Fresh take on African Food

Fresh take on African Food
Get to know the recipes of Africa.

Pro Tips and African Recipes

The African Gourmet has all the best quick & easy dinners for delicious meals on a busy night. Skillet suppers. Easy lunches. Everyday Meals. Easy African Desserts. From our African kitchens to yours, all the tips, advice and recipes you need to make life more delicious, from everyday dinners and desserts to special occasion African feasts.

Get to know Africa from her African food recipes

Tell Us If You Like These 101 African Food Recipes.

Tell Us If You Like These 101 African Food Recipes.

Food African Proverbs with deeper meanings

Congolese Food African Proverbs with deeper meanings.

Congolese grandmother cooking

Congolese food African proverbs show how the heritage of traditional food proverbs can have a ripple effect and spread out into every corner of the world. Food African Proverbs are a unique category of proverbs to the Congolese people of the Democratic Republic of Congo, the second largest country in Africa after Algeria.

Since 68% of the country is covered by forests, tillable farming land is uncommon due to conflict, displacement, volcanic activity and flooding causing food insecurity making subsistence farming the main process of families being able to eat. Food is a precious resource to many Congolese people as well as the cultural heritage of African Proverbs.

Congolese Food African Proverbs.

A sweet potato cannot be straightened.

He who asks questions can never eat toxic mushrooms.

Do not put a snake in a bag of groundnuts.

The day you are unfortunate even cold food burns you.

The weight of the salt is felt by the one carrying it.

One who eats a guinea fowl does not turn to look like a guinea fowl.

Prayers of the prey have no effect on the hunter.

No matter how much a person changes, goats will never lay eggs.

Teeth that are together help each other in chewing food.


The largest city of the Democratic Republic of Congo is the capital Kinshasa formerly Léopoldville, located in the west along the Congo River. Kinshasa has a total population of 15 million making it the most populous city in Africa. The Democratic Republic of Congo was ranked, as the hungriest country in the world in 2011 on the Worldwide Hunger Index, in 2020 there is no data.

Historically the main crops farmed are bananas, plantains, corn maize, millet, sorghum, cassava, nuts, palm oil, potatoes and beans besides keeping small stocks of cows, goats, and chickens. There are people who live from day to day thanks to their food farming knowledge.

Food African Proverbs with deeper meanings
More Congolese Food African Proverbs.

The cow that roams too much can’t produce milk.

Two hyenas meet either to steal bananas or steal maize.

Do not throw out a broken pot.

The eyes of the antelope stare at the butchers.

The maize grows for people who don’t have teeth.

Eating is better than clothing.


Easy breakfast, lunch and dinner recipes from African Food Love to make right now so you never have to eat or prepare a boring meal again.

  1. Veggie Okra Stew
  2. Rice Bread
  3. Muamba Chicken Stew and Funge
  4. What Is Fufu and Ugali
  5. How to Cook Ostrich Meat

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Popular African food posts this week

South African Frikkadel Meatballs

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South African Frikkadel Meatball Sub Make South African Frikkadel Meatballs Traditional South African Frikkadel or fry pads is an Afrikaner dish of ball-rolled minced meat meatballs that is quick to make and eat with a side salad, rice, corn or add to a thick tomato sauce. Frikkadel can be baked in an oven, but can also be deep-fried. Easy Frikkadel Meatballs Ingredients 1 pound ground beef or ground ostrich meat 1 medium onion finely chopped 1 cup of dried bread crumbs 1/4 cup whole milk 3 tablespoons of your favorite chutney 1 large egg 1 teaspoon ground coriander 1 teaspoon curry powder 1 teaspoon Worcester sauce Salt and pepper to taste Directions Preheat oven to 350 degrees F. Soak breadcrumbs in milk then mix all ingredients well with clean hands, roll the meat into medium size balls. Bake for 45 minutes. Serve warm with chutney or mustard on top of each meatball. Afrikaner is a South African of European descent who settled on the southern tip
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How to Cook Ostrich Meat

