12 Vibrant African Veggie Dishes

Spicy Moroccan Vegetable Tagine

A flavorful and aromatic North African dish that's perfect for a hearty vegetarian meal.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 large carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 eggplant, cubed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 can (15 oz) chickpeas, drained
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

Cooking method:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
2. Stir in cumin, coriander, cinnamon, paprika, and cayenne. Cook for 1 minute.
3. Add carrots, red bell pepper, zucchini, and eggplant. Sauté for 5 minutes.
4. Add diced tomatoes and vegetable broth, bring to a simmer.
5. Stir in chickpeas, cover, and cook for 20 minutes until veggies are tender.
6. Season with salt and pepper, garnish with cilantro, and serve hot.

Ethiopian Misir Wat

A traditional Ethiopian lentil stew that's rich in flavor and spice.

Ingredients:

• 1 cup red lentils
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons berbere spice mix
• 1 can (14 oz) crushed tomatoes
• 2 cups water
• Salt to taste
• 1 tablespoon lemon juice

Cooking method:

1. Rinse lentils and set aside.
2. Heat olive oil in a pot and sauté onion, garlic, and ginger until aromatic.
3. Add berbere spice and cook for 1 minute.
4. Stir in lentils, crushed tomatoes, and water.
5. Bring to a boil, then simmer for 25 minutes until lentils are soft.
6. Season with salt and lemon juice before serving.

South African Chakalaka

A spicy, vegetable relish from South Africa that pairs well with bread or grilled meats.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, grated
• 1 can (14 oz) chopped tomatoes
• 1 tablespoon curry powder
• Salt and pepper to taste

Cooking method:

1. Heat oil in a pan over medium heat. Add onion and garlic, cook until soft.
2. Add bell peppers and carrots, sauté for 5 minutes.
3. Stir in tomatoes and curry powder, simmer for 10 minutes.
4. Season with salt and pepper. Serve warm.

Ghanaian Kontomire Stew

A nutritious and savory stew made with spinach or cocoyam leaves.

Ingredients:

• 2 tablespoons palm oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1 smoked fish, flaked
• 1 chili pepper, chopped
• 1 pound fresh spinach or cocoyam leaves
• Salt to taste

Cooking method:

1. Heat palm oil in a pot, add onion and garlic, sauté until brown.
2. Add tomato, smoked fish, and chili, cook for 5 minutes.
3. Add spinach, stir well, and cook until wilted.
4. Season with salt and serve.

Nigerian Efo Riro

A spicy, flavorful spinach stew from Nigeria, perfect with rice or yam.

Ingredients:

• 2 tablespoons palm oil
• 1 onion, sliced
• 1 red bell pepper, blended
• 1 scotch bonnet pepper, blended
• 1 pound spinach, washed and chopped
• 1 smoked fish, flaked
• Salt to taste

Cooking method:

1. Heat palm oil in a pan, add onion, sauté until soft.
2. Add blended peppers, cook for 10 minutes.
3. Stir in spinach and smoked fish, cook until spinach is tender.
4. Season with salt and enjoy.

Kenyan Sukuma Wiki

This is a simple but delightful collard greens dish, often served with Ugali.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 bunch collard greens, chopped
• Salt and pepper to taste

Cooking method:

1. Heat oil in a skillet over medium heat, add onion, sauté until translucent.
2. Add tomatoes and cook until soft.
3. Stir in collard greens, cook until wilted.
4. Season and serve.

Zimbabwean Sadza neMuriwo

A staple meal of maize porridge with a tasty kale and tomato relish.

Ingredients:

• 2 cups maize meal
• 6 cups water
• 2 tablespoons oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 bunch kale, chopped
• Salt to taste

Cooking method:

1. Boil 4 cups of water in a pot, mix maize meal with 2 cups cold water to make a paste.
2. Stir paste into boiling water, cook until thickened.
3. In a pan, heat oil, sauté onion until soft.
4. Add tomatoes and kale, cook until tender.
5. Serve sadza with kale mixture.

Tanzanian Mchuzi wa Biringani

A deliciously spiced eggplant curry from Tanzania.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 2 large eggplants, cubed
• 1 can (14 oz) coconut milk
• Salt and pepper to taste

Cooking method:

1. Heat oil in a pot, sauté onion and garlic until fragrant.
2. Add turmeric and curry powder, cook for 1 minute.
3. Add eggplants, sauté for 5 minutes.
4. Pour in coconut milk, simmer until eggplants are tender.
5. Season before serving.

Malawian Mbatata

Sweet potato patties with a hint of spice, perfect as a side dish or snack.

Ingredients:

• 3 large sweet potatoes, boiled and mashed
• 1 teaspoon ground nutmeg
• 2 tablespoons butter
• Salt to taste
• Oil for frying

Cooking method:

1. Mix mashed sweet potatoes with nutmeg, butter, and salt.
2. Form into small patties.
3. Heat oil in a pan, fry patties until golden brown on each side.

Senegalese Mafe

A luscious peanut and vegetable stew with rich flavors.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 1 sweet potato, cubed
• 1/2 cup peanut butter
• 3 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat oil in a large pot, add onion and garlic, sauté until soft.
2. Add carrots and sweet potato, cook for 5 minutes.
3. Stir in peanut butter and vegetable broth, bring to a boil.
4. Simmer until vegetables are tender, season to taste, and serve.