Recettes

Igbo Yam Porridge

Yam is not simply a staple crop among the Igbo of south-eastern Nigeria. It is the crop, tied to land, status and the agricultural calendar in a way no other food is, and the yam that goes into this porridge carries that weight into an ordinary weekday meal. Yam porridge is the most direct way to eat it. Slices are cooked until they begin to break down and thicken their own liquid, so the dish is both the yam and the sauce it makes. What marks the version out as Igbo rather than as one of the several other Nigerian yam pottages is the seasoning: ogiri, the fermented seasoning made from oil bean or melon seed, and uziza leaves, whose peppery aroma goes in at the very end. Palm oil supplies the colour and the richness, crayfish the savoury base. Ogiri is the ingredient that decides the dish. Its fermented depth is what separates an Igbo yam porridge from a Yoruba or Hausa preparation of the same root, and households that leave it out are making something else. The porridge is eaten at breakfast and as a light lunch, and it belongs to ordinary domestic cooking rather than to any occasion.

Nigeria30 minDebby

Tapalapa

Tapalapa is a West African bread: a dense, chewy loaf with a firm crust, baked long and scored across the top, and sold from roadside ovens and small bakeries rather than from supermarkets. It is bought fresh in the morning, torn rather than sliced, and eaten with whatever the household has. Its role is that of daily bread in the most literal sense. In the countries where it is baked, the tapalapa loaf is a breakfast item, split and filled with beans, egg, fried fish or a spread, and it is also what appears alongside a stew at other times of day. Baked in a wood fired oven, which is how most of it is still produced, it takes on a crust and a faint smokiness that a domestic oven does not reproduce. The bread belongs to a wider West African tradition of European style leavened loaves that were absorbed into local baking and then developed independently, arriving somewhere quite distinct from any European original. Tapalapa is denser and chewier than a baguette, keeps considerably better, and is built to hold a filling without collapsing. The countries of the region that bake it treat it as their own, and the question of exactly where it began is not settled.

2 hrLaila

Nigerian pancakes, thin savoury sweet pancakes made with onion and pepper in the batter

Nigerian Pancake (Diet)

The Nigerian pancake, known colloquially as diet, is thin, dense and slightly crisp at the edges, and it is savoury as often as it is sweet. Onion and ground pepper go into the batter alongside the sugar, which produces something no other pancake tradition attempts: sweet, savoury and faintly hot in the same mouthful. It sits a long way from the thick fluffy pancake of the American breakfast table. There is no raising agent and no attempt at height. The batter is loose, the pan is tilted to spread it thin, and the result has a dense bite and a lacy edge. Nigerians eat it at breakfast with tea, and just as readily as an afternoon snack with a cold drink. What it is served with follows the same double logic as the batter. Honey, sugar, condensed milk, peanut butter and fresh fruit on the sweet side; pap, custard, oats and yogurt drinks such as kunu aya or zobo alongside. It is home food and street food at once, cheap to make from things most Nigerian kitchens already hold, and it belongs to no particular region of the country, which is unusual enough to be worth noting.

Nigeria30 minJennifer

Fluffy Pancakes

The thick, risen pancake is a North American and British form rather than an African one, and the source for this recipe says so directly: it describes itself as a basic UK recipe. It is included here as a plain reference version, not as a dish with a claim on the continent. That distinction matters because Africa has its own pancakes and they are not this. The Nigerian pancake, known colloquially as diet, is thin, dense and deliberately savoury, carrying onion and ground pepper in the batter alongside the sugar. Hausa masa is a fermented rice cake, spongy and slightly sour, cooked in a pan of round wells. Ethiopian injera is a fermented teff flatbread that functions as a plate. Each of those is a distinct thing with its own technique and its own place at a table. What this recipe offers is the baking powder raised, egg and milk enriched, butter cooked pancake that most of the world now recognises from breakfast menus. It is genuinely good and genuinely simple, and there is no reason not to make it. There is also no reason to describe it as African cooking, and the honest position is to present it as what it is.