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How to cook South African Ostrich Meat Ostriches are farmed throughout the world for meat, feathers, and leather. An ostrich produces up to 40 eggs and ostriches produce more meat than cattle and contain the least fat, calories and cholesterol of beef, chicken, pork, lamb, and turkey. Ostrich meat is red meat but it's low in cholesterol and fat. Standing tall on long, bare legs, the Ostrich has a long, curving, predominantly white neck. Ostriches are mainly vegetarian, eating grass, succulents’ berries and seeds, though they will also eat insects. They swallow large numbers of pebbles which help grind the harder food in the gizzard and aid digestion. Africa’s semi-arid plains, woodlands, savannahs, and grasslands are the habitats where the ostrich lives. Ostriches live in the African countries of Kenya, South Africa, Uganda, Ethiopia, Somalia, Zambia, Mali, Chad, Sudan, Mozambique, and Tanzania. How to cook South African Ostrich Meat Ostriches are farmed throughout th
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African Sardine Stew Recipe

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Peri-Peri Sardine Stew Recipe African recipes by  African Gourmet Peri-Peri Sardine Stew is a traditional African recipe made with sardines, hot peri peri sauce and healthy vegetables. Prep time: 10 min Cook time: 30 min Total time: 40 min Ingredients Three 4 oz cans sardines boneless, skinless sardines packed in olive oil, drained 1 onion finely chopped 1 teaspoon minced garlic 2 ripe tomatoes, chopped 1 tablespoon palm oil 1 cup of water 1 tablespoon peri-peri sauce 1 chopped hot pepper (optional) 1 bay leaf Salt to taste Directions In a large pot over medium heat sauté onion with palm oil until soft. Add garlic, tomatoes, spices and water. Simmer 10 minutes; add sardines simmer 10 minutes more. Serve over rice. Read more facts and food recipes about Africa The African Gourmet creates easy African food recipes for you to enjoy. Learn more about Africa. South African Carrot Sambal Spicy Baked Chickpeas Friday Night Fish Stew Make
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Sudan homemade fermented bread

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Making a loaf of Sudanese fermented bread can seem intimidating but you can do it! Kisra bread is everyday Sudanese African fermented bread that looks similar to crepes or flatbread made with traditional Sudanese bread-making methods using yogurt as a starter instead of yeast packets. Kisra is a staple food made throughout North Africa including Sudan and South Sudan. Slow fermented Kisra bread has more nutrients, vitamins, and minerals than regular bread because the process of fermentation process easier to digest. Sudanese fermented bread is made from simple ingredients of flour, yogurt, water and salt left to ferment naturally. Kisra bread  Homemade fermented bread recipe called Kisra Bread from Sudan ingredients and directions. Ingredients 1 cup wheat flour 2-3 cups water 1/4 cup plain yogurt 1/2 teaspoon salt Sesame oil for greasing the crepe pan Directions Mix flour with 2-3 cups water into a thin consistency, similar to pancake mixture but slightly thinn
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Good Old Peanut Fish Soup

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Best African fish recipe of all time is simple easy fish soup, in 30 minutes with the key ingredient to this African fish dish is curry and peanuts. African Peanut Fish Soup Best Traditional African Fish Recipe African Peanut Fish Soup African Peanut Fish Soup How To Method Ingredients 1 large smoked fish 1 large onion, diced 2 large tomatoes, diced 2 teaspoons vegetable oil 1 tablespoon ground curry powder 2 teaspoons peanut butter 2 teaspoons tomato paste 4 any type hot peppers 3 garlic cloves 3 cups vegetable broth Salt to taste Directions In a large pot, sauté onions in oil then add tomatoes, tomato paste, garlic and pepper. Let cook for 10 minutes. Add 3 cups of water and nut paste, and then let it simmer for another 10 minutes. Add the fish, chili's, salt and curry. Simmer at very low heat for 15 – 20 minutes. Serve with fresh bread , cornmeal, potatoes, plantains, cassava or rice. More easy breakfast, lunch and dinner recipes from Afric
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African Food Love recipe secrets for kitchen success.

Simple Cooking Tips

Make sure your cooking work area has good lighting so you can safely see what you are cutting, seasoning and cooking.

Get comfortable with the recipe, read it all the way through. Always read and re-read your recipes before you start cooking.

Season and taste as you go. Always taste your food before seasoning.

Spices and herbs are essential to African food cooking and baking. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their flavor when exposed to humidity and heat.

Recipes are only a guideline so feel free to substitute items that you like.

When cooking with chili peppers, protect your hands and eyes by wearing rubber gloves. Or coat your hands in vegetable oil and wash them with soap and water immediately after handling.