Given that the first "barbecue" might well have taken place in Africa, this is a continent that can arguably claim to have invented cooking.

But African dishes -- especially those south of the Sahara -- are still woefully under-represented on the world culinary scene.

From the humble maize/grain porridges and root vegetables that form the basis of so many diets, to grand feasting dishes such as breyanis, tagines, stews and aromatic curries, Africa’s favorite foods offer something for every palate.

This article focuses on regional dishes that you might enjoy in the some of the more popular tourist destinations.

1. Pap en vleis/Shisa nyama, South Africa

The colors of a feast.

Barbecued meat and maize porridge is a combination dearly beloved across many cultures in Southern Africa, and particularly in South Africa, where the braaivleis is a treasured institution and practically a national sport.

"Pap en vleis" (literally, "maize porridge and meat") is a colorful umbrella of a term that encompasses virtually any combination of starch and braaied or stewed meat, with an obligatory side-serving of spicy gravy, relish or chakalaka.

Shisa nyama, meaning "burn the meat" in Zulu, has come to refer to a festive "bring-and-braai" gathering; Shisa nyama restaurants are often located next to butchers’ shops so patrons can select their own meats and have them cooked to order over fiercely hot wood fires.

Chops, steak, chicken, kebabs and boerewors -- a spicy farmer’s sausage -- are accompanied by maize porridges in many different forms including phuthu and stywe pap, krummelpap (crumbly porridge), and suurpap (soured pap).

Add a local beer, and there you have South Africa on a plate.

Where to taste it: Popular Shisa nyama-style eateries include Chaf Pozi, Orlando Towers, Corner Kingsley Sithole and Nicholas streets, Soweto; +27 11 463 8895; and Mzoli’s, Shop 3, NY115, Gugulethu, Cape Town; +27 21 638 1355>

Also on CNN: The best or urban Africa -- its unsung cities

2. Piri piri chicken, Mozambique

Stop. Do not lick the screen.

Mozambique’s cuisine is a heady blend of African, Portuguese, oriental and Arab flavors -- think fragrant spices, hot piri piri and creamy coconut sauces, with hints of cashews and peanuts.

Sizzling, spicy prawns and seafood are often a first choice for visitors to Maputo, but don’t miss the iconic Mozambican dish Galinha à Zambeziana, a succulent feast of chicken cooked with lime, pepper, garlic, coconut milk and piri piri sauce.

It’s generally known simply as grilled chicken piri piri by tourists, and is traditionally served with matapa, a dish of cassava leaves cooked in a peanut sauce.

Where to taste it: Head downtown to the aptly named Piri Piri, an unpretentious eatery with a charming atmosphere and an interesting crowd. Avenida 24 de Julho, Maputo

3. Jollof rice and egusi soup, Nigeria

Simple but exquisite.

It’s not easy pinning down a national favorite dish for Nigeria, because this is a vast country with many distinct regional cuisines.

But one dish you shouldn’t leave Nigeria without eating isjollof rice, a great favorite all over West Africa, and one that is thought may be the origin of the Cajun dish jambalaya.

A simple, spicy one-pot dish comprising, at its most basic, rice, tomatoes, onions and pepper, it’s often served at parties and other festive gatherings, along with other Nigerian favorites such as egusi soup (made with ground melon seeds and bitter leaf), fried plantains and pounded yam (iyan or fufu).

Other dishes to try in Nigeria include thick, spicy broths made with okra and flavored with chicken or meat, and suya, which are spicy Nigerian shish kebabs (similar to Ghana’s chichinga) cooked over braziers by street vendors.

Where to taste it: For authentic jollof rice, egusi soup and other traditional dishes, locals recommend Yellow Chili, 27 Oju Olobun Close, off Bishop Oluwole Street, Lagos; +234 1 723 2666. For excellent suya, the place to go is University of Suya, Allen Avenue, Ikeja, Lagos

4. Bunny chow, South Africa

Makes those Pret A Manger sarnies look somewhat inadequate, doesn't it?

No one’s quite sure how bunny chow came to be named, but what is certain is that this hollowed-out half- or quarter-loaf of white bread filled with a blistering-hot curry is one of South Africa’s most treasured street foods.