Nigeria30 minJennifer

Yamarita

Yamarita is yam in an egg and flour coating, fried until the crust is crisp and the inside stays soft. It is a Nigerian treatment of the country's most important tuber, and it is straightforwardly a modern dish rather than an inherited one. The name gives away its logic. Yamarita is yam plus the ending of dundun ata or, by the more commonly repeated account, a play on the Yoruba way of naming a fried thing. Whatever the derivation, it belongs to the same family of inventions as yam chips and yam balls: ways of turning a starch that is usually eaten soft into something you can pick up with your fingers at a party. It sits alongside the older Nigerian yam preparations rather than replacing them. Pounded yam is ceremonial, yam porridge is domestic, yam with egg sauce is breakfast, and yamarita is what appears on a small chops platter next to puff puff and spring rolls. That is a real position in Nigerian eating even if it is a recent one, and the dish has spread well beyond the households that first made it.

Nigeria1 hr 5 minLaila

Moi moi, Nigerian steamed bean pudding wrapped in leaves with a boiled egg inside

Moi Moi / Moin Moin

Moi moi is steamed bean pudding, and it is among the small group of Nigerian dishes that turn up everywhere: at breakfast, at parties, at weddings, in lunchboxes, beside jollof rice, and on its own. Black eyed peas or brown beans are soaked, peeled, blended with pepper and onion, seasoned, and steamed until they set. The peeling is what most people underestimate. The bean skins have to come off before blending, because they are what stands between a smooth moi moi and a gritty one, and the quality of the blend decides the texture of the finished dish more than any other single factor. Nigerian markets have heavy duty commercial mills for exactly this reason, and home blenders often cannot manage it. What it is steamed in changes the result and the name. Uma leaves, from Thaumatococcus daniellii, give the best flavour and cook fastest; banana leaves are the common alternative; aluminium foil and heatproof containers are the modern route. Nutmeg is the ingredient people leave out and then wonder why their moi moi does not taste like the one at the party. Egg, corned beef or bone marrow goes into the middle, and moi moi appears as a side to jollof and fried rice, as breakfast with pap or bread, and as a meal in itself.

Nigeria1 hr 30 minFoodChef

Fried Yam

Fried yam is called dundun in Yoruba, and it is one of the most eaten street foods in Nigeria. Yam is peeled, cut into thick chips, salted and fried until the outside crisps and the inside stays soft and floury. It is sold from roadside stands with a pepper sauce, and it is eaten at breakfast, at lunch and late at night. Yam is the crop that Nigeria produces more of than anywhere else in the world, and dundun is the most direct thing to do with it. It costs almost nothing, needs three ingredients, and the frying takes minutes. That combination is what makes it street food: a vendor with a pot of oil and a sack of yam is in business. Its usual partner is akara, the fried bean cake, and the pairing of dundun and akara with a ground pepper sauce is a standard Nigerian breakfast. It is also eaten with egg sauce, with fried fish, with stew, or on its own. The word dundun covers the fried treatment specifically, as distinct from the plain, pounded and porridge treatments of the same tuber, each of which occupies its own place on the Nigerian table.

Nigeria35 minAnthonyJ

Ta'ameya, Egyptian fava bean falafel coated in sesame seeds and fried golden

Ta'ameya (Egyptian Falafel)

Ta'ameya is Egyptian falafel, and the difference from every other falafel is the bean. Egypt makes it from dried split fava beans; Lebanon, Israel and most of the Levant use chickpeas, or a mixture. The fava gives a paler, softer, greener interior and a distinctly different flavour, and Egyptians will tell you theirs came first. It is breakfast food above all. Ful wa ta'ameya, fava bean stew with falafel, is the standard Egyptian morning meal, and the phrase names the pair together. The ful is cooked overnight in a large round pot called a qedra, and the ta'ameya is fried fresh in the early hours, so the smell of hot oil on the way to school or work is a shared memory rather than an individual one. Herbs are the other distinction. Parsley, coriander and dill go into the paste in quantity, which is what gives the interior its green colour, and the whole mixture is traditionally pounded in a large stone mortar. Sesame seeds are pressed onto the outside before frying in many versions, giving a crust that chickpea falafel does not have. It is eaten with tahini and baladi bread, and it is one of the cheapest complete meals in the country.

