African recipes

African cuisine is not one kitchen but a continent of flavours — slow-simmered, boldly spiced, and deeply communal. Ethiopia's injera serves as plate and utensil for berbere-laced stews and misir wot. West Africa answers with jollof rice cooked in smoky tomato broth, Senegal's maafe peanut stew, and Nigeria's suya skewers charred over open flame. Grain diversity runs from teff and fonio to millet and sorghum. Harissa threads across northern borderlands. Across every region, cooking is unhurried: proteins and aromatics — ginger, scotch bonnet, fermented locust bean — simmer low and long, filling the kitchen with warmth and inviting the whole table to linger.