Exactly 20 years ago I found myself in South Africa, alone and afraid. An act of kindness and bravery helped me through that scary night, an act I repaid in the only way I knew how. By cooking.
Africa is a huge and diverse place, with countless cuisines. Here you will find a selection of African recipes ranging all over the continent, from North to South, and many places in between.
I have traveled in East and southern Africa and have worked as a chef at an Ethiopian restaurant here in the United States, so you will mostly see recipes from there, although I love the food from Ghana and Senegal, so there is a smattering of recipes from there, too.
Most African recipes require nothing unusual from an American supermarket, although in some cases, like Ethiopian and Ghanaian cuisine, there are a set of spices that, while not 100 percent necessary, are important to get the flavors right. I link to online sources for those spices in the individual posts.
I’m not entirely sure why, but I have been thinking about my Ethiopian roots lately. No, not my genetic roots. I’m talking about my time as a line cook in a restaurant called The Horn of Africa in Madison, Wisconsin. This was my first restaurant job. I started as a dishwasher. I was in Madison