21 Flavorful African Dinner Recipes for Every Nights

African cuisine is as diverse as the continent itself, offering a rich tapestry of flavors, textures, and cooking traditions.

From the spicy stews of West Africa to the fragrant tagines of North Africa and the wholesome grains and greens of East Africa, each dish tells a story of culture, history, and local ingredients.

Whether you’re a seasoned cook or looking to try something new, exploring African dinner recipes is a delicious way to travel through taste.

In this article, we’ve curated 21 African dinner recipes that range from hearty stews and flavorful curries to vegetable-forward dishes and street food favorites.

These recipes are perfect for weeknight dinners, festive occasions, or even when you want to impress friends with something extraordinary.

21 Flavorful African Dinner Recipes for Every Nights

African cuisine is a celebration of bold flavors, vibrant colors, and centuries-old culinary traditions.

These 21 African dinner recipes offer a glimpse into the continent’s rich food heritage, whether you prefer the nutty richness.

West African peanut stews, the aromatic spice blends of Moroccan tagines, or the comforting simplicity of East African greens and grains.

By trying these recipes at home, you can experience a diverse range of tastes and textures while enjoying wholesome, satisfying meals.

African dinners are not just food—they’re an invitation to explore a culture through your palate, creating memorable dining experiences for you and your loved ones.

West African Peanut Stew with Chicken

West African Peanut Stew, also known as “Groundnut Stew,” is a rich, comforting dish that combines tender chicken, creamy peanut butter, and fragrant spices.

This stew has a perfect balance of savory, nutty, and slightly spicy flavors, making it a beloved dinner choice across West Africa.

Served with rice, fufu, or warm flatbread, it creates a wholesome and satisfying meal.

Ingredients:

• 2 lbs chicken thighs, bone-in and skinless
• 3 tablespoons peanut oil (or vegetable oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup creamy peanut butter (natural, unsweetened)
• 4 cups chicken broth
• 2 medium sweet potatoes, peeled and cubed
• 1 cup chopped kale or collard greens
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked white rice, for serving

Instructions:

1. Heat peanut oil in a large pot over medium heat. Add chicken thighs and sear on both sides until golden brown. Remove and set aside.
2. In the same pot, sauté onions until soft and translucent, about 5 minutes. Stir in garlic and ginger, cooking for another minute.
3. Add coriander, paprika, and cayenne pepper, stirring until fragrant. Mix in crushed tomatoes and let simmer for 3–4 minutes.
4. Stir in peanut butter and whisk in chicken broth until smooth and well blended. Return chicken to the pot.
5. Add sweet potato cubes and season with salt and black pepper. Bring the stew to a gentle simmer, cover, and cook for 30–35 minutes until chicken is tender and sweet potatoes are soft.
6. Stir in chopped kale and cook for another 5 minutes until wilted.
7. Taste and adjust seasoning as needed.
8. Serve hot over fluffy white rice, garnished with fresh cilantro.

This West African Peanut Stew is hearty, nourishing, and bursting with bold flavors.

The creamy peanut base makes it truly unique, while the sweet potatoes add depth and balance.

A cozy and satisfying African dinner for any night of the week.

Moroccan Lamb Tagine with Apricots

A Moroccan Lamb Tagine is a slow-cooked dish that layers tender lamb with sweet dried apricots, warm spices, and aromatic herbs.

Traditionally cooked in a clay tagine, it can also be made in a heavy pot or Dutch oven.

The result is a fragrant stew with a balance of sweet and savory flavors, served with fluffy couscous or flatbread.

