African Food Network: Authentic recipes from across the continent.

Kafteji

Made this with minced lamb for our iftar table, wallah it was so delicious. Deep frying the carrot and aubergine cubes separately is a bit of extra work at the stove, but that crisp texture before it simmers in the cumin meat sauce makes all the difference.

Reviewed by Yusuf Ebrahim · Bo-Kaap, Cape Town, South Africa

Umqombothi

Umqombothi is documented in Xhosa practice as the beer brewed for the return of the abakwetha following ulwaluko, and as the drink through which families address the amadlozi. Sorghum beer of the same family is brewed across Africa under names including dolo in Burkina Faso, pito in Nigeria and ingwebu in Zimbabwe.

Garden Egg Stew (Earthenware Bowl Method)

my ghanaian neighbor used to make this with smoked herring and red habanero peppers ground roughly in that earthenware bowl. I tried boiling the garden eggs for 20 minutes first like you wrote instead of frying them raw, and the stew turned out much smoother without absorbing too much palm oil. No be small thing o!

Reviewed by Ngozi Chukwu · Lagos, Nigeria

How to Make Crispy Fried Chicken Feet

Mon dieu, keeping the cover on the fryer is the most important step! They pop so much from the remaining water. I bought the feet at H Mart here in Silver Spring because the regular grocery store never has them. Made them crispy like this and served alongside my pondu, exact taste of home.

Reviewed by Mireille Kabongo · Silver Spring, MD, USA

Dombolo (Dumplings or Steamed Bread)

I tried substituting the maize meal with fine cornmeal from the Safeway near my house since I cannot easily get proper mealie meal in Seattle. Letting the yeast proof properly for two full hours yielded a wonderfully spongy bread that picked up my beef berbere stew almost as well as injera.

Reviewed by Selam Hailu · Seattle, WA, USA

Liberian Jollof Rice

Jollof rice traces to the Senegambian rice tradition of the Wolof, and moved east and south along the West African coast through trade and migration, acquiring a distinct national form in each country that took it up. Liberia's variation belongs to that eastward spread.

Tripe (Mogodu)

Mogodu is the Sesotho and Setswana word for tripe, and the dish belongs to the South African tradition of offal cookery, in which cuts left over from commercial butchery became established household food. Its earliest documented date is uncertain.

Funge

got the cassava flour from the shop near West Croydon station. whisking it with the 1/2 cup of cold water before pouring into the boiling pot is key oo, stopped all the lumps. Chale my arm almost gave up stirring for 15 mins with the wooden spoon but that smooth stretchy final texture was so good paa.

Reviewed by Kojo Mensah · Croydon, London, UK