Let’s be honest, if you’re tired of making the same three meals of rice, stew, and spaghetti repeatedly or maybe you’ve been scrolling through food TikTok, wondering what it’d feel like to bring a bit more culture into your kitchen, well, you’re in luck today.

Also, if you’ve ever said, “I want to eat more African food,” but keep postponing it for when you have time, this is your sign. Whether you’re African born or just deeply curious, here are 7 African foods you should be cooking right now, not next week, now.

1. Jollof Rice (West Africa)

The entire debate between Ghanaians and Nigerians on who makes the best Jollof is reason enough to try it yourself. One pot, smoky, spicy, and satisfying, Jollof is a staple across West Africa.

You don’t need to guess your way through, Chef T, Dairy of a Kitchen Lover shared a simple yet flavorful Nigerian Jollof recipe on YouTube, and people swear it tastes like their mama’s own.

Just so you know, for premium taste, burn the bottom just a little. That’s where the magic lives.

2. Injera with Doro Wat (Ethiopia)

Ever eaten a plate so good you wanted to lick your fingers and the plate? That’s injera and Doro Wat for you.

Injera is a spongy sour flatbread made from teff flour, and it pairs beautifully with Doro Wat, a rich, spicy chicken stew.

This isn’t just food, it’s culture, it’s history, it’s identity. In fact, Ethiopian Orthodox Christians often break their fasts with Injera and Doro Wat during important religious holidays like Meskel and Timket, where family and food become a sacred union.

Whether you’re craving something hearty or want to introduce your taste buds to a truly unique flavor profile, Injera and Doro Wat deserve a spot on your kitchen table right now. It’s more than a meal, it’s a journey through one of Africa’s oldest civilizations, right from your plate.

In this video, Chef Lola Kitchen shares her simple recipe of making Injera and Dot Wat

3. Chicken Yassa (Senegal)

Chicken Yassa is a brilliant onion forward dish from Senegal. The chicken is marinated in lemon, mustard, garlic, and spices, then seared and simmered with loads of caramelized onions.

It’s surprisingly simple but tastes like you spent hours on it. Senegalese-American chef Pierre Thiam called Yassa “the taste of home, sharp, deep, and comforting.”

It is advised to marinate overnight, then slow cook the onions until they melt into the sauce. Also, ensure you serve it with white rice or couscous. You can check out Pierre Thiam’s recipe of Chicken Yassa here

Three years ago, a famous YouTuber, Afro Mom Spices have also shared her own recipe for making Chicken Yassa.

4. Bunny Chow (South Africa)

Let’s take a detour to Durban, South Africa, where Indian influence meets local creativity. Bunny Chow is a hollowed out loaf of bread filled with rich, spicy curry which is usually chicken, lamb, or beans. It was originally created as a portable meal for Indian laborers during apartheid but has since evolved into one of South Africa’s most beloved street foods.

Food blogger Mogau Seshoene, aka The Lazy Makoti, has perfected the art of South African comfort food and shares her twist on bunny chow in her cookbook.

Watch Food Secrets video on how to easily make Bunny Chow here. You can try it on a rainy weekend. All you need is just vibes and bread.

5. Ndolé (Cameroon)

This Cameroonian delicacy is a rich stew made from bitterleaf, groundnuts (peanuts), and either meat or fish. The flavor is bold, earthy, and hearty. It is one of those dishes that tastes even better the next day. Ndolé represents the beautiful complexity of Cameroonian cuisine, which often doesn’t get the spotlight it deserves.

If you’re new to it, start small, maybe a weekday pot with boiled plantains on the side. But once you nail it, you’ll never look at stew the same way again.

Just so you’re worried about knowing how to prepare it, you can watch this video of Cooking With Claudy as she shares her Ndolé recipe and how to prepare it here

6. Koshari (Egypt)

Imagine rice, lentils, pasta, chickpeas, crispy onions, and a garlicky vinegar tomato sauce, all layered together in a single bowl. That’s Koshari, Egypt’s national comfort food.

It’s cheap, it’s vegan, and it’s addictively good. The story of Koshari’s popularity exploded when Koshary Abou Tarek, a restaurant in Cairo, started serving it in massive portions to factory workers in the 1950s. You can read more about his legacy on TasteAtlas and watch how to simply prepare Koshari here by Chef Kayum Kitchen.

7. Matoke (Uganda)

If you ever visit Kampala, chances are you’ll be offered Matoke. It’s mashed plantains cooked down with onions, tomatoes, and spices, which is usually served with beef or peanut sauce. It’s a staple in East African homes and often enjoyed at family gatherings.

You can watch Infoods Specials video of making Matoke using her simple recipes here

So, What Are You Cooking Tonight?

These 7 African foods you should be cooking right now aren’t just meals, they’re cultural experiences and each bite carries a piece of home, history, and heart.

So pull out that pot, call your friends, turn up your music and cook like you’re telling a story.

Share this with someone who needs a taste of home or someone who needs to know that African food goes way beyond Jollof.