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, sliced thin
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon ground cloves
• 1/2 cup chicken or beef broth
• 1 cup canned chopped tomatoes
• 1/2 cup dried apricots, halved
• 1/4 cup almonds, toasted
• 2 tablespoons honey
• Salt and black pepper, to taste
• Fresh parsley and cilantro, chopped (for garnish)
• Steamed couscous, for serving

Instructions:

1. Heat olive oil in a tagine or Dutch oven. Brown lamb chunks on all sides, then remove and set aside.
2. Add sliced onions to the same pot and sauté until golden and softened. Stir in garlic and cook briefly.
3. Mix in all spices—cumin, cinnamon, turmeric, ginger, paprika, and cloves—stirring for 1–2 minutes until fragrant.
4. Return lamb to the pot and stir well to coat with spices. Add broth and tomatoes, bring to a gentle simmer.
5. Cover and cook slowly on low heat for 1.5 to 2 hours, stirring occasionally, until lamb is fork-tender.
6. Add apricots and honey, then continue cooking for another 15 minutes, allowing the flavors to meld.
7. Taste and adjust seasoning with salt and pepper.
8. Garnish with toasted almonds and fresh herbs. Serve over fluffy couscous.

This Moroccan Lamb Tagine is a rich, flavorful dish that highlights the beauty of North African cuisine.

The tender lamb, warm spices, and sweetness of apricots create a delicious harmony. It’s a showstopper dinner that feels festive and deeply comforting.

Ethiopian Misir Wat (Spicy Lentil Stew)

Misir Wat is a staple Ethiopian dish made with red lentils simmered in a spiced tomato sauce flavored with berbere, a traditional Ethiopian spice blend.

It is naturally vegan, protein-rich, and deeply satisfying.

Typically served with injera (spongy Ethiopian flatbread), Misir Wat is perfect for scooping and sharing at the dinner table.

Ingredients:

• 1 1/2 cups red lentils, rinsed
• 3 tablespoons niter kibbeh (Ethiopian spiced clarified butter, or substitute with ghee/olive oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons berbere spice blend
• 1 can (14 oz) crushed tomatoes
• 3 cups vegetable broth
• Salt, to taste
• Fresh parsley, for garnish
• Injera or rice, for serving

Instructions:

1. Heat niter kibbeh in a large pot over medium heat. Add onions and sauté until golden brown, about 8–10 minutes.
2. Stir in garlic and ginger, cooking for another 2 minutes.
3. Add berbere spice and cook for 1–2 minutes, allowing the spices to bloom.
4. Stir in crushed tomatoes and simmer for 5 minutes.
5. Add red lentils and vegetable broth, then stir well. Bring to a boil, reduce to low heat, cover, and simmer for 25 minutes until lentils are tender and the stew thickens.
6. Taste and season with salt as needed.
7. Serve hot with injera or rice, garnished with parsley.

Ethiopian Misir Wat is a bold, hearty, and soul-warming stew that captures the essence of Ethiopian flavors.

Its spicy, aromatic taste pairs beautifully with injera, making it a perfect communal African dinner to enjoy with family or friends.

South African Bobotie

Bobotie is a beloved South African dish with Cape Malay origins, often considered the national dish of South Africa.

It combines savory minced beef or lamb seasoned with curry spices, dried fruits, and herbs, then topped with a rich egg custard.

Baked until golden, this dish is both comforting and flavorful, typically served with yellow rice, chutney, and pickled vegetables.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 lb ground beef or lamb
• 2 slices white bread, soaked in 1/2 cup milk
• 1/2 cup raisins or sultanas
• 2 tablespoons apricot jam
• 2 tablespoons vinegar
• 2 tablespoons chutney
• 2 eggs
• 1 cup milk
• Bay leaves, for garnish
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Heat oil in a skillet and sauté onion until soft and golden. Add garlic, curry powder, turmeric, and coriander, stirring until fragrant.
3. Add ground meat and cook until browned.
4. Squeeze excess milk from the soaked bread, mash it, and stir into the meat mixture along with raisins, jam, vinegar, and chutney. Season with salt and pepper.
5. Transfer mixture into a greased baking dish and flatten evenly.
6. In a bowl, whisk together eggs and milk, then pour over the meat mixture. Place bay leaves on top.
7. Bake uncovered for 35–40 minutes until the custard topping is set and golden brown.
8. Serve with yellow rice and chutney.

South African Bobotie is a warm, fragrant casserole that beautifully blends sweet and savory flavors.

