قائمة الأطباق الإفريقية
تعد قارة أفريقيا ثاني أكبر مساحة يابسة على كوكب الأرض وهي بذلك تعد موطنا لمئات من المجموعات الثقافية والعرقية المختلفة ما ينعكس بالتنوع في العديد من تقاليد الطهي المحلية سواء كانت في اختيار المكونات، أو أسلوب الإعداد أو تقنيات الطبخ.
وهذه '''قائمة الأطباق البارزة في تصنيف المطبخ الأفريقي''' الذي يشير بشكل عام إلى مطابخ دول قارة [[إفريقيا|أفريقيا]].

== قائمة الأطباق البارزة في تصنيف المطبخ الأفريقي ==
هذه قائمة غير كاملة للتأكد من اكتمالها. يمكنك المساعدة من خلال توسيعها وإدخال مصادر موثوق بها.
{| class="wikitable sortable" width="100%"
!الاسم
!class="unsortable"| صورة
!المنطقة
!الوصف
|-
| [[أكاراجي]]
| [[ملف:Bahia acaraje.jpg|120px]]
| [[نيجيريا]]
| عجينة مصنوعة من مجموعة متنوعة من [[لوبياء]] وال[[بصل]] وال[[ملح الطعام|ملح]]، تقلى العجينة مع [[كراث|كرات]] صغيرة في [[زيت النخيل]]. وتقدم مع [[فلفل حار|الفلفل الحار]] والروبيان المجفف.  
|-
| [[تاحريشت]]
| <!-- [[ملف:|120px]]-->
| [[المغرب]]
| [[كرشة]] wrapped around sticks and cooked over hot coals.

|-
| [[Alloco]]
| [[ملف:Aloko.jpg|120px]]
| [[ساحل العاج]]
| A [[fried plantain]] [[وجبة خفيفة]], often served with [[فلفل حار]] and [[بصل]]s.
|-
| [[Amala (food)|Amala]]
| [[ملف:Amala.jpg|120px]]
| [[نيجيريا]]
| [[يام (نبات)]] [[حساء الشعير]], served with a variety of [[حساء]]s.
|-
| [[عصيدة]] <ref>[https://www.vetogate.com/Section-126/%D9%85%D9%86%D9%88%D8%B9%D8%A7%D8%AA/%D8%A7%D9%84%D8%B9%D9%8A%D8%AF-%D9%81%D9%8A-%D9%86%D9%8A%D8%AC%D9%8A%D8%B1%D9%8A%D8%A7-%D9%85%D8%A7-%D8%A8%D9%8A%D9%86-%D8%A7%D9%84%D8%B5%D9%84%D8%A7%D8%A9-%D9%81%D9%8A-%D8%A7%D9%84%D8%A3%D8%AF%D8%BA%D8%A7%D9%84-%D9%88%D8%A7%D8%B3%D8%AA%D9%82%D8%A8%D8%A7%D9%84-%D9%85%D9%88%D8%A7%D9%83%D8%A8-%D8%A7%D9%84%D8%B3%D9%84%D8%A7%D8%B7%D9%8A%D9%86-500077 الأكلات الشعبية في نيجيريا] {{Webarchive|url=https://web.archive.org/web/20160308095931/http://www.vetogate.com/500077 |date=08 مارس 2016}}</ref>
| [[ملف:Eating Asida.JPG|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| A lump of cooked [[طحين القمح]] dough, sometimes with [[زبدة]] or [[عسل]] added.<ref name=CAW>[http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/23/id/98/ Famous Everyday Dishes from the Medieval Arab World] {{Webarchive|url=https://web.archive.org/web/20160304023431/http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/23/id/98/ |date=04 مارس 2016}}</ref>
|-
| [[Attiéké]]
| 
| [[ساحل العاج]]
| A side/ main dish made from [[بفرة]] that is a part of the [[Ivorian cuisine|cuisine]] of Côte d'Ivoire in [[إفريقيا|أفريقيا]].<ref name="IABG">{{استشهاد بكتاب |عنوان=Cote D'Ivoire Investment and Business Guide |الأخير=(Staff) |سنة=2002 |ناشر=USA International Business Publications |ردمك=073974044X |صفحة=60 |مسار= http://books.google.com/books?id=nnHPH-sNkGkC&pg=PA60&lpg=PA60&dq=Atti%C3%A9k%C3%A9&source=bl&ots=2CLynJCTT4&sig=NU6rMNCnV-AxBcqo8bICGCRwG4E&hl=en&sa=X&ei=Lel7ULr_CYaYiQKT0YCoBw&ved=0CEQQ6AEwBQ#v=onepage&q=Atti%C3%A9k%C3%A9&f=false |تاريخ الوصول=October 2012|مسار أرشيف= https://web.archive.org/web/20200125074618/http://books.google.com/books?id=nnHPH-sNkGkC&pg=PA60&lpg=PA60&dq=Atti%C3%A9k%C3%A9&source=bl&ots=2CLynJCTT4&sig=NU6rMNCnV-AxBcqo8bICGCRwG4E&hl=en&sa=X&ei=Lel7ULr_CYaYiQKT0YCoBw&ved=0CEQQ6AEwBQ#v=onepage&q=Atti%C3%A9k%C3%A9&f=false|تاريخ أرشيف=2020-01-25|حالة المسار=dead}}</ref>
|-
| [[بابا غنوج]]
| [[ملف:Baba Ghanoush.jpg|120px]]
| [[بلاد الشام]]
| Mashed [[باذنجان]] with virgin [[زيت الزيتون|زيت زيتون]] and various seasonings.
|-
| [[Babute]]
| <!-- [[ملف:|120px]]-->
| [[جمهورية الكونغو الديمقراطية]]
| [[Ground beef]]، [[كاري]] powder, and [[مشمش]]s.
|-
| [[بازين]]
| [[ملف:Bazin.jpg|120px]]
| [[ليبيا]]
| [[شعير]] dough served with [[صلصة البندورة]]، [[بيض (طعام)]]، [[بطاطا|بطاطسes]], and [[لحم ضأن]].
|-
| [[Bichak]]
| <!-- [[ملف:|120px]]-->
| [[المغرب]]
| A stuffed tricornered [[مقبلات (مشهيات)|مقبلات]].
|-
| [[بيلتونغ]]
| [[ملف:BiltongStokkies.jpg|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| نوع من أنواع اللحم المجفف يشبه [[لحم مقدد|اللحم المقدد]]، وهو عبارة عن لحم نيء مثل لحم البقر أو لحوم الطرائد مثل لحم النعام التي تُقطَّع إلى شرائح ثم تُجفف.
|-
| [[Bobotie]]
| [[ملف:Bobotie-01.jpg|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| [[بهارات]]d [[لحم مفروم]] with an egg topping.
|-
| [[بريك (طبق)|بريك (تونس)]]
| [[ملف:Brikdish.jpg|120px]]
| [[الجزائر]]
| Stuffed [[معجنات]].
|-
| [[بريوات]]
| [[ملف:Moroccan food-02.jpg|120px]]
| [[المغرب]]
| Sweet [[عجينة منتفخة]].
|-
| [[Bunny chow]]
| [[ملف:Quarter Mutton Bunny Chow.jpg|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| Often simply called "Bunny", a [[وجبة سريعة]] dish that is a hollowed out loaf of bread filled with curry.
|-
| [[Cachupa|الكاتشوبة]]<ref>{{استشهاد بويب
| مسار = https://superfasttrip.com/الرأس-الأخضر/
| عنوان = الرأس الأخضر
| تاريخ = 2021-12-20
| موقع = رحلة سريعة حول العالم
| لغة = ar
| تاريخ الوصول = 2021-12-20
| مسار أرشيف = https://web.archive.org/web/20211220100243/https://superfasttrip.com/الرأس-الأخضر/ | تاريخ أرشيف = 20 ديسمبر 2021 }}</ref>
| [[ملف:Cachupa frita.jpg|120px]]
| [[الرأس الأخضر]]
| الخضروات مع السمك او اللحم
|-
| [[حليب ناقة|حليب نوق]]
|
| [[شمال إفريقيا|شمال أفريقيا]]
| The [[حليب]] of a camel.
|-
| [[جكلاكة]]
| [[ملف:Chakalaka.jpg|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| Vegetable {{Ill-WD2|المقبّلات|id=Q766777}}.
|-
| [[شخشوخة]]
| [[ملف:Chakhchoukha9.JPG|120px]]
| [[الجزائر]]
| A stew of [[لحم ضأن]], spices, [[طماطم]]es, and [[خبز مفرود]].
|-
| [[سخينة]]
| [[ملف:Chamin.jpg|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| A slow-cooked stew of meat, potatoes, beans, and barley.
|-
| [[شرمولة]]
| [[ملف:Chermoula tagine.jpg|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| A [[تمليح (توضيح)|تمليح]] of oil, [[شراب الليمون]]، [[حامض مصير|الليمون المخلل]], herbs, garlic, [[كمون]], and salt, most often used to flavor [[مأكولات بحرية]].
|-
| [[Cocada amarela]]
| <!-- [[ملف:|120px]]-->
| [[أنغولا]]
| A dessert of eggs and [[جوز الهند]].
|-
| [[كسكس]]ي
| [[ملف:Couscous-1.jpg|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| A [[سميد]] pasta.
|-
| [[Delele]]
| <!-- [[ملف:|120px]]-->
| [[زيمبابوي]]
| [[بامية]] prepared with [[بيكربونات الصوديوم]].
|-
| [[Draw soup]]
| <!-- [[ملف:|120px]]-->
| [[نيجيريا]]
| A soup of okra or pumpkin seeds.
|-
| [[دقة (توابل)]]
| [[ملف:Dukkah.jpg|120px]]
| [[مصر]]
| A dip of herbs and spices.
|-
| [[Echicha]]
| [[ملف:Plastic bowl full of echicha.jpg|120px]]
| [[نيجيريا]]
| [[بفرة]]، [[البازلاء الهندية (البسلة)|البازلاء الهندية]], and [[زيت النخيل]].
|-
| [[فتة]]
| [[ملف:فتّة باللوز و السّمن.jpg|120px]]
| [[بلاد الشام]]
| Khubz topped with various ingredients, such as [[زبادي]]، [[حمص شائع]]s, and olive oil.
|-
| [[فيجوادا]]
| [[ملف:Feijoada 01.jpg|120px]]
| [[إفريقيا الجنوبية|أفريقيا الجنوبية]]
| A stew of beans, beef, and pork.
|-
| [[فسيخ]]
| <!-- [[ملف:|120px]]-->
| [[مصر]]
| Fermented, salted [[بوري (سمك)]].
