Savouring the Flavors of Africa: A Street Food Tour

An adventure through food in African countries isn’t complete without succumbing to the
irresistible appeal of the street food culture. There are fancy-fancy restaurants and there are
premium street food stalls! The true foodies’ gems are nestled amidst the bustling crowds,
wafting with sensational aromas and brimming with energy. Here, we embark on a delicious
food tour, exploring the diverse and delectable world of African street food.

Our journey begins in the heart of Lagos, Nigeria. The air thrums with the rhythmic sizzle of
Hausa suya, skewered meats marinated in a peppery blend of spices like suya pepper, ginger,
and paprika, charring to perfection over hot coals. Then the smell of sweetness draws us
towards a vendor expertly shaping and frying puff-puff, a deep-fried dough which is best
enjoyed hot. The trick is to throw and catch the puff puff in the air and also chew rather quickly
as it mildly burns your palm and tongue, it’s a whole experience that deserves a book
commission, we promise.

Next, we venture north to Morocco, where the intoxicating scent of cumin and saffron guides us to a stall overflowing with steaming msemen, and flaky flatbreads layered with butter and
sprinkled with sesame seeds. We relish the sweet and wholesome combination as we watch
clouds of steam rise from bubbling tagines with stews that have a pact with flavour.

As we travel east to Kenya, the aroma of woodsmoke mingles with the smell of barbecue,
leading us to a sizzling pan of mutura, sausages made with a variety of meats like goat, beef,
or even ostrich, and a blend of spices like black pepper, chilli, and garlic, a truly unique and
flavorful Kenyan treat. Nearby, a vendor expertly flips golden brown mandazi, fluffy doughnuts
perfect for dipping into a cup of strong Kenyan coffee.

Heading south to Durban, South Africa, the smoky aroma of boerewors, a thick sausage
traditionally made with beef, spices, and coriander, grilled over coals, fills the air. We watch in fascination as vendors pile juicy boerewors onto soft white rolls, creating the iconic boerewors roll, a South African staple enjoyed by all.
Our taste buds then take a detour to Ethiopia, where the tangy aroma of fermented injera
dough begs for it to be tasted. We witness the preparation of sambusas, crispy triangular
pastries filled with spiced lentils or vegetables, a delightful vegetarian option.

Across the continent in Ghana, the egg capital of Africa, the sweet scent of ripe plantains
entices us towards a sizzling pan. Here, we discover the beloved kelewele, deep-fried plantains seasoned with ginger, chilli pepper, and salt, offering a perfect balance of sweet and spicy. And there comes the national favourite egg snack, Kosua Ne Meko which literally translates to Eggs and Pepper. Hard-boiled eggs are peeled and then halved, and a spicy sauce made with blended tomatoes, onions, scotch bonnet peppers and sometimes other spices like ginger, is prepared. The halved eggs are placed in a small bowl or container, and the spicy sauce is poured over them, creating a delicious, spicy and flavorful combination.

Venturing further west to Senegal, the pounding of mortar and pestles announces the preparation of thiéboudienne, a national treasure. This one-pot wonder combines fluffy white rice with flaky fish, colourful vegetables, and a fragrant tomato sauce that tastes like texture and flavours.North in Tunisia, the air is filled with the aroma of harissa, a very hot chilli paste. We witness the creation of brik à l’oeuf, a delicious deep-fried pastry filled with a combination of egg, tuna, and harissa, a true taste of Tunisia’s culinary heritage.Finally, our street food adventure takes us to the bustling markets of Cote d’Ivoire, where the smoky aroma of grilled plantains mingles with the rich fragrance of their plentiful spices.

Here,we discover alloco, deep-fried plantains seasoned with onions, chilli peppers, and a touch of lime, a satisfying and flavorful snack enjoyed by natives and tourists.These, our friend, are but a glimpse, a mere appetizer, of the incredible street food options enjoyed across Africa. From the crispy fataya pastries filled with spiced ground beef in Egypt to the sweet akara fritters made from mashed black-eyed beans in Nigeria, each bite is a journey through tradition, culture, and sheer deliciousness. So, join us on this delectable adventure,embrace the energy of the bustling streets, and embark on your own street food chronicles across the adventurous cities of Africa. Remember — if you go street food, you can never go back— it is that good!