With its golden egg topping and spiced meat base, it makes a unique African dinner centerpiece the whole family will love.

Nigerian Jollof Rice

Jollof Rice is one of the most iconic West African dishes, particularly loved in Nigeria and Ghana.

This one-pot rice dish is cooked with tomatoes, peppers, onions, and aromatic spices, often served alongside fried plantains, grilled chicken, or fish. It is vibrant, colorful, and bursting with flavor, making it perfect for family dinners and festive gatherings.

Ingredients:

• 2 cups long-grain parboiled rice
• 1/4 cup vegetable oil
• 1 large onion, sliced (half blended, half sliced)
• 2 red bell peppers
• 2 medium tomatoes
• 1 Scotch bonnet pepper (optional, for heat)
• 3 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 2 bay leaves
• 4 cups chicken broth
• Salt and black pepper, to taste
• Fried plantains, for serving
• Grilled chicken or fish, optional

Instructions:

1. Rinse rice thoroughly and set aside.
2. Blend tomatoes, red peppers, Scotch bonnet, and half the onion into a smooth paste.
3. Heat oil in a large pot, sauté the remaining sliced onions until golden, then add tomato paste and fry for 2–3 minutes.
4. Pour in the blended mixture and cook on medium heat for 15–20 minutes until reduced and thickened.
5. Stir in thyme, curry powder, bay leaves, and chicken broth. Adjust seasoning with salt and pepper.
6. Add rice and stir well, ensuring each grain is coated with sauce.
7. Reduce heat, cover with foil or parchment paper beneath the lid, and cook on low for 30–35 minutes until rice is tender and fluffy. Stir occasionally to prevent burning.
8. Serve with fried plantains and grilled chicken or fish.

Nigerian Jollof Rice is vibrant, flavorful, and loved across Africa.

Its smoky, spiced tomato base creates an irresistible taste, making it the star of any dinner table.

Kenyan Sukuma Wiki (Braised Collard Greens)

Sukuma Wiki, which means “to stretch the week” in Swahili, is a popular Kenyan dish of braised collard greens.

Affordable and nutritious, it’s often served with ugali (maize porridge) and grilled meats.

Packed with vitamins and flavor, this simple yet delicious dish is a staple in many East African homes.

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely sliced
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• 1 bunch collard greens (sukuma), shredded
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 cup vegetable or chicken broth
• Salt and black pepper, to taste
• Ugali or rice, for serving

Instructions:

1. Heat oil in a skillet over medium heat. Sauté onion until golden and softened.
2. Add garlic and tomatoes, cooking until the tomatoes break down into a thick sauce.
3. Stir in paprika, coriander, and cayenne, mixing well.
4. Add shredded collard greens and sauté for 2–3 minutes until wilted.
5. Pour in broth, season with salt and pepper, then cover and simmer for 10 minutes until greens are tender.
6. Serve hot with ugali or rice.

Kenyan Sukuma Wiki is a wholesome, earthy dish that turns simple ingredients into something deeply satisfying.

Paired with ugali, it makes a traditional African dinner that is both nutritious and comforting.

Ghanaian Light Soup with Goat Meat

Ghanaian Light Soup is a flavorful tomato-based soup often prepared with goat meat, chicken, or fish.

It’s light yet deeply spiced, traditionally enjoyed with fufu, rice balls, or boiled yams.

The slow simmer allows the spices to infuse the broth, making it rich and satisfying.

Ingredients:

• 2 lbs goat meat (or beef), cut into chunks
• 1 large onion, chopped
• 4 medium tomatoes, chopped
• 2 tablespoons tomato paste
• 2 Scotch bonnet peppers (adjust to taste)
• 3 garlic cloves
• 1-inch piece ginger, peeled
• 1 teaspoon anise seeds
• 1 teaspoon ground paprika
• 1 teaspoon thyme
• 1 bay leaf
• 6 cups water or broth
• Salt and black pepper, to taste

Instructions:

1. Blend tomatoes, onion, garlic, ginger, and peppers into a smooth paste.
2. In a large pot, season goat meat with salt and pepper, then add blended mixture, thyme, bay leaf, and paprika. Stir well.
3. Add water or broth, cover, and bring to a boil. Reduce heat and simmer for 1–1.5 hours until meat is tender.
4. Stir in tomato paste and simmer for another 15 minutes to thicken slightly.
5. Adjust seasoning with salt and pepper.
6. Serve hot with fufu, rice balls, or boiled yams.