|-
| [[فطيرة تين|فطيرة التين]]
| [[ملف:Fig roll.jpg|120px]]
| [[مصر]]
| An [[مصر القديمة]]ian [[معجنات]], filled with [[تين (جنس)|تين (نبات)]] paste.
|-
| [[Fit-fit]]
| [[ملف:Taita fit-fit.jpg|120px]]
| [[إثيوبيا]] and [[إريتريا]]
| An {{Ill-WD2|id=Q846275|نص=مطبخ إريتري}} and [[مطبخ إثيوبي]] food typically served for [[إفطار]] (though it can be served with other meals).
|-
| [[فريكة]]
| [[ملف:Freekeh with roasted vegetables.jpg|120px]]
| [[بلاد الشام]]
| A [[محصول حبوب|حب (محصول)]] food made from green [[قمح]] that goes through a roasting process in its production. It is an [[مطبخ عربي]] dish that is especially popular in [[مطبخ شامي|المطبخ الشامي]]، [[شبه الجزيرة العربية]]، [[فلسطينيون]] and [[مطبخ مصري]] cuisine, but also in [[مطبخ مغاربي]] and other neighboring cuisines.<ref name=CAW/><ref>[[أنيسة حلو]], "Freekeh", in {{Ill-WD2|Alan Davidson|id=Q373756}}, ''ed.'', ''[[The Oxford Companion to Food]]''</ref>
|-
| [[Frejon]]
| <!-- [[ملف:|120px]]-->
| [[نيجيريا]]
| Frejon (From ''Feijão'', which is the Portuguese word for beans) is a coconut bean soup which is eaten especially during [[أسبوع الآلام]] by a selection of Christians, mostly Catholics, across the world. Countries where Frejon is popular include Brazil and Nigeria.
|-
| [[Frikkadel]]
| <!-- [[ملف:|120px]]-->
| [[إفريقيا الجنوبية|أفريقيا الجنوبية]]
| A traditional [[أفريقان]] dish comprising usually baked, but sometimes deep-fried, [[كرات اللحم]]s prepared with [[بصل]]، [[خبز]]، [[بيض (طعام)]]، [[خل]] and [[بهارات]]s.
|-
| [[الفوفو]]
| [[ملف:Fufu in groundnut soup with fish.jpg|120px]]
| [[غانا]]
| Boiled starchy vegetables like cassava, yams or plantains which are pounded into a dough-like consistency and eaten in small balls with a dipping soup or sauce.
|-
| [[فول مدمس]]
| [[ملف:Ful medames (arabic meal).jpg|120px]]
| [[مصر]]
| Mashed [[فول]] with olive oil, chopped [[بقدونس]], onion, [[ثوم]], and [[ليمون حامض|ليمون]] juice.
|-
| [[Funkaso]]
| <!-- [[ملف:|120px]]-->
| [[نيجيريا]]
| A Nigerian dish of millet pancakes containing [[دخن]]، [[زبدة]] and [[سكر]].
|-
| [[Ga'at-akkalat]]
| [[ملف:Ga'at food.jpg|120px]]
| [[إثيوبيا]] and [[إريتريا]]
| A stiff [[حساء الشعير]], made traditionally with [[شعير]] flour,<ref>[http://www.seniorscouncil.net/uploads/files/Issues/Mobilizing_Action_Report/ERITREAN%20COMMUNITY.pdf ''ERITREAN COMMUNITY.''] S. 93. {{Webarchive|url=https://web.archive.org/web/20160304024857/http://www.seniorscouncil.net/uploads/files/Issues/Mobilizing_Action_Report/ERITREAN%20COMMUNITY.pdf |date=04 مارس 2016}}</ref> though in many communities wheat [[طحين]] is often used.
|-
| [[Mukhbaza]]
| 
| [[إريتريا]]
| Wheat flour bread with ghee, banana, honey, and other ingredients.
|-
| [[Garri]]
| <!-- [[ملف:|120px]]-->
| [[غرب إفريقيا|غرب أفريقيا]]
| A popular [[غرب إفريقيا|غرب أفريقياn]] food made from [[بفرة]] [[درنة نبات]]s.
|-
| [[Gatsby (sandwich)]]
| [[ملف:Root44 3 cropped.jpg|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| A South African style of [[داليكتاسن]] sandwich very similar in content and method of preparation as a [[hoagie]] in the United States. It is mostly popular in the [[كيب الغربية]] province.
|-
| [[Gored gored]]
| <!-- [[ملف:|120px]]-->
| [[إثيوبيا]] and [[إريتريا]]
| A raw [[لحم بقري|لحم بقر]] dish that is typically cubed and left unmarinated.
|-
| [[حلاوة طحينية]]
| [[ملف:PistHalva.jpg|120px]]
| [[الشرق الأوسط]]
| Refers to many types of dense, sweet [[سكاكر]], served across the [[الشرق الأوسط]]، [[جنوب آسيا]]، [[آسيا الوسطى]]، [[غرب آسيا]]، [[شمال إفريقيا|شمال أفريقيا]], the [[القرن الإفريقي|القرن الأفريقي]], the [[البلقان]]، [[أوروبا الشرقية]]، [[مالطا]] and the [[الشتات اليهودي]].
|-
| [[حريرة (شوربة)]]
| [[ملف:Harira oranaise.png|120px]]
| [[الجزائر]] and [[المغرب]]
| A traditional [[Algeria cuisine|الجزائر]] and [[Morocco cuisine|المغرب]] soup of Maghreb.
|-
| [[حواوشي]]
| <!-- [[ملف:|120px]]-->
| [[مصر]]
| A traditional [[مطبخ مصري]] very similar to the Middle eastern pizza-like [[لحم بعجين]]. It is meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chilies, placed between two circular layers of dough, then baked in the oven.
|-
| [[Himbasha]]
| [[ملف:Himbasha.jpg|120px]]
| [[إثيوبيا]] and [[إريتريا]]
| An Ethiopian and [[إريتريا]]n celebration bread<ref>{{استشهاد بكتاب|الأخير=Warren|الأول=Olivia|عنوان=Taste of Eritrea: Recipes from One of East Africa's Most Interesting Little Countries|مسار=https://archive.org/details/tasteoferitreare00warr|سنة=2000|ناشر=Hippocrene Books, Inc.|ردمك= 978-0-7818-0764-7}}</ref> that is slightly sweet.
|-
| [[عنجيرة|إينجيرا]]
| [[ملف:Alicha 1.jpg|120px]]
| [[إثيوبيا]] and [[إريتريا]]
| A [[خميرة]]-risen [[خبز مفرود]] with a unique, slightly spongy texture. Traditionally made out of [[أثب طيفي]] [[طحين]],<ref>[https://www.exploratorium.edu/cooking/bread/recipe-injera.html Science of Bread: Ethiopian injera recipe] {{Webarchive|url=https://web.archive.org/web/20170628083649/http://www.exploratorium.edu/cooking/bread/recipe-injera.html |date=28 يونيو 2017}}</ref> it's a national dish in Ethiopia and Eritrea. A similar variant is eaten in [[الصومال]] (where it is called ''canjeelo'' or ''lahooh'') and [[اليمن]] (where it is known as ''[[لحوح]]'').
|-
| [[حبوب الإيرو|Iru]]
| 
| [[نيجيريا]]
| A type of fermented [[خروب]]s used as a condiment in cooking. It's similar to [[ogiri]] and [[فول الصويا الاسود المخمر]], and is very popular among the [[يوروبا]] of Nigeria. It is used in cooking traditional [[حساء]]s like [[ايجوسي]], okro soup and [[ogbono soup]].
|-
| [[ايسي ايوو]]
| <!-- [[ملف:|120px]]-->
| [[نيجيريا]]
| A traditional {{Ill-WD2|Eastern Nigeria|id=Q3509795}} dish that is made with a goat's head.<ref name="recipe1">{{استشهاد بويب|مسار=https://onlinenigeria.com/links/Recipesadv.php?blurb=449|عنوان=Nigeria Recipes: ISI-EWU (spiced goat head)|الأخير=Edet|الأول=Laura|تاريخ الوصول=2009-05-20| مسار أرشيف = https://web.archive.org/web/20150924060531/http://www.onlinenigeria.com/links/Recipesadv.asp?blurb=449 | تاريخ أرشيف = 24 سبتمبر 2015 }}</ref>

|-
| [[Isidudu]]
| <!-- [[ملف:|120px]]-->
| [[زيمبابوي]]
| A [[Pap (food)|pap]] dish made to simmer with [[يقطين|قرع]], curried [[ملفوف]] and [[كبد]].
|-
| [[رز جولاف]]
| [[ملف:Jollof rice.jpg|120px]]
| [[السنغال]]
| Also called 'Benachin' meaning "one pot" in the [[ولوفية (لغة)|لغة ولوفية]],of Senegal is a popular dish in many parts of [[غرب إفريقيا|غرب أفريقيا]]. It is thought to have originated in [[غامبيا]] <!-- This is what the source states, please don't change it without adding a new source --> but has since spread to the whole of West Africa, especially [[ساحل العاج]]، [[غانا]] [[مالي]], and [[نيجيريا]] amongst members of the [[الولوف]].<ref>{{استشهاد بكتاب|الأخير=Wilson|الأول=Ellen Gibson |عنوان=A West African cook book|سنة=1971|مسار= http://books.google.co.uk/books?id=bZ0sAAAAYAAJ&q=jollof+rice&dq=jollof+rice&client=firefox-a|مسار أرشيف= https://web.archive.org/web/20191211231508/http://books.google.co.uk/books?id=bZ0sAAAAYAAJ&q=jollof+rice&dq=jollof+rice&client=firefox-a|تاريخ أرشيف=2019-12-11}}</ref><ref>{{استشهاد بويب|مسار=http://www.whats4eats.com/poultry/jollof-rice-recipe|عنوان=Jollof Rice|ناشر=Whats4Eats|تاريخ الوصول=2009-09-18| مسار أرشيف = https://web.archive.org/web/20181008070958/http://www.whats4eats.com:80/poultry/jollof-rice-recipe | تاريخ أرشيف = 8 أكتوبر 2018 }}</ref>
|-
| [[Kachumbari]]
| [[ملف:Kachumbari.jpg|120px]]
| [[شرق إفريقيا|شرق أفريقيا]]
| A fresh tomato and onion salad.
|-
| [[كباب]]
| [[ملف:Döner kebab.jpg|120px]]
| [[الشرق الأوسط]]
| A wide variety of skewered meals originating in the Middle East and later on adopted in Turkey, Azerbaijan, Southern Europe, South Asia and Asia Minor, that are now found worldwide.
|-
| [[Kedjenou]]
|
| [[ساحل العاج]]
| A spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables
|-
| [[Kelewele]]
| [[ملف:Kelewele.jpg|120px]]
| [[غانا]]
| Fried [[موز الجنة]]s seasoned with spices.