Egypt50 minFoodChef

Oat Pancakes

These are blended oat and banana pancakes, tagged in the source as a Nigerian oat pancake, and they belong to contemporary Nigerian home cooking rather than to any older tradition. Oats are not an African grain and arrived through import, but they have become a common breakfast staple in Nigerian urban households, usually as a porridge. What this recipe does is turn that pantry staple into pancakes with almost no effort: everything goes into a blender, and the batter is ready. Overripe banana provides the sweetness and much of the binding, which is why the sugar quantity is modest for the volume of oats. It is a practical way to use fruit that has gone too soft to eat. Nigeria has its own long standing pancake traditions that this is not. Masa is fermented rice cakes from the north, cooked in a dimpled pan. Ghanaian tatale is made from overripe plantain. Ojojo is grated water yam. Those are inherited dishes with regional identities. This is a modern breakfast, honestly framed as such, and it is included because it is Nigerian home cooking as it is actually practised now rather than as it was fifty years ago.

Nigeria40 minTaiwo Oladapo

Beans Porridge

Beans porridge is one of the most-eaten dishes in Nigerian homes: beans cooked soft, then finished in a palm oil base with blended pepper, smoked fish, crayfish and ugwu. It is weekday food, made in quantity, and it is as likely to appear at breakfast as at dinner. The palm oil base is what separates it from plain cooked beans. Onion is softened in the oil, blended tomato and pepper go in and are cooked until the oil separates out, and only then do the beans join. That separation is the marker Nigerian cooks watch for: it means the raw tomato has cooked off and the base is ready. Ugwu, the fluted pumpkin leaf, goes in at the end and needs only a few minutes to wilt. It is one of the most widely used greens in southern Nigeria and gives the dish its colour and a mild, slightly nutty flavour. Fried ripe plantain is the standard partner, and the sweetness against the savoury beans is why that pairing has stuck. Yam and rice also work. Despite the beans and vegetables, this is not a vegetarian dish as written: the crayfish and smoked fish are doing much of the seasoning.

Nigeria1 hr 10 minSobecooks

Belila, Egyptian wheat berry porridge served with hot milk, almonds and cinnamon

Wheat Porridge (Belila)

Belila is Egyptian wheat porridge: whole wheat berries cooked until they burst, served warm in hot milk with toasted almonds and cinnamon. It is a breakfast dish, and it is equally at home as a snack or a filling dessert. Whole wheat berries are the point, and they are quite different from any milled grain. Left whole, they hold their shape and burst open rather than dissolving, giving a chewy, almost popping texture that no flour or flake reproduces. The fuller Egyptian version carries anise seed and golden raisins in a light syrup alongside the milk and almonds, which is worth knowing since neither appears in this recipe's ingredient list. The method is soaking rather than long cooking. The berries are covered with boiling water and left overnight, then cooked briefly and rested off the heat until they pop open. Cooked wheat berries should be kept in the fridge undrained, and portions warmed with hot milk poured over as needed, which makes it a practical thing to have prepared in advance. It is eaten by children and adults alike and is regarded as comfort food at any hour.

Egypt40 minFoodChef

Corn Dough Porridge

Corn dough porridge is a Ghanaian breakfast, particularly in the south, made from fermented corn dough thinned with water and cooked with grains of selim until thick. It is closely related to koko and to ogi across the border in Nigeria, all built on the same fermented maize. Fermentation is what gives it its character. Corn is soaked, ground and left to sour for several days, which produces a distinctly tangy flavour and makes the grain easier to digest. Fermented corn dough is sold ready made at Ghanaian and Nigerian markets and grocers, in blocks or bags, and making it from scratch takes days rather than minutes. Grains of selim, also called negro pepper or hwentia, is the spice that makes this Ghanaian rather than generic. It is a long dark pod with a smoky, slightly bitter, aromatic flavour, crushed into the water before the corn goes in. The other technique that matters is straining: the dough is slaked with water and passed through a strainer before it meets the heat, which is the only reliable way to avoid lumps. It is served hot with sugar, and often with milk, roasted nuts or coconut flakes.

Ghana30 minAmanda Dadson

Ful Medames

Ful medames is stewed fava beans dressed with olive oil, cumin, garlic and lemon, and it is Egypt's national dish. It is eaten at any hour, though breakfast is when it belongs most, and it is sold from carts across Cairo and Giza in the mornings. Traditionally it is cooked and served in a large metal jug, the qedra, over a very long slow heat, often overnight, which is why street ful has a depth that a quick home version does not. What the beans are dressed with varies endlessly: parsley, onion, chilli, tomato, hard eggs, tahini. Its versions across the region are worth knowing. In Somalia, fuul is a breakfast staple served with eggs and laxoox or canjeero flatbread, spiced with xawaash, the blend of cumin, coriander, cardamom, cloves, turmeric and more that makes it noticeably hotter than the Egyptian version. In Morocco it is bissara, made from fava beans and split green peas cooked with garlic, eaten especially in the north during cold weather. This particular recipe includes tahini, which is a Levantine addition rather than a classic Egyptian one, and it uses tinned beans rather than the overnight cook.