This Ghanaian Light Soup is warm, fragrant, and deeply comforting.

With tender goat meat and a spicy tomato broth, it’s a traditional African dinner that feels both nourishing and bold.

Tunisian Brik (Stuffed Pastries)

Brik is a popular Tunisian dinner dish made of thin pastry (similar to phyllo) filled with tuna, egg, onion, capers, and herbs, then fried until golden and crispy.

It’s light, flavorful, and pairs well with a fresh salad. Perfect as a starter or a full dinner when served in multiples.

Ingredients:

• 6 brik or phyllo pastry sheets
• 1 can (6 oz) tuna in oil, drained
• 1 small onion, finely chopped
• 2 tablespoons capers
• 2 tablespoons fresh parsley, chopped
• 6 eggs
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions:

1. Mix tuna, onion, capers, and parsley in a bowl. Season with salt and pepper.
2. Lay a pastry sheet flat, place a spoonful of tuna mixture in the center, and crack one egg over it.
3. Fold pastry over to enclose the filling, sealing edges with a little water.
4. Heat oil in a skillet over medium-high heat. Fry brik until golden and crispy on both sides.
5. Drain on paper towels and serve immediately.

Tunisian Brik is a crisp, golden delight with a runny egg surprise inside.

It’s quick to prepare yet feels indulgent, making it a popular African dinner that combines crunch and flavor in every bite.

Ethiopian Doro Wat (Chicken Stew)

Doro Wat is Ethiopia’s most famous dish—a spicy chicken stew simmered with berbere spice, onions, garlic, and ginger.

Traditionally served with injera, it’s rich, bold, and deeply aromatic.

Hard-boiled eggs are often added to soak up the sauce, making it even more satisfying.

Ingredients:

• 2 lbs chicken drumsticks or thighs
• 3 tablespoons niter kibbeh (spiced butter)
• 3 large onions, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons berbere spice blend
• 1 can (14 oz) crushed tomatoes
• 2 cups chicken broth
• 4 hard-boiled eggs, peeled
• Salt, to taste
• Injera, for serving

Instructions:

1. In a large pot, cook onions without oil over medium heat, stirring until softened and slightly browned.
2. Add niter kibbeh, garlic, and ginger, cooking until fragrant.
3. Stir in berbere spice and cook for 2–3 minutes.
4. Add tomatoes and broth, then bring to a simmer.
5. Add chicken pieces, cover, and cook for 40 minutes until tender.
6. Add hard-boiled eggs and simmer another 10 minutes.
7. Adjust seasoning and serve with injera.

Ethiopian Doro Wat is bold, spicy, and comforting. With its rich sauce and tender chicken, it’s a communal dish perfect for sharing at the dinner table.

Egyptian Koshari

Koshari is Egypt’s national dish, a hearty vegetarian meal made of rice, lentils, pasta, and chickpeas topped with a spiced tomato sauce and crispy fried onions.

Affordable, filling, and flavorful, Koshari is both street food and a beloved family dinner.

Ingredients:

• 1 cup rice
• 1 cup brown lentils
• 1 cup macaroni pasta
• 1 cup chickpeas, cooked
• 2 large onions, thinly sliced
• 1 can (14 oz) tomato sauce
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup vegetable oil
• Salt and pepper, to taste

Instructions:

1. Cook rice, lentils, and pasta separately according to package instructions.
2. Heat oil in a pan and fry onions until golden and crispy. Drain on paper towels.
3. For the sauce: sauté garlic in a little oil, add tomato sauce, cumin, paprika, cayenne, salt, and pepper. Simmer for 10 minutes.
4. To assemble: layer rice, lentils, and pasta in a bowl, top with chickpeas, pour tomato sauce over, and garnish with crispy onions.

