Iconic Street Foods You Can Only Find In Africa

Africa is a vast continent positioned near the nexus of all four of Earth's hemispheres. African cuisine is typically divided into five regions – northern, southern, eastern, western, and central Africa – each characterized by their own distinct ingredients and styles of cooking (via Spices, Inc.). 

Northern African cuisine, for instance, includes a lot of seafood, olives, and dates, which are indigenous to the region. Eastern African food is influenced by its proximity to the Middle East and easy access to spices. Central Africa makes use of peanuts, cassava, and plantains, while western African cuisine features a lot of rice, beans, and meat. And in southern Africa, you'll find eclectic cooking styles marked by a history of European and Indigenous influences. Much of the region can trace roots back to hunter-gatherer tribes, and still today people love a good "braai" — similar to a backyard barbecue in the United States.

No matter which region you're in, one of the most exciting places to experience African culture and cuisine is on the street. And hunting down the best local specialties can be a grand adventure that's full of surprises. But if you're not quite ready to fly across the globe just yet, read on for 14 must-try African street foods.

Another Ghanaian street food, one that you will sometimes find served along with waakye, is a spicy, fried plantain dish called kelewele (pronounced "kay-lay-way-lay"). People all over the world eat plantains, though they are especially popular in Africa and the Americas. The natural sweetness of a ripe plantain is often highlighted with things like sugar or honey and cinnamon. Not so with kelewele.

Every cook has their own preferred blend of spices to use when making kelewele, but common spices include salt, freshly grated ginger, and cayenne pepper. Other recipes might call for things like cinnamon, nutmeg, and lemon juice. Whatever the combination, this spicy mixture is tossed with chunks of plantain and then fried in a pan of hot oil.

Despite the oil used to make kelewele (the amount of which can be controlled), cooked plantains are generally good for your health. They promote the growth of beneficial bacteria in the large intestine, have a low glycemic index, are even higher in potassium than bananas, and contain other important vitamins and minerals (via WebMD).

A popular fried breakfast food that you'll find across West Africa is akara. Originating in Nigeria, akara means "pastry" in the Yoruba language, which is the native tribe of the region. Akara is basically bean cakes or fritters (typically made with black-eyed peas) that are deep fried to golden perfection. Akara is often eaten with bread as a sandwich or with some kind of porridge, but is also often consumed all by itself as a tasty snack. The dish has special significance in Yoruba culture; it is often passed out when a person aged 70 or older has died.

Today, you can find unique versions of akara in several different West African countries — including Sierra Leone, Ghana, Togo, Benin, and more — each with their own distinct ingredients and even names. The dish has also made its way to Brazil, as well as many countries in the Caribbean. 

In the Indian Ocean off the eastern coast of Africa sits the small island nation of Mauritius. With two-thirds of the population of the island being of Indo-Pakistani descent, the food culture there is a little different than you might expect from an African country.

Take popular street food dholl puri. The stuffed, pan-fried flatbreads (derived from the similar Indian dish, paratha) were introduced to the island by immigrant workers more than 100 years ago (via The Guardian). Dholl puri is often seasoned with cumin and turmeric and, like a taco, can be stuffed with just about anything. Some popular choices include fish, venison, butter bean curry, and split yellow peas. 

Typically, an order of dholl puri comes with two flatbreads, wrapped in paper, served up to-go with a soda to wash it all down. They are often eaten with pickled vegetables or chutney, and used as a side dish for curries. Not only is dholl puri a ubiquitous street food, but the dish is also regularly consumed at weddings and other celebrations (via Taste Atlas).

Another popular and uniquely Egyptian street food is ta'ameya (pronounced "taa-mey-a"). It is similar to falafel, but like ful medames, ta'ameya is made from fava beans rather than chickpeas. Many actually claim that ta'ameya was invented prior to falafel, dating back at least 1,000 years, but the regional debate runs deep (via Taste Atlas). Adding to the rivalry, some say the use of fava beans over chickpeas results in a more pillowy and moist fritter.

Ta'ameya is commonly eaten for breakfast, and also makes for a great vegetarian snack. First, fava beans are soaked overnight to soften them. Then, the beans are pounded (if you're sticking with the traditional method) or blended with an electric blender or food processor into a dough along with red onion, fresh herbs, garlic, coriander, cumin, and salt. The dough is formed into little balls, sometimes rolled in toasted sesame seeds, and fried in oil. The hot and fresh ta'ameya is often wrapped in pita bread and finished with any number of toppings, including tomato, lettuce, pickles, hummus, tahini, and yogurt.

A popular street food sold by roadside vendors in Kenya and Tanzania is nyama choma, which simply means "barbecued meat" in the African language of Swahili (via Taste Atlas). Nyama choma is made with either marinated goat or beef. The meat is usually cut into chunks and skewered before it hits the grill, but larger cuts might be roasted whole. Sometimes, only salt is used in the marinade, but lemon and a variety of spices may also be added for extra flavor. The meat is then grilled outdoors over coals until it's tender and juicy.

Much like throwing a backyard barbecue in the U.S., making nyama choma is also an excuse to get together with friends and family or celebrate a special occasion (via Tried & True). Nyama choma is often paired with ugali, a traditional Kenyan cornmeal porridge, and colorful kachumbari, a salad predominantly made with fresh tomatoes and onions.

Mofo gasy (pronounced "muf gas") is Madagascar's version of the bite size pillowy pancakes you find across cultures (think aebleskivers, dumplings, doughnuts, paniyaram, and more). 

Because rice is Madagascar's top grown crop, it features in much of their cuisine (via Encyclopaedia Britannica). Mofo gasy is no exception. A blend of wheat flour and cream of rice is used to make dough, along with other ingredients that give some sweetness to the dish. There is also a version of mofo gasy made with coconut milk, known as mokary. Vendors traditionally use a special pan with circular molds and cook the mofo gasy over a charcoal grill (via Cook's Hideout). The cooked, crispy mofo gasy can be eaten plain or with a drizzle of syrup. Basically, however you would eat pancakes, you can also eat mofo gasy. To round out your meal, grab a cup of coffee or tea and some fresh fruit, and breakfast is served.

The history of this interestingly named, beloved South African dish is murky at best. Bunny chow has existed in Durban, South Africa for the better part of the last century and has spread to the rest of the country (via Culture Trip). If you don't want to sound like a tourist, just call the dish a bunny. Everyone will understand you.

These bunnies are a unique kind of bread bowl. A quarter, half, or full (if you are really hungry) loaf of crusty bread is hollowed out, then filled with curry and beans. The proper way to eat a bunny is with your fingers (so have plenty of napkins handy), starting with the hunk of bread on the top. A bunny is typically made from the end of a loaf. And take note: versions made using the middle of the loaf are known as funny bunnies, and may result in a soggy bottom.

You should also keep in mind that because bunny chow is filled with curry, it will likely be spicy. Maybe cool down your mouth with a side of shaved carrots, or a cold beer or soft drink.