Recipes

Nyama Choma

Nyama choma is Swahili for roasted meat, and the name is the entire description. Goat is the meat of choice in Kenya, cooked over charcoal at a low heat for hours, seasoned in its most orthodox form with nothing but salt. The restraint is deliberate: the dish is a test of the meat and the fire rather than of a marinade. It is eaten on occasions rather than on weekdays. A weekend family gathering, a celebration, an afternoon that has been set aside for it. Nyama choma comes with ugali and kachumbari, the raw tomato and onion salad whose acidity cuts the fat, and the three together form a plate that is recognised across Kenya and Tanzania without variation in its structure. The social arrangement around it is as fixed as the plate. The grilling is done outdoors and generally by men, standing around the fire, eating as they go and talking for as long as the meat takes. The meat is pulled from the bone with the fingers. Nyama choma is not a dish that is prepared and then served; the preparation is the event, and it is not designed to be hurried.

Kenya2 hr 40 minFoodChef

Moroccan Chicken Rfissa

Rfissa is chicken and lentils stewed with onions in a broth heavy with fenugreek, ras el hanout and saffron, poured over a bed of shredded msemen or trid pastry. The pastry takes up the broth and becomes the base of the dish rather than an accompaniment to it, which is what distinguishes rfissa from a tagine served with bread. It is a family dish above all else. Rfissa is what appears at reunions and at religious occasions, at what Moroccans call a zarda, and it is not a restaurant dish. Its most specific role is at childbirth: it is served to women who have recently given birth, traditionally on the third day, because fenugreek, lentils and the spice blend are held to support recovery and milk production. A dish with a fixed place in a family's most significant week carries a weight that a good stew does not. The bed underneath it has its own vocabulary. Served over crumbled harcha it becomes rfissa medhoussa; over cubed bread it is treda. Moroccan households commonly buy the trid or msemen from a souk or a local bakery rather than making it, because the pastry is the slow part and the stew is not.

Morocco3 hrBlessing

Muamba de galinha, an Angolan chicken stew cooked in red palm oil with okra and squash

Muamba De Galinha (Angolan Chicken Stew)

Muamba de galinha is the dish most often named as Angola's national one, and it earns the title by being the clearest single statement of what Angolan cooking is. Chicken marinated in garlic and paprika, seared in red palm oil, simmered with onion, tomato and hot pepper, thickened with okra and given body by squash. The palm oil is not a background ingredient. It is what turns the stew the deep orange that muamba is recognised by, and it carries a specific flavour that no other fat provides. Angolans call it dendem or red oil, and a muamba made with anything else is a chicken stew rather than a muamba. The name itself points somewhere older. Muamba refers to a family of dishes built on palm across Angola and the wider Congo basin, of which muamba de galinha is the chicken version and muamba de ginguba the groundnut one. The Portuguese in the name is only the galinha. It is eaten with funge, the cassava porridge, or with rice, and the version here serves it with cassava tossed in lemon and garlic, which is a contemporary treatment of a very old accompaniment.

Angola45 minChef.donkey

Muamba chicken, an Angolan chicken stew cooked in palm oil with peanut and okra, served over rice

Muamba Chicken (Muamba De Galinha)

Muamba is a family of palm based dishes across Angola and the Congo basin, and the chicken version is the one most often named as Angola's national dish. Chicken is simmered in palm oil with onion, garlic, tomato and hot pepper, thickened with okra, and served over rice or with funge, the cassava porridge. This particular version takes a path towards the Congo. Peanut butter goes in alongside the palm oil, which is a Congolese and Central African treatment more closely associated with moambe than with the Luandan preparation, and the result is heavier and nuttier than the Angolan version that relies on palm oil and okra alone. Both are legitimate. Muamba names a method rather than a single fixed recipe, and it changes as it crosses the region. The palm oil is what holds all the versions together. It is pressed from the fruit of the oil palm, which is indigenous to West and Central Africa, and it gives the dish its deep orange colour and a flavour that no other fat provides. Angolans call it dendem. Whatever else varies between one muamba and the next, a version made without palm oil is a chicken stew and not a muamba, which is the one point on which nobody in the region disagrees.