Egyptian Koshari is a comforting, filling, and budget-friendly dinner.

Its layers of grains, pasta, and legumes topped with spiced sauce and onions make it truly satisfying.

Senegalese Chicken Yassa

Chicken Yassa is a classic Senegalese dish made with chicken marinated in lemon juice, onions, mustard, and spices.

Slow-cooked until the chicken is tender and the onions are caramelized, it’s a tangy, savory dish served with rice.

Ingredients:

• 2 lbs chicken thighs and drumsticks
• 3 onions, thinly sliced
• 1/4 cup lemon juice
• 2 tablespoons Dijon mustard
• 4 garlic cloves, minced
• 1 Scotch bonnet pepper, whole
• 1/4 cup vegetable oil
• 2 cups chicken broth
• Salt and black pepper, to taste
• White rice, for serving

Instructions:

1. In a bowl, marinate chicken with lemon juice, mustard, garlic, salt, and pepper for at least 2 hours.
2. Heat oil in a pot, brown chicken pieces on all sides, then remove.
3. In the same pot, add onions and cook until caramelized.
4. Return chicken, add broth and Scotch bonnet, then cover and simmer for 45 minutes until chicken is tender.
5. Adjust seasoning and serve hot over rice.

Senegalese Chicken Yassa is tangy, savory, and aromatic.

The lemon-marinated chicken and caramelized onions create a unique depth of flavor, making it a standout African dinner.

Ugandan Rolex (Egg Chapati Wrap)

Ugandan Rolex is a popular street food that doubles as a quick dinner.

It consists of a chapati flatbread filled with a spiced vegetable omelet, rolled up into a satisfying wrap.

Simple, portable, and delicious, it’s a perfect one-dish African meal.

Ingredients:

• 2 chapati flatbreads
• 3 eggs
• 1 small tomato, chopped
• 1 small onion, chopped
• 1 small green chili, chopped (optional)
• 1/4 cup shredded cabbage
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

Instructions:

1. In a bowl, whisk eggs with tomato, onion, chili, cabbage, salt, and pepper.
2. Heat 1 tablespoon oil in a skillet, pour in half the egg mixture, and cook into a thin omelet.
3. Place a chapati on top of the omelet while still cooking, pressing gently so it sticks.
4. Flip and cook another minute until chapati is warmed.
5. Roll up tightly and repeat with remaining mixture.

The Ugandan Rolex is fun, flavorful, and filling.

With its eggy, spiced filling wrapped in a chapati, it makes a quick yet authentic African dinner that everyone enjoys.

Malawian Chambo with Nsima

Chambo, a freshwater tilapia native to Lake Malawi, is one of the country’s most beloved dishes.

It is often grilled or fried and served with nsima (a maize flour porridge) and sautéed greens.

This combination is simple yet deeply traditional, reflecting the staple foods of Malawian cuisine.

Ingredients:

• 2 whole tilapia (chambo), cleaned and scaled
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 lemon, sliced
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 2 cups maize flour (for nsima)
• 4 cups water
• Sautéed greens (spinach or kale), for serving

Instructions:

1. Rub fish with garlic, paprika, salt, and pepper. Place lemon slices inside cavity.
2. Heat oil in a pan and fry fish until golden brown on each side, or grill until cooked through.
3. For nsima: bring water to a boil, whisk in maize flour gradually, stirring until thick and smooth. Cook 5–10 minutes until stiff.
4. Serve fried fish alongside nsima and sautéed greens.

Malawian Chambo with Nsima is a rustic, satisfying meal rooted in tradition.

The fish’s delicate flavor, paired with the comforting maize porridge, makes it a staple African dinner enjoyed by families across Malawi.

Moroccan Harira Soup

Harira is a classic Moroccan soup made with lentils, chickpeas, tomatoes, and warming spices.

Traditionally enjoyed during Ramadan to break the fast, it is hearty enough for dinner when served with crusty bread or dates.

