Find Your Next Dish

Ghanaian Classic

The cocoyam-leaf stew that built Sunday dinners.

Ghanaian Classic

The stew Ghanaians love for its "draw" — not despite it.

Algeria

Steamed semolina granules served with a slow-cooked vegetable and meat stew.

Algeria

Hearty tomato-based soup with cracked green wheat, popular for breaking Ramadan fast.

Algeria

Deep-fried semolina pastry filled with date paste and soaked in honey or syrup.

Algeria

Thin, flaky semolina pancakes stuffed with a spicy tomato and onion mixture.

Algeria

Fine homemade egg noodles steamed and served with chicken, chickpeas and vegetables in a white sauce.

Algeria

Torn pieces of flatbread soaked in a rich lamb and vegetable stew.

Algeria

Spongy semolina pancake with hundreds of holes, served with butter and honey.

Algeria

Thick tomato, lentil and chickpea soup with lamb and vermicelli.

Mali

Fried bean cakes similar to accara.

Egypt

National dish of layered rice, lentils, pasta and chickpeas topped with tomato sauce and crispy onions.

Egypt

Slow-cooked fava beans mashed with olive oil, lemon and garlic.

Egypt

Garlicky, mucilaginous jute-leaf soup usually served with rabbit or chicken.

Egypt

Egyptian herb-packed fava-bean falafel, crisp and bright green inside.

Egypt

Vegetables such as zucchini, eggplant, peppers and vine leaves stuffed with spiced rice and herbs.

Egypt

Spiced minced lamb stuffed inside baladi bread and baked until crisp.

Egypt

Bread pudding-like dessert of puff pastry, milk, nuts, coconut and raisins.

Egypt

Tomato-based okra stew with lamb or beef, served with rice.

Egypt

Round, dusted cookies filled with dates, nuts or agameya, eaten at Eid.

Libya

Firm dome of barley dough served in the center of a spiced lamb and tomato sauce.

Libya

Spiced lamb and tomato soup thickened with orzo or freekeh.

Libya

Cooked wheat dough served with date syrup, honey or melted butter.

Libya

Eggs poached in a fragrant tomato and pepper sauce.

Libya

Homemade pasta squares cooked with lentils, chickpeas and lamb in tomato sauce.

Libya

Sliced potato pockets stuffed with spiced minced meat and fried.

Libya

Date paste mixed with ghee, flour and sesame seeds, shaped into rich confections.

Morocco

Slow-cooked savory stew named after the conical clay pot in which it is cooked.

Morocco

Hand-rolled steamed semolina served with seven vegetables and lamb on Fridays.

Morocco

Tomato, lentil and chickpea soup with lamb, broken noodles and fresh herbs.

Morocco

Layered sweet-and-savory pie of pigeon or chicken, almonds and spiced eggs in warqa pastry.

Morocco

Smoky eggplant and tomato salad flavored with cumin, garlic and olive oil.

Morocco

Triangular or cigar-shaped filo pastries filled with seafood, meat or sweet almond paste.

Morocco

Layered, pan-fried square flatbread, crisp outside and tender inside.

Morocco

Shredded pancakes (msemen) buried under a fragrant chicken, lentil and fenugreek stew.

Morocco

Flower-shaped sesame cookies fried and coated in honey and orange blossom water.

Morocco

Strong green tea sweetened with generous sugar and fresh mint.

Tunisia

Spicy steamed semolina served with fish, lamb or vegetables in a fiery tomato broth.

Tunisia

Fiery chili paste blended with garlic, coriander, caraway and olive oil.

Tunisia

Thick chickpea soup poured over chunks of stale bread and topped with egg, tuna and harissa.

Tunisia

Crispy deep-fried triangular pastry filled with egg, tuna, capers and parsley.

Tunisia

Spicy tomato and pepper stew with merguez, eggs or seafood.

Tunisia

Deep-fried semolina pastry filled with dates and soaked in syrup.

Tunisia

Fried savory dough sandwich filled with tuna, egg, olives, harissa and boiled potato.

Sudan

Thick porridge of wheat flour served with a savory tomato and meat sauce.

