Kingdoms Lodge: Our African food menu
Did you know that the first barbecue came from Africa? With how tasty this classic dish is, one can’t help but wonder what else Africa has to offer when it comes to scrumptious dishes. Despite being heavily underrepresented in the world of culinary, Africa offers dishes that are unmatched when it comes to flavour and cooking style.
Discover the magic of African dishes right here at Kingdoms Lodge and savour the unique flavours that every African region can offer.
Pap en vleis, Shisa Nyama, South Africa
Pap en vleis is a dish that literally means maize porridge and meat, which are both dearly beloved combinations across every culture in Africa. This food combination doesn’t literally mean porridge and meat alone. It is an umbrella term for dishes that use a combination of starch and braised meat.
Oftentimes these dishes are served with an obligatory side of relish, chakalaka or spicy gravy. The meat used in this dish is known as the Shisa Nyama, which means burning meat. It is named this way due to its unique method of cooking wherein the meat is placed over flaming hot wood.
The Shisa Nyama and pap en vleis combination are dishes that represent a festive feeling. It served as a reminder of all the blessings in the land and to thank God for providing in Africa.
The usual meat for Shisa Nyama can go between kebabs, boerewors, chicken, steak and chops. This is paired with a serving of hot porridge made with maize. The different forms of porridge can be krummelpap or crumbly porridge, suurpap, phuthu or stywe. To top it all off and to complete your ideal African meal, you can add beer as your drink!
Piri piri chicken, Mozambique
The cuisine of Mozambique is one of the most diverse dishes in Africa. It is a combination of oriental, Arab, Portuguese and African flavours. A few of the most noticeable traits about this dish is that it uses creamy coconuts sauces, hot piri piri, fragrant spices, peanuts and a few hints of cashew. It might sound like an odd combination, but the moment you taste the piri piri chicken, you will discover a savoury blend of flavours.
There are a couple of variations for this dish that includes using other meats like prawns and squid. Most of the time, these dishes are the first choice for visitors to Maputo since it complements the atmosphere of the island. However, its Mozambican variation is something that you shouldn’t miss for its mouthwatering flavour that sinks into the fibre of every meat.
To tourists, these chicken dishes are known as grilled chicken. It is often served with a side of matapa, which is an appetizer made with cassava leaves cooked in peanut sauce until both the flavour of the leaves and the sauce mix together.
Jollof rice and egusi soup, Nigeria
It is difficult to say what could be Nigeria’s favourite dish since there are plenty of delicious recipes in the country. However, there is one dish that every tourist shouldn’t miss when visiting Africa and that is the jollof rice and egusi soup dish.
This dish is made with a simple spicy one-pot dish that consists of rice, tomatoes, pepper and onion. You may find this dish served in restaurants during festive occasions or gatherings. The egusi soup, specifically, is the star of the table with its succulent taste and health benefits. This wonderful dish is made with grounded melon seeds and bitter leaves poured over fried plantains and pounded yam.
Some of the other variations of the egusi soup involve a thick and extremely spicy broth made with chicken, suya and okra. The meat used for this soup is the Nigerian shish kebab that is cooked over braziers to bring out the savoury flavour of the meat.
Bunny chow, South Africa
Upon hearing the name of this dish, you might be thinking that it is made with bunny meat. However, that isn’t the case at all. It is uncertain where and when this dish came to be. The only thing that we are sure of is that it is popular in the country and could often be seen sold on the streets of Africa.
The bunny chow dish is made with a quarter loaf of bread hollowed out and filled with a blistering hot curry. The curry soups that fill the loaf of bread can either be made of meat or vegetables. According to history, the recipe for curries was brought to Africa during the 19th century by Indian labourers. It became a popular dish in Africa and soon hit the public market.
Kapenta with sadza, Zimbabwe
For Zimbabwe, the culinary highlight is the seafood dish Kapenta. This dish is made with two types of small freshwater fish native to Lake Tanganyika. Due to the small size of the fish, it can be eaten in a single bite. This delectable fish is popular for its high protein content and flavour.
For a more authentic taste, we recommend pairing the kapenta fish with maize porridge or sadza. You can also request for the chef to cook your kapenta fish with tomatoes, onions, fresh greens and groundnut powder. However, the popular option is to eat it fresh from being dried in the sun.
Whenever you are eating kapenta, we also recommend not using any utensils other than your hands. Scoop your curry with your hands and mix it with the fish and other ingredients for a fuller flavour. This is the African way to enjoy this scrumptious dish.
If you enjoyed the kapenta, then you might also want to try the fresh bream or tilapia fish dishes, which is the perfect seafood meal for anyone craving grilled or fried fish.
Chambo with nsima, Malawi
Chambo is Malawi’s most popular dish and for a good reason. This national favourite is made with fish that is freshly caught from the lake Malawi and is often grilled with nsima or a stiff porridge. To complete the dish, it is often combined with ndiwo, which is a delicious relish made out of cassava leaves and pumpkin mixed with groundnut powder and tomatoes.
Both Chambo and nsima are so well recognized in Africa that they might as well be a staple food in the country.
Namibian venison, Namibia
Venison is a dish made completely out of meat. It is a popular dish in Namibia due to the people’s preference for hunting and eating meat. Some of the meat that Namibian people use for their dish are zebra, kudu, gemsbok, ostrich, springbok and warthog.
German cuisine and South African flavours have strong influences on this dish. You could say that it tastes a little similar to a regular German sausage, sauerkraut, eisbein and cured meat. A popular way to eat these meat dishes is to grill the meat first with the fatty layer away from the flame so that it would melt last and spread around the meat to give it flavour.
The perfect dishes to pair with Namibian venison are the mahangu and maize porridge. A hearty tankard would also taste splendidly alongside this meat dish. You can even pair it with beer to spice up your meal.
Muamba de Galinha, Angola
The muamba de galinha is a dish that took inspiration from Portuguese cuisine dishes. It is nicknamed the chicken muamba and could be described as a somewhat oily stew since it uses either palm oil, garlic, chilis or okra. There are a couple of variations to this dish. One of the most popular is the poulet moambe, which is made with cassava leaves and white rice.
Another variation is the nyembwe chicken, which is known as the national dish of Gabon. It is made with chicken cooked in palm and macadamia nuts giving it a sweet and nutty flavour.
Mamba is known all across Africa as a dish that has a rich and spicy flavour that is perfect to pair with starchy porridge called fufu, funge and ugali. Another dish made in the same way as mamba is the goat meat dish called Caldeira de cabrito. This dish uses the meat of a goat or a kid and cooks it until the meat separates from the bone. It is then mixed with potato, tomatoes and wine for a succulent and fruity taste.
Zanzibari biryanis and pilaus, Zanzibar
The zanzibari biryanis and pilaus have an Indian origin. This means that it is made with flavourful and aromatic ingredients such as cumin, pepper, cardamom and other spices that bring a complex set of flavours to the dish.
It is often accompanied by Kachumbari, which is a salad made out of fresh onion and tomato. You can also mix it with ginger, tamarind, chilli, meat or lime for a more exquisite taste.