African

Moroccan Chicken with Preserved LemonsRecipes
One of my favorite strategies for moving outside the box of the standard Shabbat dinner menu is to look to the global canon beyond the Eastern European standards I grew up with. The Jewish cuisines of Spain, North Africa, and the Middle East — all warm-weather climates — are particularly ripe with summer cooking inspiration. This chicken dish, for example, is often served on Shabbat by Moroccan Jews, but it was delightfully unfamiliar to me when I first started making it.
Leah Koenig
Jul 30, 2023
This Tomato Salad Is a Kenyan Staple for a Delicious ReasonRecipes
Bonus: It doubles as a condiment.
Kiano Moju
Jun 21, 2023
For the Best-Ever Cucumber Salad, Add this Spicy Ghanaian Pantry StapleRecipes
You’ll want to use it on everything.
Nicole Rufus
Jun 16, 2023
This Plantain Frittata Is an Ode to My Favorite Nigerian BreakfastRecipes
Plus, it’s budget-friendly!
Nicole Rufus
May 11, 2023
This Spring Dinner Proves That Boursin Is So Much More than a SpreadRecipes
Calling all Boursin lovers!
Kelli Foster
May 5, 2023
This One Ingredient Takes Fried Eggs to a Whole New LevelRecipes
Your eggs won’t be complete without it.
Kelli Foster
Apr 27, 2023
This Ancient Egyptian Bread Pudding Is the Ultimate Celebration in a BowlRecipes
A cross between bread pudding and baklava.
Mary Fawzy
Apr 15, 2023
These Incredibly Popular Egyptian Pastries Are My Favorite Easter TraditionRecipes
Enjoy shoreek with a cup of milky tea or coffee.
Mary Fawzy
Apr 5, 2023
My Moroccan Chickpea Stew Is Pure Comfort in a BowlRecipes
It’s my spin on the classic soup served during Ramadan.
Yasmin Khan
Mar 22, 2023
Thick and Hearty Gumbo Z’Herbes Represents Community and LoveRecipes
The time and effort is worthwhile when someone digs into a bowl of my gumbo and says that eating it makes them feel cared for.
Renae Wilson
Feb 26, 2023
Maya Feller’s Sweet Potato and Leek SoupRecipes
This easy soup has lots of complex flavors and is topped with crispy potato skins.
Maya Feller
Feb 17, 2023
Maya Feller’s Chili Coconut Crab RiceRecipes
The use of vadouvan curry makes this dish super warm, sweet, and smoky.
Maya Feller
Feb 17, 2023
Maya Feller’s Ital StewRecipes
This Ital stew is loaded with a variety of nutrient-rich plants.
Maya Feller
Feb 17, 2023
Fattah Is the Most Delicious Centerpiece of Egyptian Orthodox Christmas Recipes
I've received many texts along the lines of "Merry Christmas and enjoy the fattah."
Mary Fawzy
Jan 5, 2023
Moroccan Sesame Shortbread Are Delightfully Nutty and CrunchyRecipes
The secret: slivered almonds.
Salma Hage
Dec 19, 2022
The Best Thing to Make with Butternut Squash: Crispy FrittersRecipes
They're so easy and so delicious.
Laura Manzano
Oct 23, 2022
This Easy Curried Fonio Is Pure Comfort FoodRecipes
You onlv need a handful of pantry ingredients.
Amethyst Ganaway
Sep 4, 2022
Make This Crispy Roasted Okra Your Daily Serving of Greens Recipes
All we are saying ... is give okra a chance!
Nicole Rufus
Aug 27, 2022
Nutty, Spicy Beef Suya Transports Me to NigeriaRecipes
Calling all spice-lovers.
Nicole Rufus
Jun 9, 2022
Pierre Thiam’s Moringa and Kale Supergreens SoupRecipes
The definition of comfort.
Danielle and Gabrielle Davenport
Feb 1, 2022
Suya Spiced Slow-Roasted Salmon RecipeRecipes
When you combine slow roasted salmon, suya spice, and a squeeze of fresh lemon juice, something truly delicious happens
Nicole Rufus
Dec 17, 2021
Abenkwan (Palm Nut Soup)Recipes
The palm nut soup includes marinated meats and smoked dried fish and is often served with fufu, omo tuo, banku, fonio, or rice.
Akua Kyerematen Nettey
Dec 5, 2021
Beef MafeRecipes
Out of all the cozy soups and stews, I always come back to mafe.
