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.

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Make Shiro Bean Puree and Injera Bread

How to make simple North Ethiopia shiro bean puree to eat with injera bread.

North Ethiopia shiro bean puree to eat with injera bread.
Shiro is a soup puree

Shiro is a soup puree whose primary ingredient is puree beans with the addition of minced onions, garlic and Berbere spice. Berbere is a hot spice blend that is an integral ingredient in Ethiopian cuisine whose name means hot in the Amharic language and is pronounced bear-bear-ee.

Northern Ethiopia shiro bean puree ingredients and directions.


Two 15-ounce cans chickpea or garbanzo beans, drained and rinsed.
1 cup low-sodium vegetable broth.
2 large onions, chopped finely.
4 cloves garlic, minced finely.
1/2 cup ground dried spicy chilies.
1/4 cup ground paprika.
1 teaspoon ground powdered ginger.
1/2 teaspoon ground cardamom.
1/2 teaspoon ground coriander.
1/2 teaspoon ground fenugreek seeds.
1/4 teaspoon ground nutmeg.
1/4 teaspoon salt.
1/4 teaspoon garlic powder.
1/8 teaspoon ground cloves.
1/8 teaspoon ground cinnamon.
1/8 teaspoon ground allspice.
2 tablespoons olive oil

In a medium saucepan over medium high heat, add oil. Add the onion, garlic and spices stirring a few times, until the onion is softened, about 5 minutes. Add the beans and broth and simmer 5 minutes. Puree the bean mixture in a blender and serve hot with our Injera bread recipe.

Injera Bread.
Injera Bread Recipe

Injera bread requires simple ingredients flour, salt, water, and time. Injera is traditionally eaten in the African countries of Ethiopia, Somalia, Djibouti, and Eritrea. Injera pronounced In-jer-ruh is thicker than a crepe but thinner than a pancake.

Ethiopia bread recipe Injera bread ingredients and directions.

2 cups teff flour.
2 cups water.
¼ teaspoon salt.
Vegetable oil for coating the pan.

Mix flour, water, and salt. Put the batter aside overnight or up to three days to ferment. The batter will start to bubble and obtain its well-known tartness.

Heat a lightly oiled cast-iron skillet over medium-low heat. In a large mixing bowl add all ingredients and lightly mix well. Heat a lightly oiled cast-iron skillet over medium-low heat. 

Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on the other side. Cover completed bread with a damp cloth.

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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.