Lunar New Year Recipes
Celebrate the Lunar New Year with auspicious dishes. Dumplings, noodles, and festive favorites symbolizing luck and prosperity.
Ghana(18)
Abunabunu Soup
Abunabunu soup, also known as 'Green Green Soup,' is a traditional Ghanaian dish originating from the Ewe ethnic group. It's characterized by its vibrant green color, derived from cocoyam leaves (kontomire), and a rich, savory flavor profile from a combination of meats, fish, and aromatic spices. This hearty soup is often served with fufu, cassava, or plantain.
Fante Fante
Fante Fante, also known as fisherman's stew, is a flavorful and simple Ghanaian fish stew originating from the Fante people of the coastal region. It features fresh fish steamed in a rich tomato and palm oil-based sauce, often served with staples like banku or rice.
Fante Kenkey with Shito and Fried Fish
Fante Kenkey is a traditional Ghanaian dish made from fermented maize dough, wrapped in plantain leaves and steamed. It has a distinct tangy flavor. This version is served with a spicy Shito sauce and crispy fried fish, offering a delightful combination of textures and tastes.
Fetri Detsi
Fetri Detsi is a traditional Ewe (Volta Region of Ghana) okra soup, often prepared without oil for a lighter, healthier version. It's known for its characteristic slimy texture and is packed with the flavors of various proteins like fish, crab, and sometimes cowhide. This version focuses on bringing out the natural flavors of the okra and seafood, making it a nutritious and delicious meal.
Fetri Detsi with Smoked Fish
Fetri Detsi, also known as Okra Soup, is a popular Ewe dish from Ghana, characterized by its unique slimy texture and rich flavor. This version incorporates smoked fish, adding a depth of umami and a delightful smoky aroma. It's a nutritious and satisfying meal often enjoyed on its own or with a starchy accompaniment.
Ga Kenkey with Shito and Fried Fish
Ga Kenkey is a popular Ghanaian dish made from fermented corn dough, steamed in corn husks until firm. It has a distinct tangy flavor and a dense texture, often served as a side to various stews and sauces. This recipe pairs it with Shito, a spicy Ghanaian black pepper sauce, and crispy fried fish, creating a classic and satisfying meal.
Angola(17)
Caldeirada de Peixe com Mandioca e Leite de Coco
A flavorful fish stew cooked with cassava (mandioca) and enriched with creamy coconut milk, offering a taste of coastal Angolan cuisine.
Calulu de Galinha
Calulu de Galinha is a flavorful and hearty chicken stew, a variation of the more commonly known fish or meat calulu. This version features chicken simmered with a rich blend of vegetables like spinach, okra, and eggplant, seasoned with palm oil, tomatoes, and spices. It's a comforting dish, often served with funge or rice.
Calulu de Peixe
A flavorful and aromatic fish stew, Calulu de Peixe is a staple in Angolan cuisine, often prepared with dried or fresh fish, vegetables like okra and spinach, and palm oil.
Calulu de Peixe Angolano
A rich and flavorful Angolan fish stew, Calulu de Peixe is a hearty dish featuring a medley of vegetables, dried and fresh fish, and the distinctive flavor of red palm oil. It's a staple in Angolan cuisine, often served with funge.
Moamba de Cacusso com Camarão
A rich and flavorful stew made with palm oil, dried fish (cacusso), shrimp, and vegetables, often served with funge.
Moamba de Peixe com Batata Doce
A flavorful fish stew cooked in a rich palm nut sauce (moamba) and served with sweet potatoes, a staple in Angolan cuisine.
Equatorial Guinea(16)
Fufu with Spinach 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.
Mbinga
A rich and savory stew featuring okra, palm oil, and your choice of meat or fish, embodying the robust flavors of Equatorial Guinean home cooking.
Mbongo Vieja
A hearty and flavorful stew featuring firm white fish cooked with a rich blend of vegetables, often including tomatoes, onions, and bell peppers, seasoned with local spices. It's a staple dish that showcases the importance of seafood in Equatorial Guinean cuisine.
Ndole Fish Stew
A rich and flavorful stew featuring tender fish simmered in a savory broth with aromatic vegetables and spices. This dish highlights the importance of fresh seafood in Equatorial Guinean cuisine.
Pambota
Pambota is a rich and flavorful soup originating from the Ndowé ethnic group, featuring a base of palm kernel extract, infused with the smoky depth of smoked fish. It's a unique delicacy with an intense flavor, often enjoyed as a hearty meal.