Nicole Rufus
Dec 3, 2021
Preserved Lemons Are the Briny, Tart Flavor Bomb I Always Have on HandRecipes
They punch up the flavor of everything they touch, from salads to pasta to sandwiches.
Amelia Rampe
Oct 30, 2021
Akara Is the Best Way to Eat Beans Recipes
You'll never want to eat beans any other way.
Nicole Rufus
Oct 30, 2021
Smoked Fish and Butternut Stew Is Pure Fall ComfortRecipes
It's my take on a classic Ghanian dish.
Zoe Adjonyoh
Oct 28, 2021
Puff Puff Is the Fried Dough of Your DreamsRecipes
As the name suggests, it puffs up as it fries, creating a soft and fluffy interior and a slightly crisp exterior.
Nicole Rufus
Sep 22, 2021
Jollof Rice Is My All-Time Favorite Food. Here's How I Make It. Recipes
Spicy, smoky, and bursting with flavor.
Nicole Rufus
Sep 17, 2021
Chips Mayai Packs French Fries Into an Omelet (It's As Good As It Sounds)
Brunch Fest
It's about to become your new favorite brunch.
Kiano Moju
Apr 30, 2021
This Ghanian Peanut Butter Stew Is Comfort In a Bowl
Brunch Fest
Nkatsenkwan is the one-pot stew of my childhood — and now I make it for everyone I know.
Zoe Adjonyoh
Apr 30, 2021
This Spicy Shrimp Skillet Is the Fanciest 30-Minute Dinner I Know
Mediterranean Monday
Dive into your spice cabinet for this saucy skillet.
Sheela Prakash
Mar 1, 2021
I Could Never Perfect Jollof Rice Until I Found This Foolproof Recipe
Kitchn Love Letters
There’s a delicate balance for making jollof rice, and this recipe has nailed it.
Nicole Rufus
Oct 29, 2020
Bryant Terry’s Sautéed Cabbage and Roasted Potatoes
Cookbook Club
The initial inspiration for this recipe was atakilt, a hearty Ethiopian dish of slow-cooked potatoes, cabbage, and carrots.
Bryant Terry
Jul 16, 2020
Recipe: Bryant Terry’s Napa Cabbage & Kale Coleslaw with Creamy Miso-Ginger DressingRecipes
This modern take on classic coleslaw has everything you want in a nutrient-rich summer salad — lots of greens. The combination of mildly flavored Napa cabbage, earthy lacinato kale, delicate green peas, and crunchy green beans makes you feel like you have fulfilled your nutritional requirements for the next three days after having a serving or two. The pièce de résistance of this dish, though, is the tangy, flavor-filled miso, ginger, and silken tofu-based dressing.
Bryant Terry
Jan 29, 2020
Recipe: African Beef & Peanut StewRecipes
The first time I had African peanut stew, I was 14 years old and staying with my aunt and uncle. They were currently living stateside, although for the last six years they’d made their home in the country formerly known as Zaire (it’s now the Democratic Republic of the Congo). It was the start of what would be known for years after as “African dinner” at Auntie Dee and Uncle Terry’s house.
Cambria Bold
Jan 29, 2020
Recipe: Moroccan-Spiced Carrot HummusRecipes
This hummus is so addicting, both in flavor and in color — bright orange! The Moroccan spices add such a lovely dimension, too. This is the kind of warm-and-spicy flavor combination I crave as the days get shorter and chillier. I have a feeling you will be whipping it up more than once this holiday season to share at dinner parties and potlucks. We are in the thick of the carrot harvest at our farm and this hummus is one of the first autumn carrot recipes I’ve made.
Andrea Bemis
Jan 29, 2020
Recipe: One-Pot Smoked Almond and Herb CouscousRecipes
This side dish is so smoky and fragrant, you may find yourself pushing aside the main course so that you can focus your attention on it. Smoked paprika not only lends its intense flavor to the couscous, but it also adds color, creating the most beautiful golden hue. Toasted sliced almonds add textural crunch to the dish (something that is all too often missing in plain ol’ couscous), and a slew of chopped fresh parsley brings its pop of green freshness to the equation.
Sheela Prakash
Jan 21, 2020
Moroccan Recipe: Chicken Tagine with Apricots, Almonds & ChickpeasRecipes
Let’s talk about this tagine for a second: it’s crazy good. The dish has so much going on—the fragrant and heavily-spiced sauce, the jammy apricots, the crunchy almonds—and yet it totally works. There’s good reason why this Moroccan dish is a classic. Tagine is the name for both the North African dish and the vessel in which it’s prepared.
