25 delicious staple recipes from around the world
A staple dish in Burundi, consisting of firm cornmeal porridge (bugali) served with a rich, savory meat sauce made from ground beef and vegetables.
A simple yet flavorful dish of green bananas simmered in creamy coconut milk, seasoned with salt and optional aromatics, serving as a staple side dish.
A comforting and flavorful rice and black bean dish, Arroz de Feijão Preto Angolano is a staple that combines simple ingredients for a satisfying meal.
Niter Kibbeh is a staple in Ethiopian cuisine, a deeply fragrant, spiced clarified butter that forms the flavor base for countless dishes. Its rich aroma and extended shelf life make it an essential ingredient.
Sanga de Manioc is a traditional Cameroonian dish made from fermented cassava flour, often served with a flavorful sauce. It's a staple in many households, providing a hearty and satisfying meal.
Fufu is a staple West African dish made by pounding starchy ingredients into a smooth, dough-like consistency. This version combines ripe plantains and cassava, creating a slightly sweet and dense accompaniment perfect for soaking up rich stews and sauces.
A fragrant and flavorful rice dish, Comoros Pilaou is a staple that reflects the islands' diverse culinary influences. Typically made with meat (often beef) and a medley of aromatic spices, it's a hearty and satisfying meal.
A hearty and flavorful dish of slow-cooked red beans served over fluffy rice, often accompanied by boiled green bananas. This is a staple comfort food in Congolese cuisine.
Funje com Carne Seca is a hearty and traditional Angolan meal that combines the staple side dish, Funje (a dense porridge made from cassava flour), with flavorful dried meat (carne seca). The carne seca is typically rehydrated and then stewed with onions, tomatoes, and spices, creating a rich and savory accompaniment to the relatively plain Funje. This dish represents the resourceful use of ingredients in Angolan cuisine and is a comforting staple, often enjoyed in homes across the country.
A staple Ghanaian dish featuring fermented corn and cassava dough (Banku) served with a flavorful grilled tilapia, often accompanied by a spicy shito (pepper sauce).
A staple West African dish, Fufu is a dense, starchy side made from pounded cassava and plantains. It's traditionally served with a flavorful spinach sauce (Kotu), which is a rich blend of leafy greens, tomatoes, onions, and often includes fish or meat for added depth.
Kokonte is a hearty, dense dish made from dried cassava flour, often served as a staple. It pairs exceptionally well with the rich and savory palm nut soup (Abenkwan), creating a deeply satisfying and culturally significant meal. The slightly bitter notes of the kokonte are beautifully complemented by the complex flavors of the palm nut soup.
Kokonte is a dense, dough-like staple food made from dried cassava flour, a popular dish in Ghana, particularly among the Akan and Ewe people. It has a neutral flavor that pairs exceptionally well with rich, savory soups. Groundnut soup, made from ground peanuts, is a classic accompaniment, offering a creamy texture and nutty depth that complements the kokonte perfectly. This combination is a comforting and filling meal, often enjoyed for lunch or dinner.
Soft, layered, and slightly chewy unleavened flatbreads, a popular accompaniment to many Kenyan meals. They are made with flour, water, oil, and salt, then pan-fried to a golden brown.
A nutritious and filling porridge made from sorghum and beans, often enhanced with cracked wheat for a creamy texture. This dish is a staple in Lesotho, providing sustained energy and essential nutrients.
Vary Mena, meaning 'red rice,' is a flavorful and visually appealing rice dish cooked with tomato paste, onions, garlic, and often a touch of ginger and turmeric, giving it its characteristic reddish-orange hue. It's a staple that can be served as a side dish or a light main course.
A simple yet satisfying one-pot dish combining rice and beans, often flavored with onions, tomatoes, and a touch of chili, serving as a staple meal.
A staple in Malian cuisine, Foutou Banan is a delicious and filling dish made from pounded plantains and yams. It has a unique texture and is typically served as a base for various sauces and stews.
A delightful combination of creamy coconut-infused ugali (maize porridge) served with pan-fried or grilled fish, a staple from Lake Tanganyika. This dish offers a balance of savory fish and comforting, subtly sweet ugali.
A traditional Kyrgyz flatbread baked in a tandoor oven, characterized by its slightly chewy texture and savory aroma. It's a staple accompaniment to many Kyrgyz meals.
A staple Malawian dish of nsima (a thick maize porridge) served with a flavorful relish made from tender pumpkin leaves, often enhanced with groundnuts or tomatoes.
Xima is a staple cornmeal porridge in Mozambique, often served as a side to stews and sauces. This version features a simple yet flavorful tomato and onion sauce, a common accompaniment to Xima, providing a comforting and hearty meal.
A staple Namibian meal consisting of Oshifima (a stiff porridge made from mahangu or maize flour) served with a flavorful spinach stew.
A hearty and nutritious porridge made with millet and nutrient-rich wild spinach (Ombidi), often served as a staple breakfast or light meal. This dish is a common sight in many Namibian households, showcasing the use of locally available greens.
