African Staples, Region by Region.

Focused documentation of verifiable staples across major African regions.

Explore Recipes Here

Afrikaner Frikkadel – South African Baked Meatballs

By
Cite this source:
South African Frikkadel Meatball Sub
South African Frikkadel Meatball Sub


Replace with your own baking photos.

Afrikaner Frikkadel – South African Baked Meatballs

Frikkadel – Afrikaner comfort food: large tender meatballs from Dutch roots, adapted with Cape Malay spice influence. Soaked bread key for juiciness, classic nutmeg/coriander/clove. Baked, not fried.

Served with mash, tomato onion gravy, or salad.

Ingredients (12-15 large)

  • Beef/lamb mince
  • Onion
  • Soaked bread
  • Egg
  • Spices

Method

  1. Soak/mash bread.
  2. Mix thoroughly.
  3. Shape large.
  4. Bake 180°C 35-45 mins.

Variations milder in Cape Malay homes.

Easy Frikkadel Meatballs

Real African Recipes

Khubzit Howsh – Libyan Home Flatbread

By
Image
Khubzit Howsh – Libyan Home Flatbread Khubzit Howsh – Libyan Home Flatbread Arabic: خبزيت هوش Libyan Arabic: خبز البيت الليبي Everyday Libyan home-baked yeasted flatbread – the edible utensil of Libyan cuisine. Cultural Significance & Context What is Khubzit Howsh? Khubzit Howsh is the daily bread of Libyan homes – a thin, yeasted flatbread that puffs to create a pocket when cooked at high heat. Unlike commercial pita, this home version varies in size, thickness, and character from household to household. Geographic & Cultural Origin Region: Libya, North Africa (Maghreb region) Specific areas: Found nationwide, with variations from Tripolitania (west) to Cyrenaica (east) Cultural groups: Arab-Berber culinary tradition, integrated into ...
Study The Recipe

Smiley – South African Sheep's Head (Xhosa/Zulu Tradition)

By
Image
Smiley – South African Sheep's Head (Xhosa/Zulu Tradition) Smiley – South African Sheep's Head Xhosa & Zulu Traditional Dish isiXhosa: iSmiley isiZulu: isiKhopho Afrikaans: Skaapkop More than food – a practice of Ubuntu philosophy, communal eating, and cultural continuity. What is Smiley? Smiley is a traditional South African dish of whole sheep's head, singed clean and boiled tender with only salt. It represents nose-to-tail eating and respect for the animal. Cultural Significance: The name "Smiley" comes from the teeth showing through boiled lips. This dish is deeply connected to Xhosa and Zulu traditions, from rural ceremonies to urban township life. Cultural Importance Traditional Ceremonies Xhosa i...
Study The Recipe

Kisra – Sudanese Fermented Sorghum Flatbread

By
Image
Kisra bread  Kisra – Sudanese Fermented Sorghum Flatbread Kisra (rhaheefa thin sheet) – everyday Sudanese staple from fermented sorghum batter. Tangy, gluten-free (pure sorghum), torn/scooped with stews like mullah. Northern Sudan iconic. Fermentation natural (old batter starter preferred). Wheat minor modern addition. Ingredients (10-15 sheets) Sorghum flour Water Starter Method Ferment batter bubbly/sour. Spread thin hot griddle. Cook one side. Skill in spreading – practice.
Study The Recipe

Liberian Palm Butter Soup

By
Image
Liberian Palm Butter Soup – Kru Traditional Recipe Liberian Palm Butter Soup (Kru Traditional) Local names: Palm Butter Soup, Palm Nut Soup, Bwee Ethnic origin: Kru people of Liberia, particularly Grand Bassa and Sinoe counties "Not soup. Gravy. The thick orange blood of coastal cooking." Cultural Significance & Context What is Palm Butter Soup? Palm Butter Soup is a foundational dish in Liberian Kru cuisine – a thick, rust-red palm fruit pulp cooked with smoked proteins, whole peppers, and dried crayfish. It represents the palm belt culinary tradition of West Africa, with specific Kru preparation rules that distinguish it from Ghanaian or Nigerian versions. Geographic & Cultural Origin Region: Coastal Liberia, particularly Grand Bassa, Sinoe, and Maryland count...
Study The Recipe

Ghanaian Canned Sardine Stew

By
Image
Ghanaian Canned Sardine Stew Quick pantry meal across Ghana/Nigeria: tinned sardines in spicy tomato-onion gravy. Affordable protein, bold heat from scotch bonnet. Served with rice, banku, bread – breakfast/lunch staple. Ingredients (4) Canned sardines Onions/tomatoes Scotch bonnet Garlic Method Fry base. Tomato sauce thick. Sardines gentle.
Study The Recipe