Emma Christensen
Jan 21, 2020
Recipe: Baked Chicken with ArtichokesRecipes
After making a big batch of preserved lemons a few months ago, I realized I’d need to figure out some ways to use them up! This recipe a new favorite — it’s a riff on a classic Middle Eastern tagine of slow-cooked chicken, artichokes, and preserved lemon, but cooked in a regular baking dish instead of the classic tagine baking dish. If you’re looking for a recipe to warm your kitchen and fill your home with the mouthwatering aromas, this is the one.
Kathryn Hill
May 2, 2019
From Ajiaco to Za’atar: Around the World in 30 SoupsSkills
We've teamed up with chefs, cookbook authors, and our own Kitchn crew to share a globe-trotting adventure highlighting soups from across the globe.
Melissa Harrison Jameson
Feb 28, 2019
Recipe: Moroccan Turmeric Seafood SoupRecipes
Coastal Mediterranean cuisine at its finest.
Nargisse Benkabbou
Feb 15, 2019
Recipe: Tanzanian Coconut Potato SoupRecipes
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Tanzania. For a window into Tanzania and its soups we turned to Evi Aki of Ev’s Eats and author of Flavors of Africa. Like so many soups from this part of the African continent, it leans on the richness and flavor of coconut.
Evi Aki
Feb 3, 2019
Recipe: Moroccan-Spiced Chickpea BowlsRecipes
These saucy, spiced chickpea bowls are all the proof you need that comfort food can also be healthy. Chickpeas are braised in a tomato sauce spiced with a medley of cumin, paprika, and cinnamon, and accented with harissa, a North African chile paste that’s both smoky and spicy. A little can go a long way, so if you prefer something a little more mild, use about half the amount of harissa called for in the recipe.
Kelli Foster
Jul 30, 2018
Inside the Spice Cabinet: BerbereSkills
If you’ve ever eaten food from the eastern Horn of Africa – Eritrea, Djibouti, Ethiopia, Somalia – chances are you’ve encountered berbere, a complex blend of chile peppers and spices. This all-purpose spice mix can add warmth and depth to all sorts of dishes like beans, meats, and stews, and even non-African fare from burgers to roasted vegetables.
Kelli Foster
Oct 1, 2016
Recipe: Ethiopian-Style Spinach & Lentil SoupRecipes
Did you forget to soak beans, but still need to get dinner on the table? The pressure cooker will come to the rescue, cooking dried beans in about 30 minutes. If you remembered to soak the beans, the time savings are even greater — the beans will just need five to 10 minutes of pressure-cooking time. And some legumes, such as lentils and black-eyed peas, can forego the soaking process altogether.
Laura Pazzaglia
Mar 23, 2016
Recipe: Bryant Terry’s Curried Corn and Coconut RiceRecipes
The coconut rice and curried corn in this recipe could very well be eaten separately, and they would make fine additions to lunch or dinner, but the combination of the two is truly special. I call for my homemade Jamaican curry powder, giving the corn a complex spicy, sweet, and slightly sour flavor profile. Even if you don’t plan to make a whole 4th of July feast on your own, this is one of those dishes that always impresses when you show up at someone else’s cookout.
Bryant Terry
Jun 30, 2015
What You Can Expect in a Coffee from AfricaSkills
A few weeks ago we looked at what you can expect from a Central or South American coffee and today we’re taking a look at the coffees from Africa. There are no rules about the differences in coffee, but because certain coffee varieties are often more prevalent in some geographical locations than others. Processing methods can also be similar within a certain region. That means that we can make a few generalizations about how coffees taste from region to region.
Anna Brones
Oct 20, 2014
Afro-Vegan by Bryant TerryPeople
The angle: Vegan? Yes, vegan! This is African, Carribbean and Southern cuisine like you’ve never seen it before. Recipes for right now: Mango-Habanero Hot Sauce, Blackened Okra with Red Rice, Sweet Corn and Ginger Soup, Dandelion Salad with Pecan Dressing, Chermoula Tempeh Bites, Ambrosia Ice Pops, Tamarind Sweet Tea Who would enjoy this book? Vegans who like spice, vegans or omnivores alike who are seeking new ideas for using their CSA or cooking with whole grains.
Emma Christensen
Jun 4, 2014
Bryant Terry on the Delicious, Satisfying (and Yes, Vegan) Food of the African DiasporaPeople
Bryant Terry is making a big splash with his wonderful new cookbook Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed and rightly so, for this is more than a simple cookbook. After years of researching the foods of the African Diaspora, Terry has created a beautiful collection of vegan recipes based on his research, pairing each one with African and African American music and book recommendations.