Angola1 hr 30 minNympha

Cape Malay Chicken Curry

Cape Malay cooking is the food of a community formed by force. From the 17th century the Dutch East India Company brought enslaved people and political exiles to the Cape from Indonesia, Malaysia, Bengal, India and Madagascar, and what they built at the southern tip of Africa, working with local ingredients and their own inherited techniques, became one of South Africa's defining cuisines. The chicken curry shows the method clearly. Cape Malay curries use whole spices dropped into the pot rather than the ground masalas of most Indian cooking, and those spices, cinnamon stick, cardamom, fennel and cumin seed, are often lifted out before serving. That produces a curry that is aromatic rather than thick and heavy, and it is one of the clearest technical differences between the two traditions. Sweetness is the other Cape Malay signature. Mango chutney and a little sugar go in near the end, and that sweet note against the chilli and the spice is what people recognise. It is served with Cape Malay yellow rice, coloured with turmeric and studded with raisins, along with roti and a fresh sambal of tomato, onion and cucumber. The community's food is now eaten across every South African community, which is a legacy no one who was brought to the Cape in chains could have chosen or predicted.

South Africa1 hr 40 minDebby

Nigerian Chicken Pepper Soup

Chicken pepper soup is the most widely made of Nigeria's pepper soups, largely because chicken is the most widely available protein. The structure is the same across the family: a thin, clear, aggressively spiced broth with nothing in it for body, where the flavour comes entirely from the spice blend and the stock the protein gives up. Ehuru is the ingredient that matters. Also called ehiri or calabash nutmeg, it is the aromatic seed that defines the pepper soup profile, and Nigerian cooks are emphatic that nothing substitutes for it. Uziza seed and uda, the negro pepper, complete the blend. Scent leaf, called nchanwu in Igbo, goes in at the very end for aroma. It occupies a specific place in Nigerian life beyond simply being eaten. Pepper soup is what people are given when they are unwell, when they have come in cold, or when they cannot face anything heavier, and it is a fixture of bars and restaurants across the country as much as of home kitchens. Hard chicken, meaning an older laying hen rather than a young broiler, is preferred for the deeper stock it produces, and it is eaten on its own or with rice, agidi, yam or unripe plantain.

NigeriaAmara

Chicken Feet

Chicken feet are eaten across a very large part of the world, and the reason is always the same: an animal is not wasted. What the foot offers is skin, tendon and collagen rather than muscle, and cooked properly that produces a texture no other part of the bird gives. The geography is broad. China is the reference point most people reach for, where chicken feet are a standard dim sum item and a beer snack, and where demand is high enough to sustain a substantial international trade. Beyond that they are eaten across much of Asia, in Mexico, Peru and Jamaica, and across West and Southern Africa, where they are grilled, stewed and sold at roadsides. The recipe that follows is a Chinese style braise, and it should be read as that rather than as an African preparation. Sake, soy sauce, oyster sauce, hoisin, star anise and scallions are the flavour base of a Cantonese braised dish, and the technique of blanching, peeling, salting, dry searing and then simmering in a dark sauce is a Chinese one. It is a good recipe. It is not an African one, and this platform has a separate African treatment of the same cut, where the feet are precooked and then fried crisp with garlic, ginger and pepper.

Amara

South African chicken pie with a golden puff pastry lid, filled with chicken, ham and egg in a sago thickened sauce

Chicken Pie (Traditional South African Style)

South African chicken pie is distinguished from every other chicken pie in the world by one ingredient: sago. The pearls of tapioca are soaked and cooked into the sauce, where they turn translucent and give the filling a texture that is moist and slightly gelatinous without being wet. No other pie tradition does this, and South Africans who grew up with it can identify its absence immediately. The spicing is the other marker. Nutmeg and cloves in a savoury chicken filling reads as unusual to most palates and is entirely standard here, reflecting the Cape spice traditions that run through South African cooking. Lemon juice cuts it, and thyme and rosemary sit underneath. The source for this recipe is firm that the nutmeg and clove are non negotiable. It is festive food and family food. Chicken pie appears at Christmas, at Sunday lunches and at the potluck gatherings where South Africans bring a dish, and it is served hot rather than cold. Ham is scattered through the filling and slices of hard cooked egg are tucked in, which gives the cut pie its pink and yellow flecks against the white chicken. Yellow rice, roast potatoes, green beans and a tomato salad are the conventional accompaniments.

