قائمة الأطباق الإفريقية
قائمة الأطباق البارزة في تصنيف المطبخ الأفريقي

هذه قائمة غير كاملة للتأكد من اكتمالها. يمكنك المساعدة من خلال توسيعها وإدخال مصادر موثوق بها.
| الاسم | صورة | المنطقة | الوصف |
| --- | --- | --- | --- |
| أكاراجي |  | نيجيريا | عجينة مصنوعة من مجموعة متنوعة من لوبياء والبصل والملح، تقلى العجينة مع كرات صغيرة في زيت النخيل. وتقدم مع الفلفل الحار والروبيان المجفف. |
| تاحريشت |  | المغرب | كرشة wrapped around sticks and cooked over hot coals. |
| Alloco |  | ساحل العاج | A fried plantain وجبة خفيفة, often served with فلفل حار and بصلs. |
| Amala |  | نيجيريا | يام (نبات) حساء الشعير, served with a variety of حساءs. |
| عصيدة  |  | شمال أفريقيا | A lump of cooked طحين القمح dough, sometimes with زبدة or عسل added. |
| Attiéké |  | ساحل العاج | A side/ main dish made from بفرة that is a part of the cuisine of Côte d'Ivoire in أفريقيا. |
| بابا غنوج |  | بلاد الشام | Mashed باذنجان with virgin زيت زيتون and various seasonings. |
| Babute |  | جمهورية الكونغو الديمقراطية | Ground beef، كاري powder, and مشمشs. |
| بازين |  | ليبيا | شعير dough served with صلصة البندورة، بيض (طعام)، بطاطسes, and لحم ضأن. |
| Bichak |  | المغرب | A stuffed tricornered مقبلات. |
| بيلتونغ |  | جنوب أفريقيا | نوع من أنواع اللحم المجفف يشبه اللحم المقدد، وهو عبارة عن لحم نيء مثل لحم البقر أو لحوم الطرائد مثل لحم النعام التي تُقطَّع إلى شرائح ثم تُجفف. |
| Bobotie |  | جنوب أفريقيا | بهاراتd لحم مفروم with an egg topping. |
| بريك (تونس) |  | الجزائر | Stuffed معجنات. |
| بريوات |  | المغرب | Sweet عجينة منتفخة. |
| Bunny chow |  | جنوب أفريقيا | Often simply called "Bunny", a وجبة سريعة dish that is a hollowed out loaf of bread filled with curry. |
| الكاتشوبة |  | الرأس الأخضر | الخضروات مع السمك او اللحم |
| حليب نوق |  | شمال أفريقيا | The حليب of a camel. |
| جكلاكة |  | جنوب أفريقيا | Vegetable المقبّلات  ‏. |
| شخشوخة |  | الجزائر | A stew of لحم ضأن, spices, طماطمes, and خبز مفرود. |
| سخينة |  | شمال أفريقيا | A slow-cooked stew of meat, potatoes, beans, and barley. |
| شرمولة |  | شمال أفريقيا | A تمليح of oil, شراب الليمون، الليمون المخلل, herbs, garlic, كمون, and salt, most often used to flavor مأكولات بحرية. |
| Cocada amarela |  | أنغولا | A dessert of eggs and جوز الهند. |
| كسكسي |  | شمال أفريقيا | A سميد pasta. |
| Delele |  | زيمبابوي | بامية prepared with بيكربونات الصوديوم. |
| Draw soup |  | نيجيريا | A soup of okra or pumpkin seeds. |
| دقة (توابل) |  | مصر | A dip of herbs and spices. |
| Echicha |  | نيجيريا | بفرة، البازلاء الهندية, and زيت النخيل. |
| فتة |  | بلاد الشام | Khubz topped with various ingredients, such as زبادي، حمص شائعs, and olive oil. |
| فيجوادا |  | أفريقيا الجنوبية | A stew of beans, beef, and pork. |
| فسيخ |  | مصر | Fermented, salted بوري (سمك). |
| فطيرة التين |  | مصر | An مصر القديمةian معجنات, filled with تين (نبات) paste. |
| Fit-fit |  | إثيوبيا and إريتريا | An مطبخ إريتري  ‏ and مطبخ إثيوبي food typically served for إفطار (though it can be served with other meals). |
| فريكة |  | بلاد الشام | A حب (محصول) food made from green قمح that goes through a roasting process in its production. It is an مطبخ عربي dish that is especially popular in المطبخ الشامي، شبه الجزيرة العربية، فلسطينيون and مطبخ مصري cuisine, but also in مطبخ مغاربي  ‏ and other neighboring cuisines. |
| Frejon |  | نيجيريا | Frejon (From Feijão, which is the Portuguese word for beans) is a coconut bean soup which is eaten especially during أسبوع الآلام by a selection of Christians, mostly Catholics, across the world. Countries where Frejon is popular include Brazil and Nigeria. |
