Delicious African dishes ready in 30 minutes or less. Perfect for busy weeknight dinners.
A focused set of dishes for this craving, occasion, or cooking style.
23 dishes are ready to open from this collection
Open any dish below for ingredients, story, timing, serving notes, and pairings.
A thick, stiff cassava flour porridge that serves as the staple base for most Central African meals. Smooth, stretchy, and pe...
São Tomé cacao hot chocolate made with dark chocolate or cacao mass, milk or water, cinnamon, vanilla, sugar, and a pinch of...
Sahrawi mint tea, strong gunpowder green tea with fresh mint and sugar, poured from height and served in three rounds.
Beninese soft white cheese grilled until golden and served with a spicy piment sauce. A unique West African cheese snack with...
Burundi's cassava flour porridge — smooth, stretchy, and the daily staple that anchors every meal.
A smooth, firm millet or sorghum porridge shaped for scooping up Chadian sauces and stews.
A warm Chadian millet porridge sweetened with sugar and finished with milk, vanilla, and lemon zest.
Finely minced Ethiopian beef seasoned with warm niter kibbeh and mitmita, served tere, leb leb, or fully cooked with ayib and...
Ghanaian ripe plantain cubes marinated with ginger, garlic, chile, cloves, nutmeg, and salt, then fried until caramelized.
Light steamed fonio shaped into a soft mound for Guinean sauces, especially leaf sauce or peanut sauce.
Ivorian fried ripe plantain served hot with onion-tomato piment, a street-food plate that works as snack or side.
Libyan asida, a smooth wheat-flour mound served warm with a well of melted butter, date syrup, or honey.
Malian toh, a firm millet or sorghum paste stirred smooth and shaped into a mound for sauces.
Namibian kapana, fast-grilled beef strips tossed with kapana spice and served with tomato, onion, chile, vinegar, and oil salsa.
Namibian oshifima, a smooth stiff porridge made from mahangu or pearl millet flour and served as the base for stews and grill...
Tuwo masara, a smooth firm maize swallow from Niger and the wider Hausa region, shaped for dipping into soups and stews.
São Toméan angú de banana, green bananas or breadfruit boiled soft, mashed smooth, and finished with palm oil and salt.
South Sudanese asida, a smooth dome of sorghum, millet, or maize flour served with stew in the center.
Tanzanian chipsi mayai, a street-food omelette built around crisp fries, eggs, onion, tomato, and chile.
Togolese akoumé, a firm corn-flour dough shaped into a smooth mound and served with rich sauces.
Tunisian brik à l'oeuf, a crisp malsouka pastry filled with egg, tuna, capers, parsley, onion, lemon, and harissa.
Ugandan rolex, a hot chapati rolled around an egg omelette with onion, tomato, cabbage, and pepper.
Zambian kapenta, tiny dried fish rinsed, fried crisp, then cooked with onion, tomato, garlic, green pepper, and chile.
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