108 africa recipes

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

African spice and herb mixture. Classic Ethiopian style flavors to spice up your meals.

West African chicken and groundnut stew with peanut butter, sweet potatoes, tomatoes, and warm spices served over rice. A hearty one-pot meal bursting with earthy, nutty flavor.

Fresh spinach wilts into a savory peanut butter sauce with sautéed onions and tomatoes in this quick 15-minute West African side dish.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Toast cumin, cardamom, and fenugreek until fragrant, then grind with dried chilies and shallots for an aromatic Ethiopian spice blend that's ready in minutes.

A vibrant, refreshing salad combining crisp carrots, juicy oranges, peppery radishes, and fresh cilantro, tossed in a zesty citrus dressing with a hint of orange blossom water and cinnamon. Perfect as a light side dish or a healthy lunch, served with warm pita bread.

Ripe mangoes with the zesty kick of fresh orange juice and a tangy splash of lemon juice.

Shredded cabbage stir-fried with curry spices, tomatoes, and carrots until tender-crisp in this quick African-inspired side dish that's ready in 25 minutes.

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.

Kulikuli are crispy West African peanut balls made from ground roasted peanuts, onion, and cayenne, deep-fried until golden. A popular Nigerian street snack.

Sliced bananas bake with citrus juices, brown sugar, and toasted coconut in this quick West African dessert that's incredible with vanilla ice cream.

Crispy chickpea flour shapes fried golden then simmered in a fiery berbere and cayenne sauce. Yeshimbra asa is Ethiopian fasting food that proves plant-based eating can pack serious heat and flavor.

Indian-spiced split pea soup with turmeric, cumin, coriander, cardamom, and a finishing dust of garam masala. A warming, fiber-rich vegetarian soup with deep heat.

Knead berbere spice into stiff dough, roll into thin strips, cut into bite-sized pieces, and bake until crunchy for these addictive Ethiopian snack bites.

Pineapple squash is a zero-waste tropical syrup made from the peel and core of a fresh pineapple, simmered with sugar and brightened with lemon juice. Mix with cold water for a homemade summer cordial.