Vegetarian

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.

A hearty Kenyan one-pot dish of maize and beans.

A flavorful and nutrient-rich Congolese stew made from cassava leaves.

Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around.

Kelewele is a beloved Ghanaian street food made from spiced fried plantains.

Rich, aromatic Tanzanian pilau infused with spices and creamy coconut milk.