Dana Velden
May 8, 2014
How To Make Whole Grain Teff PorridgeRecipes
Teff is a gluten-free whole grain that’s starting to get more attention these days. And for good reason: these tiny grains pack a big nutritional punch since they’re made up primarily of the bran and germ, where all the good-for-you stuff is. Making teff porridge is easy. Before cooking, first toast the teff for two minutes in a pan, then transfer in a saucepan and bring to a boil for 15 to 20 minutes.
Dana Velden
Feb 14, 2014
How We Celebrate Christmas in RwandaPeople
This week and next we’re inviting chefs, writers, and friends to share what Christmas and the winter holidays look like in their corner of the world. First up: Josh Ruxin, an entrepreneur, restaurateur, and author of A Thousand Hills to Heaven: Love, Hope and a Restaurant in Rwanda. Little Rwanda, a nation of 12 million people, located smack in the middle of Africa, is one of the last places I know of where the holidays still are as they should be.
Josh Ruxin
Dec 16, 2013
Chef Einat Admony’s Sukkot CelebrationRecipes
Chef Einat Admony knows a thing or two about “leaning in.” As creator of the popular New York eateries, Taim Falafel and Balaboosta, she has helped bring inspired Middle Eastern fare to New York City. The Israeli-native (her mother is originally from Iran; her father from Yemen), has a brand new cookbook out too. Also called Balaboosta, it shares many of her best dishes pulled from the restaurants and her Mediterranean roots. (See our peek inside it here.
Leah Koenig
Sep 23, 2013
Mango and Mint: Arabian, Indian, and North African Inspired Vegan Cuisine by Nicky GarrattPeople
• Who wrote it: Nicky Garratt • Who published it: PM Press • Number of recipes: 162 • Recipes for right now: Tomato Rasam, Mango and Pineapple Curry, Jackfruit in Coconut-Cashew Sauce, Roasted Red Pepper Bulgur Salad, White Mulberry Dessert, Watermelon-Basil Juice • Other highlights: Arabian, Indian, and North African meals are frequently prepared buffet-style, making them ideal for people avoiding meat.
Emily Han
Jul 11, 2013
Before and After Your Ramadan Fast: Foods for Suhoor and IftarKitchen
During the month of Ramadan, observers of Islam fast from sunrise to sunset. Learn more about the food associated with this practice.
Sheela Prakash
Jul 10, 2013
How to Make Harissa Paste at HomeRecipes
Move over, ketchup and Sriracha! When it comes to versatile red condiments, harissa is my absolute favorite. This Tunisian chile sauce is a fantastic shortcut to spice up a meal and can be used with everything from meat to vegetables, couscous, roasted potatoes, scrambled eggs, as a dip for bread … the list is truly endless. Making them is easy; you can blend the chiles into a thick paste with garlic, olive oil, and aromatic spices.
Emily Han
May 29, 2013
A Staple Starch: Cassava, Manioc & YucaSkills
Cassava, manioc, and yuca are all names for the same starchy tuber grown throughout South America, Africa, and Asia. You might be more familiar with it in its dried and powdered form: tapioca. This root is a dietary mainstay in many parts of the world and forms the carbohydrate base for many excellent meals. Do you ever cook with cassava?
Emma Christensen
Aug 27, 2012
Party Like a Burundian! A Burundian Dowry Party & Wedding FeastPeople
Two dear friends were married last weekend, in a three-day explosion of fun, laughter, tribal drum squads, and really, really good African food. One half of this couple is from Texas. The other is from Burundi, a small East Africa nation between Rwanda and Tanzania. Her family brought rich cultural traditions to this wedding, including, to my surprise, a dowry ceremony. Have you ever been to an African wedding? Not a Chicken McNugget, all appearances to the contrary!
Faith Durand
Aug 24, 2012
Injera: Ethiopia’s Traditional Bread in Pictures and WordsSkills
If pictures aren’t enough to get me excited about trying a new food, then a good story certainly is. That’s the situation right now with injera, a crepe-thin bread that is a staple in Ethiopian cuisine. The book Cutting for Stone describes it like this: “The mark of a native is that your fingers are never stained by the curry; you use the injera as your tongs, as a barrier, while you pick up a piece of chicken or beef sopped in the sauce.” Mmmm.
Chris Perez
Aug 23, 2012
Recipe: Sukuma Wiki (African Braised Kale with Tomatoes)Recipes
Yesterday Cambria shared a family recipe for African peanut stew, a celebratory dish made with beef, spices, and rich peanut butter. The classic side dish for this meal — and indeed, nearly any meal throughout much of eastern Africa — is sukuma wiki, braised greens with a very apt meaning to their name! Do you know what sukuma wiki means? A meal in Kenya, with ugali, chapati, a meat stew, and sukuma wiki.