South AfricaFoodChef

Tomato Bredie

Tomato bredie, called tamatiebredie in Afrikaans, is the best known of the South African bredies and the one most people mean when they use the word without qualification. It is lamb or mutton stewed slowly with a large quantity of tomato until the tomato collapses entirely into a thick, rich, deep red gravy. Bredie is an old Cape word for a dish of meat and vegetables stewed together until the flavours merge, and the form is defined by its restraint with liquid. Very little stock goes in. The gravy comes from the tomatoes and from meat carrying a fair amount of bone and fat, dredged in flour and browned hard before anything else joins it. That flour and that browning are what produce the body. Bredies are named for the vegetable rather than the meat, which makes tomato bredie one of a family that includes waterblommetjiebredie made with Cape wetland flowers, green bean bredie and cabbage bredie. Like most of them it is better the day after it is made, and South African cooks routinely make it ahead for exactly that reason. If you are refrigerating it overnight, the potatoes are best left out and added when reheating.

South Africa2 hrFoodChef

Senegalese Chicken Yassa

Chicken Yassa is one of Senegal's most internationally celebrated dishes, a deeply flavoured stew where chicken is marinated in an aggressive mixture of lemon juice, mustard, and onions, grilled or seared until charred, then slowly cooked with an enormous quantity of caramelised onions until they collapse into a rich, tangy, slightly sweet sauce. The dish is a masterclass in the power of onions as a flavour base. Five or six large onions per chicken is not unusual, they cook down dramatically and transform into a completely different thing: sweet, golden, and complex. The lemon keeps the sauce bright and the mustard adds a subtle depth. Yassa is eaten across Senegal, Gambia, and Guinea-Bissau and wherever Senegalese communities have settled globally.

SenegalNympha

Bunny Chow

Bunny chow is a hollowed loaf of white bread filled with curry, and it comes from the Indian community of Durban in KwaZulu-Natal. The bread is the bowl, the plate and the cutlery, and it is eaten by tearing pieces off the hollowed lid to scoop with. Its history is tied directly to apartheid. The most widely repeated account holds that it developed as a way to sell food to Black customers who were barred from eating in certain restaurants: the bread served as the container, so nothing had to be handed back. It was cheap, portable, filling enough for a day's work, and needed no crockery, which made it well suited to the indentured Indian labourers brought to work the sugarcane fields of KwaZulu-Natal. The name is generally traced to banya chow. Banya was an older term for the Indian trading community in Durban and chow is slang for food. Accounts of the origin do differ and none is settled. The filling is a Durban curry, aromatic with curry leaves, cardamom and cinnamon, made with chickpeas and potatoes and with or without meat, and mutton is the version Durban is best known for.

South Africa50 minJennifer

Tajin sibnekh, a Tunisian baked egg dish with chicken, potato, spinach and harissa

Tajin Sibnekh (Tunisian Chicken and Egg Bake)

A Tunisian tajine is not a Moroccan tagine, and this dish is the clearest illustration of the difference. Moroccan tagine means a stew cooked slowly in a clay pot under a conical lid. Tunisian tajin, or tajin sibnekh, means a baked egg dish, set firm and cut into squares, much closer to an Italian frittata or a Spanish tortilla. The confusion is entirely reasonable and entirely common. The same word travelled to two North African countries and attached itself to two different things. In Tunisia the dish is built from eggs beaten with whatever else is going: potatoes, chicken, spinach, peas, cheese, and the North African spices that mark it as Tunisian rather than European. Harissa and ras el hanout do that marking. Harissa is Tunisia's chilli paste and its most exported product; ras el hanout is the layered spice blend used across the Maghreb. Together they give an egg bake a warmth and heat that a frittata does not have. It is usually served as a starter, though it is substantial enough to be a meal, and it is as good cold the next day as it is hot, which makes it packed lunch and picnic food across the country.