|-
| [[Kenkey]]
| [[ملف:Fante kenkey.jpg|120px]]
| [[غانا]]
| A [[غذاء رئيسي]] similar to a [[خبز عجينة متخمرة]] [[دامبلنغ]] from the [[أكانيون|Akan]]، [[Ga people|Ga]] and [[شعب الإوي|Ewe]] inhabited regions of [[غرب إفريقيا|غرب أفريقيا]], usually served with a soup, stew, or [[صلصة]].
|-
| [[Kitcha]]
| [[ملف:Kita herb bread.jpg|120px]]
| [[إثيوبيا]] and [[إريتريا]]
| A basic, thin, unleavened bread, cooked until slightly burned.
|-
| [[Kitfo]]
| [[ملف:Kitfo.jpg|120px]]
| [[إثيوبيا]] and [[إريتريا]]
| Raw beef marinated in ''[[متمتة]]'' (a chili powder based spice blend) and ''[[niter kibbeh]]''.
|-
| [[كوكسستر]]
| [[ملف:Koeksisters.JPG|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| A South African syrup-coated [[دونات]] in a twisted or [[تجديل]]ed shape (like a plait).
|-
| [[Konkonte]]
| <!-- [[ملف:|120px]]-->
| [[غانا]]
| A [[طعام الفقراء]] of Ghana made from dried and pounded [[بفرة]] root. It is also eaten in the [[الكاريبي]].
|-
| [[Kuli-kuli]]
| <!-- [[ملف:|120px]]-->
| [[نيجيريا]]
| A [[هوسا]]وة food that is primarily made from [[فول سوداني]]s. It is a popular [[وجبة خفيفة]] in [[نيجيريا]].
|-
| [[كشري]]
| [[ملف:Cairo koshary.jpg|120px]]
| [[مصر]]
| Made from [[أرز]]، [[عدس]]s, chickpeas and [[معكرونة]] covered with tomato sauce and fried onions.
|-
| [[لبلابي]]
| [[ملف:Lablabi.jpg|120px]]
| [[تونس]]
| A [[تونس]]n dish based on [[حمص شائع]]s in a thin garlic and [[كمون]]-flavoured soup, served over small pieces of stale crusty [[خبز]].
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| [[لحوح]]
| [[ملف:LahohS.jpg|120px]]
| [[الصومال]]
| A spongy, pancake-like bread originating in [[جيبوتي]]، [[الصومال]] and [[اليمن]].<ref>[http://www.yobserver.com/news-varieties/printer-1002499.html Little Business Women] {{Webarchive|url=https://web.archive.org/web/20120308164158/http://www.yobserver.com/news-varieties/printer-1002499.html |date=08 مارس 2012}}</ref><ref name="Abdullahi">Mohamed Diriye Abdullahi, ''Culture and Customs of Somalia'', (Greenwood Press: 2001), p. 113.</ref> It is also popular in [[إسرائيل]], where it was introduced by [[يهود اليمن]] who immigrated there.<ref>{{استشهاد بويب |مسار=http://food.lizsteinberg.com/2010/01/27/hatikva-market/ |عنوان=Hatikva market — the other side of Tel Aviv |تاريخ الوصول=21 سبتمبر 2020 |تاريخ أرشيف=27 أبريل 2015 |مسار أرشيف=https://web.archive.org/web/20150427220227/http://food.lizsteinberg.com/2010/01/27/hatikva-market/ |حالة المسار=dead }}{{Webarchive|url=https://web.archive.org/web/20161225233520/http://webcache.googleusercontent.com/search?q=cache:WYXDzfVkVtsJ:food.lizsteinberg.com/2010/01/27/hatikva-market/+lahoh+yemen+cuisine&cd=18&hl=en&ct=clnk |date=25 ديسمبر 2016}}</ref>
|-
| [[Maafe]]
| [[ملف:Mafe SN.JPG|120px]]
| [[غرب إفريقيا|غرب أفريقيا]]
| A stew or [[صلصة]] (depending on water content) common to much of [[غرب إفريقيا|غرب أفريقيا]]. It originates from the [[الشعب الماندينغي]] and [[بامبارا]] of [[مالي]].<ref>James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009ISBN 0-89680-272-8</ref> Variants of the dish appear in the cuisine of nations throughout [[غرب إفريقيا|غرب أفريقيا]] and [[وسط إفريقيا|وسط أفريقيا]].
|-
| [[مقروض]]
| [[ملف:Makrouds.JPG|120px]]
| [[تونس]]
| A pastry often filled with dates or almonds.
|-
| [[Mala Mogodu]]
| <!-- [[ملف:|120px]]-->
| [[جنوب إفريقيا|جنوب أفريقيا]]
| A South African food, Mogodu is a derivative of [[كرشة]] served as a [[يخنة]] with hot [[pap (food)|pap]] usually in winter.
|-
| [[Malva pudding]]
| [[ملف:Malva Pudding.jpg|120px]]
| [[إفريقيا الجنوبية|أفريقيا الجنوبية]]
| A sweet [[حلوى شحمية|بودينق]] of [[أفريقان]] origin, usually served hot with [[كسترد|كاسترد]] and/or [[مثلجات]]. It is made with [[مشمش]] jam and has a spongy [[كرملة]]d texture. It is often found on the dessert menu of [[جنوب إفريقيا|جنوب أفريقيا]] restaurants.
|-
| [[ماندازي]]
| [[ملف:Bowl of mandazi.jpg|120px]]
| [[شرق إفريقيا|شرق أفريقيا]]
| A fluffy fried bread snack, Mandazi is a form of {{Ill-WD2|fried bread|id=Q1409247}} that originated in [[شرق إفريقيا|شرق أفريقيا]] in the Swahili coastal areas of [[كينيا]] and [[تنزانيا]].<ref name="congo">{{استشهاد بويب|مسار=http://www.congocookbook.com/snack_recipes/mandazi.html|عنوان=Mandazi - The Congo Cookbook|ناشر=The Congo Cookbook|تاريخ الوصول=2009-11-13| مسار أرشيف = https://web.archive.org/web/20181005194620/http://www.congocookbook.com:80/snack_recipes/mandazi.html | تاريخ أرشيف = 5 أكتوبر 2018 |حالة المسار=dead}}</ref> It is still popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.<ref name="swahilirecipes">{{استشهاد بويب|مسار=http://legacy.lclark.edu/~peck/EAf-Orient/SWAHILI-Recipes1.htm|عنوان=Swahili Recipes|الأخير=Peck|الأول=Richard|ناشر=Lewis & Clark|تاريخ الوصول=2009-11-13| مسار أرشيف = https://web.archive.org/web/20110925132325/http://legacy.lclark.edu:80/~peck/EAf-Orient/SWAHILI-Recipes1.htm | تاريخ أرشيف = 25 سبتمبر 2011 }}</ref><ref name="cookbook">{{استشهاد بويب|مسار=http://www.expandingopportunities.org/about-us/publications/index.html|عنوان=Kenyan Cookbook|ناشر=Expanding Opportunities|تاريخ الوصول=2009-11-13| مسار أرشيف = https://web.archive.org/web/20160303180756/http://www.expandingopportunities.org/cookbook/index.html | تاريخ أرشيف = 3 مارس 2016 |حالة المسار=dead}}</ref>
|-
| [[مطبوخة]]
| [[ملف:2008 04 23 - Laurel - Sauce.JPG|120px]]
| [[المغرب]]
| Tomatoes and roasted bell peppers cooked together, seasoned with garlic and chili pepper.<ref>[https://www.jewishvirtuallibrary.org/jsource/Food/Matbucha.html Matbucha Salad Recipe] {{Webarchive|url=https://web.archive.org/web/20180111165235/http://www.jewishvirtuallibrary.org/jsource/Food/Matbucha.html |date=11 يناير 2018}}</ref> The name of the dish originates from Arabic and means "cooked [salad]". It is served as an [[مقبلات (مشهيات)|مقبلات]], often as part of a [[مقبلات]]. In Israel it is sometimes referred to as "Turkish salad" ({{لغة-عبرية|סלט טורקי}} ''salat turki'').<ref>A Taste of Challah: A Comprehensive Guide to Challah and Bread Baking,  Tamar Ansh, Feldheim Publishers, 2007, p. 150</ref>
|-
| [[ماتوك]]
| <!-- [[ملف:|120px]]-->
| [[أوغندا]]
| A [[وجبة]] consisting of steamed green [[موز الجنة]] (or [[موز الجنة]]) and is one of the national dishes of [[أوغندا]].
|-
| [[مشوي]]
| [[ملف:Mechoui.jpg|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| A whole [[خروف]] or a lamb spit roasted on a barbecue. The word comes from the Arabic word ''šawa'',<ref>http://www.larousse.fr/encyclopedie/nom-commun-nom/m%C3%A9choui/68865 {{أيقونة فرنسية}} {{Webarchive|url=https://web.archive.org/web/20110928065609/http://www.larousse.fr/encyclopedie/nom-commun-nom/méchoui/68865|date=2011-09-28}}</ref> which means "grilled, roasted". This dish is very popular in [[شمال إفريقيا|شمال أفريقيا]].
|-
| [[ميلك تيرت (طعام)]]
| [[ملف:Melktert.jpg|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| A South African dessert. It is a sweet [[معجنات]] [[معجنات]] containing a creamy filling made from [[حليب]]، [[طحين]]، [[سكر]] and [[بيض (طعام)]].
|-
| [[مرقاز]]
| [[ملف:Merguez sausages.jpg|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| A very spicy, red sausage of mutton or beef.
|-
| [[مسفوف]]
| 
| [[تونس]]
| Similar to couscous, with butter added.
|-
| [[Moin moin]]
| [[ملف:MoinMoin London.jpg|120px]]
| [[نيجيريا]]
|A Nigerian steamed bean [[حلوى شحمية|بودينق]] made from a mixture of washed and peeled [[لوبياء العين السوداء|لوبياءs]]، [[بصل]]s and fresh ground peppers (usually a combination of [[فلفل حلو]] and [[فلفل حار]] or [[سكوتش بونيه]]).
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| [[المروزية]]
| [[ملف:IB tajine 02.jpg|120px]]
| [[المغرب]]
| Sweet and salty [[طاجين]] with [[عسل]]، [[قرفة]] and [[لوز]].
|-
| [[مسمن]]
| <!-- [[ملف:|120px]]-->
| [[المغرب العربي]]
| Traditional [[أمازيغ]] pancakes in Maghreb.<ref>{{استشهاد بكتاب|الأخير=Kitty Morse|عنوان=Cooking at the Kasbah|سنة=1998|مسار=https://archive.org/details/cookingatkasbahr0000mors|ناشر=Chronicle Books, 1998|ردمك=081181503X}}</ref><ref>{{استشهاد بكتاب|الأخير=Paula Wolfert|عنوان=Moroccan Cuisine|ناشر=Grub Street, 2004|ردمك=1904010903}}</ref> These pancakes are usually used as an accompaniment to a cup of aromatic morning mint tea or of creamy coffee. Msemen can also be stuffed with vegetables or meat fillings.