| Frikkadel |  | أفريقيا الجنوبية | A traditional أفريقان dish comprising usually baked, but sometimes deep-fried, كرات اللحمs prepared with بصل، خبز، بيض (طعام)، خل and بهاراتs. |
| الفوفو |  | غانا | Boiled starchy vegetables like cassava, yams or plantains which are pounded into a dough-like consistency and eaten in small balls with a dipping soup or sauce. |
| فول مدمس |  | مصر | Mashed فول with olive oil, chopped بقدونس, onion, ثوم, and ليمون juice. |
| Funkaso |  | نيجيريا | A Nigerian dish of millet pancakes containing دخن، زبدة and سكر. |
| Ga'at-akkalat |  | إثيوبيا and إريتريا | A stiff حساء الشعير, made traditionally with شعير flour, though in many communities wheat طحين is often used. |
| Mukhbaza |  | إريتريا | Wheat flour bread with ghee, banana, honey, and other ingredients. |
| Garri |  | غرب أفريقيا | A popular غرب أفريقياn food made from بفرة درنة نباتs. |
| Gatsby (sandwich) |  | جنوب أفريقيا | A South African style of داليكتاسن sandwich very similar in content and method of preparation as a hoagie in the United States. It is mostly popular in the كيب الغربية province. |
| Gored gored |  | إثيوبيا and إريتريا | A raw لحم بقر dish that is typically cubed and left unmarinated. |
| حلاوة طحينية |  | الشرق الأوسط | Refers to many types of dense, sweet سكاكر, served across the الشرق الأوسط، جنوب آسيا، آسيا الوسطى، غرب آسيا، شمال أفريقيا, the القرن الأفريقي, the البلقان، أوروبا الشرقية، مالطا and the الشتات اليهودي. |
| حريرة (شوربة) |  | الجزائر and المغرب | A traditional الجزائر and المغرب soup of Maghreb. |
| حواوشي |  | مصر | A traditional مطبخ مصري very similar to the Middle eastern pizza-like لحم بعجين. It is meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chilies, placed between two circular layers of dough, then baked in the oven. |
| Himbasha |  | إثيوبيا and إريتريا | An Ethiopian and إريترياn celebration bread that is slightly sweet. |
| إينجيرا |  | إثيوبيا and إريتريا | A خميرة-risen خبز مفرود with a unique, slightly spongy texture. Traditionally made out of أثب طيفي طحين, it's a national dish in Ethiopia and Eritrea. A similar variant is eaten in الصومال (where it is called canjeelo or lahooh) and اليمن (where it is known as لحوح). |
| Iru |  | نيجيريا | A type of fermented خروبs used as a condiment in cooking. It's similar to ogiri and فول الصويا الاسود المخمر, and is very popular among the يوروبا of Nigeria. It is used in cooking traditional حساءs like ايجوسي, okro soup and ogbono soup. |
| ايسي ايوو |  | نيجيريا | A traditional Eastern Nigeria  ‏ dish that is made with a goat's head. |
| Isidudu |  | زيمبابوي | A pap dish made to simmer with قرع, curried ملفوف and كبد. |
| رز جولاف |  | السنغال | Also called 'Benachin' meaning "one pot" in the لغة ولوفية,of Senegal is a popular dish in many parts of غرب أفريقيا. It is thought to have originated in غامبيا  but has since spread to the whole of West Africa, especially ساحل العاج، غانا مالي, and نيجيريا amongst members of the الولوف. |
| Kachumbari |  | شرق أفريقيا | A fresh tomato and onion salad. |
| كباب |  | الشرق الأوسط | A wide variety of skewered meals originating in the Middle East and later on adopted in Turkey, Azerbaijan, Southern Europe, South Asia and Asia Minor, that are now found worldwide. |
| Kedjenou |  | ساحل العاج | A spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables |
