Bunny chow, often referred to simply as a bunny,[1] is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. It originated among Indian South Africans of Durban. A small version of the bunny chow that uses only a quarter loaf of bread is sometimes called...

A potjiekos /ˈpɔɪkiːkɒs/, literally translated "small-pot food", is a dish in Saouth Africa, prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and...

Boerewors are a type of sausage which originated in South Africa, is an important part of South African and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans/Dutch words boer ("farmer") and worst ("sausage"). According to South African government...

Bobotie (Afrikaans: [bəˈbuəti]) is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotie is typically to be made with beef or lamb, although pork can also be used. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of...

Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary, either fillets of meat...

Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater...

Beef stew Bredie is a traditional South African meal, and is good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick and full-bodied, and is obtained by using meat with a fair amount of bone and fat,...

Chakalaka is a dish that originates from South Africa and it is staple throughout the country. Mostly during celebrations, gathering and a must have during braais (South African barbecues). Legend has it that- it was was developed by men working in the goldmines- they put together vegetables on...

Durban chicken curry is South African style curry. Authentic Durban Chicken Curry is a pungent dish comprised of chicken simmered in a spicy gravy. It does not contain any saccharine ingredients. Key ingredients include garamasla, finely chopped onions and tomatoes, curry leaves and coriander.

Vetkoek, is a traditional South African fried dough bread, crispy outside and warm and fluffy inside filled with minced curry. The vetkoek forms part of South African culture. It is similar to the Caribbean Johnny cake, the Dutch oliebol, and the Mexican sopaipillas. Another similar South African...

Moambe chicken is chicken stew preparation with simmered chicken, palm butter or Moambé and spices. The popularity of the dish is so much that it is the national dish of Gabon and Angola as well. Its alternate names are poulet nyembwe, muamba de galinha, and nyembwe or mwambe chicken. The rich...

Mchuzi Wa Samaki (Curried Fish Swahili Style) is a classic Kenyan seafood dish. Rich, full bodied sauce, very spicy, and filling, This Swahili fish dishes from Zanzibar island is a fish curry. Samaki is the Swahili word for fish and mchuzi means curry (or gravy, sauce, soup). The dish is consisting...

Rolex is a popular food item in Uganda, combining an egg omelette and veggies wrapped in a chapati. This single-portion dish is quick to prepare, and can be eaten at any time of the day, from breakfast to a lunch or supper meal or snack. The name "rolex" comes from its method of preparation, with...

Riz gras is a meat- and rice-based dish in Burkinabé cuisine, the cuisine of Burkina Faso, Africa. It is also prepared in other African countries, such as Senegal and Guinea. It originated from the dish tiebou djen, a rice dish in Senegalese cuisine that is prepared with significant amounts of fish...

Iskudheh Karis also called Bariis Iskukaris is Somalia chicken rice, a variant of Middle East Pilaf. This Somali rice dish is a popular is a one pot cooking with rice and meat or chicken and a mixture od spices. Either saffron or orange or red food coloring are added to the dish after the rice has...

Mshikaki is grilled meat dishes on a skewer over a fire. The skewered pieces of marinated meat of mshikaki is often beef, goat, mutton or chicken. Mshikaki is popular Tanzanian and Kenyan street food dish. The meat is marinated in a combination of various herbs and spices that are popular along...

Zanzibar pizza is a traditional street food from Zanzibar City Tanzania. The meal is roti packed with vegetables, egg, happy cow cheese, and mayonnaise roti packed with vegetables, egg, happy cow cheese, and mayonnaise or what else the vendor like to add. Zanzibar pizzas are not pizzas as you know...

Chicken luwombo is a Ugandan delicacy which is much honored and usually prepared on very special traditional occasions but most especially traditional marriage ceremonies. The dish is conisting seasoning, stuffed chicken which is wrapped and cooked in banana leaves.

Cameroonian Sese Plantains is a one-pot plantain dish with red palm oil, crayfish and other delicious ingredients. It is hearty with a bit of smokiness and so much flavor from the spices used. The ingredients for the dish include green plantains, feafy greens and a mixture of dried fish and goat...

Tiep or thieb is a traditional dish from the Sahel, especially from Senegal, The Gambia and Mauritania and it is a staple in all three countries. The version of tiep called thieboudienne or chebu jen (Wolof: ceebu jën; French: thiéboudiène) is prepared with fish, rice and tomato sauce cooked in one...