POPULAR FOODS WITH AFRICAN ROOTS THAT YOU MAY NOT KNOW

Welcome to a brand new month fam. Last month was Black History Month in the UK and it’s never to late to celebrate the black excellence in every aspect of living including culinary expertise. So I have dedicated this post to celebrate some of the finest cuisines that define the rich history and heritage of Africa. Food like love is a universal language. It brings many together. Families, friends, or a gathering of people can bond over a finely prepared meal and wouldn’t have to worry about race, gender, intention, mindset, or thought process.

Without further ado, here are some of the finest meals that originate from African soil:

1. JOLLOF RICE

Jollof rice is a beloved meal from West Africa. It got its name from the region where it was first discovered, the Jolof or Wolof Empire. The Jolof Empire (later called the Jolof kingdom) was a confederacy state that ruled parts of West Africa, which we know today as modern-day Senegal, Mali, Gambia, and Mauritania. History credits Penda Mbaye, a cook at the residence of one of the colonial rulers in Saint-Louis, Senegal, as the producer of the familiar form of the dish we know presently. This happened because she ran out of barley and used rice instead of the meal.

Today, it is a household favourite in countries like Nigeria and Ghana, as well as other parts of the world, each adding its indigenous touch to the meal. You can find it on almost every menu, whether it’s a restaurant, a party, or a corporate event.

2. JAMBALAYA

Although people believe that this dish originated locally in Louisiana in the United States, it is not entirely true. This dish came into the United States by formerly enslaved West Africans, mainly of Senegalese descent, who knew rice cultivation. There are claims that Jambalaya shares similarities with jollof rice and might have even been a modified form of jollof rice. Today, it is a dish widely enjoyed in various parts of the United States and Europe.

3. SUYA

This spicy beef on a stick has its roots in the Hausa tribe of Nigeria. It is made mostly with beef but alternatives like ram, or chicken exist for whatever soothes the individual’s fancy. It has become a favourite at various outlets and stalls all over Nigeria and West Africa as a whole. Africans in diaspora also enjoy this meal. It is best served along with the spice mix known as Yaji.

4. TAJINE/TAGINE

Many restaurants serve this popular dish globally, but it originally comes from Morocco. It is also native to the Algerians. It is a slow-cooked stew, typically made with sliced meat, poultry or fish, together with vegetables or fruit. The cooking pot in which they make and serve the dish gives it its name. Red clay is used to make this cooking pot. This dish is primarily prepared in the Middle East and North Africa. 

Thank you for sticking with me through this read. Share with friends to read as well.  Remember our jollof rice and spicy chicken suya are very much available on our menu. Send us a message on any of our platforms or call

Once again, this is M signing off. Bye.!

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