| Kelewele |  | غانا | Fried موز الجنةs seasoned with spices. |
| Kenkey |  | غانا | A غذاء رئيسي similar to a خبز عجينة متخمرة دامبلنغ from the Akan، Ga and Ewe inhabited regions of غرب أفريقيا, usually served with a soup, stew, or صلصة. |
| Kitcha |  | إثيوبيا and إريتريا | A basic, thin, unleavened bread, cooked until slightly burned. |
| Kitfo |  | إثيوبيا and إريتريا | Raw beef marinated in متمتة (a chili powder based spice blend) and niter kibbeh. |
| كوكسستر |  | جنوب أفريقيا | A South African syrup-coated دونات in a twisted or تجديلed shape (like a plait). |
| Konkonte |  | غانا | A طعام الفقراء of Ghana made from dried and pounded بفرة root. It is also eaten in the الكاريبي. |
| Kuli-kuli |  | نيجيريا | A هوساوة food that is primarily made from فول سودانيs. It is a popular وجبة خفيفة in نيجيريا. |
| كشري |  | مصر | Made from أرز، عدسs, chickpeas and معكرونة covered with tomato sauce and fried onions. |
| لبلابي |  | تونس | A تونسn dish based on حمص شائعs in a thin garlic and كمون-flavoured soup, served over small pieces of stale crusty خبز. |
| لحوح |  | الصومال | A spongy, pancake-like bread originating in جيبوتي، الصومال and اليمن. It is also popular in إسرائيل, where it was introduced by يهود اليمن who immigrated there. |
| Maafe |  | غرب أفريقيا | A stew or صلصة (depending on water content) common to much of غرب أفريقيا. It originates from the الشعب الماندينغي and بامبارا of مالي. Variants of the dish appear in the cuisine of nations throughout غرب أفريقيا and وسط أفريقيا. |
| مقروض |  | تونس | A pastry often filled with dates or almonds. |
| Mala Mogodu |  | جنوب أفريقيا | A South African food, Mogodu is a derivative of كرشة served as a يخنة with hot pap usually in winter. |
| Malva pudding |  | أفريقيا الجنوبية | A sweet بودينق of أفريقان origin, usually served hot with كاسترد and/or مثلجات. It is made with مشمش jam and has a spongy كرملةd texture. It is often found on the dessert menu of جنوب أفريقيا restaurants. |
| ماندازي  ‏ |  | شرق أفريقيا | A fluffy fried bread snack, Mandazi is a form of fried bread  ‏ that originated in شرق أفريقيا in the Swahili coastal areas of كينيا and تنزانيا. It is still popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption. |
| مطبوخة |  | المغرب | Tomatoes and roasted bell peppers cooked together, seasoned with garlic and chili pepper. The name of the dish originates from Arabic and means "cooked [salad]". It is served as an مقبلات, often as part of a مقبلات. In Israel it is sometimes referred to as "Turkish salad" ((بالعبرية: סלט טורקי‏) salat turki). |
| ماتوك |  | أوغندا | A وجبة consisting of steamed green موز الجنة (or موز الجنة) and is one of the national dishes of أوغندا. |
| مشوي |  | شمال أفريقيا | A whole خروف or a lamb spit roasted on a barbecue. The word comes from the Arabic word šawa, which means "grilled, roasted". This dish is very popular in شمال أفريقيا. |
| ميلك تيرت (طعام) |  | جنوب أفريقيا | A South African dessert. It is a sweet معجنات معجنات containing a creamy filling made from حليب، طحين، سكر and بيض (طعام). |
| مرقاز |  | شمال أفريقيا | A very spicy, red sausage of mutton or beef. |
| مسفوف |  | تونس | Similar to couscous, with butter added. |
| Moin moin |  | نيجيريا | A Nigerian steamed bean بودينق made from a mixture of washed and peeled لوبياءs، بصلs and fresh ground peppers (usually a combination of فلفل حلو and فلفل حار or سكوتش بونيه). |
| المروزية |  | المغرب | Sweet and salty طاجين with عسل، قرفة and لوز. |