Pepesup de Pescado
Pepesup de Pescado, commonly known as pepper soup, is a beloved and spicy fish soup from Equatorial Guinea. It's a flavorful and warming dish, often enjoyed in the morning or evening, and can be customized with various types of fish and local spices.
Guinea-Bissau(14)
Bafatá Fish Stew
A hearty and flavorful fish stew originating from the Bafatá region, characterized by its rich tomato and peanut base, with tender chunks of fish and aromatic spices.
Caldeirada de Peixe Guineense
A rich and flavorful fish stew, Caldeirada de Peixe Guineense is a staple in Guinea-Bissau, showcasing the country's abundant seafood. It's typically made with a variety of fish, simmered in a savory broth with tomatoes, onions, peppers, and seasoned with local spices, often finished with a touch of palm oil for depth.
Caldo de Peixe com Legumes
A hearty and flavorful fish and vegetable soup, a staple in Guinea-Bissau, often prepared with locally sourced fish and a variety of root vegetables and greens. It's known for its comforting and nourishing qualities.
Caldo de Peixe Guineense
A hearty and flavorful fish stew, a staple along the coast of Guinea-Bissau, showcasing the nation's abundant seafood. It's typically made with palm oil, peppers, and rice.
Calulu de Peixe Seco
A flavorful and hearty stew made with dried fish, okra, palm oil, and a medley of vegetables, representing a staple in Bissau-Guinean cuisine.
Fumbwa com Cacana
Fumbwa com Cacana is a hearty and nutritious dish made from wild spinach (fumbwa) and cassava leaves (cacana), simmered in a flavorful sauce often enriched with palm oil, onions, and sometimes a touch of fish or meat for added depth. It's a testament to the resourcefulness of Bissau-Guinean cuisine, utilizing readily available greens.
Gambia(13)
Benachin
A flavorful and colorful one-pot dish of rice cooked with a variety of vegetables and often meat or fish, seasoned with a rich tomato and spice base.
Chewi Kong
Chewi Kong is a flavorful and aromatic catfish stew originating from The Gambia, popular across West Africa. It features tender catfish simmered with a medley of vegetables in a rich, spiced tomato base.
Gambian Ebbeh
Ebbeh is a flavorful and chunky seafood and vegetable stew, a staple in Gambian cuisine. It features a rich blend of fish, vegetables, and palm oil, often with a hint of tamarind for a unique tang.
Gambian Fish and Okra Fritters
Savory fritters made with flaked fish, finely chopped okra, onions, and spices, deep-fried until golden brown. A popular snack or appetizer.
Gambian Fish and Okra Stew
A flavorful and slightly slimy stew made with fresh fish, okra, palm oil, and a medley of vegetables. This variation of Superkanja offers a unique texture and taste, showcasing the diverse use of okra in Gambian cooking.
Gambian Fish and Yam Stew
A comforting and flavorful stew made with firm white fish, tender yams, and a savory broth infused with tomatoes, onions, and mild spices.
Democratic Republic of the Congo(11)
Liboké de Poisson
Liboké de Poisson, meaning 'fish in banana leaves,' is a traditional Congolese dish where fish is seasoned and then steamed or grilled within banana leaves. This cooking method imparts a subtle, earthy flavor from the leaves and ensures the fish remains incredibly moist and tender. It's often prepared with a vibrant marinade of onions, tomatoes, garlic, ginger, and various spices.
Makayabu na Fumbwa
Makayabu na Fumbwa is a flavorful Congolese dish featuring salted fish (makayabu) stewed with fumbwa (wild spinach or other leafy greens) and a blend of aromatic spices. It's a hearty and traditional meal, often served with staples like fufu or boiled plantains.
Matembele
A hearty and flavorful stew made from tender sweet potato leaves, simmered with onions, peppers, and often chicken or fish, creating a rich and comforting dish.
Mbika ya Mbisi
Mbika ya Mbisi is a unique Congolese dish where pumpkin seeds are processed into a flour and then steamed in banana leaves with fish and vegetables. It offers a rich, nutty flavor with a hint of spice.
Msembo with Groundnut Sauce
Msembo, a type of dried fish, is rehydrated and cooked in a rich, savory groundnut (peanut) sauce. This dish is a flavorful example of Congolese cuisine, often served with fufu or rice.
Okazi Soup
Okazi soup is a hearty and flavorful vegetable soup made with Okazi leaves (also known as Afang leaves), often thickened with cocoyam or achi, and enriched with various meats and fish. It's a popular dish in many parts of Central Africa.
Gabon(11)
Dongo-Dongo
A flavorful and hearty stew made with okra, fish, and aromatic seasonings, often served with starchy accompaniments like fufu or rice.
