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210 recipes match. Filter by region, nation, meal and time — or ask the AI Chef for anything the archive has not written yet.
Achu (Pounded Cocoyam with Yellow Limestone Soup)
Silky pounded cocoyam paired with an effervescent, emulsified yellow soup spiced with wild forest aromatics.
Akpiti (Ripe Plantain and Cassava Morning Fritters)
Golden, crispy street fritters made of sweet overripe plantains and cassava, spiced with fresh ginger and chili.
Al-Halwa (Caramelized Sesame Seed Brittle)
Crisp, amber-hued sesame brittle scented with green cardamom, ginger, and wildflower honey, offering an addictive crunch and nutty warmth.
Arroz Fernandino (Savory Rice with Saltfish and Palm Oil)
A rich Bioko Creole one-pot rice infused with salted cod, vibrant red palm oil, sofrito, and aromatic smoked fish.
Atanga Grillé (Charcoal-Roasted African Butterfruit)
Tender, buttery charcoal-roasted African atanga fruit paired with coarse salt and steaming sticks of fermented cassava.
Bambucha (Cassava Leaf Broth with Smoked Meat)
A fragrant, deeply savory Fang broth of pounded cassava leaves, tender smoked beef, and unrefined red palm oil.
Banane Plantain Pilée (Pounded Boiled Green Plantains)
Velvety, elastic pounded green plantains enriched with red palm oil and seasoned simply with salt and white pepper.
Bangaou (Pillowy Deep-Fried Dough Fritters)
Crisp-crusted, airy yeast fritters subtly scented with ground nutmeg and cardamom, served warm alongside morning tea.
Beignets de Macabo (Deep-Fried Grated Cocoyam Fritters)
Crisp, golden-crusted cocoyam fritters with a tender interior, laced with crayfish, aromatic herbs, and fiery habanero.
Beignets Soufflés (Gabonese Yeast Drop Fritters)
Golden, spherical yeast fritters with an airy, pillowy interior and crisp shell, delicately scented with freshly grated nutmeg.
Beignets-Haricots (Yeast Fritters with Stewed Beans and Pili-Pili)
Crisp golden yeast puff puff served alongside slow-simmered spiced red beans and fiery pili-pili pepper sauce.
Bikanda (Steamed Ground Squash Seed Cakes)
Tender steamed packets of ground squash seeds enriched with smoked fish, wrapped in fragrant banana leaves.
Bikedi (Steamed Fermented Cassava Leaves with Groundnuts)
Earthy, lightly fermented cassava leaves slow-steamed with rich roasted peanut paste and tender smoked river fish.
Bil-bil (Fermented Red Sorghum Craft Beer)
A cloudy, low-alcohol artisanal ancestral ale brewed from malted red sorghum and clarified using traditional wild mucilage.
Bili-Bili (Traditional Red Sorghum Brew)
An ancient, lightly tart, effervescent red sorghum beverage brewed over open fire for ancestral rites and seasonal feasts.
Bilibili (Fermented Red Sorghum Craft Beer)
A cloudy, tart, and effervescent traditional red sorghum craft beer traditionally brewed across the northern savannahs of Central Africa.
Binkubala na Mwamba (Dried Forest Caterpillars in Savory Peanut Sauce)
Rich smoked tree caterpillars simmered in an unctuous, spiced red palm and peanut sauce.
Bitekuteku (Braised Amaranth Greens with Dried Fish)
Tender amaranth greens braised with deeply savoury flaked salted fish, red palm oil, and aromatics.
Bitekuteku (Braised Amaranth Greens with Smoked Fish)
Tender amaranth greens simmered gently with flaked smoked catfish, tomatoes, and aromatic alliums in rich red palm oil.
Bobofrito (Spiced Fried Green Banana Fritters)
Crispy, golden Santomean street fritters made of grated green bananas infused with ginger, onion, and chili.
Bobolo (Fermented Pounded Cassava Baton)
Traditional dense, translucent fermented cassava baton wrapped tightly in Marantaceae leaves and steamed to a springy texture.
Bole (Charcoal-Roasted Plantains with Roasted Peanuts)
Caramelized, slow-roasted semi-ripe plantains paired with crunchy charcoal-parched peanuts and a spicy chili-infused red palm oil brush.
Bolo de Banana e Coco (Spiced Banana and Coconut Cake)
A dense, aromatic Santomean cake packed with caramelized sweet bananas, freshly grated coconut, warm nutmeg, and pure vanilla bean.
Bouillie de Maïs (Fermented Cornmeal Porridge)
A velvety, tart fermented corn porridge lightly sweetened with cane sugar and fragrant with fresh ginger and lemon zest.