Vegetarian

Savory Nigerian bean pudding made from peeled black-eyed peas, peppers and onions.

A nourishing stew of okra, leafy greens, tomatoes, and peanut butter.

Nigerien steamed couscous dish tossed with moringa leaves, onions, and peanuts.

A savory cornmeal side dish cooked with a deeply seasoned tomato sauce.

Rice, lentils, pasta, chickpeas, spiced tomato sauce, and crisp onions.

Ripe bananas gently simmered in sweet coconut milk with vanilla, cinnamon, and nutmeg.

A comforting Burundian bean stew simmered with tomatoes, onions, and gentle spices.

Comorian coconut flatbread scented with cardamom and finished with toasted sesame.

A nourishing stew of sorghum and beans, slowly cooked until tender and creamy.

Nsima served with a savory tomato and greens relish.

Leafy vegetables simmered in a rich creamy groundnut sauce, best served with nshima.

A warming Tunisian chickpea and bread soup flavored with spices, lemon, and olive oil.