Tunisia50 minFoodChef

Kati Kati

Kati kati is grilled chicken finished in palm oil, and it belongs to the Nkom people of the Northwest region of Cameroon. It is one of the older and more distinctive dishes of that area, and the method is unusual: the chicken is charred over an open flame first, then simmered in palm oil with seasoning. Made traditionally it is stark. Freshly butchered chicken, salt and freshly ground pepper only, roasted over open fire until well coloured, then lightly simmered in palm oil with a stock cube. Everything else is a later addition. This version uses granulated garlic, onion powder and cayenne before grilling, which the contributor is clear is their own adjustment rather than the traditional preparation. The contributor also makes a point worth passing on: do not throw any part of the chicken away. Neck, gizzard, feet and back are, in their view, the best parts, and breast and thigh the least interesting. That is a common position across West and Central African cooking and it runs directly counter to how chicken is usually sold and eaten elsewhere. Rooster is recommended over hen for being lean and the most flavourful while still cooking through on the grill. It is served with corn fufu and njama njama, the huckleberry greens of the region.

Cameroon1 hrBlessing

Doro Wat (Ethiopian Spiced Chicken)

Doro Wat is Ethiopia's most celebrated dish, a deeply spiced, slow-cooked chicken stew made with the country's signature berbere spice blend and niter kibbeh (Ethiopian spiced clarified butter), enriched with whole boiled eggs that absorb the complex, fiery sauce as they cook. It is the dish that defines Ethiopian cuisine for the world. Preparing Doro Wat properly requires patience. Caramelising a large quantity of onions for up to an hour in niter kibbeh forms the foundation, this long-cooked onion base is what gives the stew its extraordinary depth and the sauce its thick, velvet-like body. The berbere adds heat, complexity, and colour. The result is one of the most flavourful chicken dishes in the world.

EthiopiaNympha

Gizdodo, Nigerian gizzards and fried ripe plantain in a spicy pepper sauce

Gizdodo (Gizzard and Plantain)

Gizdodo is a portmanteau and a fair description: gizzard plus dodo, the Yoruba word for fried ripe plantain. Cooked gizzards and fried plantain cubes are combined in a spicy pepper sauce, and the two textures against each other are the whole point. It is party food and home food in equal measure across Nigeria. At an owambe it appears as a side alongside jollof rice, and it works as a starter or a substantial snack in its own right. The pairing with jollof is close to standard. Gizzards are the reason it works. They are muscular and dense, and they need proper cooking, about twenty-five minutes, before they are fried, at which point they become firm and chewy in a way that holds up against the soft sweetness of the plantain. Chicken gizzards are the usual choice and turkey or duck both substitute. The technique that matters is draining the blended pepper mix through a sieve before it goes in the pan, which removes excess water so the sauce clings rather than pooling. This recipe carries no quantities at all, which is common in Nigerian home recipes and is flagged here.

Nigeria55 minJennifer

Moroccan Chicken Tagine

Chicken tagine is Moroccan slow cooking at its most recognisable: chicken with preserved lemon, olives, onion and a warm spice blend, cooked gently until the meat falls apart. The name belongs to the vessel as much as the dish. A tagine is a shallow ceramic or unglazed clay pot with a tall conical lid. The cone is not decorative: steam rises, condenses against the cone and runs back down into the base, so the dish cooks in its own recirculating moisture with very little added liquid. It works like a slow cooker and gives the same result, meat that is tender and a sauce that has concentrated rather than evaporated. The spice profile is the Moroccan signature: paprika, cumin, ginger, coriander, cinnamon and cayenne together, with honey for balance and lemon for sharpness. Cracked green olives and preserved lemon go in at the end so they keep their character. It can be made in a tagine, in a Dutch oven, or on the stovetop, and this recipe uses the last. If you cook in an actual tagine on a hob, use the lowest setting you can: raising the heat cracks the clay.

