Skip to main content

Tell Us If You Like These 140 African Food Recipes.

Tell Us If You Like These 140 African Food Recipes.

Vegetable Stew Cooked Southern African Way

African food is better than KFC because African food has healthier ingredients, brings your family together at the dinner table and eating homemade African foods are cheaper than eating at a restaurant chain or buying processed foods. Our African vegetable stew recipe is easy to make and made vegan, vegetarian or with chicken. 

Cooking African Vegetable Stew

Many traditional food products from Africa have made their way into grocery stores. Have you ever brought home a new product from the international foods section of your grocery store and then watched it spoil in your refrigerator because you could not figure out how to cook it? Chic African Culture and The African Gourmet have help for you. 

In recent years, many exotic products have been introduced on the shelves of supermarkets in the United States. As a result, people have found out about food item like cocoyam, and many are curious to try them out. Preparing African recipes instead of settling for fast food helps to keep African cooking traditions alive.

African recipes can benefit everyone, everywhere. Many foods are unknown outside places of origin in Africa and there are many reasons why this should change. Introducing African foods helps open up markets diversify diets, cope with human and natural disasters that interrupt food supplies and protect the environment when the main food is a rare one.

Vegetable Stew cooked the Southern African way with spinach, peppers, tomatoes, onions, garlic, and rich African spices.


Cooking Southern African Spinach Vegetable Stew
Cooking Southern African Spinach Vegetable Stew

Fresh sauteed onions and peppers along with a rich blend of spices create a flavorful Botswanan Imbuya spinach vegetarian stew recipe.

Prep time: 15 min Cook time: 20 min Total time: 35 min

Vegetable Stew Cooked Southern African Way.

Ingredients
3 handfuls wild African spinach
2 medium chopped onions
1 medium chopped red bell pepper
1 medium chopped green bell pepper
4 medium chopped tomatoes
1 teaspoon allspice
½ teaspoon ground ginger
1 teaspoon tamarind paste
2 teaspoons red pepper flakes
1 teaspoon minced garlic
¼ cup olive oil
2 cups vegetable stock

Directions
Except spinach, sauté vegetables in olive oil with the rice and spices add the stock, simmer for 15 minutes add spinach and simmer 5 additional minutes.

Did you know
Imbuya in the Tswana language is African spinach. Imbuya is a tropical leaf vegetable grown in most tropical regions of Africa and is an important traditional vegetable crop in the cooking lives of millions of Africans.

African food love

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=
Labels:

Popular posts from this blog

South African Frikkadel Meatballs

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 »

African Sardine Stew Recipe

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
Complete recipe »

How to Cook Ostrich Meat

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
Complete recipe »

The African Gourmet

In 2023, we mark 16 years of dedicated service in discovering, collecting, and sharing African history and heritage. Our mission is to promote a sense of pride and appreciation for this rich cultural legacy and important educational resource.


So, my adventurous friend, fasten your seatbelt and prepare for a wild and downright mind-blowing journey through Africa's 54 food nations. You're about to discover a whole new world of cultures, traditions, and practices that'll leave you craving more. Since 2007, The African Gourmet has highlighted Africa through its food and culture. Contact us culture1africangourmet@gmail.com

Chic African Culture

Indulge in our delectable food dishes that serve as a delightful and flavorful gateway to the rich diversity of the African continent.


Moroccan Pastilla Pie

Moroccan Pastilla Pie



If you're hesitant about trying African food, let me assure you that Moroccan Pastilla Pie offers a delightful culinary adventure. Moroccan Pastilla, or Bastilla or B'stilla, is a traditional Moroccan dish typically served as a special occasion or festive dish. It consists of layers of flaky pastry filled with a mixture of spiced meat, usually chicken or pigeon, along with almonds, eggs, and a hint of sweetness from ingredients like cinnamon and powdered sugar. Traditional Moroccan Pastilla recipes often include a layer of scrambled eggs. Feel free to add beaten eggs to the chicken and almond mixture during the cooking process if you prefer. The pastry is then baked until golden and crispy.


Moroccan Merguez Sausage

Moroccan Merguez Sausage



Merguez is a spicy North African sausage traditionally made from ground lamb or beef and flavored with spices such as paprika, cumin, garlic, and chili. It is often grilled or pan-fried and served with bread or Merguez is commonly used in dishes like tagines, couscous, and stews.