MOST POPULAR AFRICAN FOODS & BEVERAGES

 

STEW

Domoda

THE GAMBIA

3.7

DREAMSTIM

Domoda is the national dish of Gambia, a peanut stew made with or without meat and served over fluffy rice. If meat is used in the dish, it is usually beef, bushmeat, or chicken. If Domoda is made without meat, any available vegetables can be added into the stew, usually pumpkins and sweet potatoes.

MAIN INGREDIENTS

• OR
  BEEF
• 
  CHICKEN
• 
  PUMPKIN
• 
  SWEET POTATO
• 
  PEANUTS
• 
  TOMA

• 
  TOMATO
• 

91

Fufu

GHANA 

SHUTTERSTOC

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding.

Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon.

The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor that is slightly reminiscent of peanuts. 

MORE ABOUT FUFU

MAIN INGREDIENTS

• 
  PLANTAIN
• 
  CASSAVA

SERVE WITH

Palm nut soup  Abenkwan  Kontomire Soup  Efo-Riro  Gbegiri  Dongo-dongo  Maafe  Muamba nsusu  Egusi soup  Eru soup  Sauce d' arachide  Yassa  Ewedu Soup  Ogbono Soup

Alloco

Alloco is a popular street food consisting of ripe plantains cut into small slices, then fried and salted in palm oil, served alongside a spicy sauce prepared using onions and chili.

The dish gets its name from the Baoulé (an Akan ethnic group in the Eastern Ivory Coast) word for loko, which indicates when a plantain is ripe.

Alloco can be consumed alone as a snack and is often accompanied by crushed chilli and braised chicken, a hard-boiled egg or freshly grilled fish and a side dish.

Alloco Recipe

Attiéké

Attiéké is a dish prepared using grated cassava that has a similar taste and consistency to couscous. It is considered to be one of the most widely consumed dishes in Côte d’Ivoire, particularly in Abidjan.

Attiéké is generally accompanied by braised fish or meat, plantain, couscous and cassava. There are many variations of the dish that have developed over the years. Some of the best known include abgodjama, attiéké petit grain and garba attiéké.

Attiéké Recipe

Kedjenou

Photo credit: Serein

Kedjenou is a dish prepared by slowly cooking chicken and vegetables in a clay pot. The dish is cooked without water or oil and is then served along with rice or attiéké. The vegetables tend to cook in their own water and chicken fat.

The dish is believed to have originated from the centre of the country and is typically cooked in a canari (a special pot made of clay). However, the recipes followed to prepare this dish differ from household to household. For example, the Baoulé (an ethnic group located in the centre of Ivory Coast) use banana leaves to cover the canari during cooking.

Kedjenou Recipe

Fufu

Fufu is a type of huge dumpling prepared using a mixture of cassava and green plantain flour. Both the ingredients are combined in equal portions with water and then cooked on a pan over a low flame. The prepared mixture is then moistened using lukewarm water and shaped into a ball. It is eaten with fingers and is used to scoop up other foods on the plate, particularly sauces and soups.

Considered to be the national food of the Ivory Coast, fufu is a staple dish of many other countries throughout Africa.

SHUTTERSTOCK

NON-ALCOHOLIC BEVERAGE

Zobo

Zobo, also known as zoborodo, is a Nigerian beverage made from dried roselle leaves, a species of hibiscus. The name changes depending on the country, in the Caribbean it is called sorrel, while in Sudan it is called karkade.

It is made with water, dried roselle leaves, garlic, ginger, and pineapple, and can be used to regulate