Morocco1 hr 10 minAmara

Poulet Fafa

Poulet fafa is Tahitian, chicken braised with taro leaves and coconut milk, and one of the defining dishes of French Polynesia. It takes its name from fafa, the Tahitian word for the taro leaf that goes into it. That leaf is the whole dish. Cooked long enough it collapses into something dark, soft and faintly earthy, closer in character to spinach or callaloo than to anything else, and it is what the coconut milk is there to carry. It is normally served alongside ahima'a, the Polynesian pit oven, the same underground cooking method found across the Pacific under different names, where food is buried over hot stones and left for hours. Poulet fafa is the pot dish that accompanies that, and it can be made entirely on a stovetop. Its close relative is chicken luau in Hawai'i, which is the same idea, chicken, taro leaf, coconut milk, under a different name, reflecting the shared Polynesian food culture across a very large stretch of ocean. **This is not an African dish.** It sits in the Worldwide collection because it is genuinely from Tahiti in French Polynesia, and it is kept on the platform rather than removed because people already visit the page. One thing matters for safety: taro leaves must be cooked thoroughly.

KenyaFoodChef

Bamia

Bamia is a stew of lamb, okra and tomato, and the name is simply the Arabic word for okra, which tells you where the emphasis lies. It is eaten across an enormous area: all the Arab countries, Anatolia and Turkey, Greece, Afghanistan and Iran, with regional variations at every point. In Egypt it is a household staple and particularly associated with Ramadan, where it appears regularly on iftar tables. The construction is straightforward. Lamb is browned and stewed with onion, garlic and tomato, seasoned with coriander and cardamom, and okra is added to cook in the sauce. It is often finished in the oven in a clay dish, which is worth doing if you have one, the even, enclosed heat suits it. The okra question dominates how people feel about the dish. Okra releases a mucilaginous liquid when cut and cooked in liquid, which thickens the stew. Some cuisines prize this; others go to considerable lengths to avoid it. Using whole small okra rather than sliced, and not overworking it, keeps it to a minimum. Small young pods are much better than large ones, which turn woody.

Egypt50 minFoodChef

Boiled Chicken Thighs

Chicken thighs simmered in seasoned water until cooked through, served with lemon and parsley. The source presents it as a guide to timing rather than as a dish, and its title is phrased as a question, which is why the display title here is a plain one. The slug and URL are unchanged. The timing is the substance of it. Bone-in thighs take roughly half an hour or a little more over gentle heat; boneless thighs take rather less. What matters more than the clock is the internal temperature, and here the source is inconsistent: its prose gives the standard safe minimum for poultry while its method gives a higher figure. Both are safe, and thighs are often taken above the minimum because the extra heat breaks down more connective tissue and improves the texture. The technique worth noting is that the water should barely bubble. A hard rolling cook toughens the protein and makes the meat stringy; gentle heat keeps it tender. Aromatics in the water, garlic, onion, herbs, flavour both the chicken and the resulting stock, which is worth keeping. Boiled or poached chicken is used across African cooking as a first stage before frying or stewing rather than as a finished dish, which is a different role from the one here.

40 minDebby

Coconut Chicken Curry

Coconut chicken curry is a one-pan dish of chicken simmered in coconut milk with a curry spice blend and whatever vegetables are to hand, broccoli, cabbage, peppers, potato, carrot. The word curry is worth being precise about. It is not a single spice or a single dish. It comes from English usage during colonial rule in India, applied broadly to spiced saucy dishes, and it now covers an enormous range of unrelated cooking across South Asia, Southeast Asia, the Caribbean and East Africa. A curry powder sold in a jar is a blend, and the blends differ substantially between manufacturers and regions. Coconut milk versions belong mainly to the coastal and tropical end of that range, southern India, Thailand, Malaysia, the Caribbean, and the Swahili coast of East Africa, where coconut is grown and used heavily. This particular recipe is a general one rather than a regional tradition, which is its strength: it tolerates substitution well and is designed to be varied. **Filed as Worldwide**, the recipe as written makes no specific national claim, so attributing it to any one cuisine would be inventing detail.

