Ndizi Nyama – Tanzanian Green Banana and BeefBy Nafisa MnondwaAn integral part of Tanzanian cuisine, Ndizi Nyama — Swahili for “bananas and meat” — is a simple yet savory dish that packs a ton of flavor. Using the greenest unripe, starchy bananas, a distinctly East African technique, this dish features tender meat and coconut milk making Ndizi Nyama a great dish to serve on any occasion!
Zambian Fish Curry with NshimaBy Clara Kapelembe BwaliZambia is blessed to have a large body of water country-wide and as a result, fish is readily available and easy to find. It’s a great protein source in Zambian households with many of us preparing it by smoking, boiling, frying, and/or drying the different types of fish available. For this particular dish, I added a twist to a local boiled fish recipe by making it a fish curry. I consider this a twist as Zambian food is not heavy on the spices — many prefer it cooked in its natural flavours. Nshima, locally known as Ubwali, is a staple in Zambia. It can be made using maize meal which is the most common, or with cassava, millet, and/or sorghum meal. Try this recipe and enjoy a taste of Zambia!
Kenyan Goat PilauBy JudyAn integral part of Kenyan cuisine, Pilau is a simple yet savoury dish that packs a ton of flavour. The tenderness of the meat paired with the aromatics of the rice makes Goat pilau a great dish to serve on any occasion!
Arroz de Atum – Cape Verdean Rice with TunaBy CrystalA traditional Cape Verdean diet is rich in fish and seafood so arroz de atum (also referred to as arroz ku atum) is a perfect taste of my island nation in one bite. Unlike most Cape Verdean dishes, it doesn't take a whole afternoon or day to make which is perfect with my busy schedule and family life. I recommend imported tuna from Cape Verde or Portugal as the pieces are meatier and it's usually a little bit saltier than American tuna. Plus, its packed in olive oil which lends the dish a distinct taste.
Ethiopian-Style FulBy Eden HagosA popular dish across the Middle East and Africa (especially Ethiopia, Egypt, and Sudan), ful is a popular protein-packed stew with lots of potential. The base of the dish is created with red onions, tomatoes, and garlic which are cooked down before fava beans are added in with various spices. Together, these ingredients deliver a rich and spicy umami flavour that leaves you feeling satisfied and energized. Every family recipe is different, but here's the one that we love in my house for breakfast. I hope it becomes part of your morning routine too!
Efo-Riro – Nigerian Vegetable StewBy Aramide PearceEfo-riro is a rich vegetable soup that is native to the Yorubas of Western Nigeria. I have made mine with eba, which is a stiff dough made from garri (cassava grains). The eba is soaked in hot water and then kneaded with a flat wooden spoon to form a mashed potato-like consistency. This dish transports me back home because I always have it when I am back in the holidays, and it tastes better every time. If you want to go all out and eat this the traditional way, you can use your hand to scoop the eba into little ball shapes and dip into the stew.
Goat Meat Peanut Butter SoupBy Maria BradfordGoat meat peanut butter soup is one of Sierra Leone’s signature dishes. This dish is an economical alternative to the famous Peanut butter stew. My husband, who is of European descent, refers to converts to Peanut Butter Soup as a ‘White Belt’ in Sierra Leonan cuisine. Ultimately, he started as a ‘white belt’ with Peanut Butter Soup, progressed to Potato leaf stew, Cassava leaf stew, Okra and foo foo and then on to Tola, which another famous Sierra Leone’s dishes. He now considers himself a ‘black belt’ and fully enjoys all the culinary delights Sierra Leone offers. Below you’ll find my recipe for the dish that introduced my husband to the delectable cuisine of Sweet Salone!
Chef Bashir’s Pan-African Fusion FeastBy Elle Asiedu

For Black History Month 2021, Chef Bashir Munye hosted an interactive cooking class for Interac Corp. employees teaching them how to make a vibrant dish inspired by North and East Africa.

A culinary adventurer with a decidedly nomadic approach to food, Chef Bashir is one of Canada's top chefs. Born in Somalia and raised in Italy, his knowledge of international flavours and techniques knows no bounds and every opportunity to interact with him when he cooks is a pleasure.

For this Interac event, Chef Bashir created a vibrant pan-African dish featuring savoury Chicken/Oyster mushroom tagine, zesty roasted okra salad, and fluffy seasoned couscous.

If you missed the event, don't worry; you can make this delicious meal right at home!

Mahshi – Sudanese Style Stuffed VegetablesBy Rania El MugammarMahshi is a well-loved traditional Sudanese dish, often employing the help of a group of women and girls to core the many vegetables used in the dish. Mahshi does not require extensive skills but it does take a bit of time to execute, the flavours are savoury, slightly sweet and rich punctuated by the herbal flavour of fresh dill.
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