Sudan

Fermented sorghum flatbread with a slightly sour flavor, used to scoop stews.

Sudan

Okra and meat stew thickened with ground peanuts.

Sudan

Soft, thin wheat flatbread cooked on a griddle, similar to chapati.

Sudan

Strong black tea brewed with milk and often flavored with mint or cardamom.

Sudan

Red tomato-based meat stew served over aseeda or kisra.

Benin

Crunchy fried sticks or balls made from roasted peanut paste.

Benin

Reddish corn dough stewed with tomato, chili and smoked fish or meat.

Benin

Fermented corn dough, similar to banku, served with soups.

Benin

Pounded starchy dough made from cassava, yams or plantains.

Benin

Thick maize or millet porridge used to scoop sauces.

Burkina Faso

Jollof-style rice cooked with tomato, vegetables and meat.

Burkina Faso

Thick porridge of millet, sorghum or maize served with sauce.

Burkina Faso

Grilled free-range chicken marinated in spices and served with tô.

Burkina Faso

Leafy stew of soumbala, dried fish and fermented beans.

Burkina Faso

Black-eyed pea stew with palm oil and smoked fish.

Cabo Verde

Hearty slow-cooked stew of corn, beans, cassava, sweet potato and meat or fish.

Cabo Verde

Spicy stew of conch or shellfish with tomato, onion and peppers.

Cabo Verde

Rice and beans cooked together with garlic and bay leaf.

Cabo Verde

Fried eel, often served with stewed beans or corn.

Côte d'Ivoire

Fermented cassava couscous with a light, fluffy texture and slight tang.

Côte d'Ivoire

Slow-cooked chicken and vegetable stew sealed in a clay pot over embers.

Côte d'Ivoire

Fried ripe plantain cubes served with grilled pepper sauce and onions.

Côte d'Ivoire

Pounded plantain and cassava or yam dough served with soup.

Côte d'Ivoire

Palm nut soup with meat, fish and vegetables.

Côte d'Ivoire

Attiéké topped with fried tuna, onions and chili.

Gambia

Groundnut stew with meat or fish, tomatoes and vegetables.

Gambia

One-pot rice dish with tomato, vegetables and fish or meat.

Gambia

Okra stew with smoked fish, red palm oil and vegetables.

Gambia

Black-eyed pea stew with rice and palm oil.

Gambia

Crusty baguette-like bread used for sandwiches.

Ghana

One-pot tomato-based rice dish with spices, meat or fish.

Ghana

Smooth pounded cassava and plantains served with soup.

Ghana

Fermented corn and cassava dough mixture, cooked into a smooth dumpling.

Ghana

Spicy fried plantain cubes seasoned with ginger, chili and spices.

Ghana

Rice and beans dish served with spaghetti, boiled eggs, gari and fried plantain.

Ghana

Black-eyed pea stew cooked in red palm oil with plantain.

Ghana

Rich peanut soup with chicken, beef or fish.

Ghana

Mashed rice balls served with palm nut or groundnut soup.

Ghana

Soft corn dough served with ayoyo (okra leaf) soup.

Guinea

Chicken marinated overnight in lemon and onions, then slow-cooked.

Guinea

Spicy sauce of smoked fish, okra and palm oil.

Guinea

Okra stew with palm oil and fish.

Guinea

Smoked catfish stew in red palm oil.

Guinea-Bissau

Tomato-based one-pot rice with fish or meat.

Guinea-Bissau

Peanut-based stew with meat or fish.

Guinea-Bissau

Salt cod baked with cream and potatoes.

Liberia

Spicy tomato rice with chicken, beef or fish.

Liberia

Palm nut and leafy green stew with fish or meat.

Liberia

Pounded cassava served with spicy soup.

Liberia

Ground cassava leaves cooked with palm oil, meat and fish.

Liberia

Rice and beans served with cassava leaf sauce.

Mali

Thick millet, sorghum or maize porridge eaten with sauce.

Mali

Citrus-marinated chicken stewed with caramelized onions.

Mali

Tomato rice with vegetables and meat.

Mali

Peanut butter stew with lamb, chicken or beef.