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| [[Mugoyo]]
| 
| [[أوغندا]]
| Mugoyo is a traditional main course dish in Uganda. The main ingredients of the dish are sweet potatoes and beans.The purple sweet potatoes are steamed in banana leaves while the red kidney beans are boiled with some seasoning. They are then mingled together to form one dish.
|-
| [[ملوخية (طعام)]]
| [[ملف:Lebanesemulukhiyih.JPG|120px]]
| [[مصر]]
| The leaves of ''[[ملوخية (طعام)]]'' species are used as a [[خضار]] in [[مطبخ الشرق الأوسط]]، [[مطبخ إفريقيا|مطبخ أفريقيا]]، [[مطبخ مغاربي]], and [[مطبخ جنوب آسيا]] cuisine. ''Mulukhiyyah'' is rather bitter, and when boiled, the resulting liquid is a thick, highly [[هلام نباتي]] broth; it is often described as "slimy," rather like cooked [[بامية]].
|-
| [[Ndolé]]
| [[ملف:Ndolé camerounais.JPG|120px]]
| [[الكاميرون]]
| A [[طبق وطني]] of [[الكاميرون]].<ref name=nyt>{{استشهاد بخبر|الأول=Emily|الأخير=Brady|عنوان=The Years of Living Nervously  |مسار=https://www.nytimes.com/2008/12/07/nyregion/thecity/07asyl.html?pagewanted=1&ref=thecity|عمل=[[نيويورك تايمز]]|تاريخ=2008-11-05 |تاريخ الوصول=2008-12-07| مسار أرشيف = https://web.archive.org/web/20180614194826/https://www.nytimes.com/2008/12/07/nyregion/thecity/07asyl.html?pagewanted=1&ref=thecity | تاريخ أرشيف = 14 يونيو 2018 }}</ref> The dish consists of a [[يخنة]] of [[مكسرات]]، [[فرنونية]] (bitter leaves indigenous to [[غرب إفريقيا|غرب أفريقيا]]), and fish or [[ground beef]].<ref name=nyt/>
|-
| [[Nshima]]
| [[ملف:Nsima Relishes.JPG|120px]]
| [[وسط إفريقيا|وسط أفريقيا]]
| A [[دقيق الذرة]] product and a [[غذاء رئيسي]] in [[زامبيا]]، [[مالاوي]] and the [[Kasai Oriental]] and [[كاساي الغربية]] provinces of the [[جمهورية الكونغو الديمقراطية]]. It is made from ground [[ذرة (نبات)]] (corn) [[طحين]] known locally as ''[[دقيق الذرة]]''. Nshima is very similar to [[ugali]] or [[posho]] of East Africa, [[sadza]] of [[زيمبابوي]]، [[pap (food)|pap]] of [[جنوب إفريقيا|جنوب أفريقيا]] and [[الفوفو]] of West Africa.
|-
| [[Obusuma]]
| <!-- [[ملف:|120px]]-->
| [[كينيا]]
| A [[كينيا]] dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In [[Luhya cuisine]] it is the most common [[غذاء رئيسي]].
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| [[Ogbono soup]]
| <!-- [[ملف:|120px]]-->
| [[نيجيريا]]
| A Nigerian dish made with ground [[ogbono]] seeds,<ref name="BestSoup">{{استشهاد بكتاب |عنوان=The Best Soups in the World |الأخير=Wright |الأول=Clifford A.  |سنة=2011 |ناشر=John Wiley & Sons |ردمك=1118109252 |صفحة=51 |مسار=http://books.google.com/books?id=34sAwi6lJoUC&pg=PT63&lpg=PT63&dq=Ogbono+soup&source=bl&ots=EWqAzeMvB6&sig=rB3QDGODZDcoOFSwegcMPgDm_HM&hl=en&sa=X&ei=zsp6UMDFGojDiwKtz4Bg&ved=0CDAQ6AEwAA | مسار أرشيف = https://web.archive.org/web/20191211194625/https://books.google.com/books?id=34sAwi6lJoUC&pg=PT63&lpg=PT63&dq=Ogbono+soup&source=bl&ots=EWqAzeMvB6&sig=rB3QDGODZDcoOFSwegcMPgDm_HM&hl=en&sa=X&ei=zsp6UMDFGojDiwKtz4Bg&ved=0CDAQ6AEwAA | تاريخ أرشيف = 11 ديسمبر 2019 }}</ref> with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration.<ref name="BestSoup"/> Besides seeds, water and [[زيت النخيل]], it typically contains [[لحم]]، [[تتبيل]]s such as [[فلفل حار]],<ref name="BestSoup"/> [[خضار ورقية]]s and other [[خضار]]s.
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| [[Owofibo]]
|<!-- [[ملف:|120px]]-->
| [[نيجيريا]]
| An oil soup made of blended tomato mixed with akun and palm oil.
|-
| [[Pakora]]
| [[ملف:Chilli_Bites_(Bhaji).jpg|120px]]
| [[جنوب آسيا]]
| A fried snack ([[فرطر]]) found across [[جنوب آسيا]].<ref name=autogenerated1>{{استشهاد بكتاب|عنوان=Lord Krishna's Cuisine: The Art of Indian Vegetarian cooking|الأخير=Devi|الأول=Yamuna|سنة=1999|ناشر=E. P. Dutton |مكان=New York|ردمك=0-525-24564-2|صفحات=447–466, Pakoras: Vegetable Fritters}}</ref> Pakoras are created by taking one or two ingredients such as [[بصل]]، [[باذنجان]]، [[بطاطا|بطاطس]]، [[سبانخ]]، [[موز الجنة]]، [[بنير|بانير (جبنة)]]، [[قرنبيط]]، [[طماطم]]، [[فلفل حار]], or occasionally [[خبز]]<ref>{{استشهاد بكتاب|عنوان=Healthy Kitchen: More Than 350 Oil Free Recipes|الأخير=Arora|الأول=Ritu|سنة=2002|ناشر=B. Jain publishers (P) Ltd.|مكان=New Delhi, India|ردمك=81-8056-208-5|صفحات=186, Bread Pakora}}</ref> or [[دجاج (طعام)|الدجاجة كطعام]] and dipping them in a batter of [[بيسن]] and then deep-frying them.
|-
| [[Pap (food)|Pap]]
| [[ملف:Ugali and cabbage.jpg|120px]]
| [[ناميبيا]]
| A traditional [[حساء الشعير]] of [[mielie-meal]] (ground [[ذرة (نبات)]]) or other grain.
|-
| [[بسطيلة]]
| [[ملف:Bisteeya.jpg|120px]]
| [[الجزائر]] and [[المغرب]]
| A traditional [[أمازيغ]]<ref>[https://cafemozaic.co.uk/glossary.ghtml Moroccan and Lebanese cuisine : Pastilla] {{Webarchive|url=https://web.archive.org/web/20171028200657/http://www.cafemozaic.co.uk/glossary.ghtml |date=28 أكتوبر 2017}}</ref> Moroccan dish, an elaborate {{Ill-WD2|فطيرة اللحم|id=Q5367573}} traditionally made of [[زغلول]] (fledgling [[حماميات]]s). As squabs are often hard to get, shredded [[دجاج]] is more often used today; pastilla can also use fish or [[أحشاء الذبيحة]] as a filling.
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| [[Phutu]]
| <!-- [[ملف:|120px]]-->
| [[جنوب إفريقيا|جنوب أفريقيا]]
| A traditional [[ذرة (نبات)]] meal dish from South Africa. It is a crumbly or grainy type of [[pap (food)|pap]] ([[عصيدة من دقيق الذرة]]) or [[حساء الشعير]], eaten mainly by the [[شعب السوتو]]، [[بانتو]]يون and [[أفريقان]] people. It is cooked in [[حلة (آنية)|حلةs]] or [[فرن هولندي]]s over an open fire, stirred with great care until a course consistency in texture is reached.
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| [[Potbrood]]
| [[ملف:Potbrood-001.jpg|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| A [[خبز]] first made by the [[بوير]] settlers of what is now South Africa. Potbrood was traditionally baked in a cast iron pot (also known as a [[فرن هولندي]]) in a pit made in the ground and lined with hot coals.<ref>{{استشهاد بويب|مسار=https://www.south-african-homeschool-curriculum.com/south-african-bread-recipes |عنوان=South African Bread Recipes |تاريخ الوصول=21 May 2012| مسار أرشيف = https://web.archive.org/web/20181011060801/http://www.south-african-homeschool-curriculum.com:80/south-african-bread-recipes.html | تاريخ أرشيف = 11 أكتوبر 2018 }}</ref> Today potbrood is often made at a [[braai]] by packing charcoal or wood coals around a cooking pot.<ref>{{استشهاد بويب|مسار=http://www.ejozi.co.za/south-african-cuisine/potbrood.html |عنوان=Potbrood in South African Cuisine |تاريخ الوصول=21 May 2012| مسار أرشيف = https://web.archive.org/web/20190328043911/http://www.ejozi.co.za/south-african-cuisine/potbrood.html | تاريخ أرشيف = 28 مارس 2019 }}</ref>
|-
| [[Potjiekos]]
| [[ملف:Ijzeren kookpot.jpg|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| Literally translated "small pot food", is a [[يخنة]] prepared outdoors. It is traditionally cooked in a round, [[حديد زهر]], three-legged pot, the ''potjie'', brought from the [[هولندا]] to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa.<ref name="Portrait">{{استشهاد بكتاب|مسار=http://books.google.com/books?id=ateK_Ix3m4EC|عنوان=African salad: A portrait of South Africans at Home|مؤلف=Stan Engelbrecht, Tamsen de Beer, Ree Treweek|ناشر=Day One Publishing|سنة=2005|ردمك=0-620-35451-8| مسار أرشيف = https://web.archive.org/web/20191212192933/https://books.google.com/books?id=ateK_Ix3m4EC | تاريخ أرشيف = 12 ديسمبر 2019 }}</ref> The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal [[براز]].
|-
| [[Pottage]]
| [[ملف:Yam pottage.jpg|120px]]
| [[بريطانيا العظمى]]
| A thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish.