The meat and vegetable curries that fill bunny chows were bought to South Africa by Indian indentured laborers who came to South Africa in the 19th century to work on the sugar-cane fields.

Available as takeaways in all major cities, but the best bunnies come from Durban.

Where to taste it: Durbanites agree that the finest bunnies are to be found at the Britannia Hotel, 1299 Umgeni Road, Durban; +27 31 303 2266; and Gounden’s Restaurant, 39 Eaton Road, Umbilo, Durban; +27 31 205 5363

Also on CNN: How to survive three weeks in the Sahara

5. Kapenta with sadza, Zimbabwe

Finger food, Zimbabwe style.

A heap of crisp-fried kapenta is the culinary highlight for many visitors to Zimbabwe.

Kapenta, comprising two species of small freshwater fish native to Lake Tanganyika, were introduced to Lake Kariba and now are a much-loved source of protein for lakeside populations of Zambia and Zimbabwe.

Like many African dishes, kapenta is often accompanied by a mountain of delicious maize porridge, known in Zimbabwe as sadza. Kapenta is available both dried and fresh, and is also stewed with tomatoes, onions and groundnut powder, and served with fresh greens.

Don’t pick up a knife and fork to devour your kapenta: the traditional way to eat this dish is to scoop up the sadza with your hand and to dip it or roll it in the accompanying fish and relishes.

Another must-try dish when visiting Zimbabwe is fresh bream or tilapia from Lake Kariba, grilled or fried with plenty of lemon butter.

Where to taste it: You’ll find kapenta sold as a street food in many places in Zimbabwe and Zambia, and also in more upscale restaurants such as The Boma, Victoria Falls Town, Victoria Falls; +263 13 43211 20. For fresh Kariba tilapia and bream, try La Fontaine Restaurant atMeikles Hotel, Jason Moyo Avenue, Harare; +263 4 251 705

6. Chambo with nsima, Malawi

The eyes of Malawians away from home may well fill with tears when you say the word "chambo" to them -- it's the most popular and best-known fish found in Lake Malawi, and a great national favorite.

It’s served grilled along the lake shore, usually with nsima (a stiff porridge very similar to South Africa’s pap and Zimbabwe’s sadza) or with chips.

A plate of chambo is not complete without ndiwo, a delicious relish made of pumpkin or cassava leaves, tomatoes and groundnut powder. Both nsima and ndiwo are revered staple foods in neighboring Zambia, along with Ifisashi, a dish of greens in a peanut sauce.

Where to taste it: Nkope restaurant, Sunbird Livingstonia Beach, Senga Bay, Salima; +265 1 773 388 and La Mirage at Sun 'n' Sand Holiday Resort, Mangochi; +265 1 594 545

7. Namibian venison, Namibia

The kebab -- how to make any food look great.

Good venison can be sampled all over Southern Africa, but Namibians will insist that the very best gemsbok, kudu, zebra, warthog, ostrich and springbok is to be found at restaurants and game lodges across their country.

Namibian cuisine shows strong German and South African influences, with traditional German delicacies such as sausages, cured meats, sauerkraut and Eisbein rubbing shoulders with South-African style potjiekos, biltong and braaivleis.

Try your venison with traditional staples oshifima (maize porridge) or mahangu (pearl millet) and, of course, a hearty tankard or two of fine Namibian beer.

Where to taste it: Tuck into traditional German and Namibian favorites at popular Windhoek institution Joe’s Beer House, 160 Nelson Mandela Ave., Windhoek; +264 61 232 457; or Swakopmund Brauhaus, The Arcade 22, Sam Nujoma Drive, Swakopmund; +264 64 402 214

8. Muamba de Galinha, Angola

A dish you'll want to return for.

This dish, like the popular Caldeirada de Peixe (fish stew) reveals the strong influence of Portuguese cuisine on this former colony, and is considered one of Angola’s national food treasures.

Also known as chicken muamba, this is a spicy, somewhat oily stew made with with palm oil or palm butter, garlic, chilis and okra. Variations of chicken muamba, such as poulet moambé, are to be found all over the Congo River region, where it’s often served with cassava leaves and white rice.

