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405 recipes match. Filter by region, nation, meal and time — or ask the AI Chef for anything the archive has not written yet.
Abacha (African Salad of Shredded Dried Cassava)
A vibrant Igbo delicacy of rehydrated shredded cassava emulsified in spiced palm oil paste with dried fish, garden eggs, and utazi.
Abenkwan (Rich Palm Nut Soup with Smoked Meat and Fish)
A silky, deep-orange Akan palm nut soup laden with tender goat meat, smoked catfish, and aromatic indigenous spices.
Ablo (Steamed Fermented Corn and Rice Cakes)
Pillowy, sweet-and-sour steamed dumplings made from fermented corn and rice batter, paired with fried coastal fish and fiery pepper relish.
Ablo (Steamed Fermented Mini Rice and Corn Breads)
Delicately sweet, spongy fermented rice and corn cakes steamed in individual portions.
Adalu (Savory Corn and Black-Eyed Bean Stew)
A luscious, slow-cooked pottage of sweet corn kernels and tender black-eyed peas enriched with spiced red palm oil.
Ademe Dessi (Jute Leaf Green Soup)
A silky, mucilaginous coastal Togolese green soup enriched with smoked fish, dried shrimp, and earthy spices, perfect for dipping swallows.
Adowè (Silky Peeled White Bean Puree with Red Palm Oil)
A velvet-smooth puree of skinned white beans crowned with fragrant, onion-infused red palm oil.
Afang Soup (Wild Spinach and Waterleaf Soup)
A rich, velvety Efik-Ibibio delicacy packed with shredded wild okazi leaves, tender braised meats, periwinkles, and fragrant red palm oil.
Agidi (Steamed Fermented Cornstarch Loaves)
Silken, delicate steamed loaves of fermented white cornstarch elegantly wrapped and set in fragrant banana leaves.
Akara (Crispy Black-Eyed Pea Fritters)
Golden, cloud-light fritters with a shatteringly crisp exterior and airy, savory interior laced with fiery scotch bonnet and sweet onions.
Akara (Crispy Deep-Fried Black-Eyed Pea Fritters)
Crisp golden West African black-eyed pea fritters with a fluffy soufflé-like interior, spiced with scotch bonnet and onion.
Akara (Deep-Fried Spiced Black-Eyed Pea Fritters)
Crisp, golden black-eyed pea fritters whipped to airy perfection and spiced with fresh garlic, scallions, and fiery scotch bonnet.
Akpan (Fermented Cornmeal Yogurt-style Pudding)
A refreshing, silky, naturally sour fermented corn pudding sweetened with condensed milk and served chilled over ice cubes.
Akple with Abobi Tadi (Corn-Cassava Swallow with Spicy Anchovy Tomato Sauce)
Elastic fermented corn-cassava swallow served with a pungent, fiery braised tomato and dried anchovy stew.
Akyeke (Fermented Grated Cassava Couscous with Grilled Fish)
Fluffy, tart steamed fermented cassava couscous paired with blistered grilled tilapia, fresh tomato-chili salsa, and spiced red oil.
Al-Aych (Millet Flour Porridge with Fermented Milk)
Velvety pearl millet porridge served steaming hot with a moat of chilled, tangy fermented milk and golden melted butter.
Alabanza (Dried Meat and Smoked Fish Tomato Broth)
An intense, comforting northern desert broth combining spiced sun-dried beef, smoked mudfish, and rich tomato paste.
Alloco (Crispy Fried Ripe Plantains with Piment Sauce)
Caramelized, golden fried plantain cubes paired with a smoky, spicy tomato and crushed chili dipping sauce.
Amala (Fermented Sun-Dried Yam Flour Swallow)
A glossy, dark brown Yoruba swallow dish crafted by vigorously turning fermented sun-dried yam flour into boiling water until supple and elastic.
Amiwo au Poulet (Beninese Savory Red Corn Paste with Braised Chicken)
Silky spiced red cornmeal paste infused with dried shrimp and aromatics, served with crispy browned chicken.
Ampesi with Kontomire Abom (Boiled Root Tubers with Cocoyam Leaf and Palm Oil Relish)
Tender boiled yam and plantain paired with a vibrant, smoked-fish infused cocoyam leaf abom stewed in hot palm oil.
Apapransa (Toasted Corn Flour Mash with Palm Nut Broth and Crab)
A rich, savory Ga and Akan celebration dish of roasted cornmeal stirred into slow-simmered palm nut soup with smoked crab and cow-foot.
Arroz de Marisco Bijagó (Bijagó-Style Island Shellfish Rice)
A celebratory island one-pot rice laden with mangrove crabs, wild prawns, and cockles bathed in golden palm oil.
Arroz de Polvo (Rich Red Wine Braised Octopus Rice)
A saucy, full-bodied São Vicente rice dish brimming with tender red wine-braised octopus, sweet bell peppers, and fresh cilantro.