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African recipes to try

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1 Reviews |  By Sara 76

Posted for ZWT7. The recipe I found used yellow food dye, but I thought colouring it with a little turmeric would be more authentic.

Recipe #456998

This is a Somali recipe from The spice is mentioned with the directions, because it is considered to be the most common spice for the area, although you can try something similar to cardomon if you like.

Recipe #455297

A somalian dessert taken from Tammy's Somali and posted for ZWT7

Recipe #455285

A somalian bread, taken from Tammy's Somali and posted for ZWT7

Recipe #455304

Posted for ZWT7 African region. Gluten free but not corn free. Recipe from

Recipe #456141

This recipe is not for the faint hearted! You need a heavy pan and a strong arm. Sourced from

Recipe #456201

Chai tea is made all over middleast india,somalia its a spiced milk tea that will warm you right us.

Recipe #436746

I really like this recipe and it's authentic. It comes from my mother-in-law who is from Somalia. Very aromatic and relaxing tea.

Recipe #257624

6 Reviews |  By Coasty

Posted for ZWT 7. Sounds similar to Indian Chai

Recipe #456985

Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces. from

Recipe #386454

8 Reviews |  By Nif

There are many ways to make Somali tea, this is one way to make it. You can experiment and try adding more/less ingredients until you find your favourite way. I adapted a recipe from a Somali cooking website. You will need a small fine strainer. Enjoy!

Recipe #456826

A very hot marinade I found on the Congo Cookbook website. I eat a variety of foods so I love spices but also some heat and this is delicious. Play with the ingredients to tame, I tweaked the recipe a bit. It's really quick to make, everything in the blender! Perfect on shrimp (for the BBQ), but good for chicken and pork. (I think it makes around 1/2 to 1 cup)

Recipe #433407

1 Reviews |  By Annacia

Nshima is always eaten with a soup or stew or sauce especially one which is called the Recipe #455142. The combination of nshima and Recipe #455142 is the only thing that most Zambians call a real meal. From The Congo Cookbook.

Recipe #455157

A basic stew from the Congo. Sorry for the vague directions. Posted by request from the book 'Best of Regional African Cooking'.

Recipe #170705

This soup version of Sub-Saharan Africa's ubiquitous Chicken in Peanut-Tomato Sauce comes from the Kongo people of the two Congos and Angola; it has much in common with other African peanut soups and sauces. From the Congo Cookbook. Times and servings are estimates.

Recipe #455555

I read this In Long Island Newsday and tried it for fun. It was easy to make and delicious.

Recipe #415364

This salad is healthy and pretty to look at. I usually serve it on warm days along with three or four other cold dishes for supper. You can use spinach in place of the cabbage, just make sure to use at least two cups of spinach, since it is less bulky than cabbage.

Recipe #61699

1 Reviews |  By Sue Lau

An interesting Tanzanian side dish, from the African Cookbook by Bea Sandler. Posted for ZWT4.

Recipe #305021

1 Reviews |  By Oolala

Adapted from Bill Odarty's cookbook called "A Sahara of African Cooking." I found this in " Down Jersey Cooking" submitted by Joyce Williams who has been researching her African-American roots. She said that when she prepared this recipe and served it at a church supper, it was so good, she got a marriage proposal...and his wife was standing right next to him! Moambe means stew in central Africa.

Recipe #159776

2 Reviews |  By Xexe

posted by request from congo cookbook

Recipe #93298

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