Egypt25 minNympha

Kitcha

Kitcha is an unleavened Ethiopian and Eritrean flatbread, wheat flour, water and salt, rolled thin and cooked dry in a pan on both sides until it colours in characteristic dark spots. It is written ቂጣ in Amharic and ቂቻ in Tigrinya, and it belongs to both traditions. Its simplicity is the point: no yeast, no rising time, three ingredients. It is the bread you make when bread is needed now, and it is one of the first things many people learn to cook. It is usually served warm with melted spiced butter, which turns something plain into something rich. Chilli and cardamom are sometimes worked into the dough itself. Its most important role is as the base of fit-fit, also called fir-fir, where the bread is torn into pieces and mixed with spiced butter, berbere and sometimes stew, and eaten with the hands. Kitcha fit-fit is a breakfast staple across Ethiopia and Eritrea, and it is the reason kitcha is often made in quantity: the bread is the ingredient rather than the finished thing. The dark spots that appear during cooking are correct, not a mistake.

EthiopiaBlessing

Egg Sauce

Egg sauce is a Nigerian breakfast staple: eggs cooked into a base of tomato, onion and scotch bonnet until scrambled through it. It is what plain yam is most often eaten with, and it is one of the fastest hot meals in the Nigerian repertoire. What separates it from an omelette or from scrambled eggs is that the tomato base comes first. Onion and pepper are softened, tomatoes cooked down until they release their juices and soften, the seasoning goes in, and only then do the beaten eggs. The eggs are stirred through so the whole thing becomes one sauce rather than eggs with sauce on top. Two ingredients in this version are worth noticing. Sesame oil in place of vegetable oil is unusual in a Nigerian kitchen and gives a distinctly nutty background, and curry powder alongside is a Nigerian habit rather than an Indian one. Both are the contributor's choices rather than the standard. Egg sauce is genuinely close to what is elsewhere called egg stew, and the two names are used for much the same dish across Nigeria and Ghana, with the difference usually being consistency rather than method.

Nigeria25 minSobecooks

Plantain Porridge

Plantain porridge is unripe plantain cooked down with vegetables, palm oil and pepper into a thick, savoury one-pot dish, a Nigerian staple that behaves much more like a potato stew than anything the word porridge suggests in English. The ripeness question is the one that decides the dish. Ripe plantain is sweeter and more immediately appealing, and many people default to it. Unripe green plantain is what this dish is properly made with: it is starchy rather than sweet, holds its shape through long cooking rather than collapsing, and takes on the flavour of the pot instead of fighting it with sugar. Cooked ripe, the porridge turns sweet and mushy. Unripe plantain is also lower in sugar and higher in resistant starch, which is why it appears frequently in Nigerian cooking aimed at people managing blood sugar. Ugu or spinach goes in near the end, and crayfish, dried fish or smoked fish are common additions. Palm oil supplies the colour and much of the flavour. It is filling enough to be a meal on its own and is eaten at breakfast as often as at dinner.

NigeriaNympha

Chicken and potatoes cooked in a spiced South African sauce

Potatoes and Chicken Sauce

Chicken and potatoes cooked down together with onion, stock and warm spices into a single-pot sauce. It is South African home cooking of the plainest and most useful kind, and the seasoning is what identifies it. Knorrox stock cubes and peri-peri are both South African supermarket staples, and the combination, a stock cube, turmeric, garlic powder and a peri-peri kick, is a recognisable everyday shorthand in kitchens across the country. Nothing about it is ceremonial. It is a weeknight dish built around what is in the cupboard, filed by the source under breakfast, which is plausible enough in a household where a substantial early meal is normal. This page needs a warning that most do not. Its ingredient list omits the chicken and the potatoes, the two things the dish is named after, and also omits the stock, sage and basil that its method then tells you to use. It lists mayonnaise, which never appears again. The recipe below reconstructs the ingredient list from what the method actually requires, with quantities that are working estimates rather than anything the source provides. Brand names have been described generically, so the recipe works wherever it is cooked.

