Common African Foods

Olives figure heavily in North African cuisine. They are marinated and served as appetizers and complement many a Moroccan stew (tagine). Olive oil also is used to dress salads and vegetables.

This thin, round, spongy bread of Ethiopia is something between a crepe and pita bread. It is eaten with most meals and is used in place of utensils, as diners tear off pieces of injera and use it scoop up the main course.

Fufu is a West African method to prepare yams, which are boiled, peeled and pounded into a paste. Fufu may be fried into croquettes or served like polenta, with toppings such as beans or meat laden over the top.

Also known as groundnuts, peanuts are featured in West African cooking, often serving as the base for a chicken stew, in sauces or to garnish other savory dishes.

This spiced sausage is a common dish in South Africa, where it is fried or cooked over coals on a "braai," that region's version of an outdoor grill.

This traditional Egyptian breakfast dish is made from fava beans, garlic and other herbs. It is commonly served with pita bread and olive oil.

Bobotie is a dish of minced meat, vegetables and hard-boiled eggs. It is the South African equivalent of the British shepherd's pie. A rich, custard-like topping of eggs and milk covers the dish.

More a style of cooking than a single dish, yassas figure prominently in the cuisine of Senegal. Yassas are lemon-based marinades, bolstered with chopped onions and hot chilies, that transform chicken, fish and other meats into puckering and peppery dishes.

The national dish of Ethiopia is a spiced stew that may be enriched with fenugreek, cardamom, coriander, nutmeg and paprika. Wats are made with vegetables, chicken, fish or beef. Injera is a favorite accompaniment to any wat.

Cassava (also known as manioc, tapioca and yucca) is a staple across much of tropical and sub-tropical Africa. It is ground into flour, used to thicken stews and made into pudding, among many applications.