Dongo-Dongo with Smoked Fish
A flavorful and hearty okra and smoked fish stew, considered a precursor to gumbo. This dish highlights the use of okra and the rich flavors of smoked fish, often served with starchy accompaniments.
Poisson à l'Odika
A rich and flavorful dish featuring fish cooked in a sauce made from odika, a paste derived from the seeds of the wild mango tree, which imparts a unique chocolate-like flavor. It's often prepared with local spices and served with a starchy side.
Poisson à la Sauce d'Arachide
A rich and creamy peanut butter stew featuring fish, simmered in a flavorful sauce made with groundnuts, tomatoes, and aromatic spices.
Poisson Braisé à l'Odika
A flavorful grilled fish dish from Gabon, marinated in a blend of spices and herbs, then slow-cooked to perfection. The Odika paste, derived from the seeds of the Andok tree, imparts a unique, slightly chocolatey flavor and rich texture to the marinade, making this a truly special dish.
Poisson Braisé à la Citronnelle
Aromatic grilled or pan-fried fish infused with the bright, citrusy flavor of lemongrass. This dish highlights fresh fish, often marinated with herbs and spices, then cooked to perfection.
Central African Republic(10)
Cassava Leaf Stew
A hearty and flavorful stew made from simmered cassava leaves, often combined with smoked fish, meat, and enriched with peanut butter and palm oil. It's a staple dish, typically served over rice.
Dongo-Dongo Poisson
A flavorful and hearty okra-based stew featuring fish, often made with dried, salted, or smoked fish, and seasoned with onions, garlic, peppers, and Maggi cubes. It's a staple that showcases the importance of fish and okra in Central African cuisine.
Foufou with Gombo Sauce
Foufou, a staple starch made from pounded cassava or cornmeal, serves as the perfect vehicle for the rich and flavorful Gombo (okra) sauce. This sauce, a cornerstone of Central African cuisine, is simmered with tender meat or fish, tomatoes, and onions, creating a hearty and satisfying meal.
Maboké de Capitaine
Maboké de Capitaine is a traditional dish from the Central African Republic, featuring fish (often Nile perch) steamed in banana leaves with a flavorful base of onions, garlic, tomatoes, and hot peppers. It's a light and succulent dish, typically served with rice and fried plantains.
Okra and Fish Stew
A flavorful and hearty stew where okra (gombo) is the star, simmered with fish, tomatoes, and onions to create a rich, slightly viscous sauce. It's a comforting dish often served with a starchy side.
Poisson Fumé en Sauce Tomate
A flavorful dish featuring smoked fish simmered in a rich tomato sauce with onions, garlic, and spices. This preparation highlights the importance of smoked ingredients in Central African cuisine.
Chad(9)
Chadian Fish and Peanut Stew
A rich and savory stew made with firm white fish, a creamy peanut butter base, tomatoes, and aromatic spices. It's a hearty and comforting dish, often served with rice or millet.
Chadian Fish and Rice with Spiced Sauce
A flavorful and aromatic dish featuring pan-fried or baked fish served with fluffy rice and a vibrant, spiced tomato and onion sauce. This recipe highlights the use of common Chadian spices and fresh ingredients.
Chadian Fish with Okra and Tomato
A flavorful and aromatic dish featuring firm white fish cooked with okra, tomatoes, onions, and a blend of spices. This dish highlights the importance of fish in Chadian cuisine, especially in regions near Lake Chad.
Daraba de Mafé
Daraba de Mafé is a hearty and flavorful Chadian stew that combines tender meat or fish with a rich peanut butter sauce and a medley of vegetables. It's a staple dish that reflects the resourcefulness and adaptability of Chadian cuisine, utilizing local ingredients to create a comforting and satisfying meal.
Karkandji
Karkandji is a flavorful Chadian stew made with sorrel leaves, meat (beef or fish), and seasoned with peanut paste or sesame flour. It's a hearty and unique dish that highlights the use of local greens and ingredients.
Makhaltou
A flavorful and aromatic fish stew, often prepared with a variety of vegetables and spices. It's a popular dish, especially in regions near water bodies.
Guinea(9)
Konkoé
Konkoé is a traditional Guinean stew featuring smoked catfish simmered with a variety of vegetables like eggplant, potatoes, carrots, and onions in a flavorful, slightly soupy sauce. It's a comforting dish often served with rice.
Maafe Hako Banté
Maafe Hako Banté is a hearty and flavorful Guinean stew made with cassava leaves, meat (often beef or fish), and a rich peanut butter base. It's a comforting dish typically served over white rice.
