Every dish the atlas documents for Africa — 1,438 of them, from 54 countries. Narrow it by food type, country or ingredient below.
1,408 dishes.
wine & spirit2MCrisp pale lager poured with grilled prawns and piri-piri chicken
Abacate recheado com atumHalved avocado filled with tuna, lime and grated coconutsalad & sideAbachaShredded dried cassava tossed with ugba, palm oil and garden eggs
AbalaSteamed pudding of ground beans or rice wrapped and cooked in banana leaves
AbloSteamed sweet fermented rice cakes sold with fried fish
AboboeBoiled bambara beans doused in palm oil and pepper, sold in bowls
AboloSoft steamed cakes of fermented maize batter, faintly sweet, sold with fried fishfermented & pickledAbrehFermented sorghum batter dried into thin flakes and stored for drinksstreet foodAccarablack-eyed-pea fritters with spicy kaani tomato sauce, often in baguettesauce & condimentAchardmustard-dressed pickled vegetables eaten with breadfermented & pickledAchardsShredded vegetables or green mango salted and steeped in spiced oilfermented & pickledAchari ya embeGreen mango cured with salt, chilli and spices until soft and sour
AchuPounded cocoyam with spicy yellow palm-oil soup, western Grassfields pridesoup & stewAdémè dessiSilky jute-leaf sauce eaten with akoumésoup & stewAfang soupEfik soup of afang leaves and waterleaf with periwinklesfermented & pickledAfitinFermented African locust bean seeds, dark and pungent, dropped whole into sauces
Afrachopped grilled meat with raw onion, mustard and pepper; nightlife ritualstreet foodAgasheSkewered meat crusted in peanut-chili spice, grilledmainAgatogoplantains stewed with meat or tripe and vegetables in one potfermented & pickledAgbelimaSour fermented cassava dough, the tangy base worked into banku and akplebread & pastryAgege breadSoft sweet white loaf torn by hand and eaten with ewa agoyin or akaradrinkAgua de cocoGreen coconut split open at the roadside and drunk straight from the shellwine & spiritAguardente de cajuClear spirit distilled from fermented cashew apples, sharp and fruity
Aish shamsisun-risen Upper Egyptian sourdough baked in domed clay ovens
AkabangaSearing habanero chili oil sold in tiny yellow dropper bottlesmainAkabenzcrispy fried pork chunks, beloved bar food with plantains and chili
AkaraBlack-eyed pea fritters fried in palm oilstreet foodAkarasweet fried rice-flour and banana cakes; street breakfastmainAkassaTangy fermented corn dough wrapped in leaves, base for saucesbreakfastAkluiGranular millet porridge taken with sugar or soured milkmainAkoho sy voaniochicken simmered in coconut milk with ginger, northern classicmainAkouméFermented corn dough swallow, the daily staple
AkpanTart fermented maize drink thinned with water and sugared over icewine & spiritAkpeteshieFiery clear spirit distilled from palm wine or sugarcanefermented & pickledAkpuCassava steeped under water until soft and sour, then cooked and pounded into swallow
AkwaduBaked banana with coconut and citrus
Abacate recheado com atumHalved avocado filled with tuna, lime and grated coconutsalad & sideAbachaShredded dried cassava tossed with ugba, palm oil and garden eggsAbalaSteamed pudding of ground beans or rice wrapped and cooked in banana leavesAbloSteamed sweet fermented rice cakes sold with fried fishAboboeBoiled bambara beans doused in palm oil and pepper, sold in bowlsAboloSoft steamed cakes of fermented maize batter, faintly sweet, sold with fried fishfermented & pickledAbrehFermented sorghum batter dried into thin flakes and stored for drinksstreet foodAccarablack-eyed-pea fritters with spicy kaani tomato sauce, often in baguettesauce & condimentAchardmustard-dressed pickled vegetables eaten with breadfermented & pickledAchardsShredded vegetables or green mango salted and steeped in spiced oilfermented & pickledAchari ya embeGreen mango cured with salt, chilli and spices until soft and sourAchuPounded cocoyam with spicy yellow palm-oil soup, western Grassfields pridesoup & stewAdémè dessiSilky jute-leaf sauce eaten with akoumésoup & stewAfang soupEfik soup of afang leaves and waterleaf with periwinklesfermented & pickledAfitinFermented African locust bean seeds, dark and pungent, dropped whole into saucesAfrachopped grilled meat with raw onion, mustard and pepper; nightlife ritualstreet foodAgasheSkewered meat crusted in peanut-chili spice, grilledmainAgatogoplantains stewed with meat or tripe and vegetables in one potfermented & pickledAgbelimaSour fermented cassava dough, the tangy base worked into banku and akplebread & pastryAgege breadSoft sweet white loaf torn by hand and eaten with ewa agoyin or akaradrinkAgua de cocoGreen coconut split open at the roadside and drunk straight from the shellwine & spiritAguardente de cajuClear spirit distilled from fermented cashew apples, sharp and fruityAish shamsisun-risen Upper Egyptian sourdough baked in domed clay ovensAkabangaSearing habanero chili oil sold in tiny yellow dropper bottlesmainAkabenzcrispy fried pork chunks, beloved bar food with plantains and chiliAkaraBlack-eyed pea fritters fried in palm oilstreet foodAkarasweet fried rice-flour and banana cakes; street breakfastmainAkassaTangy fermented corn dough wrapped in leaves, base for saucesbreakfastAkluiGranular millet porridge taken with sugar or soured milkmainAkoho sy voaniochicken simmered in coconut milk with ginger, northern classicmainAkouméFermented corn dough swallow, the daily stapleAkpanTart fermented maize drink thinned with water and sugared over icewine & spiritAkpeteshieFiery clear spirit distilled from palm wine or sugarcanefermented & pickledAkpuCassava steeped under water until soft and sour, then cooked and pounded into swallowAkwaduBaked banana with coconut and citrus