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.

Kenyan Githeri Corn and Bean Stew

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Kenyan Githeri Corn and Bean Stew Kenyan recipe Githeri corn and bean stew is an easy African food recipe high fiber, high protein one-pot dish popular with the Kikuyu people of Kenya.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Kenyan Githeri Corn and Bean Stew Recipe
Corn and Bean Stew 

Kenyan Githeri Corn and Bean Stew Recipe

Ingredients
3 cups frozen corn kernels
2 cup of cooked beans, any type, drained and rinsed
2 large tomatoes diced
1 large onion, chopped
1 garlic clove minced
2 green onions chopped
¼ teaspoon curry powder
1 tablespoon palm oil
1 cup of water

Directions
In a large pot, add oil, onions, garlic, and saute, 3 minutes, stirring constantly. Add remaining ingredients and stir well. Simmer 20 minutes, stirring occasionally.

Did you know?
Kenya's Kikuyu people make up 22 percent of the population of Kenya. Mount Kenya is regarded as a holy mountain by the Kikuyu and Meru communities. They use the mountain for traditional rituals based on the belief that their traditional God Ngai and his wife Mumbi live on the peak of the mountain.


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. Ethiopian Chicken Dinner
  2. Easy spice rub recipes
  3. Egyptian Rice with Mixed Vegetable Dish
  4. Fried Cabbage Pancakes and Onion Sauce
  5. Two easy squab recipes baked and fried

Chic African Culture and The African Gourmet=

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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African Coleslaw Salad

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Prep time: 20 min Chill time: 4 hours Total time: 4 hours 20 min This simple nouveau African coleslaw side salad is perfect for picnics or backyard braai barbecues. The word braai is a South African Afrikaans language word pronounced BRY rhyming with why. Braai is popular in Southern Africa especially with people who live in South Africa, Namibia, Zimbabwe and Zambia. Braai may have originated with the South African Afrikaner people, but has since been adopted by South Africans of many ethnic backgrounds. An important distinction between a braai and a barbecue is that it is uncommon for a braai to use propane; braai is an open flame cooking method. Braai has been around for centuries and has truly stood the test of time. One simple spice recipe is a basic African coleslaw side salad, enjoy this recipe next time you grill meat on an open fire. African Coleslaw Ingredients and Directions Ingredients 3 cups shredded green cabbage 1 cup shredded red cabbage 1 cup shredded carrots
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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.