5 traditional dishes that include beans
What's the story
African cuisine is famous for its diversity and rich flavors, with beans being a staple ingredient in many traditional dishes. These hearty legumes are not just nutritious but also versatile, forming the base of several beloved meals across the continent. From savory stews to delightful snacks, African bean dishes offer a unique culinary experience that reflects the continent's cultural heritage. Here are five must-try bean dishes that highlight the richness of African flavors.
Akara
Nigerian bean cake delight
Akara is a popular Nigerian breakfast dish made from blended black-eyed peas mixed with onions and spices, then deep-fried into small cakes. Crispy on the outside and soft on the inside, this dish is often served with pepper sauce or eaten alone as a snack. Akara is loved for its simplicity and the way it brings out the natural flavor of beans.
Misir wot
Ethiopian lentil stew wonder
Misir wot is an Ethiopian lentil stew made with red lentils cooked in a rich sauce of onions, garlic, ginger, and berbere spice mix. This hearty dish is usually served with injera, a traditional Ethiopian flatbread. The combination of spices gives misir wot its distinctive taste while highlighting how well lentils can absorb flavors.
Red Red
Ghanaian black-eyed pea soup
Red red is a traditional Ghanaian soup made from black-eyed peas cooked in palm oil with tomatoes, onions, and spices. The name comes from the red color of palm oil and tomatoes used in the recipe. This comforting soup can be enjoyed on its own or paired with fried plantains for an added texture contrast.
Umngqusho
South African bean stew treat
Umngqusho is a South African stew made from samp (crushed corn kernels) and sugar beans simmered together until creamy. Often flavored with bay leaves or other herbs for added depth of flavor, this dish is a favorite among many South Africans, especially during colder months when a warm meal is desired.
Harira
Moroccan spiced chickpea dish
Harira is a traditional Moroccan soup made with chickpeas, lentils, tomatoes, and a variety of spices like cumin and coriander. It is commonly eaten during Ramadan to break the fast, but it can be enjoyed any time of the year. The soup is served hot and garnished with fresh herbs, making it a comforting and flavorful meal.