Another variation, nyembwe chicken, is the national dish of Gabon, where it is made with palm or macadamia nuts. Being so rich and spicy, chicken muamba is a good accompaniment to central African starchy porridges considered bland by western palates: funge, fufu and ugali.

Caldeirade de Cabrito is another of Angola’s favorite dishes; this goat or kid stew is cooked with potatoes, wine and tomatoes and often eaten to celebrate Independence Day on November 11.

Where to taste it: Visitors to Angola usually make a bee-line for the buzzing beach restaurants on Ilha de Luanda, a small island just off Luanda.

As with many Central African destinations, please check your country’s travel advisories before you depart

Also on CNN: 10 African islands for indulging your passions

9. Cape breyani, South Africa

A treasured classic of Cape Malay cuisine, breyani is a fragrant dish comprising layers of marinated meat, rice, lentils and spices topped with crisp-fried onions and hard-boiled eggs.

This one-pot, slow-cooked dish, a favorite for feeding large crowds at special occasions and celebrations, was bought to the Cape from the East during the earliest days of the slave trade, along with other "Malay" dishes such as bredies, pickled fish, denningvleis and bobotie.

Where to taste it: Biesmiellah restaurant, situated in the historic Malay Quarter. Corner Wale Street and Pentz Road, Bo-Kaap, Cape Town; +27 21 423 0850

10. Zanzibari biryanis and pilaus, Zanzibar

Indian origin, African adaptation.

You can practically feel the warm breath of the trade winds in your face as you taste these great celebration dishes, both based on rice and the exotic array of spices synonymous with Zanzibar.

There are all sorts of variations on biryani, ranging from humble vegetable assemblages to more complex ones incorporating meat and seafood; pilau tends to be a one-pot dish generously spiced with cardamom, cumin and pepper.

Both are delicious accompanied by kachumbari, a fresh onion and tomato salad popular across East Africa. Another quintessential dish of Zanzibar is urojo, a yellowish broth bought from street vendors and made with many different ingredients including pieces of meat, chili, mango, ginger, tamarind and lime.

Where to taste it: For a taste of authentic Zanzibari cooking, try Forodhani Gardens (a street food market) in Stone Town, and for its excellent Swahili buffet, Lukmaan Restaurant, Mkunazini, Stone Town. Popular restaurants in Stone Town include Archipelago (+255 77 746 2311) andMonsoon

11. Nyama na irio, Kenya

Ask any Kenyan about a favorite comfort food and chances are he or she will exclaim "Irio!" without hesitation.

This well-loved dish, originally a Kikuyu staple that has spread through Kenya, is made of mashed-up potatoes, peas, beans, corn and onion and often served with spiced roasted meat to make a delicious dish called nyama na irio.

Kenya is famous for its long-distance runners, and many a Kenyan will attribute their stamina to the health-giving effects of another treasured staple, sukuma wiki. This means "push for the week" in Swahili, indicating that this dish can be used to feed the family for a week.

Sukuma wiki is made with collard greens and/or kale cooked with onions and spices to make a piquant relish for ugali (maize porridge).

Where to taste it: Ranalo Foods in Kimathi Street, Nairobi, is where locals go to feast on irio and other traditional dishes. For a mighty feast of exotic roasted meats, visit the world-famous Carnivore Restaurant, Langata Road, Near Wilson Airport, Nairobi; +254 20 600 5933

12. Koshari, Egypt

Don't judge a dish by its color.

If you want a taste of what ordinary Egyptian families eat at home, you can’t go wrong with koshari (variously spelled koushari and koshary), a nourishing vegetarian dish of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and topped off with fried onion.

A good koshari can send an Egyptian into raptures, and it’s also hugely popular as a rib-sticking street food and take-away.

Another beloved classic of home cooking is mahshi, or vegetables such as zucchini, peppers, tomatoes and vine leaves stuffed with spiced rice.

Where to taste it: For koshari and other traditional Egyptian foods, locals unhesitatingly recommend Koshari al-Tahrir, Sharia Abd el-Khalik Sarwat, Cairo. For mahshi, try the grill restaurant Hosny, 30 Saffar Pasha St., Bahari, Alexandria; +20 3 481 2350

13. Ful medames, Egypt

The old ones are often the good ones.