| مسمن |  | المغرب العربي | Traditional أمازيغ pancakes in Maghreb. These pancakes are usually used as an accompaniment to a cup of aromatic morning mint tea or of creamy coffee. Msemen can also be stuffed with vegetables or meat fillings. |
| Mugoyo |  | أوغندا | Mugoyo is a traditional main course dish in Uganda. The main ingredients of the dish are sweet potatoes and beans.The purple sweet potatoes are steamed in banana leaves while the red kidney beans are boiled with some seasoning. They are then mingled together to form one dish. |
| ملوخية (طعام) |  | مصر | The leaves of ملوخية (طعام) species are used as a خضار in مطبخ الشرق الأوسط، مطبخ أفريقيا، مطبخ مغاربي  ‏, and مطبخ جنوب آسيا cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly هلام نباتي broth; it is often described as "slimy," rather like cooked بامية. |
| Ndolé |  | الكاميرون | A طبق وطني of الكاميرون. The dish consists of a يخنة of مكسرات، فرنونية (bitter leaves indigenous to غرب أفريقيا), and fish or ground beef. |
| Nshima |  | وسط أفريقيا | A دقيق الذرة product and a غذاء رئيسي in زامبيا، مالاوي and the Kasai Oriental and كاساي الغربية provinces of the جمهورية الكونغو الديمقراطية. It is made from ground ذرة (نبات) (corn) طحين known locally as دقيق الذرة. Nshima is very similar to ugali or posho of East Africa, sadza of زيمبابوي، pap of جنوب أفريقيا and الفوفو of West Africa. |
| Obusuma |  | كينيا | A كينيا dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common غذاء رئيسي. |
| Ogbono soup |  | نيجيريا | A Nigerian dish made with ground ogbono seeds, with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water and زيت النخيل, it typically contains لحم، تتبيلs such as فلفل حار, خضار ورقيةs and other خضارs. |
| Owofibo |  | نيجيريا | An oil soup made of blended tomato mixed with akun and palm oil. |
| Pakora |  | جنوب آسيا | A fried snack (فرطر) found across جنوب آسيا. Pakoras are created by taking one or two ingredients such as بصل، باذنجان، بطاطس، سبانخ، موز الجنة، بانير (جبنة)، قرنبيط، طماطم، فلفل حار, or occasionally خبز or الدجاجة كطعام and dipping them in a batter of بيسن and then deep-frying them. |
| Pap |  | ناميبيا | A traditional حساء الشعير of mielie-meal (ground ذرة (نبات)) or other grain. |
| بسطيلة |  | الجزائر and المغرب | A traditional أمازيغ Moroccan dish, an elaborate فطيرة اللحم  ‏ traditionally made of زغلول (fledgling حمامياتs). As squabs are often hard to get, shredded دجاج is more often used today; pastilla can also use fish or أحشاء الذبيحة as a filling. |
| Phutu |  | جنوب أفريقيا | A traditional ذرة (نبات) meal dish from South Africa. It is a crumbly or grainy type of pap (عصيدة من دقيق الذرة) or حساء الشعير, eaten mainly by the شعب السوتو، بانتويون and أفريقان people. It is cooked in حلةs or فرن هولنديs over an open fire, stirred with great care until a course consistency in texture is reached. |
| Potbrood |  | جنوب أفريقيا | A خبز first made by the بوير settlers of what is now South Africa. Potbrood was traditionally baked in a cast iron pot (also known as a فرن هولندي) in a pit made in the ground and lined with hot coals. Today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot. |
| Potjiekos |  | جنوب أفريقيا | Literally translated "small pot food", is a يخنة prepared outdoors. It is traditionally cooked in a round, حديد زهر, three-legged pot, the potjie, brought from the هولندا to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal براز. |
