seffa, a sweet couscous dish, is a traditional Moroccan delight often served at the end of a special meal or during festive occasions. This dish is a blend of subtly sweet couscous, sprinkled with ground cinnamon and powdered sugar, and garnished with toasted almonds and raisins. It is traditionally steamed in a couscoussier, a special Moroccan pot, and served in a large communal dish, emphasizing the Moroccan tradition of sharing meals. Traditionally, Moroccans enjoy Seffa with a glass of mint tea.

45 minutes

4 servings

Stews

Chermoula (Moroccan Herb Sauce)

Chermoula is a quintessential Moroccan herb sauce, also popular in other North African cuisines. It's an aromatic blend of fresh herbs, garlic, lemon, and spices, traditionally used as a marinade for fish, but versatile enough to complement vegetables, poultry, and meat. Served during everyday meals and festive occasions alike, Chermoula adds a burst of flavor and color to any dish. It's usually presented in a small bowl or a tagine, a distinctive Moroccan serving dish. In keeping with Moroccan customs, a communal dining setting is often adopted, with Chermoula being passed around for everyone to enjoy.

20 minutes

4 servings

Sauces

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

Showing 21 to 40 of 73 results

African Recipes - Page 2

Recipes

Makroudh (Tunisian Semolina and Date Pastries)

Tajine Malsouka (Tunisian Tajine)

Shakshuka (Eggs in Spicy Tomato Sauce)

Lablabi (Tunisian Chickpea Soup)

Brik à l'oeuf (Tunisian Egg Brik)

Gourrassa (Sudanese Bread)

Geema (Sudanese Stuffed Lamb)

Ful Sudani (Sudanese Fava Beans)

Salata Aswad (Black Salad)

Miris (Sudanese Rice and Meat Stew)

Kawari (Sudanese Fried Liver)

Asseeda (Sudanese Porridge)

Gurasa (Sudanese Flatbread)

Mullah (Sudanese Lamb Stew)

Kisra (Sudanese Sorghum Flatbread)

Makouda

Chebakia (Moroccan Sesame Cookies)

Seffa (Moroccan Sweet Couscous)

Chermoula (Moroccan Herb Sauce)

Taktouka (Moroccan Tomato and Bell Pepper Salad)