According to Egyptian-born cookery writer Claudia Roden, this dish is pre-Ottoman and pre-Islamic, and probably as old as the Pharoahs.

In her classic work "A Book of Middle Eastern Food," Roden quotes an Arab saying: “Beans have satisfied even the Pharoahs.”

They’re still satisfying Egyptians today. Ful Medames is one of the country’s national dishes, comprising fava beans simmered with spices and olive oil. The dried beans are often cooked overnight and served for in the morning with eggs and pita bread.

It’s ideal for a filling breakfast if you’re traveling on a tight budget and need to fill up with sustaining food to last you through the day.

Where to taste it: At street stalls and restaurants all over Egypt, with a special recommendation for Mohamed Ahmed Restaurant, 17 Shokour St., Off Saad Zaghloul Street, Alexandria; +20 3 487 3576

14. Potjiekos and stew, South Africa

Big, brash, boiling bowl of goodness.

What constitutes an excellent potjie is a matter of heated debate among fans, who have all the time in the world to argue the merits of their version during the several hours it takes for the food to cook.

Potjiekos ("pot food") is an Afrikaans term for food cooked in layers in a traditional three-legged cast-iron pot, but in essence it’s a stew, not much different to the slow-simmered stews of beef, chicken and mutton and that are popular across Southern African countries.

If you’re adventurous, try a curry made of a sheep's heads (known as "smileys" for the baleful grins the heads adopt after they shrink in the heat) or a stew of chicken feet (called "runaways" or "walkie-talkies").

Stews are traditionally served with pap (see above) and other staples such as umngqusho (samp and beans), morogo (wild greens), dumplings (amadombolo) and steamed bread (ujeqe) or pot-baked bread (potbrood).

Where to taste it: For tripe stew and other traditional favorites, try U.S. film star Danny Glover's favorite restaurant Gramadoelas, Market Theatre, Breë Street, Newtown, Johannesburg; +27 82 880 5555; or Roots Restaurant, Makhetha Shopping Centre, Corner Mphuti and Dimakatso streets, Central Western Jabavu, Soweto; +27 72 536 8777

15. Pastilla au pigeon/b’stilla, Morocco

Moroccan food on the go.

Moroccan tagines and couscous dishes have earned their glory on the world’s culinary stage in recent decades, but this is one dish you’ll not find in an average cookbook.

A complex and many-faceted feast dish, pastilla au pigeou (also known as b’stilla) is sweet and savory; substantial and delicate.

It's a pie comprising shredded cooked squab (or, more often, chicken, when pigeon is hard to find) thickened with egg sauce and interspersed with paper-thin pastry and layers of nutty, spicy filling.

No grand celebration in Morocco would be considered complete without b’stilla, and it is usually reserved for feasts because it’s so labor intensive to make.

Where to taste it: Pastilla au pigeon can be found on menus throughout Morocco, but for an unforgettable gastronomic experience, there is no better place to try it than Pepe Nero 17 Derb Cherkaoui, Rue Douar Graoua, Marrakech; +212 524 389067

由簡-安妮霍布斯 二○一二年十一月十三日

非洲一盤的味道。

鑑於第一次“燒烤”很可能已經在非洲發生了，這是一個可以說是聲稱有一個大陸發明的烹飪。

但非洲菜 - 撒哈拉尤其是那些南 - 仍然遠遠低於限額在世界烹飪界。

從不起眼的玉米/穀物粥和根莖類蔬菜形成這麼多的飲食的基礎上，隆重燈紅酒綠的菜餚，如breyanis，塔津蓋，燉菜和咖哩芳香，非洲最喜愛的食物提供的東西對每一種口味。

本文重點介紹，你可以享受的一些比較熱門的旅遊目的地區域菜餚。

1，子宮頸連接vleis /獅像尼亞馬，南非

盛宴的顏色。

叉燒肉和玉米粥是一個組合在許多文化在南部非洲親愛的，特別是在南非，那裡的braaivleis是一個珍貴的機構，幾乎是全民運動。

“巴氏恩vleis”（從字面上看，“玉米粥和肉”）是涵蓋幾乎任何組合的澱粉和braaied或滷肉術語的五顏六色的雨傘，與強制性側服辛辣肉汁，津津樂道或chakalaka。

