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The African dishes you should be eating
The Rolex, a rolled chapati containing a fried egg and vegetables, is wildly popular in Uganda, but little known outside the country. "Rolex is popular because it is a cheap filling meal that can be found on almost every street," says Ugandan food blogger Sophie Musoki.
Courtesy A Kitchen in Uganda
Zoe Adjonyoh started her business, Zoe's Ghana Kitchen, after spending time in her grandmother's kitchen in Ghana. Adjonyoh's latest venture is a restaurant in a shipping container community project Pop Brixton, in South London, where she serves this goat curry.
Courtesy Zoe Adjonyoh
Fried yam balls are also on the menu at Zoe's Ghana Kitchen. Adjonyoh puts her own spin on traditional Ghanian recipes, inspired by the famous Kaneshi street market in Accra.
Courtesy Zoe Adjonyoh
Bone in chicken light soup, served with fufu is a dish that shows off Adjonyoh's Ghanian roots. Fufu is a dough-like dish made with cassava that many Ghanian's consider a staple.
Courtesy Zoe Adjonyoh
Adjonyoh, 38, started off selling groundnut soup from a makeshift stall selling out of her studio flat at the Hackney Wicked Festival almost five years ago. Since then she has taken her food to street food markets and pop-ups across London and Berlin.
Courtesy Zoe Adjonyoh
These griddled lamb cutlets, cooked by Adjonyoh, are served with a spicy groundnut sauce. She makes her groundnut stew with peanut butter, goat, herring, salmon, crabs, onion, tomatoes, garlic and hot peppers.
Courtesy Zoe Adjonyoh
24-year-old Kaluhi Adagala is a food blogger based in Nairobi, Kenya. Her dishes have a heavy Kenyan influence, she takes traditional recipes and makes them her own, then shares them on her blog Kaluhi's Kitchen.
Courtesy Kaluhi's Kitchen
Adagala's sweet and sour pork with pineapple salsa is made with pork marinated in passion fruit, and a salsa made from pineapples, cayenne pepper, onions and coriander.
Courtesy Kaluhi's Kitchen
With over 34,000 followers across her social media accounts, Adagala has been able to secure brand partnerships with businesses such as the Nairobi Food Market, where she used her online platforms to market the event. Her stunning photography, such as this image of her mango mint salad, is one of the reasons she has over 26,000 followers on Instagram at the time of writing.
Courtesy Kaluhi's Kitchen
"Kenyan cuisine is an amalgamation of ethnic, Indian and Arabic cuisine which have been slightly modified over centuries to suit our needs," says Adagala, who made this meatball tikka masala with mince, tumeric, cumin, peppers and breadcrumbs.
Courtesy Kaluhi's Kitchen
Charlene Shoko's blog zimbokitchen.com aims "to solve the daily pains of the Zimbabwean home chef, helping people prepare traditional Zimbabwean cuisine". "Google organic search has also enabled us to grow -- any search on Zimbabwean food brings up ZimboKitchen in the top results," Shoko adds.
Courtesy Aurther Shoko Photography
Amacimbi (mopane worms) are popular in Zimbabwe. Here they have been given a modern twist, cooked with sweet chilli sauce and fresh lemon.
Courtesy Aurther Shoko Photography
Miriam Kinunda makes dishes with local ingredients such as these Amaranth leaves. She shares the recipes on her website, her YouTube channel and in her cookbooks.
Courtesy Miriam Kinunda
Cooked green bananas is a staple in some regions in Northern parts of Tanzania, according to Kinunda.
Courtesy Miriam Kinunda
Hong Kong-based Helina Tesega is bringing dishes influenced by her mum's Ethiopian home cooking to Asia through her website, Eat Ethio, and supper clubs.
Courtesy Eat Ethio
In Ethiopian dining, many meals are served with injera, a spongy flat bread, and a selection of curries and stews, as in this platter prepared by Tesega.
Courtesy Eat Ethio
Nargisse Benkabbou, 29, launched her blog, My Moroccan Food, a year ago. When she began, she frequently posted pictures of her food, like this Aubergine and pumpkin tagine, on social media.
Courtesy Nargisse Benkabbou
"I am a Moroccan girl, I grew up in Brussels in a family seriously obsessed with food," says Benkabbou, who cooked this aubergine and pumpkin tagine.
Courtesy Nargisse Benkabbou
"There is something charming and alluring about Moroccan cuisine," says blogger Benkabbou, who is a trained cook.