Maffé de Poisson
A rich and savory dish where fish is simmered in a creamy peanut butter sauce with tomatoes, onions, and spices. It's a comforting and hearty meal often served with rice.
Mangoé Rafalari
Mangoé Rafalari is a unique and flavorful Guinean stew that balances the sweetness of mangoes with the savory depth of smoked fish, onions, and chili peppers. It's a delightful dish, often served as a side or a light main course with rice.
Riz à la Crème de Palme
A flavorful rice dish cooked in palm cream, often with vegetables and sometimes fish or meat. The palm cream gives it a distinctive color and rich, slightly sweet taste.
Riz Djoloff au Poisson Fumé
A fragrant and flavorful one-pot rice dish, a variation of Riz Djoloff, featuring smoked fish and a rich tomato and vegetable base.
Benin(8)
Agoun Goun
Agoun Goun is a traditional Beninese dish made from small dried fish (often sardines or anchovies) stewed with tomatoes, onions, peppers, and palm oil. It's a flavorful and protein-rich dish, typically served with rice or yam.
Dakouin
Dakouin is a traditional Beninese fish dish, particularly popular along the coast. It features pan-fried tilapia marinated with aromatic spices, served with a rich tomato-based sauce and a base of roasted cassava flour (gari).
Igname Pilée avec Sauce Poivron Tomate
A hearty dish of pounded yam served with a vibrant and slightly spicy tomato and bell pepper sauce, often with added fish or meat.
Poisson Braisé à la Mode de Porto-Novo
A flavorful grilled or baked fish dish, inspired by the coastal city of Porto-Novo. This recipe features a marinade of spices, herbs, and often a touch of tomato and onion, resulting in a tender and aromatic fish.
Poisson Braisé à la Sauce Arachide
Grilled or baked fish served with a rich and savory peanut sauce. This dish combines the smoky flavor of grilled fish with the creamy, nutty goodness of the sauce.
Poisson Braisé avec Sauce Tomate Épicée
Whole fish, typically grilled or baked until tender and slightly smoky, served with a vibrant and spicy tomato-based sauce.
Cameroon(8)
Kwacoco and Banga Soup
A traditional Cameroonian delicacy, Kwacoco is made from grated cocoyams wrapped in leaves and steamed, while Banga soup is a rich, flavorful soup made from palm nut pulp, meat, fish, and aromatic spices. This combination offers a delightful blend of textures and tastes.
Mbanga Soup
Mbanga soup is a rich and flavorful West African soup, particularly popular in Cameroon, made from the pulp of palm nuts. It's simmered with a variety of meats, smoked fish, crayfish, and aromatic spices, offering a unique taste of the region.
Ndole
Ndole is a rich and flavorful Cameroonian stew, often considered the national dish. It features bitter leaves (or spinach as a substitute) cooked with a creamy peanut paste, and is typically enhanced with ingredients like crayfish, onions, garlic, ginger, and a protein such as beef, fish, or shrimp. The dish is known for its unique balance of earthy bitterness from the leaves and the savory, nutty richness of the peanuts.
Okok Sauce with Smoked Fish
A traditional and highly flavorful sauce made from the tender leaves of the Gnetum africanum plant (Okok), simmered with smoked fish and palm oil. This dish is a staple in many Cameroonian households, particularly in the South-West region.
Okok with Plantains
Okok is a popular Cameroonian dish made from boiled and mashed cocoyam leaves, often seasoned with palm nut oil and served with various accompaniments like plantains, fish, or meat. This version focuses on the classic pairing with ripe plantains.
Poisson Braisé Sauce Pistache
Grilled or baked fish coated in a flavorful peanut sauce (sauce pistache). This dish is a popular choice for celebrations and everyday meals, showcasing Cameroon's love for rich, savory flavors.
Kenya(8)
Kenyan Coconut Fish Curry
A fragrant and mildly spiced fish curry made with coconut milk, tomatoes, and a blend of East African spices, often served with rice or ugali.
Kenyan Fish Curry with Coconut Milk
A fragrant and creamy fish curry, featuring tender pieces of fish simmered in a rich coconut milk sauce infused with Kenyan spices. Often served with rice or chapati.
Kenyan Mchuzi wa Samaki na Nazi
A flavorful and creamy fish stew from the Kenyan coast, featuring tender fish simmered in a rich coconut milk broth with aromatic spices and fresh vegetables.
Kenyan Omena Stew
Omena, small dried fish, are a popular and protein-rich delicacy in Kenya, particularly around Lake Victoria. This stew is a flavorful way to prepare them, often simmered in a rich tomato and onion sauce.
