Let’s all come together and have a party as one people with Ghanaian Jollof of course because what’s an African party without Ghanaian Jollof?
Since I am in the party mood because yesterday was my birthday, I decided to focus on what draws Africans together as a people than what tears us apart. I did my research and put together a list of foods found in the various African countries
Check out the 10 sumptuous and nutritious meals from various African countries. Be sure to try out these unique meals from the various countries whenever you visit them.
Fufu is known as the national food of Ghana. It is rich in carbs and made by boiling starchy food crops like cassava, yams or plantains and cocoyams and then pounding them into a dough-like consistency. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup; Palm soup, Light soup, groundnut soup etc.
2. Togo – Pâté
The most widely eaten food is maize, which is ground into flour and mixed with water to make a porridge called pâtés, (a French word) or Akume (the same thing in Ewé). Pâtés is always served with ‘sauces’ — thick stews usually made of vegetables, like okra and ademe and spinach. Sauces are also made with meat, most often smoked fish, but all sorts of other meats are eaten, including fish heads, cow skin and large bush rats, known locally as ‘grasscutters’ or agouti.
3. Cameroon- Ndole
Ndolé is a Cameroonian dish consisting of stewed nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or beef. The dish may also contain shrimp or prawns. It is traditionally eaten with plantain or bobolo (a Cameroonian dish made of fermented ground manioc or cassava and wrapped in leaves), etc.
4. Cape Verde- Cachupa
Cachupa, often referred to as the country’s national dish of Cape Verde is a famous dish from the Cape Verde Islands, West Africa. This is a slow cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken). Each island has its own regional variation. The version of the recipe called cachupa rica tends to have more ingredients than the simpler, cachupa pobre.
Ugali is a dish made of maize flour (cornmeal), millet flour, or Sorghum flour (sometimes mixed with cassava flour) cooked in a boiling liquid (water or Milk) to a stiff or firm dough-like consistency, much like eba and served with salad. It can also be enjoyed as a porridge called uji.
6. Nigeria- Eba
Ẹbà is a Nigerian staple food eaten in West African sub region and beyond. It is made from dried grated cassava (manioc) flour, commonly known as garri. To make ẹbà, garri is mixed into hot water and stirred well with a large wooden spoon until it becomes like a firm dough, firmer than, say, mashed potatoes, so it can be rolled into a ball and can keep its shape. It is enjoyed all over the country with relishes (ọbẹ (a thick soup) ) from different ethnic groups such as okra soup, bitter leaf (ewurò) soup or pepper soup (ọbẹ ata or efo depending on dialect) with either okro, ọgbọnọ (Igbo)/apọn (Yorùbá), or ewédú, meat or fish, stewed vegetables or other sauces such as gbegiri, banga soup or egusi soup (melon).
7. Ivory Coast – Attiéké
Attieke is to Ivorians what Fufu is to Ghanaians. It’s the country’s national dish and made up of fermented cassava pulp which is usually eaten with Kedjenou, a slow-cooked stew. Order for Attieke when you visit Côte d’Ivoire
8. South Africa – Chakalaka
Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. To balance its fiery flavour, it is sometimes served with amasi (thick sour milk).
9. Angola – Muamba de Galinha
Muamba de galinha (or chicken moamba) is chicken with palm paste, okra, garlic and palm oil hash or red palm oil sauce, often served with rice and funge. Both funge and moamba de galinha have been considered the national dish. A variant dish of moamba de galinha, muamba de ginguba, uses ginguba ( peanut sauce) instead of palm paste.
10. Egypt – Macaroni Béchamel
An Egyptian variant of the Italian lasagna, without the cheese. It typically consisting of penne slathere in a bechamel sauce with a layer of slowly fried ground beef, onions and tomato paste, topped with some more penne in bechamel sauce, topped again with a thin layer of bechamel sauce and brushed with an egg wash, then baked to perfection.