Fresh take on African Food

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

Pro Tips and African Recipes

Welcome to our African Food Love blog, where we take you on a culinary journey through the rich and diverse flavors of the continent. From the spicy stews of North Africa to the colorful and aromatic dishes of West Africa, we aim to showcase the unique ingredients and cooking techniques that make African cuisine so special. Through our blog, we'll share recipes, stories, and cultural insights that will transport you to the heart of the African kitchen. Whether you're a seasoned foodie or a curious beginner, we invite you to join us on this adventure and discover the many tastes of Africa.

Get to know Africa from her African food recipes

Tell Us If You Like These 140 African Food Recipes.

Tell Us If You Like These 140 African Food Recipes.

Who Eats Meat in Africa

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Who Eats Meat in Africa Ever thought about never eating meat again? Well in three African countries beef is an economic and food lifeline to millions.

Africans that eat the greatest amount of meat per person in Africa per year are Gabon, South Africa, and Mauritius. Per year, Africans that eat the least amount of meat per person in Africa are Burundi, Rwanda, and Sierra Leone.


About African Beef Cattle Industry

Three African superpowers of beef production are Botswana, Namibia, and Zimbabwe. The United States is the largest producer of beef in the world while Vegetarian India is the largest exporter of buffalo meat in the world.

In Botswana, as a result of an outbreak of the foot and mouth disease, the exporting of beef by the beef powerhouse country has significantly reduced exports. Zimbabwe’s lucrative beef export into the European Union has been struggling over the past few years. Farm invasions instituted by President Robert Mugabe’s government in 2000 destroyed the sector as it displaced many beef ranchers from their land.

Despite difficulties, Namibia has found a way to export its prime cattle. Under the new protocol signed with Namibia, the southern African country will be allowed to export to Hong Kong frozen deboned and bone-in meat, excluding head, feet, offal and viscera and other by-products.

Per year, Africans that eat the least amount of meat per person in Africa
1. Burundi - 11 pounds
2. Rwanda - 14 pounds
3. Sierra Leone - 16 pounds
4. Eritrea - 17 pounds
5. Mozambique - 17.1 pounds
6. The Gambia - 17.8 pounds
7. Malawi - 18.3 pounds
8. Ethiopia - 18.7 pounds
9. Guinea - 18.9 pounds
10. Nigeria - 19.4 pounds
Three African superpowers of beef production are Botswana, Namibia, and Zimbabwe.
Three African superpowers of beef production are Botswana, Namibia, and Zimbabwe.

Africans that eat the greatest amount of meat per person in Africa per year
1. Gabon - 146 pounds
2. South Africa - 129 pounds
3. Mauritius - 109 pounds
4. Cabo Verde - 101 pounds
5. Seychelles - 78 pounds
6. Libya – 74 pounds
7. Central African Republic - 73 pounds
8. Morocco – 66 pounds
9. Mauritania – 65 pounds
10. Namibia – 62 pounds

Did you know?
What is meat? To compare meat eating appetites in Africa, a single US resident consumes, on average, 265 pounds per year. Meat is animal flesh that is eaten as food such as chicken, beef, buffalo, lamb, sheep, pigs, goat, fish, reptiles, bushmeat and wild game.

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
Complete recipe »

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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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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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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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.