|-
| [[قطايف]]
| 
| [[مصر]]
| An Arab dessert commonly served during the month of [[رمضان]], a sort of sweet [[دامبلنغ]] filled with cream or nuts. It is usually prepared using [[جبنة عكاوي]] cheese as a filling.<ref>[http://books.google.com/books?id=A5HkylcAkxoC&pg=PA48&dq=kunafa+egypt#v=onepage&q=kunafa%20egypt&f=false Sadat, Jehan (2002).  A Woman of Egypt. Simon & Schuster. p. 48.] {{Webarchive|url=https://web.archive.org/web/20140627164904/http://books.google.com/books?id=A5HkylcAkxoC&pg=PA48&dq=kunafa+egypt |date=27 يونيو 2014}}</ref><ref>[http://books.google.com/books?id=2unDlVK_AzEC&pg=PA290&dq=kunafa+egypt#v=onepage&q=kunafa%20egypt&f=false Abu-Zahra, Nadia (2000). The pure and powerful.  Ithaca press. p. 290.] {{Webarchive|url=https://web.archive.org/web/20140627164846/http://books.google.com/books?id=2unDlVK_AzEC&pg=PA290&dq=kunafa+egypt |date=27 يونيو 2014}}</ref>
|-
| [[Sadza]]
| <!-- [[ملف:|120px]]-->
| Southern Africa and Eastern Africa
| Sadza in Shona (isitshwala in isiNdebele, pap in South Africa, or nsima in the Chichewa language of Malawi), Ugali in East Africa, is a cooked cornmeal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other countries of the region.
|-
| [[سمبوسة|سنبوسة]]
| [[ملف:Samosachutney.jpg|120px]]
| Widespread
| Fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken.
|-
| [[Seswaa]]
| <!-- [[ملف:|120px]]-->
| [[بوتسوانا]]
| A traditional meat dish of Botswana, made of beef, goat or lamb meat.<ref>[http://books.google.com/books?id=EgCSa3qJCoUC&pg=PA70&dq=%22seswaa%22&hl=en#v=onepage&q=%22seswaa%22&f=false - ''This provides the base for an array of meat and vegetable sauces like seswaa (shredded goat or lamb)''] {{Webarchive|url=https://web.archive.org/web/20191211155652/https://books.google.com/books?id=EgCSa3qJCoUC&pg=PA70&dq=%22seswaa%22&hl=en |date=11 ديسمبر 2019}}</ref> The fatty meat is generally boiled until tender in any pot, with "just enough salt",<ref>[https://books.google.com/books?id=8ycoVZ-DfrYC&pg=PA112&dq=%22seswaa%22+salty&hl=en#v=onepage&q&f=false Culture And Customs of Botswana - James Raymond Denbow, James Denbow Phenyo C. Thebe - Google Books<!-- Bot generated title -->] {{Webarchive|url=https://web.archive.org/web/20161002061706/https://books.google.com/books?id=8ycoVZ-DfrYC&pg=PA112&dq="seswaa"+salty&hl=en |date=02 أكتوبر 2016}}</ref> and shredded or pounded.<ref>[https://books.google.com/books?id=NQoWQTVcpVIC&pg=PA353&dq=%22seswaa%22&hl=en#v=onepage&q=%22seswaa%22&f=false Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and ... - Sari Edelstein - Google Books<!-- Bot generated title -->] {{Webarchive|url=https://web.archive.org/web/20161013022532/https://books.google.com/books?id=NQoWQTVcpVIC&pg=PA353&dq="seswaa"&hl=en |date=13 أكتوبر 2016}}</ref> It is often served with pap (maize meal) or sorghum meal porridge.<ref>[https://books.google.com/books?id=2rgBr_tmm1kC&pg=PT118&dq=%22seswaa%22&hl=en#v=onepage&q=%22seswaa%22&f=false Botswana - Culture Smart!: The Essential Guide to Customs & Culture - Michael Main - Google Books<!-- Bot generated title -->] {{Webarchive|url=https://web.archive.org/web/20161007041910/https://books.google.com/books?id=2rgBr_tmm1kC&pg=PT118&dq="seswaa"&hl=en |date=07 أكتوبر 2016}}</ref><ref>[https://books.google.com/books?id=NCWM_ht3-KcC&pg=PA203&dq=%22seswaa%22&hl=en#v=onepage&q=%22seswaa%22&f=false Tourism Destinations Southern Africa - H Du Plessis - Google Books<!-- Bot generated title -->] {{Webarchive|url=https://web.archive.org/web/20160928184732/https://books.google.com/books?id=NCWM_ht3-KcC&pg=PA203&dq="seswaa"&hl=en |date=28 سبتمبر 2016}}</ref>
|-
| [[السفنج]]
| [[ملف:Moroccan donuts-01.jpg|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| Donuts cooked in oil then soaked in honey or sprinkled with sugar.
|-
| [[Shahan ful]]
| [[ملف:ShahanFul.jpg|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| A common dish in [[إريتريا]]، [[إثيوبيا]]، [[السودان]] and the region, and is generally served for breakfast. Believed to be an import from [[السودان]], it is made by slowly cooking [[فول]] in water that are then crushed into a paste, which is then served alongside a diverse variety of foods. It is typically eaten without the aid of utensils accompanied with a bread roll. It is popular during the [[رمضان]] season and during the various [[الصوم الكبير]]s.
|-
| [[شكشوكة]]
| [[ملف:Shakshuka 011.jpg|120px]]
| [[المغرب العربي]]
| A dish of [[بيض (طعام)]] [[سلق (طبخ)]] in a sauce of [[طماطم]]es, [[فلفل حار]]s, [[بصل]]s, often [[بهارات]]d with [[كمون]].<ref>Claudia Roden, ''The new book of Middle Eastern food'', p. 168</ref> It is believed to have a [[تونس]]n origin.<ref>International Inner Wheel Sfax, ''Nos recettes de tous les jours et jours de fêtes'', p115</ref>
|-
| [[Shiro (food)|Shiro]]
| [[ملف:Taita and shiro.jpg|120px]]
| [[إثيوبيا]] and [[إريتريا]]
| A homogenous stew whose primary ingredient is powdered [[حمص شائع]]s or [[فول]] meal. It is often prepared with the addition of minced [[بصل]]s, [[ثوم]] and depending upon regional variation; ground [[زنجبيل]] or chopped tomatoes and chili-peppers. Shiro is usually served atop [[عنجيرة|إينجيرا]], however, it can be cooked in shredded taita and eaten with a spoon, this version would be called ''shiro [[fit-fit]]''.
|-
| [[شيش طاووق]]
| [[ملف:Shish taouk.jpg|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| Marinated cubes of chicken are skewered and grilled.
|-
| [[Skilpadjies]]
| <!-- [[ملف:|120px]]-->
| [[جنوب إفريقيا|جنوب أفريقيا]]
| A traditional South African food, also known by other names such as "muise", "vlermuise" and "pofadder". The dish is [[خروف]] [[كبد (طعام)|كبد]] wrapped in ''netvet'' ([[سلى الرأس]] [[دهن]]), which is the fatty [[غشاء حيوي]] that surrounds the [[كلية]]. Most [[طبخ]] mince the liver, add [[كزبرة]], chopped [[بصل]]، [[ملح الطعام]] and [[صلصلة ورشستر]] then wrap balls of this mixture with the ''netvet'' and secure it with a [[عود تخليل أسنان]]. The balls, approximately 80mm in diameter, are normally grilled over an open [[فحم نباتي]] fire and ready when the fat is crisp.
|-
| [[Sosatie]]
| [[ملف:Chicken sosatie.jpg|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
| A traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from ''[[ساتاي]]'' ("skewered meat") and ''saus'' (spicy sauce). It is of [[Cape Malay]] origin, used in [[اللغة الأفريقانية|لغة أفريقانية]], the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.

|-
| [[كوسى]]
| [[ملف:Kousa Mahshi.jpg|120px]]
| Worldwide
| A dish that exists in different names and forms around the world.
|-
| [[سيريه]]
| [[ملف:Beefsuya.JPG|120px]]
| [[غرب إفريقيا|غرب أفريقيا]]
| A [[شيش كباب]] like food popular in [[غرب إفريقيا|غرب أفريقيا]], originally from the [[هوسا]]وة of northern [[نيجيريا]] and [[النيجر]]. Suya is generally made with skewered [[لحم بقري|لحم بقر]], fish, or chicken. The meat is rubbed-in with ''tankora'', a dry spice mix containing powdered [[فول سوداني]], cayenne pepper, ginger, paprika and onion powder, then barbecued.
|-
| [[تابل]]
| <!-- [[ملف:|120px]]-->
| [[تونس]]
| A Tunisian spice mixture consisting of ground [[كزبرة]] seed, [[كروياء]]، [[مسحوق الثوم]], and [[مسحوق الفلفل]]. The term can also refer to coriander by itself.<ref>{{استشهاد بكتاب|الأخير=Marks|الأول=Gil|عنوان=Encyclopedia of Jewish Food|سنة=2010|ناشر=John Wiley and Sons|ردمك=0-470-39130-8|مسار= http://books.google.com/?id=ojc4Uker_V0C&pg=PA572&dq=tabil#v=onepage&q=tabil&f=false|صفحة=572|مسار أرشيف= https://web.archive.org/web/20200125074620/http://books.google.com/?id=ojc4Uker_V0C&pg=PA572&dq=tabil#v=onepage&q=tabil&f=false|تاريخ أرشيف=2020-01-25}}</ref>

|-
| [[طحينة]]
| [[ملف:Tahini without oil.JPG|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| A paste made from ground, [[husk|hulled]] [[سمسم]] seeds used in [[شمال إفريقيا|شمال أفريقياn]]، [[يونانيون]]، [[مطبخ تركي]] and [[الشرق الأوسط]] cuisine. Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.<ref>[http://www.ochef.com/235.htm Ochef:What is tahini] {{Webarchive|url=https://web.archive.org/web/20170811084535/http://www.ochef.com/235.htm |date=11 أغسطس 2017}}</ref>
|-
| [[طاجين]]
| [[ملف:ZnuTjn2a.jpg|120px]]
| [[شمال إفريقيا|شمال أفريقيا]]
| A [[المغرب العربي]] dish from [[شمال إفريقيا|شمال أفريقيا]], that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the [[مطبخ قبرصي]]. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or [[تزجيج الخزف]]. Tajines in [[مطبخ مغربي]] are slow-cooked stews [[تدميس]] at low temperatures, resulting in tender meat with aromatic vegetables and sauce.
|-
| [[Tapalapa bread]]
| <!-- [[ملف:|120px]]-->
| [[غرب إفريقيا|غرب أفريقيا]]
| A traditional bread of western [[إفريقيا|أفريقيا]], mainly in [[السنغال]]، [[غامبيا]] and [[غينيا]].