Kenyan Omena with Ugali and Mchuzi
A flavorful and traditional Kenyan dish featuring dried fish (omena) stewed in a rich tomato and onion sauce, served alongside ugali (a stiff maize porridge) and a side of greens.
Kenyan Tilapia with Ugali and Greens
A classic Kenyan meal featuring pan-fried or grilled tilapia served with ugali (a stiff maize porridge) and a side of sautéed leafy greens. This dish highlights fresh lake fish, a delicacy in regions near Lake Victoria.
Liberia(8)
Liberian Baked Fish with Vegetables
A flavorful and healthy dish featuring whole fish baked with a medley of traditional Liberian vegetables and spices, creating a moist and aromatic meal.
Liberian Cassava Leaf Stew
A hearty and flavorful stew made from tender cassava leaves, simmered with a variety of meats (like beef, chicken, or smoked turkey), dried fish, and seasoned with onions, peppers, and palm oil. Often enriched with peanut butter, this dish is a staple in Liberian cuisine.
Liberian Fish Stew
A flavorful and aromatic fish stew, often made with a tomato base, onions, peppers, and a blend of West African spices. It's a comforting and satisfying dish typically served with rice.
Liberian Kpomo Stew
A rich and flavorful stew made with Kpomo (cowhide) simmered in a spicy pepper sauce, often enriched with meat or fish. This dish is a testament to the resourceful use of ingredients in Liberian cuisine.
Liberian Okra Soup
A flavorful and hearty soup made with fresh okra, palm oil, and a medley of meats and fish. This dish is often served with fufu or rice and is a beloved part of Liberian cuisine.
Liberian Palm Butter Soup
A rich and flavorful West African stew made from the creamy pulp of palm nuts, simmered with various meats or fish, and seasoned with aromatic spices, onions, and peppers. It's a beloved comfort food in Liberia, often served with rice or fufu.
Ivory Coast(7)
Aloko avec Sauce Arachide et Poisson Frais
A beloved Ivorian classic featuring perfectly fried plantains (aloko) served with a rich, savory peanut sauce and fresh grilled fish.
Aloko Poisson Braisé
A flavorful dish featuring grilled fish marinated in a spicy Ivorian blend, served with fried plantains (aloko).
Gboflour Sauce
A rich and savory Ivorian sauce made from ground egusi seeds (gboflour), often cooked with palm nut cream, vegetables, and meat or fish. It has a unique nutty flavor and thick texture.
Mafe de Poisson
A rich and flavorful Ivorian fish stew made with a peanut butter base, tomatoes, and aromatic vegetables. This dish offers a comforting and savory taste of West African cuisine.
Poisson Braisé with Attiéké
A classic Ivorian dish featuring whole grilled fish marinated in a flavorful blend of spices, served alongside attiéké, a fermented cassava couscous.
Poisson en Sauce Légumes à l'Akpi
A fragrant and flavorful Ivorian fish stew featuring tender fish cooked in a rich vegetable sauce, enhanced with the unique nutty aroma of akpi seeds.
Libya(7)
Libyan Fish Tagine with Potatoes
A hearty and aromatic fish stew featuring firm white fish, potatoes, tomatoes, and a blend of North African spices, simmered to perfection. This dish is a staple, especially in coastal regions of Libya.
Libyan Haraimi
A vibrant and flavorful Libyan fish stew featuring firm white fish fillets simmered in a rich, spicy tomato-based sauce infused with aromatic spices. Traditionally served with crusty bread to soak up the delicious sauce.
Libyan Lamb and Rice Pilaf
A fragrant and flavorful rice pilaf cooked with tender lamb, aromatic spices, and often garnished with nuts and dried fruits. It's a comforting and celebratory dish common in Libyan households.
Libyan Mrouzia
Mrouzia is a traditional Moroccan and Libyan sweet and savory tagine, typically made with lamb, honey, raisins, and almonds. This Libyan version often incorporates aromatic spices for a rich, festive flavor.
Roz bel Sharia
Roz bel Sharia is a staple Libyan rice dish where short-grain rice is cooked with toasted vermicelli noodles, creating a fragrant and flavorful pilaf. It's a versatile side dish that pairs well with various stews and main courses.
Sheriyah Maqluba
A unique sweet and savory dish where vermicelli noodles are fried until golden and then cooked with rice, creating a comforting and subtly sweet pilaf. Often served as a side dish or a light meal.
Burundi(6)
Cassava Leaf Stew with Peanut Sauce
A deeply flavorful and traditional Burundian dish featuring tender cassava leaves simmered in a rich, savory peanut sauce. Often enriched with small pieces of meat or fish, this stew is a cornerstone of Burundian cuisine, celebrated for its unique taste and texture.