獅像尼亞馬，意在祖魯語“燒肉”，已經到了指一個節日“帶來的-和-烤肉野餐”聚會; 獅像尼亞馬餐館往往毗鄰屠夫店鋪，讓顧客可以選擇自己的肉，讓他們熟命令在激烈熱木火災。

羊排，牛排，雞肉，烤肉串和boerewors - 辣農民的香腸 - 都伴隨著玉米粥在許多不同的形式，包括phuthu和stywe PAP，krummelpap（易碎粥），和suurpap（惡化PAP）。

添加本地啤酒，有你有南非的一盤。

在哪裡可以品嚐它：熱門獅像尼亞馬風格的餐館，包括Chaf婆子，奧蘭多塔，轉角金斯利西托萊和尼古拉斯街道，索韋托; +27 11 463 8895; 和Mzoli的，3號鋪，NY115，Gugulethu，開普敦; +27 21 638 1355>

也對CNN記者：最好的城市或非洲-其幕後城市

 

2，皮裡梨莖蜂雞，莫桑比克

停下來。不要舔屏幕。

莫桑比克的美食是一個令人興奮的融合非洲，葡萄牙，東方和阿拉伯風味的-想想芬芳香料，熱梨莖蜂梨莖蜂和奶油椰子醬，腰果和花生的香味。

炒熱，辣蝦和海鮮經常為遊客馬普托第一選擇，但不要錯過標誌性的莫桑比克菜Galinha單Zambeziana，雞的肉質盛宴熟用石灰，辣椒，大蒜，椰奶和梨莖蜂皮裡醬。

它通常被簡稱為烤雞腿梨莖蜂梨莖蜂遊客，且傳統上一直與matapa，木薯葉的菜煮熟的花生醬。

在哪裡可以品嚐它：頭市中心到適當命名的皮裡皮裡，一個樸實無華的小餐館有迷人的氛圍和有趣的人群。馬路24日Julho酒店，馬普托

 

3，Jollof大米和egusi湯，尼日利亞

簡單而精緻。

這是不容易的牽制一個國家最喜歡的菜尼日利亞，因為這是一個幅員遼闊的國家有許多獨特的地方風味。

但有一盤你不應該離開尼日利亞不吃飯是jollof飯，一個偉大的最愛遍布西非，另一個被認為可能是印第安菜什錦飯的由來。

一個簡單的，辣的一鍋菜組成，在其最基本的，米飯，西紅柿，洋蔥和辣椒，它通常供應方和其他節日聚會，以及其他尼日利亞的最愛，如egusi湯（與地面瓜子，苦做葉），炸蕉和山藥搗爛（iyan或福福）。

其他菜來嘗試在尼日利亞包括由與秋葵和調味與雞或肉厚實，辣肉湯，和蘇雅，這是由街頭小販熟食過火盆辛辣尼日利亞烤羊肉串（類似於加納chichinga）。

在哪裡可以品嚐它：對於正宗jollof大米，egusi湯等傳統菜餚，當地人推薦黃辣椒，27 Oju Olobun關閉，關閉主教Oluwole街，拉各斯; +234 1 723 2666，對於優秀的蘇雅，去的地方是蘇雅大學，艾倫大道伊凱賈，拉各斯

 

4，兔子飼料，南非

使得那些預處理的一個馬槽sarnies看起來有點不足，不是嗎？

沒有一個人的肯定如何兔子州城來命名，但可以肯定的是，這種中空的一半或四分之一麵包白麵包充滿了一個水泡，熱咖哩是南非最珍貴的街頭食品之一。

肉類和蔬菜咖哩，填補兔子被納入管制範圍誰來到南非在19世紀的工作，對甘蔗領域印度契約勞工被買了南非。

作為外賣各主要城市，但最好的兔子來自德班。

在哪裡可以品嚐它：Durbanites同意，最好的兔子都是在被發現Britannia Hotel酒店，Umgeni路1299號德班; +27 31 303 2266; 和古登的餐廳，39伊頓路，Umbilo，德班; +27 31 205 5363

