1. Pap en vleis/Shisa nyama, South Africa
“Pap en vleis” (literally, “maize porridge and meat”) is a colorful umbrella of a term that encompasses combination of starch and stewed meat.
2. Piri piri chicken, Mozambique
It’s generally known simply as grilled chicken piri piri by tourists, and is traditionally served with matapa, a dish of cassava leaves cooked in a peanut sauce.
3. Kapenta with sadza, Zimbabwe
Kapenta is often accompanied by a mountain of delicious maize porridge, known in Zimbabwe as sadza.
Kapenta is available both dried and fresh, and is also stewed with tomatoes, onions and groundnut powder, and served with fresh greens.
4. Chambo with nsima, Malawi
The eyes of Malawians away from home may well fill with tears when you say the word “chambo” to them — it’s the most popular and best-known fish found in Lake Malawi, and a great national favorite.
5. Cape breyani, South Africa
A treasured classic of Cape Malay cuisine, breyani is a fragrant dish comprising layers of marinated meat, rice, lentils and spices topped with crisp-fried onions and hard-boiled eggs.
6. Zanzibari biryanis and pilaus, Zanzibar
There are all sorts of variations on biryani, ranging from humble vegetable assemblages to more complex ones incorporating meat and seafood; pilau tends to be a one-pot dish generously spiced with cardamom, cumin and pepper.
7. Nyama na irio, Kenya
This well-loved dish, originally a Kikuyu staple that has spread through Kenya, is made of mashed-up potatoes, peas, beans, corn and onion and often served with spiced roasted meat to make a delicious dish called nyama na irio.