Mchuzi wa Samaki
Mchuzi wa Samaki, meaning 'fish stew' in Swahili, is a flavorful fish curry popular in Burundi and other East African coastal regions. It features firm white fish cooked in a rich sauce made with coconut milk, tomatoes, onions, garlic, ginger, and a blend of aromatic spices.
Mukeke Fish with Fried Plantains
A popular dish featuring Mukeke, a unique freshwater fish found in Lake Tanganyika, typically pan-fried or grilled and served with sweet fried plantains. The fish has a delicate flavor and firm texture.
Mukeke na Nyanya na Vitunguu
A simple yet delicious preparation of Mukeke fish, a popular freshwater fish from Lake Tanganyika, pan-fried with tomatoes and onions. This dish highlights the fresh flavors of the fish and vegetables.
Ndizi za Kukaanga na Samaki
A popular and satisfying dish in Burundi, Ndizi za Kukaanga na Samaki features perfectly fried ripe plantains served alongside seasoned and pan-fried fish. It's a simple yet delicious combination of sweet and savory flavors.
Ugali wa Nazi na Samaki
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.
Cape Verde(6)
Baked Fish with Vegetables and Herbs
A simple yet flavorful dish of white fish baked with a medley of fresh vegetables and aromatic herbs, showcasing the fresh seafood and produce of the islands.
Caldeirada de Peixe
Caldeirada de Peixe is a flavorful and rustic fish stew, a staple in Cape Verdean cuisine. It features a medley of fresh fish, root vegetables, and aromatic herbs simmered in a rich broth, showcasing the islands' abundant seafood.
Caldo de Peixe com Legumes
A hearty and flavorful Cape Verdean fish stew, Caldo de Peixe combines tender chunks of white fish with a medley of root vegetables and aromatic seasonings in a rich, savory broth. It's a comforting and nutritious dish, showcasing the islands' fresh seafood and produce.
Micha de Peixe com Banana Verde
A hearty and flavorful fish stew made with green bananas, tomatoes, onions, and a blend of Cape Verdean spices. It's a comforting and traditional dish often enjoyed on the islands.
Mufete de Peixe
A flavorful grilled fish dish, typically made with sea bass or similar white fish, marinated in a blend of garlic, herbs, and lemon, then grilled to perfection. It's often served with a side of boiled or fried sweet potatoes and a vibrant vinaigrette.
Sopa de Legumes com Peixe
A hearty and nourishing vegetable soup featuring chunks of fresh fish, common in Cape Verdean households. It's a comforting and flavorful dish that highlights the islands' fresh produce and seafood.
Comoros(6)
Comorian Breadfruit and Fish Fritters
Crispy on the outside and tender on the inside, these fritters combine mashed breadfruit with flaked fish and aromatic herbs, perfect as a snack or appetizer.
Comorian Coconut Fish Curry with Plantains
A rich and creamy curry featuring firm white fish simmered in coconut milk with aromatic spices, tomatoes, and tender chunks of plantain. A staple of Comorian coastal cuisine.
Comorian Fish and Okra Stew
A flavorful and hearty stew featuring tender white fish, okra, and a rich tomato-coconut milk base infused with aromatic spices. This dish is a staple in Comorian cuisine, often enjoyed with rice.
Comorian Fish and Rice with Spiced Coconut Sauce
A flavorful and aromatic dish featuring flaky white fish cooked in a rich, spiced coconut milk sauce, served alongside fragrant rice. This recipe highlights the island nation's love for seafood and tropical flavors.
M'tsolola
A comforting and flavorful stew from the Comoros, M'tsolola features fish simmered in coconut milk with green plantains, yuca (or sweet potato), and aromatic spices. It's a staple dish that highlights the islands' agricultural bounty and seafood.
Rougail de Poisson Salé
A flavorful and spicy Comorian relish made with salted fish, tomatoes, onions, and chili peppers. It's a staple served with rice or other staples.
Egypt(6)
Fatta with Beef
A traditional Egyptian festive dish, Fatta features layers of toasted bread, fluffy rice, and tender beef, all brought together with a tangy garlic-vinegar sauce. It's a celebratory meal often prepared for Eid al-Adha.
Fattah
A traditional Egyptian festive dish featuring layers of crispy toasted bread, fluffy rice, tender meat, and a tangy garlic-vinegar sauce. It's a celebratory meal often served during Eid al-Adha.