| Pottage |  | بريطانيا العظمى | A thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. |
| قطايف |  | مصر | An Arab dessert commonly served during the month of رمضان, a sort of sweet دامبلنغ filled with cream or nuts. It is usually prepared using جبنة عكاوي cheese as a filling. |
| Sadza |  | Southern Africa and Eastern Africa | Sadza in Shona (isitshwala in isiNdebele, pap in South Africa, or nsima in the Chichewa language of Malawi), Ugali in East Africa, is a cooked cornmeal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other countries of the region. |
| سنبوسة |  | Widespread | Fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. |
| Seswaa |  | بوتسوانا | A traditional meat dish of Botswana, made of beef, goat or lamb meat. The fatty meat is generally boiled until tender in any pot, with "just enough salt", and shredded or pounded. It is often served with pap (maize meal) or sorghum meal porridge. |
| السفنج |  | شمال أفريقيا | Donuts cooked in oil then soaked in honey or sprinkled with sugar. |
| Shahan ful |  | شمال أفريقيا | A common dish in إريتريا، إثيوبيا، السودان and the region, and is generally served for breakfast. Believed to be an import from السودان, it is made by slowly cooking فول in water that are then crushed into a paste, which is then served alongside a diverse variety of foods. It is typically eaten without the aid of utensils accompanied with a bread roll. It is popular during the رمضان season and during the various الصوم الكبيرs. |
| شكشوكة |  | المغرب العربي | A dish of بيض (طعام) سلق (طبخ) in a sauce of طماطمes, فلفل حارs, بصلs, often بهاراتd with كمون. It is believed to have a تونسn origin. |
| Shiro |  | إثيوبيا and إريتريا | A homogenous stew whose primary ingredient is powdered حمص شائعs or فول meal. It is often prepared with the addition of minced بصلs, ثوم and depending upon regional variation; ground زنجبيل or chopped tomatoes and chili-peppers. Shiro is usually served atop إينجيرا, however, it can be cooked in shredded taita and eaten with a spoon, this version would be called shiro fit-fit. |
| شيش طاووق |  | شمال أفريقيا | Marinated cubes of chicken are skewered and grilled. |
| Skilpadjies |  | جنوب أفريقيا | A traditional South African food, also known by other names such as "muise", "vlermuise" and "pofadder". The dish is خروف كبد wrapped in netvet (سلى الرأس دهن), which is the fatty غشاء حيوي that surrounds the كلية. Most طبخ mince the liver, add كزبرة, chopped بصل، ملح الطعام and صلصلة ورشستر then wrap balls of this mixture with the netvet and secure it with a عود تخليل أسنان. The balls, approximately 80mm in diameter, are normally grilled over an open فحم نباتي fire and ready when the fat is crisp. |
| Sosatie |  | جنوب أفريقيا | A traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from ساتاي ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin, used in لغة أفريقانية, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. |
| كوسى |  | Worldwide | A dish that exists in different names and forms around the world. |
| سيريه |  | غرب أفريقيا | A شيش كباب like food popular in غرب أفريقيا, originally from the هوساوة of northern نيجيريا and النيجر. Suya is generally made with skewered لحم بقر, fish, or chicken. The meat is rubbed-in with tankora, a dry spice mix containing powdered فول سوداني, cayenne pepper, ginger, paprika and onion powder, then barbecued. |
| تابل |  | تونس | A Tunisian spice mixture consisting of ground كزبرة seed, كروياء، مسحوق الثوم, and مسحوق الفلفل. The term can also refer to coriander by itself. |