Nigeria40 minJennifer

Crispy Spicy Popcorn Chicken

Popcorn chicken is small pieces of chicken coated in seasoned flour and deep-fried until crisp, a fast-food format made at home, served here with a spiced African dipping sauce. The name comes from the size and shape rather than from any connection to popcorn: bite-sized pieces you eat by the handful. It is American in origin and belongs to the same lineage as fried chicken generally, scaled down to something snackable. What makes this version worth having is the coating and the sauce rather than the chicken. A well-seasoned flour coat, properly rested so it adheres, and oil at a genuinely high temperature are what produce a crust that stays crisp rather than going soft within minutes. The dipping sauce is where an African element enters, a spiced sauce built on pepper, which is a straightforward and honest pairing rather than a claim about the dish's origins. **Filed as Worldwide.** Popcorn chicken is not an African dish. It is kept on the platform with its page and URL intact, and reclassified rather than removed.

Laila

Ethiopian Tibs stir-fried beef in a clay pot with onions, rosemary, and jalap peppers served on injera

Tibs - Ethiopian Stir-Fried Beef

Tibs is one of Ethiopia's most popular and widely eaten dishes, a quick stir-fry of beef (or lamb) with onions, tomatoes, rosemary, and jalap peppers cooked in niter kibbeh until the meat is caramelised at the edges and the vegetables are softened and aromatic. It appears on every Ethiopian restaurant menu worldwide and is eaten at home as an everyday meal and at celebrations alike. The dish is deceptively simple in preparation but deeply satisfying in flavour. The niter kibbeh carries its complex spice profile into the meat as it sears, and the fresh rosemary adds an aromatic brightness that is characteristic of Ethiopian cooking. Tibs can be served wet (with more sauce) or dry (seared until the moisture is reduced), and the preference varies by region and individual taste.

EthiopiaBlessing

Baked Teriyaki Chicken

Baked Teriyaki Chicken is a straightforward oven-baked chicken dish coated in a sweet and savoury homemade teriyaki glaze made from soy sauce, sugar, garlic, and ginger. The sauce reduces and caramelises in the oven, creating a sticky, glossy coating that makes this one of the most satisfying and crowd-pleasing weeknight meals. This dish reflects the global reach of South African home cooking, where Japanese-inspired sauces and techniques have been adapted into everyday family meals alongside more traditional South African dishes. It is particularly popular for its ease and consistent results.

South AfricaFoodChef

Kuku Paka

Kuku paka is a coconut chicken curry from the Swahili coast, chicken grilled or seared first, then finished in a thick, spiced coconut sauce. It is one of the clearest demonstrations of how coastal East African food came together. The Swahili coast of Kenya and Tanzania sat on Indian Ocean trade routes for centuries, and African, Arab and Indian cooking met and merged there. Kuku paka carries all three: the coconut and the technique are coastal African, the spice set is recognisably Indian, and the whole is something that exists nowhere else. The name is Swahili, kuku is chicken. It is also known simply as Kenyan chicken curry, though that undersells how specific it is. The two-stage cooking is the part that matters. Grilling or searing the chicken before it goes into the sauce gives a charred edge that a straight simmer cannot produce, and that smokiness against the sweetness of the coconut is the whole character of the dish. It is served with rice, chapati or naan, all three of which are standard on that coast for the same historical reasons.

KenyaFoodChef

Mtuzi Wa Samaki

Mtuzi wa samaki is a Zanzibari fish curry, fish cooked in a spiced tomato and coconut sauce, and one of the clearest dishes to point at when explaining what Zanzibar's food actually is. The island sat at the centre of Indian Ocean trade for centuries, and the spice routes running from India passed directly through it. Zanzibar became a spice producer in its own right, cloves above all, and the Indian influence on its cooking is not a borrowing but a component of it. Mtuzi wa samaki is built on that: cumin, coriander, turmeric and chilli applied to local fish and local coconut. The name is Swahili, mtuzi is a sauce or stew, samaki is fish. Firm white fish is what the dish wants, because it needs to hold together in the sauce. Kingfish and snapper are common on the island; anything firm works elsewhere. It has spread from Zanzibar along the East African coast and is now cooked widely in coastal Kenya and Tanzania. Served with rice or with chapati, both of which arrived by the same trade routes as the spices.

