5 African cuisines that celebrate beans
What's the story
Beans are a staple in most African cuisines, serving as a source of nutrition and cultural significance. From West Africa to East Africa, beans are used in a variety of traditional dishes that reflect the continent's diverse culinary heritage. Here are five African cultures that use beans in their daily meals, showcasing the versatility and importance of this humble ingredient.
Dish 1
Nigerian bean cakes
In Nigeria, beans are often used to prepare Akara, a popular breakfast dish. The dish has ground black-eyed peas mixed with onions and spices, fried into small cakes. Akara is usually eaten with pap or custard and is loved for its crunchy texture and savory taste. It is a common street food item and can be found at local markets across Nigeria.
Dish 2
Ethiopian lentil stew
Ethiopian cuisine has a famous dish called Misir Wot, a spicy lentil stew. Prepared with red lentils, onions, garlic, ginger, and berbere spice mix, it is a staple in Ethiopian households. The stew is usually served with injera, a sourdough flatbread that doubles as a utensil to scoop up the stew. Misir Wot is loved for its rich flavors and hearty texture.
Dish 3
Kenyan githeri delight
Githeri is a traditional Kenyan meal of boiled maize and beans. It is usually cooked with vegetables such as potatoes or carrots for added nutrition. This simple yet filling dish is a staple in many Kenyan homes due to its affordability and ease of preparation. Githeri can be seasoned with salt or spices according to taste preferences.
Dish 4
Ghanaian red red beans
Red red is another beloved Ghanaian dish that features red kidney beans cooked in palm oil with tomatoes, onions, and spices like chili peppers or ginger root paste for flavor enhancement purposes only. Served alongside fried plantains, another local favorite, this combination makes an irresistible meal option any time of day - breakfast included, if desired.
Dish 5
Tanzanian Ndizi na maharage
Ndizi na maharage combines bananas (ndizi) with green gram (maharage) beans, cooked together until tenderized, then seasoned lightly with salt, pepper, and sometimes coconut milk, too! This Tanzanian specialty highlights how versatile these ingredients can be when combined creatively, resulting in deliciously satisfying outcomes every single time!