Africa’s culinary diversity is a testament to its rich culture, with many traditional dishes shared across regions but adapted to local tastes. While the ingredients may be similar, the preparation and flavours vary, reflecting the unique identity of each country. Here are 5 common African foods that have different versions across the continent.
1. Jollof Rice
A West African icon, Jollof rice is prepared with rice, tomatoes, onions, and spices. The debate over who makes the best Jollof—Nigeria or Ghana—continues to rage (Here comes Senegal telling them both to be quiet!). Nigerian Jollof is known for its smoky, spicy taste, while Ghanaian Jollof is often more aromatic with the use of basmati rice. Senegal, where Jollof originated, prepares it with fish and vegetables, creating thieboudienne, a dish rich in history and flavour. This version is also consumed in Mali, Guinea-Bissau, Guinea, Mauritania and The Gambia.
2. Ugali/ Tuwo
Ugali is a simple yet essential dish across East, West, and Southern Africa. Made from maize flour and water, it’s firm in Kenya and Tanzania, often paired with stews and vegetables. In Nigeria, it’s known as tuwo and can be paired with any Nigerian soup of choice. In Uganda, it’s called posho and in Zambia and Zimbabwe, a similar dish known as sadza or nshima is softer and paired with sauces or greens. Ugali’s texture and accompaniments vary, but its significance remains constant across these countries.
3. Fufu
A staple in West and Central Africa, fufu is made from cassava, yam, or plantain. In Nigeria and Ghana, it’s pounded into a smooth, stretchy dough served with soups like light soup or egusi. In the Democratic Republic of Congo and Cameroon, maize or plantain fufu is common. Though the base ingredient may differ, fufu’s role as a popular side dish binds the regions together.
4. Zobo Drink
Zobo, also known as hibiscus tea, is a refreshing beverage widely consumed in West Africa, particularly in Nigeria, Ghana, and Senegal. Made from dried hibiscus leaves, zobo can be sweetened with sugar and flavoured with ginger or pineapple for a tangy, slightly sour taste. In Senegal, a similar drink called bissap is flavoured with mint and spices, making zobo a versatile drink with various regional spins.
5. Puff-Puff
Puff-puff is a beloved fried dough snack across West and Central Africa. In Nigeria and Ghana, puff-puff is slightly sweet, fluffy, and golden brown, often served at parties or as street food. In Cameroon, a similar version known as beignet is sometimes made with a more elastic dough, making it chewier. Puff-puff’s simplicity and deliciousness make it a popular snack enjoyed by all. These dishes and drinks highlight how African countries take common ingredients and create uniquely flavoured versions that reflect their local cultures and traditions.
As a pan-African bank, UBA takes pride in our diversity and uniqueness as Africans. That’s why we came up with the Tastes of Africa challenge on social media to showcase and celebrate Africa’s exquisite flavours and give a Taste of Africa to the World on September 24, 2024, in New York, coinciding with the 79th UN General Assembly (UNGA).
Keep up with us on social media with the hashtags, #UBATastesofAfrica to find out the winner of the challenge and #UBAatUNGA to be a part of the important conversations we are having on the global stage.
Read Also: UBA UNGA Diaries