也對CNN記者：如何生存三個星期撒哈拉

 

5，Kapenta與sadza，津巴布韋

手指食物，津巴布韋的風格。

脆炸kapenta的堆是烹飪亮點許多遊客到津巴布韋。

Kapenta，包括兩個品種的小淡水魚原產於坦噶尼喀湖，被引入卡里巴湖，現在是蛋白質的贊比亞和津巴布韋種群湖畔一個深受人們喜愛的根源。

像許多非洲菜，kapenta常伴有好吃的玉米粥，在津巴布韋被稱為山sadza。Kapenta都可用乾燥，新鮮，還燉西紅柿，洋蔥和花生粉，並與新鮮蔬菜供應。

不要拿起刀叉要吞噬你的kapenta：傳統的方式吃這個菜舀起sadza用你的手，沾它或把它卷在隨附的魚和開胃小菜。

另一個不可不試菜時，來訪的津巴布韋是新鮮的鯛魚或羅非魚從卡里巴湖，烤或炒用大量檸檬醬。

在哪裡可以品嚐它：你會發現kapenta出售的美食一條街，在許多地方在津巴布韋和贊比亞，以及在比較高檔的餐廳，如該博馬，維多利亞瀑布城，維多利亞瀑布; 。+263 13 43211 20對於新鮮的卡里巴羅非魚和鯿魚，盡量楓丹廳於Meikles酒店，傑森莫大道，哈拉雷; +263 4 251 705

 

6，羅非魚與nsima，馬拉維

馬拉維遠離家鄉的眼睛，淚水地填補當你說這個詞“羅非魚”給他們 - 這是在馬拉維湖中發現的最普遍和最知名的魚，和一個偉大的國家的喜愛。

它烤著沿湖岸邊，通常與nsima（硬粥非常相似，南非的人民行動黨和津巴布韋的sadza）或芯片。

羅非魚的板塊是不完整的沒有ndiwo，美味的津津有味製成的南瓜或木薯葉，西紅柿和花生粉。既nsima和ndiwo受尊崇主食在鄰國贊比亞，隨著Ifisashi，果嶺在花生醬的菜。

在哪裡可以品嚐它：Nkope餐廳，太陽鳥利文斯頓海灘，森加灣，蘇利瑪; +265 1 773 388和La幻影在太陽'N'沙度假村，曼戈切; 265 1 594 545

 

7，納米比亞鹿肉，納米比亞

在烤肉串 - 如何使任何食物看起來棒極了。

好的鹿肉可採樣遍布南非，納米比亞，但會堅持認為，最好的大羚羊，捻角羚，斑馬，疣豬，鴕鳥，跳羚是在餐館和遊戲小屋在他們的國家被發現。

納米比亞美食顯示出強大的德國和南非的影響，與傳統的德國美食，如香腸，鹹肉，酸菜和Eisbei​​n擦肩同南非的風格potjiekos，幹肉片和braaivleis。

試試你的鹿肉與傳統主食oshifima（玉米粥）或mahangu（珍珠粟），當然，豐盛的啤酒杯或兩個細納米比亞啤酒。

在哪裡可以品嚐它：掖進傳統的德國和納米比亞的收藏夾在流行溫得和克機構Joe的啤酒屋。，160納爾遜·曼德拉大道，溫得和克; +264 61 232 457; 或斯瓦科普蒙德啤酒坊，商場22，薩姆·努喬馬驅動，斯瓦科普蒙德; +264 64 402 214

 

8。姆阿姆巴德Galinha，安哥拉

阿菜你要回報。

這道菜，像流行的Caldeirada德佩希（魚燉）揭示了葡萄牙美食在這個前殖民地的強大影響力，被認為是安哥拉國家食品瑰寶之一。

又稱雞姆阿姆巴，這是用棕櫚油或棕櫚黃油，大蒜，辣椒和秋葵辣，有點油膩燉。雞姆阿姆巴的變化，如POULETmoambé，都可以找到全國各地的剛果河地區，它通常送達木薯葉和白米飯。