|-
| [[بودنغ التابيوكا]]
| [[ملف:Tapioca pudding-3.jpg|120px]]
| Widespread
| A sweet [[حلوى شحمية|بودينق]] made with [[تبيوكة|تابيوكا]] and either milk or cream. [[حليب جوز هند|حليب جوز الهند]] is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways.<ref name="christinesrecipes">
{{استشهاد بويب|مسار=https://en.christinesrecipes.com/2010/01/mango-tapioca-pearls-dessert-happy.html#.UEixKPI6eio|عنوان=Mango & Tapioca Pearls Dessert|عمل=christinesrecipes.com|تاريخ=January 27, 2010|تاريخ الوصول=6 September 2012| مسار أرشيف = https://web.archive.org/web/20180711054817/https://en.christinesrecipes.com/2010/01/mango-tapioca-pearls-dessert-happy.html | تاريخ أرشيف = 11 يوليو 2018 }}</ref> Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork.
|-
| [[طبق ثيب]]
| [[ملف:Thieboudienne.JPG|120px]]
| [[السنغال]]
| Made with fish, rice and tomato sauce, and may also include onions, [[جزر]]s, [[ملفوف]], cassava and [[زيت فول سوداني]].
|-
| [[Tomato bredie]]
| <!-- [[ملف:|120px]]-->
| [[جنوب إفريقيا|جنوب أفريقيا]]
| A South African stew, referred to in [[اللغة الأفريقانية|لغة أفريقانية]] as 'tamatiebredie', normally made with [[لحم ضأن]], is cooked for a very long time, and its seasonings include [[قرفة]]، [[هال|حب الهال]]، [[زنجبيل]] and [[قرنفل]]s as well as [[مسحوق الفلفل]]. It is of [[هولندا]] origin.
|-
| [[غاسباشو مانشوا]]
| [[ملف:Gazpachos Manchegos Requena's Style.JPG|120px]]
| [[الجزائر]]
| A type of {{Ill-WD2|id=Q3573026|نص=تورتا}}, or [[خبز مفرود]].
|-
| {{Ill-WD2|تُوم|id=Q1095315}}
| [[ملف:Toum.jpg|120px]]
| [[بلاد الشام]]
| A [[ثوم]] sauce as prepared in [[لبنان]]، [[بلاد الشام]], and [[مصر]] similar to the European [[aioli]]. It contains garlic, salt, [[زيت الزيتون|زيت زيتون]] or [[زيت نباتي]], and [[ليمون حامض|ليمون]] crushed using a wooden [[هاون ومدقة|مهراس]].<ref>[https://www.allrecipes.com/recipe/103733/toum/ Toum Recipe - Allrecipes.com<!-- Bot generated title -->] {{Webarchive|url=https://web.archive.org/web/20150826102914/http://allrecipes.com/recipe/toum |date=26 أغسطس 2015}}</ref> There is also a variation popular in many villages, such as [[زغرتا]], where [[نعناع]] is added, called "Zeit and Toum".<ref>[https://www.thespruceeats.com/toum-lebanese-dipping-sauce-recipe-2355488 Toum Recipe - How to Make Toum<!-- Bot generated title -->] {{Webarchive|url=https://web.archive.org/web/20160818120748/http://mideastfood.about.com/od/dipsandsauces/r/toum_recipe.htm |date=18 أغسطس 2016}}</ref>
|-
| [[Ugali]]
| [[ملف:Ugali and cabbage.jpg|120px]]
| [[البحيرات العظمى الإفريقية|البحيرات العظمى الأفريقية]]
| A dish of [[ذرة (نبات)]] flour ([[دقيق الذرة]]) cooked with water to a [[حساء الشعير]]- or [[عجينة خبز]]-like consistency. It is the most common [[غذاء رئيسي]] [[نشا]] featured in the local cuisines of the eastern [[البحيرات العظمى الإفريقية|البحيرات العظمى الأفريقية]] region and [[إفريقيا الجنوبية|أفريقيا الجنوبية]]. When ugali is made from another starch, it is usually given a specific regional name. See also: [[Pap (food)]].
|-
| [[Umngqusho]]
| <!-- [[ملف:|120px]]-->
| Widespread
| A [[بانتو]]يون dish with several variants.
|-
| [[عصبان]]
|
| [[تونس]]
| A traditional kind of [[تونس]]n sausage, stuffed with a mixture of [[أرز]], herbs, [[لحم ضأن]], chopped [[كبد (طعام)|كبد]] and [[قلب]].<ref>{{استشهاد بكتاب   | عنوان = Encyclopedia of Jewish Food | مؤلف = Gil Marks |ناشر = John Wiley & Sons| مكان = Hoboken, New Jersey |مسار = http://books.google.com/?id=ojc4Uker_V0C&pg=PA1&dq=%22osban+sausage%22#v=onepage&q=%22osban%20sausage%22&f=false | سنة = 2010 |صفحة =  1 |ردمك= 978-0-470-39130-3   | تاريخ الوصول=9 February 2012 |مسار أرشيف= https://web.archive.org/web/20200125074623/http://books.google.com/?id=ojc4Uker_V0C&pg=PA1&dq=%22osban+sausage%22#v=onepage&q=%22osban%20sausage%22&f=false|تاريخ أرشيف=2020-01-25}}</ref><ref name="Wright">{{استشهاد بكتاب   | عنوان = A Mediterranean Feast | مؤلف = Clifford A. Wright |ناشر = William Morrow & Co| مكان = New York, New York |مسار = http://books.google.com/?id=2CNNBrzheFkC&pg=PA72&dq=%22osban+sausage%22#v=onepage&q=%22osban%20sausage%22&f=false | سنة = 1999 |صفحات =  72–73 |ردمك= 0-688-15305-4   | تاريخ الوصول=9 February 2012 |مسار أرشيف= https://web.archive.org/web/20200125074626/http://books.google.com/?id=2CNNBrzheFkC&pg=PA72&dq=%22osban+sausage%22#v=onepage&q=%22osban%20sausage%22&f=false|تاريخ أرشيف=2020-01-25}}</ref> This dish is usually served alongside the main meal of rice or [[كسكس]]ي, often on special occasions.
|-
| [[فيتكويك]]
| [[ملف:Vetkoek with mince-001.jpg|120px]]
| [[إفريقيا الجنوبية|أفريقيا الجنوبية]]
| Dough deep-fried in cooking oil and either filled with cooked mince (ground beef) or spread with syrup, honey, or jam.
|-
| [[Wat (food)|Wat]]
| [[ملف:Ethiopian wat.jpg|120px]]
| [[إثيوبيا]] and [[إريتريا]]
| An [[مطبخ إثيوبي]] and {{Ill-WD2|id=Q846275|نص=مطبخ إريتري}} stew or [[كاري]] that may be prepared with [[دجاج (طعام)|الدجاجة كطعام]]، [[لحم بقري|لحم بقر]]، [[لحم ضأن]], a variety of [[خضار]]s, spice mixtures such as ''[[بربري (توابل)]]'', and ''[[niter kibbeh]]'', a seasoned [[سمن حيواني|السمن]]. Wats are traditionally eaten with ''[[عنجيرة|إينجيرا]]'', a spongy flat [[خبز]] made from the [[دخن]]-like grain known as [[أثب طيفي]].
|-
| [[Waterblommetjiebredie]]
| [[ملف:Aponogeton distachyos - Waterblommetjies from tin.JPG|120px]]
| [[جنوب إفريقيا|جنوب أفريقيا]]
|A [[يخنة]] made of [[لحم]], typically lamb, stewed together with the waterblommetjies (''[[جارة الماء السنبلية]]'' flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus) which are found in the dams and marshes of the [[كيب الغربية]] of South Africa.
|-
| [[Yassa (food)|Yassa]]
| [[ملف:Yassapoulet.JPG|120px]]
| [[السنغال]]
| A spicy, marinated fish or poultry dish prepared with onions, lemon.
Ingredients: Peanut oil / olive oil, parley, bay leave, green seedless olives, black pepper, green or red bell peppers, mustard, etc....
.
|}

== مراجع ==
{{مراجع|2}}

{{مطبخ متوسطي}}
{{مطبخ}}
{{مطبخ أفريقي}}
{{شريط بوابات|إفريقيا|ثقافة|مجتمع|مشروبات|مطاعم وطعام}}



[[تصنيف:قوائم أطعمة حسب الجنسية]]
[[تصنيف:قوائم متعلقة بإفريقيا]]
[[تصنيف:مطبخ إفريقي]]
تعد قارة أفريقيا ثاني أكبر مساحة يابسة على كوكب الأرض وهي بذلك تعد موطنا لمئات من المجموعات الثقافية والعرقية المختلفة ما ينعكس بالتنوع في العديد من تقاليد الطهي المحلية سواء كانت في اختيار المكونات، أو أسلوب الإعداد أو تقنيات الطبخ.
وهذه قائمة الأطباق البارزة في تصنيف المطبخ الأفريقي الذي يشير بشكل عام إلى مطابخ دول قارة أفريقيا.

 قائمة الأطباق البارزة في تصنيف المطبخ الأفريقي 
هذه قائمة غير كاملة للتأكد من اكتمالها. يمكنك المساعدة من خلال توسيعها وإدخال مصادر موثوق بها.
