12 Savory African Vegetarian Dishes

Jollof Rice with Vegetables

Jollof Rice is a popular West African dish known for its rich flavors, and this vegetarian version is loaded with vibrant vegetables.

Ingredients:

• 2 cups of long-grain parboiled rice
• 1 cup of vegetable broth
• 1 can (14 oz) of tomatoes, blended
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup of mixed vegetables (peas, carrots, corn)
• 2 tablespoons of vegetable oil
• 1 teaspoon of thyme
• 1 teaspoon of paprika
• Salt and pepper to taste

Cooking method:

1. Heat vegetable oil in a large pot over medium heat. Add onions and garlic, cooking until fragrant.
2. Stir in blended tomatoes, bell peppers, thyme, and paprika. Cook for about 10 minutes.
3. Add the rice and stir to coat in the tomato mixture.
4. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
5. Reduce heat, cover, and simmer for 25-30 minutes, adding mixed vegetables halfway through.
6. Fluff with a fork before serving.

Egusi Soup with Spinach

Egusi Soup is a hearty stew made with ground melon seeds, which pairs beautifully with fresh spinach for a vegetarian delight.

Ingredients:

• 1 cup of ground egusi (melon seeds)
• 1 onion, chopped
• 3 cups of spinach, chopped
• 2 tomatoes, blended
• 2 tablespoons of palm oil
• 1 teaspoon of ground crayfish (optional)
• 1 liter of vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat palm oil in a pot over medium heat and sauté the onions until golden.
2. Add the blended tomatoes and ground crayfish, and cook for about 10 minutes.
3. Stir in the ground egusi, then slowly add the vegetable broth.
4. Simmer for 15 minutes, stirring occasionally.
5. Add the spinach, season with salt and pepper, and cook for an additional 5 minutes.

Moroccan Vegetable Tagine

This flavorful tagine is a simmered mix of spices and fresh vegetables, capturing the essence of Moroccan cuisine.

Ingredients:

• 2 tablespoons of olive oil
• 1 onion, sliced
• 3 carrots, cut into sticks
• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 cup of chickpeas, cooked
• 1 teaspoon of cumin
• 1 teaspoon of coriander
• 1 teaspoon of cinnamon
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a tagine or a Dutch oven over medium heat.
2. Add onions and sauté until translucent.
3. Mix in the spices and stir until fragrant.
4. Add carrots, zucchini, and red bell pepper, stirring to coat with the spice mixture.
5. Pour in a little water, cover, and let simmer for 25 minutes.
6. Stir in chickpeas, season to taste, and cook for another 5 minutes.

Ghanaian Red Red

A comforting and protein-rich dish, Red Red is a Ghanaian favorite made with black-eyed peas and ripe plantains.

Ingredients:

• 2 cups of black-eyed peas, cooked
• 1 onion, chopped
• 1 red bell pepper, diced
• 2 ripe plantains, sliced
• 3 tablespoons of palm oil
• 1 teaspoon of smoked paprika
• Salt and pepper to taste

Cooking method:

1. Heat palm oil in a pan over medium heat and sauté the onions.
2. Add the bell pepper and smoked paprika, cooking for 5 minutes.
3. Stir in the cooked black-eyed peas and season with salt and pepper.
4. Simmer on low heat for 10 minutes.
5. Fry the plantain slices until golden and serve alongside the beans.

Ethiopian Lentil Stew (Misir Wot)

A staple in Ethiopian cuisine, this lentil stew is vibrant with spices and perfect for a nutritious meal.

Ingredients:

• 1 cup of red lentils
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 2 tablespoons of berbere spice mix
• 3 cups of vegetable broth
• 2 tablespoons of vegetable oil
• Salt to taste

Cooking method:

1. Heat oil in a pot, then sauté onions and garlic until soft.
2. Add the berbere spice mix, stirring quickly to avoid burning.
3. Pour in the lentils and vegetable broth.
4. Bring to a boil, then reduce heat and let simmer for 30 minutes until lentils are tender.
5. Season with salt and serve hot.

Kenyan Mukimo

Mukimo is a traditional dish from Kenya made with mashed potatoes and green vegetables, creating a vibrant side dish.

Ingredients:

• 4 large potatoes, peeled and cubed
• 1 cup of peas
• 1 cup of corn
• 1 bunch of kale or spinach, chopped
• 2 tablespoons of butter
• Salt and pepper to taste

Cooking method:

1. Boil potatoes in salted water until soft.
2. In a separate pot, cook peas, corn, and kale until tender.
3. Mash the potatoes with butter until smooth.
4. Stir in the vegetables, season with salt and pepper, and mix thoroughly.

Nigerian Yam and Vegetable Pottage

Yam and Vegetable Pottage is a hearty Nigerian dish filled with rich flavors and packed with nutritious vegetables.

Ingredients:

• 2 pounds of yam, peeled and cubed
• 1 onion, chopped
• 1 red pepper, chopped
• 2 cups of spinach
• 2 tablespoons of palm oil
• 1 teaspoon of ground crayfish (optional)
• Salt and pepper to taste

Cooking method:

1. Heat palm oil in a pot over medium heat and sauté onions until translucent.
2. Add the yam cubes and red pepper, stirring to combine.
3. Pour enough water to cover the yam, then add ground crayfish and season with salt.
4. Simmer until the yam is cooked and soft.
5. Fold in the spinach and simmer for another 5 minutes before serving.

Senegalese Peanut Stew

Rich in taste and texture, this Senegalese stew combines peanut butter with wholesome vegetables for a savory dish.

Ingredients:

• 2 tablespoons of peanut oil
• 1 onion, chopped
• 1 clove of garlic, minced
• 2 sweet potatoes, cubed
• 1 eggplant, cubed
• 1 cup of tomato sauce
• 1/2 cup of creamy peanut butter
• Salt and pepper to taste

Cooking method:

1. In a large pot, heat peanut oil and sauté onions and garlic.
2. Add sweet potatoes and eggplant, stirring to coat.
3. Stir in tomato sauce and peanut butter, mixing well.
4. Add water as needed, season, and simmer until vegetables are tender.

South African Chakalaka

Chakalaka is a spicy vegetable relish from South Africa that pairs well with bread or pap.

Ingredients:

• 2 tablespoons of vegetable oil
• 1 onion, sliced
• 2 carrots, grated
• 1 bell pepper, chopped
• 1 can of baked beans (14 oz)
• 1 teaspoon of curry powder
• Salt and pepper to taste

Cooking method:

1. Heat oil in a pan over medium heat and sauté onions until soft.
2. Add carrots, bell pepper, and curry powder, cooking for 5 minutes.
3. Stir in the baked beans and season to taste.
4. Simmer on low heat for another 10 minutes before serving.

Tanzanian Eggplant Curry

This Tanzanian curry is a delectable blend of eggplants and aromatic spices, perfect for serving with rice or flatbread.

Ingredients:

• 2 tablespoons of coconut oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 3 eggplants, cubed
• 1 can of coconut milk (14 oz)
• 1 tablespoon of curry powder
• Salt and pepper to taste

Cooking method:

1. Heat coconut oil in a pot over medium heat and sauté onions and garlic.
2. Add eggplant cubes and cook until they begin to soften.
3. Stir in curry powder and coconut milk, mixing well.
4. Reduce heat and simmer for 20 minutes until thickened.
5. Season with salt and pepper before serving.