Faith Durand
Aug 23, 2012
Recipe: South African Cheese, Grilled Onion & Tomato Panini (Braaibroodjie)Recipes
It may look like a simple cheese panini, but braaibroodjie is more than meets the eye both culturally and taste-wise. Traditionally served at the end of a South African barbecue — braai in Afrikaans — these sandwiches are usually cooked over open coals and include and unusual combination of flavors: sharp cheddar cheese, tomato, onion and a layer of fruit chutney. My twist swaps out the raw onion for smoky grilled scallions and can be made on a grill pan or outdoor grill.
Anjali Prasertong
Aug 23, 2012
Healthy Meal On the Go: East Africa-Inspired Vegetable SamosasRecipes
I’m currently on the road, where nutritious, veggie-packed meals are few and far between, and wishing I had a few of these unusual samosas from Sarah of The Yellow House. Inspired by her travels in East Africa, they are baked instead of fried, made with whole wheat flour and lots of vegetables, and taste good hot or cold. It’s an American twist on the African version of an Indian snack — intrigued?
Anjali Prasertong
Aug 23, 2012
The Taste of Mali: Maggi SeasoningGroceries
Maggi is an umami-intense all-purpose seasoning, and according to Jack Carneal in his recent article in Lucky Peach, it has come to “define the taste of Malian cuisine.” Maggi is used in everything from traditional tige dege na to spaghetti sauce, and at this point, Carneal says few people remember how Malian food tastes without this mass-produced seasoning. Good or bad, it sounds like Maggi is here to stay.
Emma Christensen
Aug 23, 2012
Rooibos: A Caffeine-Free Herbal TisaneSkills
Rooibos has been touted as the “miracle tea,” and regardless of whether you believe such claims, it’s worth getting to know this South African herb. In addition to its use as a fruity, red tisane, rooibos can even be incorporated into sweet and savory dishes.Rooibos (pronounced ROY-boss) is a shrubby plant that grows exclusively in southwestern South Africa. The dried leaves are traditionally used to make tisanes that have no caffeine and fewer tannins than black tea.
Emily Han
Aug 22, 2012
Recipe: Ethiopian Spiced Clarified Butter (Niter Kibbeh)Recipes
There is only one problem with niter kibbeh: I can’t stop eating it, whether I’m melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar. This spiced clarified butter is the “secret ingredient” to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst… try it on popcorn!
Emily Han
Aug 22, 2012
Word of Mouth: IrioSkills
Irio [eer-ee-o], noun: In the Kenyan tribal language of Kikuyu, irio just means food. But it usually refers to a simple, plain dish of mashed potatoes, maize, and peas or greens.A couple years ago I spent a week in Kenya, in the highlands of the Rift Valley about an hour away from Nairobi. I really enjoyed the good food of this agricultural region. Here’s a very typical dinner dish: bright green irio!We ate plain Kenyan food all week, prepared by wonderful cooks.
Faith Durand
Aug 22, 2012
Skip the Searching: 5 African Spice Blends to Make YourselfRecipes
It isn’t always easy to find premade versions of common African spice blends like Ras el Hanout at the local supermarket, but the truth is, if you have a well-stocked spice rack, you likely have almost all the components to make these mixtures on your own. With a spice grinder and the recipes below, you can easily bring the flavors of Morocco, Ethiopia, Egypt and Tunisia into your kitchen.
Anjali Prasertong
Aug 21, 2012
Word of Mouth: UgaliSkills
Ugali [oo-gahl-ee] noun: In Kenya, ugali is the name for the most common mealtime starch: a thick, stiff porridge made from white cornmeal or red millet.In Kenya, ugali is one of the most common dishes you can find. Served with meat or mashed vegetables, it’s practically the national dish. It’s found throughout Africa, in fact; in South Africa it may be called pap, and in Zimbabwe you can find it by the name of sadza.
Faith Durand
Aug 21, 2012
Five Dishes From Senegal & a Cookbook RecommendationRecipes
A friend who served in the Peace Corps in Senegal once told us that she thought we’d be fascinated by the food. The thought got tucked away and somewhat forgotten until we received a copy of Yolele!, chef Pierre Thiam’s cookbook devoted to this West African’s country’s cuisine. Wow, our friend was right!
Emily Han
Jul 22, 2010