African food travel is about shared plates and local markets: injera feasts in Addis Ababa, chop bars in Accra, braai in Cape Town and spice tours on Zanzibar. Our Africa guides introduce the signature dishes of each country and how to eat them like a local.
Alexandria seafood guide: how to choose fish by the kilo, sayadeya and grilled fish, Bahary, Fish Market and Abu Qir, safety, halal notes and 2026 prices.
Updated Oct 18, 2026
Algerian couscous explained: regional styles, red vs white sauce, sweet mesfouf and seffa, how it’s made, Algeria vs Morocco vs Tunisia, and where to eat it.
Updated Oct 18, 2026
Makroud explained: Algerian regional types including makrout el louz, how it’s made, origins, the Algeria–Tunisia debate, when it’s eaten and where to buy it.
Updated Oct 18, 2026
Muamba de galinha explained: Angola’s palm-oil chicken stew, how it’s made, funge, relatives across Central Africa, where to eat it and halal notes.
Updated Oct 18, 2026
Mufete explained: Luanda’s grilled fish with palm-oil beans, plantain, cassava and onion sauce, how to eat it, where on the Ilha de Luanda, and prices.
Updated Oct 18, 2026
Romazava explained: Madagascar’s zebu and greens broth, the tingling brède mafana, how it’s made and eaten with rice, where to try it and halal notes.
Updated Oct 18, 2026
Nubian food in Aswan: bamia, wika, tagens, shamsi bread and hibiscus, how to get a genuine village meal, Gharb Soheil tips, halal notes and 2026 prices.
Updated Oct 18, 2026
Benin street food guide: amiwo, akassa, wagashi, aloko and more, how to order at a Cotonou maquis, Dantokpa market, safety, halal notes and 2026 prices.
Updated Oct 18, 2026
