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.

Describing African food

Categorizing the vast network of African food is like describing the color of the wind, it is impossible. 

Classifying African food is impossible.

The colonization of Africa imposed boundaries without regard to food culture or heritage of native Africans. 

With a mix of Arabic, Danish, German, Indian, African, French, Italian, Chinese and European influences Africa is truly a melting pot of language, culture, and ideas. 

But if you had to choose a staple and traditional dish in Africa it would be a filler starch dish in Africa's cuisine known as fufu, ugali or pap.
fufu, ugali and mealie meal African filler starch recipes.
Fufu, ugali and mealie meal African filler starch recipes

Three recipe ingredients and directions for fufu, ugali and pap African filler starch recipes.

Fufu recipe.

Fufu is a staple food common in many countries in Africa. The traditional method is to boil starchy food crops like cassava, yams or plantains and cocoyams and then pound them into a dough-like consistency. 


10 green plantains

2 tablespoons all-purpose flour

1 teaspoon salt

1/4-1/2 cup water


In a large pot place the peeled and evenly cut plantains and cover with water. Boil until soft about 20 minutes. Place the salt, flour, plantains in a mixer and whip until the consistency of soft dough is achieved. Fufu should be much stiffer than mashed potatoes in texture. 

Making Ugali.
Making Ugali.

Ugali recipe.

Ugali pronuced oo-gahl-ee is a dish in Kenya and Tanzania made of fine cornmeal cooked in boiling water into a soft dough. Ugali is known in South Africa as Pap or Mielie, Sadza in Zimbabwe, and Nsima in Malawi; the name changes with region and language in Africa.


4 cups finely ground cornmeal

8 cups water


Heat water to boiling in a saucepan. Slowly pour cornmeal into boiling water stirring continuously. Add more cornmeal if necessary until it is thick as soft bread dough. Serve immediately with vegetables, stew, or any dish you would use a spoon with to soak up the sauce, ugali is purposely bland tasting on its own.

Making plantain Fufu.
Making plantain Fufu.

Pap recipe.

South African Pap has just a few ingredients, cornmeal, salt, and water and makes a creamy Pap that is thick with a neutral flavor.


1/2 cups white or yellow coarse cornmeal

1 teaspoon salt or to taste

3 cups water 


Add water in a large pot, add garlic and salt. In a large bowl mix meal and flour together well and add to water. On high heat bring mixture to a boil stirring constantly until thick paste forms. Remove from pot and allow to cool slightly before serving. Pap meal is eaten by out pulling small pieces and squeezing it lightly to form the dough to scoop to pick up chicken and sauce. Use pap meal in place of your fork and spoon.

African food cooking.
African food cooking.

Bonus starch recipe from South Africa. Spiced Raisin Rice Southern African Food Recipe.


1/4 cup butter 

1 cup uncooked long-grain white rice 

1 piece of stick cinnamon, 2 inches long 

1/2 teaspoon ground turmeric 

1/4 teaspoon ground saffron 

1 teaspoon salt 

1/2 cup seedless raisins 

2 cup boiling water 


In a heavy 2 to 3 quart saucepan, melt the butter over moderate heat. When the foam begins to subside, add the rice and stir until the grains are coated with butter. Do not let the rice brown. Add the water, cinnamon, turmeric, saffron, and salt and, stirring constantly, bring to boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid in the pan. Remove the pan from the heat, discard the cinnamon stick, and add the raisins. Fluff the rice with a fork, stir in 1 teaspoon of sugar, taste, and add more if you wish. Cut a circle of wax paper or foil and place it inside the pan directly on top of the rice. Cover the pan with its lid and let it stand at room temperature for about 20 minutes.

The makings of vegetable porridge

More 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

Chic African Culture and The African Gourmet=

Popular African food posts this week

African Sardine Stew Recipe

South African Frikkadel Meatballs

Sudan homemade fermented bread

How to Cook Ostrich Meat

Good Old Peanut Fish Soup

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.