Koshari

Egypt food
Koshari is an ancient Coptic Christian dish that traditionally is prepared and eaten during periods of fasting when animal products are not allowed. It is a simple dish of rice, lentils, macaroni and chickpeas cooked separately and then served together in layers. It is topped with crisp brown onions and served with a tangy tomato sauce and vinegar.

Tajine

Morocco food
“Tajine” is a sort of stew from Morocco and is both the name of the dish and of the particularly shaped pot. Essentially, a Tajine is a stew that can feature any number of vegetables with an any meat that is slowly cooked in a sauce. Popular ingredients include chicken, mutton, chickpea, carrot, onion and olives.

Sopa de feijão

Mozambique food
Sopa de feijão, literally means “Beans soup”, is a delicious and nutritious dish, usually made with beans, onion, tomato and short pasta. It is a local example of a traditional Portuguese soup, very well known in the Brazil, Angola and Mozambique. Portugal has a strong tradition in preparing and enjoying soups.

Tchouk

Benin food
Tchouk(Choukachou, pronounced cho-ku-tu) is the local millet beer which is brewed locally in Benin. What was kept in calabash with ice and served with sugar and lemon tasted like Coca-cola.

Gingem

Burkina faso food
Ginger beer both tastes good and is good for health. This beverage is usually made from fresh ginger and pineapple in a plastic bucket with a top and serve it at special occasions like weddings and parties. Although ginger in English is “Gingembre” in French, its pronunciation in Burkina faso was like “Gingem”.

Uji

Tanzania food
Sorghum, maize and millet are produced in large quantities in Africa and has found use in composite flours as well as in various traditional foods such as “Uji”, a gruel/porridge cooked from flour, peanut powder, sugar, and water.

Shigni

Somalia food
Shigni is a nice hot sauce that is usually eaten with rice, bread or spaghetti. It is made from a blend of green chili, tomatoes and coriander leaves soured with lemon juice and tamarind.

Shaah

Somalia food
“Shaah” is the word for tea which has long been the favorite beverage of Somalia. When Somali say it they generally refer to a hot tea beverage with milk and sugar added.

Café touba

Senegal food
This is a specific coffee named after the religious city of Touba in Senegal. It’s coffee has a kick flavor as the coffee beans are ground with “djar”(in wolof language) or “xylopia aethiopica”, generally called Guinea pepper. Served with lots of sugar.

Ndizi

Brundi food
“Ndizi” is the Swahili word for bananas/plantains. The greenest unripe and starchy bananas are used for various cooking as it is a bit like potatoes.

Bissap

Senegal food
Hibiscus (Roselle) is called Bissap in Senegal. The plant is valued for its acidulous taste. Bissap is a traditional Senegalese tea, consists of brewed hibiscus flowers and copious quantities of sugar. This tea is bright red in color and has a sweet and sour.

Tej

ethiopia food
A popular drink in Ethiopia is Tej. It is a sweet wine, similar to mead, that is made from fermented honey and a special kind of hops called “gesho”.

Afternoon tea

Saint Helena food
Afternoon tea is served with dainty finger delicacy such as finger sandwiches, tiny cakes and scones topped with lashings of clotted cream. It is also enjoyed in British overseas territory include Saint Helena.

Sido

Gambia food
As baobab trees are common symbols of the Gambia, its fruits, called “sido”, are common ingredient for sauce, juice and sorbet.

Harira

Morocco food
Harira is a soup from the Maghreb region of North Africa that is especially popular as an iftar (fast-breaking) meal during Ramadan (the Islamic month of fasting). It is made of lentils, chickpeas, noodles, egg, turmeric powder and more. This fragrant Moroccan soup will warm your stomach and soul.

Haricot riz

Central African Republic food
“Haricot riz” in French is commonly called “ricebean” or “rice bean” in English. It is the name of both the bean and the rice cooked with bean (usually the red type of ricebean).

Pulpo

Ceuta food
Have you ever tried octopus? It tastes a lot like squid. This is octopus marinated octopus, or “pulpo”, which combine the vinegar, olive oil, bell pepper and tomato.

En Panada

Melilla food
Melilla is a city in which have been under Spain’s jurisdiction and surrounded by Morocco. Melilla’s food is a blend of Spanish, African and Mediterranean flavors. One example is En Panada (Empanada). Empanada comes from the Spanish verb empanar, which means to wrap in bread. An empanada is made by folding a disc of thinly rolled dough over a filling into a semicircle and then baking.

Chakalaka

Lesotho food
The word “Chakalaka” is translated from the Zulu word which means “all together”. Chakalaka is a simple and spicy dish of onion, tomatoe and hard vegetables such as carrot and green beans. It is typically seasoned with curry powder.

Chapati ma beida

South Sudan food
“ma beida” is arabic word which literally means “with egg”. Chapati is popular thin flat unleavened bread in eastern Africa. This is a dish made by rolling lightly cooked egg (like omelet) with Chapati.