| طحينة |  | شمال أفريقيا | A paste made from ground, hulled سمسم seeds used in شمال أفريقياn، يونانيون، مطبخ تركي and الشرق الأوسط cuisine. Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste. |
| طاجين |  | شمال أفريقيا | A المغرب العربي dish from شمال أفريقيا, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the مطبخ قبرصي. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or تزجيج الخزف. Tajines in مطبخ مغربي are slow-cooked stews تدميس at low temperatures, resulting in tender meat with aromatic vegetables and sauce. |
| Tapalapa bread |  | غرب أفريقيا | A traditional bread of western أفريقيا, mainly in السنغال، غامبيا and غينيا. |
| بودنغ التابيوكا |  | Widespread | A sweet بودينق made with تابيوكا and either milk or cream. حليب جوز الهند is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways. Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork. |
| طبق ثيب |  | السنغال | Made with fish, rice and tomato sauce, and may also include onions, جزرs, ملفوف, cassava and زيت فول سوداني. |
| Tomato bredie |  | جنوب أفريقيا | A South African stew, referred to in لغة أفريقانية as 'tamatiebredie', normally made with لحم ضأن, is cooked for a very long time, and its seasonings include قرفة، حب الهال، زنجبيل and قرنفلs as well as مسحوق الفلفل. It is of هولندا origin. |
| غاسباشو مانشوا |  | الجزائر | A type of تورتا  ‏, or خبز مفرود. |
| تُوم  ‏ |  | بلاد الشام | A ثوم sauce as prepared in لبنان، بلاد الشام, and مصر similar to the European aioli. It contains garlic, salt, زيت زيتون or زيت نباتي, and ليمون crushed using a wooden مهراس. There is also a variation popular in many villages, such as زغرتا, where نعناع is added, called "Zeit and Toum". |
| Ugali |  | البحيرات العظمى الأفريقية | A dish of ذرة (نبات) flour (دقيق الذرة) cooked with water to a حساء الشعير- or عجينة خبز-like consistency. It is the most common غذاء رئيسي نشا featured in the local cuisines of the eastern البحيرات العظمى الأفريقية region and أفريقيا الجنوبية. When ugali is made from another starch, it is usually given a specific regional name. See also: Pap (food). |
| Umngqusho |  | Widespread | A بانتويون dish with several variants. |
| عصبان |  | تونس | A traditional kind of تونسn sausage, stuffed with a mixture of أرز, herbs, لحم ضأن, chopped كبد and قلب. This dish is usually served alongside the main meal of rice or كسكسي, often on special occasions. |
| فيتكويك |  | أفريقيا الجنوبية | Dough deep-fried in cooking oil and either filled with cooked mince (ground beef) or spread with syrup, honey, or jam. |
| Wat |  | إثيوبيا and إريتريا | An مطبخ إثيوبي and مطبخ إريتري  ‏ stew or كاري that may be prepared with الدجاجة كطعام، لحم بقر، لحم ضأن, a variety of خضارs, spice mixtures such as بربري (توابل), and niter kibbeh, a seasoned السمن. Wats are traditionally eaten with إينجيرا, a spongy flat خبز made from the دخن-like grain known as أثب طيفي. |
| Waterblommetjiebredie |  | جنوب أفريقيا | A يخنة made of لحم, typically lamb, stewed together with the waterblommetjies (جارة الماء السنبلية flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus) which are found in the dams and marshes of the كيب الغربية of South Africa. |
| Yassa |  | السنغال | A spicy, marinated fish or poultry dish prepared with onions, lemon. Ingredients: Peanut oil / olive oil, parley, bay leave, green seedless olives, black pepper, green or red bell peppers, mustard, etc.… . |