The archive
Explore the whole continent
377 recipes match. Filter by region, nation, meal and time — or ask the AI Chef for anything the archive has not written yet.
Abiyuet (Cultured Curd and Butter Porridge)
Silky cracked sorghum porridge swirled with sharp cultured curd and aromatic clarified butter for a deeply restorative pastoral meal.
Achard de Légumes (Mustard-Pickled Vegetable Relish)
Crisp cabbage, green beans, and carrots tossed in a pungent, turmeric-infused black mustard seed dressing.
Agatogo (Plantain and Vegetable One-Pot Stew)
Starchy green cooking plantains simmered with bitter amaranth greens, ground peanuts, and vibrant red palm oil into a velvety, savory highland one-pot stew.
Ajon (Warm Fermented Finger Millet Beer)
A traditional earthy and sour Iteso ceremonial brew made from roasted and fermented finger millet, served hot with long communal reeds.
Akabenz (Roasted Spiced Pork Bites)
Crisp-tender, spiced roasted pork bites tossed with sautéed onions and fresh chilies, Rwanda's quintessential bar dish.
Akoho sy Voanio (Chicken braised in fresh coconut milk and ginger)
Succulent chicken pieces slowly simmered in rich coastal coconut milk, fresh ginger, crushed garlic, and ripe tomatoes with aromatic cloves.
Alicha Birsen (Mild Turmeric-Infused Yellow Split Pea Stew)
Tender yellow split peas simmered gently in a fragrant base of sweet onions, garlic, ginger, and earthy turmeric.
Aliya (Sun-Dried and Stewed Smoked Beef)
Lean beef is hardwood-smoked, sun-cured, and slowly braised with sweet onions and rich milk into a deeply savory, tender heritage stew.
Alouda (Sweet Basil Seed and Agar Milk Drink)
A fragrant Mauritian iced milk cooler layered with silky agar-agar jelly ribbons, plump basil seeds, and floral rose syrup.
Ambasha (Spiced Flatbread with Decorative Geometric Scoring)
An aromatic Tigrayan flatbread delicately spiced with cardamom and fenugreek, scored with an iconic sunburst wheel pattern.
Angara (Salted and Sun-Dried Alestes Fish Stew)
Rich and pungent salted river fish stewed slowly with ripe tomatoes, sweet onions, and garden greens.
Anyoya (Boiled Corn and Bean Medley)
A wholesome, protein-rich street snack of tender boiled field corn and red kidney beans dressed in toasted sesame oil.
Asida (Dense Fermented Sorghum Mash with Broth or Sour Milk)
A smooth, hearty mound of fermented sorghum porridge crowned with spiced clarified butter, sour yogurt, and chili powder.
Asida (Stiff Sorghum Porridge)
Silky, dense fermented sorghum mound crafted by vigorous wooden paddle beating, served steaming hot with savoury meat or okra sauces.
Atakilt Wat (Braised Cabbage, Carrots, and Potatoes with Turmeric)
Tender braised cabbage, sweet carrots, and golden potatoes infused with aromatic ginger, garlic, and earthy turmeric.
Atap (Mingled Finger Millet Stiff Dough)
A dense, glossy mingled finger millet and cassava bread crafted with rhythmic paddle strokes over bubbling water.
Awaze (Spiced Chili Paste Made with Berbere and Honey Wine)
A vibrant, fiery highland condiment made by emulsifying premium berbere chili blend with Ethiopian honey wine, garlic, and ginger.
Ayib (Mild Fresh Crumbly Curd Cheese)
Tender, mild fresh curd cheese simmered gently from cultured buttermilk and milk, serving as the essential cooling counterpoint to fiery Ethiopian stews.
Baasto Faasoliya (Spiced Spaghetti with White Bean Stew)
An iconic Somali pasta tossed in a rich, xawaash-spiced tomato stew loaded with tender cannellini beans, sweet peppers, and cilantro.
Bajiya (Spiced Black-Eyed Pea Fritters)
Crispy golden East African black-eyed pea fritters laced with garlic, cumin, and fresh cilantro, served with spicy tamarind dip.
Bajiye (Spiced Black-Eyed Pea Fritters)
Crispy golden Somali black-eyed pea fritters loaded with fresh herbs, garlic, and hot green chilies.
Baka (Fermented Sugarcane and Fruit Beer)
A lively, effervescent Seychellois homebrew blending freshly pressed sugarcane juice, bitter citrus, and bananas into a tart, rustic nectar.
Bamia Khadra (Fresh Okra and Goat Meat Stew)
Tender braised goat shoulder stewed with finely minced fresh okra, garlic, and cracked coriander into a rich, unctuous sauce.
Bamia Mafruka (Whipped Minced Okra and Beef Stew)
Tender minced beef and fresh okra whipped with natron into a silky, viscous emerald stew paired with kisra or asida.