الاسم صورةالمنطقةالوصف أكاراجي 120px نيجيريا عجينة مصنوعة من مجموعة متنوعة من لوبياء والبصل والملح، تقلى العجينة مع كرات صغيرة في زيت النخيل. وتقدم مع الفلفل الحار والروبيان المجفف.   تاحريشت  المغرب كرشة wrapped around sticks and cooked over hot coals. Alloco 120px ساحل العاج A fried plantain وجبة خفيفة, often served with فلفل حار and بصلs. Amala 120px نيجيريا يام (نبات) حساء الشعير, served with a variety of حساءs. عصيدة الأكلات الشعبية في نيجيريا  120px شمال أفريقيا A lump of cooked طحين القمح dough, sometimes with زبدة or عسل added.Famous Everyday Dishes from the Medieval Arab World  Attiéké  ساحل العاج A side/ main dish made from بفرة that is a part of the cuisine of Côte d'Ivoire in أفريقيا. بابا غنوج 120px بلاد الشام Mashed باذنجان with virgin زيت زيتون and various seasonings. Babute  جمهورية الكونغو الديمقراطية Ground beef، كاري powder, and مشمشs. بازين 120px ليبيا شعير dough served with صلصة البندورة، بيض (طعام)، بطاطسes, and لحم ضأن. Bichak  المغرب A stuffed tricornered مقبلات. بيلتونغ 120px جنوب أفريقيا نوع من أنواع اللحم المجفف يشبه اللحم المقدد، وهو عبارة عن لحم نيء مثل لحم البقر أو لحوم الطرائد مثل لحم النعام التي تُقطَّع إلى شرائح ثم تُجفف. Bobotie 120px جنوب أفريقيا بهاراتd لحم مفروم with an egg topping. بريك (تونس) 120px الجزائر Stuffed معجنات. بريوات 120px المغرب Sweet عجينة منتفخة. Bunny chow 120px جنوب أفريقيا Often simply called "Bunny", a وجبة سريعة dish that is a hollowed out loaf of bread filled with curry. الكاتشوبة 120px الرأس الأخضر الخضروات مع السمك او اللحم حليب نوق شمال أفريقيا The حليب of a camel. جكلاكة 120px جنوب أفريقيا Vegetable . شخشوخة 120px الجزائر A stew of لحم ضأن, spices, طماطمes, and خبز مفرود. سخينة 120px شمال أفريقيا A slow-cooked stew of meat, potatoes, beans, and barley. شرمولة 120px شمال أفريقيا A تمليح of oil, شراب الليمون، الليمون المخلل, herbs, garlic, كمون, and salt, most often used to flavor مأكولات بحرية. Cocada amarela  أنغولا A dessert of eggs and جوز الهند. كسكسي 120px شمال أفريقيا A سميد pasta. Delele  زيمبابوي بامية prepared with بيكربونات الصوديوم. Draw soup  نيجيريا A soup of okra or pumpkin seeds. دقة (توابل) 120px مصر A dip of herbs and spices. Echicha 120px نيجيريا بفرة، البازلاء الهندية, and زيت النخيل. فتة 120px بلاد الشام Khubz topped with various ingredients, such as زبادي، حمص شائعs, and olive oil. فيجوادا 120px أفريقيا الجنوبية A stew of beans, beef, and pork. فسيخ  مصر Fermented, salted بوري (سمك). فطيرة التين 120px مصر An مصر القديمةian معجنات, filled with تين (نبات) paste. Fit-fit 120px إثيوبيا and إريتريا An  and مطبخ إثيوبي food typically served for إفطار (though it can be served with other meals). فريكة 120px بلاد الشام A حب (محصول) food made from green قمح that goes through a roasting process in its production. It is an مطبخ عربي dish that is especially popular in المطبخ الشامي، شبه الجزيرة العربية، فلسطينيون and مطبخ مصري cuisine, but also in مطبخ مغاربي and other neighboring cuisines.أنيسة حلو, "Freekeh", in , ed., The Oxford Companion to Food Frejon  نيجيريا Frejon (From Feijão, which is the Portuguese word for beans) is a coconut bean soup which is eaten especially during أسبوع الآلام by a selection of Christians, mostly Catholics, across the world. Countries where Frejon is popular include Brazil and Nigeria. Frikkadel  أفريقيا الجنوبية A traditional أفريقان dish comprising usually baked, but sometimes deep-fried, كرات اللحمs prepared with بصل، خبز، بيض (طعام)، خل and بهاراتs. الفوفو 120px غانا Boiled starchy vegetables like cassava, yams or plantains which are pounded into a dough-like consistency and eaten in small balls with a dipping soup or sauce. فول مدمس 120px مصر Mashed فول with olive oil, chopped بقدونس, onion, ثوم, and ليمون juice. Funkaso  نيجيريا A Nigerian dish of millet pancakes containing دخن، زبدة and سكر. Ga'at-akkalat 120px إثيوبيا and إريتريا A stiff حساء الشعير, made traditionally with شعير flour,ERITREAN COMMUNITY. S. 93.  though in many communities wheat طحين is often used. Mukhbaza  إريتريا Wheat flour bread with ghee, banana, honey, and other ingredients. Garri  غرب أفريقيا A popular غرب أفريقياn food made from بفرة درنة نباتs. Gatsby (sandwich) 120px جنوب أفريقيا A South African style of داليكتاسن sandwich very similar in content and method of preparation as a hoagie in the United States. It is mostly popular in the كيب الغربية province. Gored gored  إثيوبيا and إريتريا A raw لحم بقر dish that is typically cubed and left unmarinated. حلاوة طحينية 120px الشرق الأوسط Refers to many types of dense, sweet سكاكر, served across the الشرق الأوسط، جنوب آسيا، آسيا الوسطى، غرب آسيا، شمال أفريقيا, the القرن الأفريقي, the البلقان، أوروبا الشرقية، مالطا and the الشتات اليهودي. حريرة (شوربة) 120px الجزائر and المغرب A traditional الجزائر and المغرب soup of Maghreb. حواوشي  مصر A traditional مطبخ مصري very similar to the Middle eastern pizza-like لحم بعجين. It is meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chilies, placed between two circular layers of dough, then baked in the oven. Himbasha 120px إثيوبيا and إريتريا An Ethiopian and إريترياn celebration bread that is slightly sweet. إينجيرا 120px إثيوبيا and إريتريا A خميرة-risen خبز مفرود with a unique, slightly spongy texture. Traditionally made out of أثب طيفي طحين,Science of Bread: Ethiopian injera recipe  it's a national dish in Ethiopia and Eritrea. A similar variant is eaten in الصومال (where it is called canjeelo or lahooh) and اليمن (where it is known as لحوح). Iru  نيجيريا A type of fermented خروبs used as a condiment in cooking. It's similar to ogiri and فول الصويا الاسود المخمر, and is very popular among the يوروبا of Nigeria. It is used in cooking traditional حساءs like ايجوسي, okro soup and ogbono soup. ايسي ايوو  نيجيريا A traditional  dish that is made with a goat's head. Isidudu  زيمبابوي A pap dish made to simmer with قرع, curried ملفوف and كبد. رز جولاف 120px السنغال Also called 'Benachin' meaning "one pot" in the لغة ولوفية,of Senegal is a popular dish in many parts of غرب أفريقيا. It is thought to have originated in غامبيا  but has since spread to the whole of West Africa, especially ساحل العاج، غانا مالي, and نيجيريا amongst members of the الولوف. Kachumbari 120px شرق أفريقيا A fresh tomato and onion salad. كباب 120px الشرق الأوسط A wide variety of skewered meals originating in the Middle East and later on adopted in Turkey, Azerbaijan, Southern Europe, South Asia and Asia Minor, that are now found worldwide. Kedjenou ساحل العاج A spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables Kelewele 120px غانا Fried موز الجنةs seasoned with spices. Kenkey 120px غانا A غذاء رئيسي similar to a خبز عجينة متخمرة دامبلنغ from the Akan، Ga and Ewe inhabited regions of غرب أفريقيا, usually served with a soup, stew, or صلصة. Kitcha 120px إثيوبيا and إريتريا A basic, thin, unleavened bread, cooked until slightly burned. Kitfo 120px إثيوبيا and إريتريا Raw beef marinated in متمتة (a chili powder based spice blend) and niter kibbeh. كوكسستر 120px جنوب أفريقيا A South African syrup-coated دونات in a twisted or تجديلed shape (like a plait). Konkonte  غانا A طعام الفقراء of Ghana made from dried and pounded بفرة root. It is also eaten in the الكاريبي. Kuli-kuli  نيجيريا A هوساوة food that is primarily made from فول سودانيs. It is a popular وجبة خفيفة in نيجيريا. كشري 120px مصر Made from أرز، عدسs, chickpeas and معكرونة covered with tomato sauce and fried onions. لبلابي 120px تونس A تونسn dish based on حمص شائعs in a thin garlic and كمون-flavoured soup, served over small pieces of stale crusty خبز. لحوح 120px الصومال A spongy, pancake-like bread originating in جيبوتي، الصومال and اليمن.Little Business Women Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113. It is also popular in إسرائيل, where it was introduced by يهود اليمن who immigrated there. Maafe 120px غرب أفريقيا A stew or صلصة (depending on water content) common to much of غرب أفريقيا. It originates from the الشعب الماندينغي and بامبارا of مالي.James McCann. Stirring the pot: a history of African cuisine, p132. Ohio University Press, 2009ISBN 0-89680-272-8 Variants of the dish appear in the cuisine of nations throughout غرب أفريقيا and وسط أفريقيا. مقروض 120px تونس A pastry often filled with dates or almonds. Mala Mogodu  جنوب أفريقيا A South African food, Mogodu is a derivative of كرشة served as a يخنة with hot pap usually in winter. Malva pudding 120px أفريقيا الجنوبية A sweet بودينق of أفريقان origin, usually served hot with كاسترد and/or مثلجات. It is made with مشمش jam and has a spongy كرملةd texture. It is often found on the dessert menu of جنوب أفريقيا restaurants. ماندازي 120px شرق أفريقيا A fluffy fried bread snack, Mandazi is a form of  that originated in شرق أفريقيا in the Swahili coastal areas of كينيا and تنزانيا. It is still popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption. مطبوخة 120px المغرب Tomatoes and roasted bell peppers cooked together, seasoned with garlic and chili pepper.Matbucha Salad Recipe  The name of the dish originates from Arabic and means "cooked [salad]". It is served as an مقبلات, often as part of a مقبلات. In Israel it is sometimes referred to as "Turkish salad" ( salat turki).A Taste of Challah: A Comprehensive Guide to Challah and Bread Baking,  Tamar Ansh, Feldheim Publishers, 2007, p. 150 ماتوك  أوغندا A وجبة consisting of steamed green موز الجنة (or موز الجنة) and is one of the national dishes of أوغندا. مشوي 120px شمال أفريقيا A whole خروف or a lamb spit roasted on a barbecue. The word comes from the Arabic word šawa,http://www.larousse.fr/encyclopedie/nom-commun-nom/m%C3%A9choui/68865   which means "grilled, roasted". This dish is very popular in شمال أفريقيا. ميلك تيرت (طعام) 120px جنوب أفريقيا A South African dessert. It is a sweet معجنات معجنات containing a creamy filling made from حليب، طحين، سكر and بيض (طعام). مرقاز 120px شمال أفريقيا A very spicy, red sausage of mutton or beef. مسفوف  تونس Similar to couscous, with butter added. Moin moin 120px نيجيرياA Nigerian steamed bean بودينق made from a mixture of washed and peeled لوبياءs، بصلs and fresh ground peppers (usually a combination of فلفل حلو and فلفل حار or سكوتش بونيه). المروزية 120px المغرب Sweet and salty طاجين with عسل، قرفة and لوز. مسمن  المغرب العربي Traditional أمازيغ pancakes in Maghreb. These pancakes are usually used as an accompaniment to a cup of aromatic morning mint tea or of creamy coffee. Msemen can also be stuffed with vegetables or meat fillings. Mugoyo  أوغندا Mugoyo is a traditional main course dish in Uganda. The main ingredients of the dish are sweet potatoes and beans.The purple sweet potatoes are steamed in banana