另一個變化，nyembwe雞，是加蓬，它是用手掌或澳洲堅果的國菜。如此豐富，辣，雞姆阿姆巴是一個很好的伴奏，認為平淡無奇由西方口味中非澱粉粥：funge，福福和ugali。

Caldeirade德卡布里托是另一個安哥拉最愛吃的菜; 這山羊或小山羊燉煮熟的土豆，葡萄酒和西紅柿，經常食用，以11月11日慶祝獨立日。

在哪裡可以品嚐它：遊客安哥拉通常使蜜蜂線，在熱鬧的海灘餐廳伊利亞德羅安達，一個小島就在羅安達。

如同許多中非目的地，請檢查您的國家的旅遊警告你離開之前

同樣在美國有線電視新聞網：10個非洲島嶼放縱你的激情

 

9。海角breyani，南非

海角馬來美食的傳世經典，breyani是香的菜，包括醃製的肉層，米，扁豆和香料配上脆炸洋蔥和煮雞蛋。

這一個鍋，慢煮的菜，一個喜愛在特殊場合和慶典餵養大的人群，是在最早的天買了到海角來自東方的奴隸貿易，以及其他“馬來人”的菜餚，如bredies，酸菜魚，denningvleis和bobotie。

在哪裡可以品嚐它：Biesmiellah餐廳，坐落在歷史悠久的馬來區。角落甘文維街和黑斑路博開普，開普敦; +27 21 423 0850

 

10，桑給巴爾biryanis和pilaus，桑給巴爾

印度裔，非洲適應​​。

你幾乎可以感覺到在你的臉上信風的溫暖的氣息，你嚐嚐這些偉大的慶典美食，既有基於大米和調料的代名詞，桑給巴爾異國情調的數組。

有各種變體的布瑞雅尼，從不起眼的蔬菜組合，以更複雜的結合肉類和海鮮; 肉飯往往是一鍋菜慷慨五 ​​香小荳蔻，小茴香和胡椒。

兩者都是美味伴隨著kac​​humbari，橫跨東非一個新鮮的洋蔥和西紅柿沙拉受歡迎。桑給巴爾的另一個典型的菜是urojo，從路邊攤買的，並與許多不同的成分，包括肉，辣椒，芒果，姜，羅望子和石灰塊做了一個黃色的肉湯。

在哪裡可以品嚐它：對於正宗的桑給巴爾烹調的味道，嘗試Forodhani公園（美食一條街市場）在石鎮，並以其優良的斯瓦希里語自助餐，Lukmaan餐廳，Mkunazini，石鎮。人氣餐館桑給巴爾石頭城包括群島（+255 77 746 2311）和季風

 

11。尼亞馬吶irio，肯尼亞

詢問任何關於肯尼亞最喜歡的休閒食品和機會，他或她會驚呼“Irio！” 毫不猶豫。

這個深受喜愛的菜，原本是基庫尤主食已經通過肯尼亞傳播，是由搗碎了土豆，豌豆，蠶豆，玉米，洋蔥，經常服務用五香烤肉製作美味的菜叫尼亞馬吶irio。

肯尼亞是著名的長跑運動員，許多肯尼亞將歸因於他們的體力到另一個珍貴的主食，蘇庫瑪維基的有益健康的效果。這意味著“推一周”在斯瓦希里語中，表明這個菜可以用來養家一個星期。

蘇庫瑪維基是用煮熟的洋蔥和香料做一個調皮的津津有味的ugali（玉米粥），羽衣甘藍和/或羽衣甘藍。

在哪裡可以品嚐它：Ranalo食品在Kimathi街，內羅畢，是當地人去飽餐一頓irio等傳統菜餚。對於異國烤肉浩浩蕩盪盛宴，參觀世界著名的食肉獸餐廳，Langata路，近威爾遜機場，內羅畢; +254 20 600 5933

 

12 Koshari，埃及

不要被它的顏色判斷一個菜。

如果你想的是什麼普通的埃及人家庭在家裡吃的味道，你不能出錯，koshari（各種拼寫koushari和koshary），大米，扁豆，通心粉，蒜頭和鷹嘴豆滋補素食，由辣一起買番茄醬和炸洋蔥封頂。