South Africa45 minLisias Johanna

Scrambled Egg Sandwich

Soft scrambled eggs with cheese and pesto between slices of buttered toast. No country is claimed and none applies, this is a breakfast sandwich in the general Western sense. The contributor frames it as a family recipe passed down through several generations, and the one technique it carries is worth taking seriously, because it is the thing most people get wrong. Eggs are scrambled over medium-low heat, moved constantly, and taken off while they are still slightly looser than you want them. Residual heat finishes the job in the pan and again between the hot toast. Cooked over high heat, egg proteins tighten and squeeze out their water, which is why fast scrambled eggs end up rubbery and sitting in a puddle. Milk is a matter of preference rather than technique. It loosens the curds and makes them milder, and plenty of cooks leave it out entirely for a richer result. Egg sandwiches exist in one form or another almost everywhere, and Africa has its own, the Ugandan rolex, an omelette rolled inside a chapati, is on this site and is a genuinely different thing. The source's calorie breakdown has not been carried across.

15 minDebby

Asaro (Nigerian Yam Porridge)

Asaro is yam cooked down in a seasoned pepper base with palm oil until part of it collapses into a thick, orange-red mash while some pieces stay whole. It comes from the Yoruba of southwestern Nigeria and is now eaten across the country. The texture is the dish. Mashing all of it gives you something closer to a purée; leaving it all in pieces gives you yam in sauce. Asaro is deliberately between the two, enough breaks down to thicken everything, enough survives to give you something to bite. The palm oil is not incidental either: it supplies the colour and a distinct earthy richness that no other oil reproduces. There is a naming point the source raises and gets broadly right. What Nigerians call porridge is closer to what English calls pottage, a thick one-pot dish of a starch cooked with vegetables and sometimes meat, rather than the European breakfast sense of a grain cooked in liquid. The two words are used interchangeably in Nigeria. The source also identifies mpotompoto as the Ghanaian counterpart. The dishes are close relatives rather than the same thing, and that has been noted rather than asserted as fact.

Nigeria1 hr 10 minFoodChef

Chips mayai, Tanzanian chips cooked into an omelette, served with kachumbari

Chips Mayai (Tanzanian Chip Omelette)

Chips mayai is chips set into an omelette and cooked as a single flat cake. The name is literal, chipsi is chips, mayai is eggs in Swahili, and it is one of the defining Tanzanian street foods, also known as zege. It is sold from stalls across the country and cooked to order: fries already made, eggs beaten with chopped onion, tomato, green pepper and coriander, the two combined in a hot pan and turned once. Minced meat goes in where a heartier version is wanted. It arrives with kachumbari, the East African tomato and onion salad, and tomato sauce. The comparison the source draws with Spanish tortilla is apt and worth thinking about, because the difference is instructive. A tortilla española uses potato sliced thin and cooked gently in oil until soft, folded into egg and set slowly into something dense and custardy. Chips mayai uses chips, already fried, already crisp, and cooks fast, so the potato keeps some of its structure and the egg stays lighter. Same two ingredients, entirely different results, and the potato cut is what does it. It is eaten at any hour: breakfast, a late-night meal after drinking, or a snack in between. Nothing about it is formal.

Tanzania30 minBlessing

Msemen (Moroccan Layered Flatbread)

Msemen is a Moroccan flatbread made by spreading dough paper-thin, dotting it with butter and semolina, and folding it into a square, twice, before frying. The folding is what creates the layers, and the layers are the entire dish. The name is a description of the method. Msemen means oiled in Arabic, and the recipe uses a great deal of oil: on the work surface, on the hands, in the dough, dotted through the folds. That is not excess, it is technique. Oiled hands slide over the dough rather than tearing it, which is how you get it thin enough to see the surface through. The double fold is the structural step. Spread thin, dot with butter and semolina, fold into thirds, dot again, fold into thirds the other way. Each fold multiplies the layers, and the semolina between them keeps them from fusing, which is exactly the job flour does in a laminated puff pastry, arrived at from a completely different direction. Two things separate msemen from its Moroccan neighbours. Beghrir is the yeasted thousand-hole pancake, a different thing entirely. Rghaif is a broader family name that msemen belongs to. Cooking them in the order they were folded matters. The first ones have rested longest and spread most easily.