Tanzania35 minFoodChef

Poulet DG

Poulet DG is Cameroonian, fried chicken and ripe plantain in a tomato and vegetable sauce, cooked as one pot and served hot. The name is the good part. Poulet is French for chicken; DG stands for Directeur Général, Managing Director. The dish is named for the kind of person who could afford it. It emerged as a dish for those with money, at a time when chicken and plantain together in that quantity was not an everyday proposition, and the name stuck as a piece of affectionate mockery. It is now widely cooked at every level. The construction is what makes it work. Chicken is fried and set aside; plantain is fried separately until caramelised at the edges; a sauce of tomato, onion, pepper, carrot and green beans is built in the same pan; then everything is combined briefly at the end. That last part matters. The plantain is added late so it keeps its shape and its sweetness against the savoury sauce rather than dissolving into it. It is best eaten immediately, the source is emphatic that it is markedly better hot.

CameroonBlessing

Recipes

Doro Wat (Ethiopian Spiced Chicken)

Kati Kati

Tajin Sibnekh (Tunisian Chicken and Egg Bake)

Bunny Chow

Tibs - Ethiopian Stir-Fried Beef

Crispy Spicy Popcorn Chicken

Coconut Chicken Curry

Boiled Chicken Thighs

Senegalese Chicken Yassa

Tomato Bredie

Landmark Dishes

Most Popular Recipes

Nyama Choma

Moroccan Chicken Rfissa

Muamba De Galinha (Angolan Chicken Stew)

Muamba Chicken (Muamba De Galinha)

Cape Malay Chicken Curry

Nigerian Chicken Pepper Soup

Chicken Feet

Chicken Pie (Traditional South African Style)

Tomato Bredie

Senegalese Chicken Yassa

Bunny Chow

Tajin Sibnekh (Tunisian Chicken and Egg Bake)

Kati Kati

Doro Wat (Ethiopian Spiced Chicken)

Gizdodo (Gizzard and Plantain)

Moroccan Chicken Tagine

Poulet Fafa

Bamia

Boiled Chicken Thighs

Coconut Chicken Curry

Crispy Spicy Popcorn Chicken

Tibs - Ethiopian Stir-Fried Beef

Baked Teriyaki Chicken

Kuku Paka

Mtuzi Wa Samaki

Poulet DG

Recipes

Featured recipes

Doro Wat (Ethiopian Spiced Chicken)

Tibs - Ethiopian Stir-Fried Beef

Crispy Spicy Popcorn Chicken

Coconut Chicken Curry

Boiled Chicken Thighs

Senegalese Chicken Yassa

Tomato Bredie

Landmark Dishes

Most Popular Recipes

Nyama Choma

Moroccan Chicken Rfissa

Muamba De Galinha (Angolan Chicken Stew)

Muamba Chicken (Muamba De Galinha)

Cape Malay Chicken Curry

Nigerian Chicken Pepper Soup

Chicken Feet

Chicken Pie (Traditional South African Style)

Tomato Bredie

Senegalese Chicken Yassa

Bunny Chow

Tajin Sibnekh (Tunisian Chicken and Egg Bake)

Kati Kati

Doro Wat (Ethiopian Spiced Chicken)

Gizdodo (Gizzard and Plantain)

Moroccan Chicken Tagine

Poulet Fafa

Bamia

Boiled Chicken Thighs

Coconut Chicken Curry

Crispy Spicy Popcorn Chicken

Tibs - Ethiopian Stir-Fried Beef

Baked Teriyaki Chicken

Kuku Paka

Mtuzi Wa Samaki

Poulet DG