Fesikh
Fesikh is a traditional Egyptian dish made from salted and fermented grey mullet, often enjoyed during the Sham El-Nessim spring festival. This process requires careful salting and extended fermentation, resulting in a unique, pungent flavor profile that is an acquired taste. Due to the fermentation process, it is crucial to ensure the fish is handled and prepared hygienically to avoid foodborne illnesses. This recipe outlines the traditional method.
Samak Mashwi
A classic Egyptian dish featuring whole fish, typically tilapia or sea bass, marinated in a fragrant blend of cumin, garlic, and herbs, then grilled over charcoal until the skin is beautifully charred and the flesh is flaky and moist. Traditionally a Nile River specialty, this preparation highlights the fresh, clean taste of the fish enhanced by aromatic spices.
Samak Sayadiya
A classic Egyptian coastal dish featuring tender, pan-fried fish served atop fragrant rice infused with the deep, sweet flavor of caramelized onions. This dish is a testament to simple, fresh ingredients transformed into a rich and satisfying meal.
Sayadeya
Sayadeya is a classic Egyptian dish from the coastal city of Alexandria, featuring tender fish served atop a bed of fragrant rice deeply flavored with caramelized onions and warm spices. The key to this dish is the rich, almost burnt-sugar sweetness of the onions, which forms the base of the rice's flavor.
Algeria(5)
Algerian Fish Soup
A hearty and flavorful fish soup, packed with vegetables and aromatic spices. This soup is a comforting and nutritious meal, showcasing the diverse culinary influences in Algerian cuisine.
Mrouzia Lamb Tagine
A celebratory and aromatic lamb tagine, Mrouzia is a sweet and savory dish traditionally prepared for Eid al-Adha. It features tender lamb cooked with dried fruits, honey, and a blend of warm spices.
Poulet à la Cannelle Algérien
A fragrant and subtly sweet chicken dish, often prepared for special occasions, featuring tender chicken pieces simmered in a rich sauce infused with cinnamon, honey, and almonds.
Rechta Algéroise
A beloved dish from Algiers, Rechta Algéroise features delicate, homemade semolina noodles (rechta) served in a fragrant, light chicken or lamb broth infused with vegetables like carrots, turnips, and chickpeas. It's a celebratory dish often prepared for special occasions.
Tajine Mechoui Lamb
A flavorful and tender slow-roasted lamb dish, inspired by the traditional Algerian Mechoui. This version is adapted for home cooking, featuring a leg of lamb marinated in a blend of aromatic spices and slow-cooked until fall-off-the-bone tender.
Djibouti(5)
Bariis iyo Kaluun
A flavorful and aromatic dish of fish cooked in a spiced tomato sauce, served over fragrant rice. This dish highlights the coastal influence on Djiboutian cuisine, blending the bounty of the sea with warming spices.
Djiboutian Fish and Okra Stew
A flavorful and aromatic stew featuring tender pieces of fish cooked with okra, tomatoes, and a blend of East African spices.
Djiboutian Fish and Rice Pilaf
A flavorful and aromatic rice pilaf cooked with tender pieces of white fish, infused with fragrant spices and often enriched with vegetables. This dish is a staple in Djiboutian cuisine, showcasing the country's coastal bounty and its love for spiced rice dishes.
Djiboutian Fish Stew
A fragrant and flavorful fish stew, often made with firm white fish, simmered in a rich tomato and coconut milk base with aromatic spices. This dish highlights the coastal influence on Djiboutian cuisine.
Marake Kaloune
Marake Kaloune is a flavorful fish and vegetable stew originating from Djibouti, featuring a delightful blend of tender fish, hearty vegetables like potatoes, okra, and eggplant, simmered in a savory broth with tamarind for a unique tang. It's often served with rice, making it a complete and satisfying meal.
Botswana(4)
Botswana Beef and Millet Dumplings
A savory and satisfying dish featuring tender pieces of beef stewed with aromatic vegetables and spices, served alongside fluffy, slightly nutty millet dumplings. This is a wholesome meal that showcases staple ingredients.
Botswana Chicken and Dumplings
A comforting and hearty stew featuring tender chicken pieces simmered in a rich, savory broth with soft, fluffy dumplings. This dish is a popular home-style meal, often prepared for family gatherings.
Botswana Chicken and Peanut Stew with Dumplings
A hearty and flavorful stew featuring tender chicken simmered in a rich peanut sauce, served with soft, fluffy dumplings. This dish is a comforting staple, often prepared for family gatherings.
Botswana Fish and Peanut Stew
A unique and flavorful stew featuring firm white fish cooked in a rich peanut sauce, infused with tomatoes, onions, and mild spices. This dish highlights the use of groundnuts (peanuts) as a staple ingredient in Botswana cuisine, creating a creamy and satisfying meal.