Morocco1 hr 30 minBlessing

Shahan ful, fava beans with berbere topped with yoghurt, tomato and chilli

Shahan Ful (Horn of Africa Fava Beans)

Shahan ful is fava beans cooked down with onion, garlic and berbere until thick, topped with yoghurt, tomato and chilli, and eaten with bread. It is a breakfast across Somalia, Ethiopia, Eritrea, Sudan and South Sudan, and no single country is claimed. It is the same dish family as Egyptian ful medames, and the source is right to say so, the difference is the seasoning. Egyptian ful leans on cumin, lemon and olive oil; shahan ful is built on berbere, the Ethiopian chilli and spice blend, and finished with ghee. That single substitution changes the whole character while the technique stays identical. The origin is generally traced to Sudan, and fava beans themselves are among the oldest cultivated crops in the region, they have been eaten around the Nile for thousands of years. It is eaten by hand with bread, no cutlery, and the toppings are stirred in by whoever is eating rather than mixed by the cook. That is why the method leaves the yoghurt, tomato and chilli in distinct piles on top: each person combines their own. Ramadan and the Ethiopian and Eritrean Lenten fasts are both when it is eaten most, being filling, cheap and, without the ghee and yoghurt, entirely plant-based.

35 minNympha

Shakshuka

Eggs poached in a spiced tomato and pepper sauce, cooked and served in the same pan. It is North African, most strongly associated with Tunisia, and no single country is claimed. The origin is genuinely contested rather than merely unclear. Tunisia has the strongest claim and the name is Tunisian Arabic, shakshuka means something like a mixture or a jumble. Some food historians argue for Yemen instead. What is not in dispute is the route it took afterwards: North African Jewish immigrants, particularly Tunisians, brought it to Israel in the mid-twentieth century, where it became a national breakfast staple and from where it spread internationally. Most people outside the region encountered it through Israeli restaurants rather than Tunisian ones. The technique that matters is making wells for the eggs. Cracking eggs onto the surface of a sauce gives you eggs sitting on top; digging a shallow well with a spoon and easing each egg into it means the whites are supported by the sauce on all sides and set evenly while the yolk stays soft. Two related pages exist here. Ojja is the Tunisian version built on harissa and caraway; taktouka and matbucha are the eggless cooked pepper salads that shakshuka resembles. Cook the eggs through if you are avoiding runny yolks.

40 minDeborah

Recettes

Potatoes and Chicken Sauce

Plantain Porridge

Egg Sauce

Kitcha

Shakshuka

Scrambled Egg Sandwich

Ful Medames

Corn Dough Porridge

Wheat Porridge (Belila)

Shahan Ful (Horn of Africa Fava Beans)

Plats emblématiques

Recettes les plus populaires

Igbo Yam Porridge

Tapalapa

Nigerian Pancake (Diet)

Fluffy Pancakes

Yamarita

Moi Moi / Moin Moin

Fried Yam

Ta'ameya (Egyptian Falafel)

Oat Pancakes

Beans Porridge

Wheat Porridge (Belila)

Corn Dough Porridge

Ful Medames

Kitcha

Egg Sauce

Plantain Porridge

Potatoes and Chicken Sauce

Scrambled Egg Sandwich

Asaro (Nigerian Yam Porridge)

Chips Mayai (Tanzanian Chip Omelette)

Msemen (Moroccan Layered Flatbread)

Shahan Ful (Horn of Africa Fava Beans)

Shakshuka

Recettes

Recettes à la une

Potatoes and Chicken Sauce

Shakshuka

Scrambled Egg Sandwich

Ful Medames

Corn Dough Porridge

Wheat Porridge (Belila)

Shahan Ful (Horn of Africa Fava Beans)

Plats emblématiques

Recettes les plus populaires

Igbo Yam Porridge

Tapalapa

Nigerian Pancake (Diet)

Fluffy Pancakes

Yamarita

Moi Moi / Moin Moin

Fried Yam

Ta'ameya (Egyptian Falafel)

Oat Pancakes

Beans Porridge

Wheat Porridge (Belila)

Corn Dough Porridge

Ful Medames

Kitcha

Egg Sauce

Plantain Porridge

Potatoes and Chicken Sauce

Scrambled Egg Sandwich

Asaro (Nigerian Yam Porridge)

Chips Mayai (Tanzanian Chip Omelette)

Msemen (Moroccan Layered Flatbread)

Shahan Ful (Horn of Africa Fava Beans)

Shakshuka