一個好的koshari可以發送一個埃及人欣喜若狂，而且它也是非常受歡迎的肋骨貼街頭食品和外賣。

家庭烹飪的另一個心愛的經典是mahshi，或蔬菜，如西葫蘆，辣椒，番茄和葡萄葉釀五香大米。

在哪裡可以品嚐它：對於koshari和其他傳統的埃及食物，當地人毫不猶豫地推薦Koshari人，解放，伊斯蘭教阿卜杜勒- Khalik Sarwat，開羅。對於mahshi，請嘗試燒烤餐廳胡斯尼，30 Saffar帕夏街，巴哈里，亞歷山大; +20 3 481 2350

 

13，富王medames，埃及

舊的往往是好的。

據埃及出生的烹飪作家克勞迪婭·羅登，這菜是預先奧斯曼和前伊斯蘭，而且可能一樣古老的法老。

在她的經典作品“中東美食的書，”羅登引述句阿拉伯諺語：“豆已經滿足甚至法老。”

他們仍然滿足埃及人今天。富王Medames是該國的國家的菜餚之一，包括燜香料和橄欖油蠶豆。該干豆經常煮過夜，在早晨的雞蛋和皮塔餅。

它是理想的灌裝早餐，如果你旅行在預算緊張，需要填滿食物維持到最後你度過每一天。

在哪裡可以品嚐它：在街邊小攤和餐館遍布埃及，有一個特別的建議，穆罕默德·艾哈邁德餐廳，17 Shokour聖，關薩阿德Zaghloul街，亞歷山大; +20 3 487 3576

 

14。Potjiekos燉，南非

大，性情急躁，煮一碗善良。

怎樣才算一個優秀的potjie是其中的球迷，誰擁有所有的時間在世界過程中所花費的食品煮幾個小時來論證自己版本的優點激烈爭論的問題。

Potjiekos（“鍋菜”）是南非語術語食物煮熟層在傳統的三條腿的鑄鐵鍋，但在本質上它是一個燉，沒有太大的不同，以牛肉，雞肉和羊肉慢燜燉菜和這是流行的整個南部非洲國家。

如果你喜歡冒險，嘗試由羊的頭（俗稱“笑臉”為惡意笑容元首採用後，他們在熱收縮）或雞爪燉（所謂的“離家出走”或“對講機咖哩“）。

燉菜是傳統服務與PAP（見上文）和其他主食，如umngqusho（SAMP和豆類），morogo（野菜），餃子（amadombolo）和饅頭（ujeqe）或鍋烤成的麵包（potbrood）。

在哪裡可以品嚐它：對於牛肚燉等傳統美食，嘗試美國影星丹尼·格洛弗的最喜歡的餐館Gramadoelas，市場劇院，蓯蓉街，新城，約翰內斯堡; +27 82 880 5555; 或羅茨餐廳，Makhetha購物中心，角Mphuti和Dimakatso街道，中西部Jabavu，索韋托; +27 72 536 8777

 

15。Pastilla的金鴿/ b'stilla，摩洛哥

在旅途中的摩洛哥食物。

摩洛哥塔津蓋和蒸粗麥粉的菜餚贏得他們的榮耀在世界的美食舞台近幾十年來，但是這是一盤你會不會發現在平均食譜。

一個複雜和多方面的盛宴菜，Pastilla的非盟pigeou（也稱為b'stilla）是甜味和鹹味; 大量的細膩。

它包括切絲煮熟的乳鴿（或者，更多時候，雞，鴿子的時候是很難找到）增厚，雞蛋汁並穿插堅果，辛辣填充紙一樣薄的糕點和層餅。

沒有盛大的慶祝活動在摩洛哥會被認為是不完整的b'stilla，它通常是保留給節日，因為它是如此的勞動密集型做。

在哪裡可以品嚐它：Pastilla的金鴿可以在菜單上遍布摩洛哥被發現，但一個難忘的美食體驗，有沒有更好的地方去嘗試它比佩佩尼祿 17的Derb Cherkaoui，街Douar Graoua，馬拉喀什; +212 524 389067