Ethiopia(4)
Asa (Fish) Tibs
Ethiopian fish tibs - a flavorful dish of pan-seared fish sautéed with onions, tomatoes, jalapeños, and the signature Ethiopian spice blend, berbere. Traditionally served with injera, a spongy sourdough flatbread.
Asa Tibs
A vibrant and quick Ethiopian dish featuring tender fish fillets sautéed with aromatic onions, tomatoes, and the signature spice blend, berbere. Traditionally cooked in niter kibbeh (spiced clarified butter) for an authentic flavor.
Fatira
A wonderfully flaky, buttery, and layered flatbread, traditionally served for breakfast or special occasions. It's often enjoyed with a drizzle of honey and scrambled eggs.
Ye'assa Wot
A rich and aromatic Ethiopian fish stew, featuring tender pieces of firm white fish simmered in a deeply spiced berbere sauce. Traditionally served with injera, a sourdough flatbread.
Malawi(4)
Chambo Fish with Ndiwo
A classic Malawian dish featuring chambo fish (a type of tilapia from Lake Malawi) pan-fried and served with ndiwo, a relish made from various greens, tomatoes, and onions. It is traditionally accompanied by nsima, a staple maize porridge.
Malawi Chambo with Fruit Chutney
A popular Malawian dish featuring pan-fried Chambo (Tilapia) fish served in a flavorful gravy with a sweet and tangy fruit chutney.
Mchele wa Nazi
A fragrant and slightly sweet rice dish cooked in coconut milk, often served as a side or a light main course. Mchele wa Nazi is a popular accompaniment to fish and vegetable dishes.
Mpangwe ndi Masamba
A hearty and nutritious dish featuring tender catfish simmered with a medley of fresh greens in a savory broth. This recipe celebrates the bounty of Lake Malawi and the common practice of pairing fish with leafy vegetables.
Burkina Faso(3)
Dorée en Sauce Arachide Épicée
A flavorful whole fish (Dorée, often Tilapia or similar white fish) prepared with a spicy peanut sauce, showcasing a common yet adaptable preparation method in Burkinabé cuisine.
Poisson Braisé au Citron et Herbes
Whole grilled fish marinated in a vibrant blend of lemon, garlic, ginger, and fresh herbs, then grilled to perfection. It's a light yet flavorful dish, often served with a side of rice or fried plantains.
Poulet Bicyclette
Poulet Bicyclette, translating to 'bicycle chicken,' is a flavorful grilled chicken dish from Burkina Faso. The name likely comes from the sight of market vendors transporting chickens on their bicycles. It's known for its tender, marinated meat infused with a blend of aromatic spices.
Eritrea(3)
Eritrean Fish Stew
A flavorful and moderately spicy fish stew, popular in Eritrean and Ethiopian cuisine. It features tender fish simmered in a rich tomato-based sauce with aromatic spices like turmeric and ginger, often enhanced with the distinctive berbere spice blend.
Kulwa Samaki
A flavorful Eritrean fish stew featuring tender pieces of fish simmered in a rich, spicy tomato and berbere-based sauce. This dish is a delightful representation of Eritrea's coastal influence on its cuisine.
Tsebhi Keyh Bahri
A rich and spicy seafood stew made with a flavorful tomato and berbere base, featuring a medley of fish and shellfish. It's a hearty dish often served with injera.
Madagascar(3)
Kitoza sy Voanjo
A flavorful Malagasy dish featuring smoked fish, often tuna or mackerel, simmered in a rich sauce with peanuts, tomatoes, and aromatic spices. It's a comforting and savory meal typically served with rice.
Trondro Gasy
Trondro Gasy is a traditional fish dish from the highlands of Madagascar, typically made with tilapia, onions, tomatoes, garlic, watercress, and seasoned with curry powder. It's a flavorful and aromatic stew best served over white rice.
Vary s' Voatsiroka
A flavorful and aromatic rice dish cooked with coconut milk, turmeric, and often enhanced with small pieces of dried fish or meat, offering a taste of coastal Malagasy cuisine.
Lesotho(2)
Sesotho Chicken and Dumplings
A comforting and flavorful dish featuring tender chicken simmered in a savory broth with fluffy, steamed dumplings, a popular home-style meal.
Sesotho Wild Spinach and Peanut Stew
A flavorful and nutrient-rich stew featuring wild spinach (or a suitable substitute like spinach or kale) cooked with peanut butter and often enhanced with smoked fish or other proteins. This dish highlights the use of local greens and the popular addition of peanuts in Southern African cuisine.