Its blend of legumes, herbs, and spices creates a fragrant and nourishing dish.

Ingredients:

• 1/2 cup dried chickpeas, soaked overnight
• 1/2 cup red lentils
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 2 celery stalks, chopped
• 2 tomatoes, grated or pureed
• 2 tablespoons tomato paste
• 1/2 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 6 cups vegetable or chicken broth
• 1/4 cup fresh cilantro, chopped
• Lemon wedges, for serving

Instructions:

1. In a large pot, heat olive oil and sauté onion and celery until softened.
2. Stir in spices and cook briefly until fragrant.
3. Add tomatoes, tomato paste, lentils, chickpeas, and broth. Bring to a boil.
4. Lower heat and simmer for 45 minutes until chickpeas are tender.
5. Stir in cilantro and adjust seasoning.
6. Serve hot with lemon wedges and bread.

Moroccan Harira Soup is rich, flavorful, and deeply comforting.

With its spiced tomato base and hearty legumes, it makes a filling African dinner that warms both body and soul.

Tanzanian Mchuzi wa Samaki (Fish Curry)

Mchuzi wa Samaki is a fragrant Tanzanian fish curry cooked in coconut milk with tomatoes and spices.

Popular along the Swahili coast, this dish reflects the influence of Indian and Arabic flavors on East African cuisine.

It’s typically served with rice, chapati, or ugali.

Ingredients:

• 2 lbs firm white fish fillets, cut into chunks
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tomatoes, chopped
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1/2 teaspoon chili powder
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Steamed rice, for serving

Instructions:

1. Heat oil in a pot and sauté onion, garlic, and ginger until softened.
2. Stir in spices and cook 1–2 minutes.
3. Add tomatoes and cook until softened into a sauce.
4. Stir in coconut milk and bring to a simmer.
5. Add fish chunks, cover, and simmer gently for 10 minutes until fish is cooked.
6. Garnish with cilantro and serve with rice.

Tanzanian Mchuzi wa Samaki is creamy, spiced, and full of flavor.

The coconut milk base and fragrant spices create a perfect African dinner that pairs beautifully with rice or chapati.

Algerian Couscous with Vegetables

Couscous is Algeria’s national dish and a staple across North Africa.

This version is vegetarian, featuring fluffy steamed couscous served with a stew of carrots, zucchini, chickpeas, and spices.

It’s both comforting and healthy, perfect for family dinners.

Ingredients:

• 2 cups couscous
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, cut into chunks
• 2 zucchini, cut into chunks
• 1 cup chickpeas, cooked
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pot, sauté onion until soft.
2. Stir in carrots, zucchini, chickpeas, tomatoes, and spices.
3. Add broth and simmer 25 minutes until vegetables are tender.
4. Prepare couscous by steaming or following package instructions.
5. Fluff couscous with a fork and serve topped with vegetable stew. Garnish with parsley.

Algerian Couscous with Vegetables is light, fragrant, and nourishing.

Its balance of fluffy couscous and spiced vegetables makes it a wholesome African dinner that’s both satisfying and healthy.

Sudanese Ful Medames

Ful Medames is a traditional Sudanese and Egyptian dish made with fava beans simmered with garlic, lemon, and olive oil.

Often eaten for breakfast, it also makes a hearty dinner when served with bread, eggs, or salad. It’s simple yet deeply flavorful.

Ingredients:

• 2 cups cooked fava beans (or canned)
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Warm pita bread, for serving

Instructions:

1. Place beans in a saucepan with a splash of water, mash lightly with a fork.
2. Stir in garlic, olive oil, lemon juice, cumin, paprika, salt, and pepper.
3. Heat gently until warmed through.
4. Serve topped with parsley and extra olive oil, with pita bread on the side.

Sudanese Ful Medames is earthy, hearty, and wholesome.

This bean-based dish makes a nutritious African dinner that is both filling and easy to prepare.

Libyan Shakshuka

Shakshuka is a well-known North African dish, originating in Libya and Tunisia.