leaves while the red kidney beans are boiled with some seasoning. They are then mingled together to form one dish. ملوخية (طعام) 120px مصر The leaves of ملوخية (طعام) species are used as a خضار in مطبخ الشرق الأوسط، مطبخ أفريقيا، مطبخ مغاربي, and مطبخ جنوب آسيا cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly هلام نباتي broth; it is often described as "slimy," rather like cooked بامية. Ndolé 120px الكاميرون A طبق وطني of الكاميرون. The dish consists of a يخنة of مكسرات، فرنونية (bitter leaves indigenous to غرب أفريقيا), and fish or ground beef. Nshima 120px وسط أفريقيا A دقيق الذرة product and a غذاء رئيسي in زامبيا، مالاوي and the Kasai Oriental and كاساي الغربية provinces of the جمهورية الكونغو الديمقراطية. It is made from ground ذرة (نبات) (corn) طحين known locally as دقيق الذرة. Nshima is very similar to ugali or posho of East Africa, sadza of زيمبابوي، pap of جنوب أفريقيا and الفوفو of West Africa. Obusuma  كينيا A كينيا dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common غذاء رئيسي. Ogbono soup  نيجيريا A Nigerian dish made with ground ogbono seeds, with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water and زيت النخيل, it typically contains لحم، تتبيلs such as فلفل حار, خضار ورقيةs and other خضارs. Owofibo نيجيريا An oil soup made of blended tomato mixed with akun and palm oil. Pakora 120px جنوب آسيا A fried snack (فرطر) found across جنوب آسيا. Pakoras are created by taking one or two ingredients such as بصل، باذنجان، بطاطس، سبانخ، موز الجنة، بانير (جبنة)، قرنبيط، طماطم، فلفل حار, or occasionally خبز or الدجاجة كطعام and dipping them in a batter of بيسن and then deep-frying them. Pap 120px ناميبيا A traditional حساء الشعير of mielie-meal (ground ذرة (نبات)) or other grain. بسطيلة 120px الجزائر and المغرب A traditional أمازيغMoroccan and Lebanese cuisine : Pastilla  Moroccan dish, an elaborate  traditionally made of زغلول (fledgling حمامياتs). As squabs are often hard to get, shredded دجاج is more often used today; pastilla can also use fish or أحشاء الذبيحة as a filling. Phutu  جنوب أفريقيا A traditional ذرة (نبات) meal dish from South Africa. It is a crumbly or grainy type of pap (عصيدة من دقيق الذرة) or حساء الشعير, eaten mainly by the شعب السوتو، بانتويون and أفريقان people. It is cooked in حلةs or فرن هولنديs over an open fire, stirred with great care until a course consistency in texture is reached. Potbrood 120px جنوب أفريقيا A خبز first made by the بوير settlers of what is now South Africa. Potbrood was traditionally baked in a cast iron pot (also known as a فرن هولندي) in a pit made in the ground and lined with hot coals. Today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot. Potjiekos 120px جنوب أفريقيا Literally translated "small pot food", is a يخنة prepared outdoors. It is traditionally cooked in a round, حديد زهر, three-legged pot, the potjie, brought from the هولندا to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal براز. Pottage 120px بريطانيا العظمى A thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. قطايف  مصر An Arab dessert commonly served during the month of رمضان, a sort of sweet دامبلنغ filled with cream or nuts. It is usually prepared using جبنة عكاوي cheese as a filling.Sadat, Jehan (2002).  A Woman of Egypt. Simon & Schuster. p. 48. Abu-Zahra, Nadia (2000). The pure and powerful.  Ithaca press. p. 290.  Sadza  Southern Africa and Eastern Africa Sadza in Shona (isitshwala in isiNdebele, pap in South Africa, or nsima in the Chichewa language of Malawi), Ugali in East Africa, is a cooked cornmeal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other countries of the region. سنبوسة 120px Widespread Fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken. Seswaa  بوتسوانا A traditional meat dish of Botswana, made of beef, goat or lamb meat.- This provides the base for an array of meat and vegetable sauces like seswaa (shredded goat or lamb)  The fatty meat is generally boiled until tender in any pot, with "just enough salt",Culture And Customs of Botswana - James Raymond Denbow, James Denbow Phenyo C. Thebe - Google Books  and shredded or pounded.Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and ... - Sari Edelstein - Google Books  It is often served with pap (maize meal) or sorghum meal porridge.Botswana - Culture Smart!: The Essential Guide to Customs & Culture - Michael Main - Google Books Tourism Destinations Southern Africa - H Du Plessis - Google Books  السفنج 120px شمال أفريقيا Donuts cooked in oil then soaked in honey or sprinkled with sugar. Shahan ful 120px شمال أفريقيا A common dish in إريتريا، إثيوبيا، السودان and the region, and is generally served for breakfast. Believed to be an import from السودان, it is made by slowly cooking فول in water that are then crushed into a paste, which is then served alongside a diverse variety of foods. It is typically eaten without the aid of utensils accompanied with a bread roll. It is popular during the رمضان season and during the various الصوم الكبيرs. شكشوكة 120px المغرب العربي A dish of بيض (طعام) سلق (طبخ) in a sauce of طماطمes, فلفل حارs, بصلs, often بهاراتd with كمون.Claudia Roden, The new book of Middle Eastern food, p. 168 It is believed to have a تونسn origin.International Inner Wheel Sfax, Nos recettes de tous les jours et jours de fêtes, p115 Shiro 120px إثيوبيا and إريتريا A homogenous stew whose primary ingredient is powdered حمص شائعs or فول meal. It is often prepared with the addition of minced بصلs, ثوم and depending upon regional variation; ground زنجبيل or chopped tomatoes and chili-peppers. Shiro is usually served atop إينجيرا, however, it can be cooked in shredded taita and eaten with a spoon, this version would be called shiro fit-fit. شيش طاووق 120px شمال أفريقيا Marinated cubes of chicken are skewered and grilled. Skilpadjies  جنوب أفريقيا A traditional South African food, also known by other names such as "muise", "vlermuise" and "pofadder". The dish is خروف كبد wrapped in netvet (سلى الرأس دهن), which is the fatty غشاء حيوي that surrounds the كلية. Most طبخ mince the liver, add كزبرة, chopped بصل، ملح الطعام and صلصلة ورشستر then wrap balls of this mixture with the netvet and secure it with a عود تخليل أسنان. The balls, approximately 80mm in diameter, are normally grilled over an open فحم نباتي fire and ready when the fat is crisp. Sosatie 120px جنوب أفريقيا A traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from ساتاي ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin, used in لغة أفريقانية, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. كوسى 120px Worldwide A dish that exists in different names and forms around the world. سيريه 120px غرب أفريقيا A شيش كباب like food popular in غرب أفريقيا, originally from the هوساوة of northern نيجيريا and النيجر. Suya is generally made with skewered لحم بقر, fish, or chicken. The meat is rubbed-in with tankora, a dry spice mix containing powdered فول سوداني, cayenne pepper, ginger, paprika and onion powder, then barbecued. تابل  تونس A Tunisian spice mixture consisting of ground كزبرة seed, كروياء، مسحوق الثوم, and مسحوق الفلفل. The term can also refer to coriander by itself. طحينة 120px شمال أفريقيا A paste made from ground, hulled سمسم seeds used in شمال أفريقياn، يونانيون، مطبخ تركي and الشرق الأوسط cuisine. Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.Ochef:What is tahini  طاجين 120px شمال أفريقيا A المغرب العربي dish from شمال أفريقيا, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the مطبخ قبرصي. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or تزجيج الخزف. Tajines in مطبخ مغربي are slow-cooked stews تدميس at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Tapalapa bread  غرب أفريقيا A traditional bread of western أفريقيا, mainly in السنغال، غامبيا and غينيا. بودنغ التابيوكا 120px Widespread A sweet بودينق made with تابيوكا and either milk or cream. حليب جوز الهند is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways. Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork. طبق ثيب 120px السنغال Made with fish, rice and tomato sauce, and may also include onions, جزرs, ملفوف, cassava and زيت فول سوداني. Tomato bredie  جنوب أفريقيا A South African stew, referred to in لغة أفريقانية as 'tamatiebredie', normally made with لحم ضأن, is cooked for a very long time, and its seasonings include قرفة، حب الهال، زنجبيل and قرنفلs as well as مسحوق الفلفل. It is of هولندا origin. غاسباشو مانشوا 120px الجزائر A type of , or خبز مفرود.  120px بلاد الشام A ثوم sauce as prepared in لبنان، بلاد الشام, and مصر similar to the European aioli. It contains garlic, salt, زيت زيتون or زيت نباتي, and ليمون crushed using a wooden مهراس.Toum Recipe - Allrecipes.com  There is also a variation popular in many villages, such as زغرتا, where نعناع is added, called "Zeit and Toum".Toum Recipe - How to Make Toum  Ugali 120px البحيرات العظمى الأفريقية A dish of ذرة (نبات) flour (دقيق الذرة) cooked with water to a حساء الشعير- or عجينة خبز-like consistency. It is the most common غذاء رئيسي نشا featured in the local cuisines of the eastern البحيرات العظمى الأفريقية region and أفريقيا الجنوبية. When ugali is made from another starch, it is usually given a specific regional name. See also: Pap (food). Umngqusho  Widespread A بانتويون dish with several variants. عصبان تونس A traditional kind of تونسn sausage, stuffed with a mixture of أرز, herbs, لحم ضأن, chopped كبد and قلب. This dish is usually served alongside the main meal of rice or كسكسي, often on special occasions. فيتكويك 120px أفريقيا الجنوبية Dough deep-fried in cooking oil and either filled with cooked mince (ground beef) or spread with syrup, honey, or jam. Wat 120px إثيوبيا and إريتريا An مطبخ إثيوبي and  stew or كاري that may be prepared with الدجاجة كطعام، لحم بقر، لحم ضأن, a variety of خضارs, spice mixtures such as بربري (توابل), and niter kibbeh, a seasoned السمن. Wats are traditionally eaten with إينجيرا, a spongy flat خبز made from the دخن-like grain known as أثب طيفي. Waterblommetjiebredie 120px جنوب أفريقياA يخنة made of لحم, typically lamb, stewed together with the waterblommetjies (جارة الماء السنبلية flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus) which are found in the dams and marshes of the كيب الغربية of South Africa. Yassa 120px السنغال A spicy, marinated fish or poultry dish prepared with onions, lemon.
Ingredients: Peanut oil / olive oil, parley, bay leave, green seedless olives, black pepper, green or red bell peppers, mustard, etc....
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 مراجع 

تصنيف:قوائم أطعمة حسب الجنسية
تصنيف:قوائم متعلقة بإفريقيا
تصنيف:مطبخ إفريقي