A ruby-red hibiscus drink infused with pineapple, ginger and warming whole spices.

Made with: dried hibiscus, pineapple, ginger, cloves, water and sugar

A chilled hibiscus drink brightened with mint, citrus and gentle sweetness.

Made with: dried hibiscus, water, sugar, mint, orange blossom water and lime

Fluffy fermented cassava couscous with seasoned grilled fish, tomato-onion salad and chile sauce.

Made with: fermented cassava, whole fish, tomatoes, onions, cucumber, lemon, chile and herbs

A hollowed bread loaf generously filled with aromatic Durban-style chicken curry.

Made with: bread loaf, chicken, potatoes, tomatoes, onions, ginger, garlic, curry spices and cilantro

Tender beef quickly sautéed with onions, peppers, rosemary and aromatic clarified butter.

Made with: beef, onions, jalapeño, tomatoes, rosemary, garlic, clarified butter and mitmita spice

Kenyan-style flame-grilled goat, simply seasoned and served with kachumbari tomato-onion salad.

Made with: goat meat, salt, garlic, lemon, tomatoes, red onions, cilantro and chile

Spicy mixed-vegetable relish served with smooth maize porridge for a bright, comforting plate.

Made with: maize meal, tomatoes, onions, carrots, bell peppers, cabbage, baked beans, garlic and curry spice

Green cooking bananas gently simmered with tomatoes and vegetables for a hearty Ugandan staple.

Made with: green cooking bananas, tomatoes, onions, carrots, bell peppers, garlic, ginger and vegetable stock

Fragrant Somali spiced rice with tender beef, raisins and vegetables, finished with fresh cilantro.

Made with: basmati rice, beef, onions, tomatoes, raisins, carrots, cumin, cardamom, cinnamon, cloves and cilantro

A beloved Cairo comfort bowl layering rice, lentils and pasta with spiced tomato sauce and crisp onions.

Made with: rice, brown lentils, chickpeas, macaroni, tomato sauce, garlic, vinegar, cumin and fried onions

Smoky party-style rice simmered in a rich tomato and pepper base, served with grilled chicken and plantain.

Made with: long-grain rice, tomatoes, red peppers, onions, chicken stock, thyme, curry spice, grilled chicken and plantain

Senegal’s celebrated rice and fish plate, cooked with tomato, tamarind and a colorful selection of vegetables.

Made with: broken rice, white fish, tomato, cabbage, carrots, cassava, eggplant, tamarind, parsley and chile

Rice and black-eyed peas with deeply savory accompaniments, assembled as a generous Ghanaian-style bowl.

Made with: rice, black-eyed peas, sorghum leaves, tomato stew, gari, spaghetti, boiled egg and shito

Char-grilled beef skewers coated in a warm, nutty yaji spice blend and served with fresh onions and tomatoes.

Made with: beef, ground peanuts, ginger, paprika, cayenne, garlic, onions and tomatoes

Sweet ripe plantain cubes tossed with ginger and chile, then fried until caramelized at the edges.

Made with: ripe plantains, ginger, cayenne, cloves, salt and vegetable oil

Silky steamed bean pudding with peppers and aromatics, served as a satisfying starter or side.

Made with: peeled black-eyed peas, red peppers, onions, palm oil, spices and vegetable stock

A crisp, delicate pastry filled with seasoned potato, parsley, capers, tuna and a softly cooked egg.

Made with: malsouka pastry, egg, potato, tuna, parsley, capers, onion and lemon

Tender bitterleaf stew enriched with ground peanuts and served with beef and shrimp.

Made with: bitterleaf, ground peanuts, beef, shrimp, onions, garlic, ginger, crayfish and vegetable oil

Citrus-marinated chicken braised with abundant caramelized onions, mustard and a gentle chile warmth.

Made with: chicken, onions, lemon, Dijon mustard, garlic, chile, black pepper and rice

Slow-braised chicken in a bold berbere onion sauce, served with a seasoned boiled egg.

Made with: chicken, onions, berbere, clarified butter, garlic, ginger, cardamom and boiled egg

A hearty melon-seed soup with leafy greens and assorted meats, slowly cooked for a deep savory finish.

Made with: ground melon seeds, palm oil, spinach, peppers, onions, beef, tripe, stockfish and crayfish

Slow-cooked lamb with apricots and aromatic spices, finished with toasted almonds and herbs.

Made with: lamb, apricots, onions, almonds, cinnamon, ginger, turmeric, saffron and cilantro

Creamy cassava leaves simmered with palm oil and aromatics in a comforting Congolese-style stew.

Made with: cassava leaves, palm oil, onions, garlic, eggplant, green onions and smoked fish

A classic Yoruba trio of yam-flour swallow, jute-leaf soup and creamy bean soup with pepper stew.

Made with: yam flour, jute leaves, black-eyed peas, palm oil, tomatoes, peppers, onions and beef

Fermented corn-and-cassava banku with whole grilled tilapia, fresh pepper sauce and chopped vegetables.

Made with: fermented corn dough, cassava dough, whole tilapia, tomatoes, peppers, onions, ginger and herbs

Tangy teff flatbread served with a smooth, warmly spiced chickpea stew and seasonal vegetables.

Made with: teff flour, chickpea flour, onions, garlic, berbere, tomatoes and vegetable oil

Smooth, stretchy pounded yam served alongside rich melon-seed soup with greens and beef.

Made with: yam, ground melon seeds, palm oil, spinach, peppers, onions, beef, stockfish and crayfish