It consists of eggs poached in a spicy tomato and pepper sauce, flavored with cumin and paprika.

Served with bread, it’s quick, delicious, and perfect for dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 4 tomatoes, chopped (or canned)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes
• 4–5 eggs
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Crusty bread, for serving

Instructions:

1. Heat oil in a skillet and sauté onion, garlic, and bell pepper until softened.
2. Add tomatoes, cumin, paprika, and chili flakes. Simmer 10 minutes until thickened.
3. Make small wells in the sauce and crack eggs into them.
4. Cover and cook 5–7 minutes until eggs are set but yolks remain soft.
5. Garnish with cilantro and serve with bread.

Libyan Shakshuka is vibrant, spiced, and full of flavor.

With runny eggs nestled in tomato sauce, it’s a fast, hearty African dinner that’s perfect for sharing.

Cameroonian Ndolé

Ndolé is a traditional Cameroonian dish made with bitterleaf greens, peanuts, and either beef, shrimp, or fish.

It’s rich, nutty, and savory, often served with boiled plantains, rice, or fufu.

The combination of ground peanuts and tender greens creates a unique, deeply satisfying flavor.

Ingredients:

• 1 lb beef or shrimp, cut into bite-sized pieces
• 2 cups bitterleaf (or spinach as a substitute), washed and chopped
• 1 cup ground peanuts or peanut butter
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• Boiled plantains or rice, for serving

Instructions:

1. Heat oil in a pot and sauté onions and garlic until translucent.
2. Add beef or shrimp and cook until browned.
3. Stir in chopped greens and cook for 5–7 minutes until slightly wilted.
4. Mix in ground peanuts or peanut butter, paprika, cayenne, salt, and pepper. Stir until well combined and heated through.
5. Serve hot with boiled plantains or rice.

Cameroonian Ndolé is rich, nutty, and full of flavor.

The tender meat combined with bitterleaf and peanuts makes it a unique and authentic African dinner experience.

Mozambican Piri-Piri Chicken

Piri-Piri Chicken is a spicy Mozambican dish marinated in a tangy chili and citrus sauce, then grilled or roasted until charred and flavorful.

It’s often served with rice, salad, or fried potatoes.

The heat from the piri-piri sauce is balanced with the zesty marinade, creating an irresistible dinner.

Ingredients:

• 2 lbs chicken pieces (legs, thighs, or whole)
• 4 tablespoons piri-piri sauce (or a mix of chili, garlic, and lemon)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• Rice or salad, for serving

Instructions:

1. Marinate chicken in piri-piri sauce, olive oil, paprika, lemon juice, salt, and pepper for at least 2 hours or overnight.
2. Preheat grill or oven to 400°F (200°C).
3. Grill or roast chicken for 35–40 minutes, turning occasionally, until fully cooked and charred at edges.
4. Serve hot with rice or a fresh salad.

Mozambican Piri-Piri Chicken is fiery, tangy, and succulent.

Its bold flavors and charred finish make it a standout African dinner that is both exciting and satisfying.

Rwandan Isombe with Cassava Leaves

Isombe is a traditional Rwandan dish made with cassava leaves, peanut butter, and spinach or other greens.

Often served with boiled plantains, rice, or beans, it’s creamy, earthy, and packed with nutrients—a beloved staple in Rwandan households.

Ingredients:

• 4 cups cassava leaves (or spinach as a substitute), chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup peanut butter
• 2 tablespoons vegetable oil
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Boiled plantains or rice, for serving

Instructions:

1. Heat oil in a pot and sauté onions and garlic until softened.
2. Add cassava leaves and cook for 5–7 minutes until wilted.
3. Stir in peanut butter, paprika, salt, and pepper, mixing well. Add a splash of water if needed to create a creamy consistency.
4. Simmer for another 10 minutes until flavors meld.
5. Serve hot with boiled plantains or rice.

Rwandan Isombe is creamy, hearty, and flavorful.

The combination of cassava leaves and peanut butter creates a comforting African dinner that’s rich in tradition and taste.