African foods come with a lot of heat and magic that will have you hooked with one bite. From different regions in Africa, the cuisines have become popular beyond the continent and landed on the radar of food enthusiasts.
African cuisine has deep roots in centuries of rich tradition and diverse cultural influences which add to the charm of the numerous mouth-watering dishes.
Here are a few delectable African summer dinner ideas you can try;
1. Peri Peri Grilled Chicken
Peri-Peri grilled chicken, is a popular dish originating from the culinary traditions of Portugal and Mozambique, with significant influence from African cuisine. The name "Peri-Peri" comes from the African Bird's Eye chilli pepper, known as "Piri-Piri" in some regions, which is a key ingredient in the spicy marinade used for this chicken dish.
The marinade for Peri-Peri grilled chicken typically consists of a blend of fiery hot chilli peppers (often African Bird's Eye chillies), garlic, lemon or lime juice, vinegar, olive oil, and various herbs and spices such as paprika, oregano, and thyme. The combination of ingredients creates a bold and spicy flavour profile that gives this dish its unique characteristics
Due to its delicious taste and popularity, Peri-Peri grilled chicken has become known globally, with many restaurants and fast-food chains offering their unique takes on the dish.
How to make Peri Peri Grilled Chicken
Ingredients:
- 4 bone-in, skin-on chicken pieces (such as chicken thighs or drumsticks)
- 2-3 tablespoons peri-peri sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For Peri-Peri Sauce (Optional):
- 8-10 African Bird's Eye chilli peppers (or use other spicy chilli peppers)
- 4 cloves garlic
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt to taste
Instructions:
An easy way to save time would be to use a Peri Peri Seasoning but if you're making the Peri-Peri sauce from scratch, start by blending all the sauce ingredients in a food processor or blender until smooth.
Adjust the seasoning and spiciness according to your preference. Set aside a portion of the sauce to use as a marinade and reserve the rest as a condiment for serving.
In a mixing bowl, combine the peri-peri sauce (about 2-3 tablespoons), olive oil, minced garlic, lemon juice, paprika, dried oregano, dried thyme, salt, and pepper. Mix well to form the marinade.
Pat dry the chicken pieces with paper towels and then place them in the bowl with the marinade. Ensure the chicken is well coated with the sauce on all sides. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or preferably overnight, to allow the flavours to penetrate the chicken.
Preheat your grill to medium-high heat. If using charcoal, wait until the coals are glowing red and have a layer of white ash.
Remove the chicken from the marinade and let any excess drip off. Reserve the marinade for basting.
Place the chicken on the grill, skin side down, and cook for about 5-7 minutes until the skin becomes crispy and well-marked. Baste the chicken with the reserved marinade occasionally during cooking.
Flip the chicken pieces and continue grilling for another 10-15 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Once done, remove the chicken from the grill and let it rest for a few minutes before serving.
Serve the Peri-Peri grilled chicken with additional Peri-Peri sauce on the side, along with your choice of side dishes like coleslaw, grilled vegetables, or rice
2. Moroccan Couscous Salad
Moroccan Couscous Salad is a refreshing and flavorful salad that showcases the popular North African grain, couscous. It is a delightful dish that combines the nutty and fluffy texture of couscous with a medley of colourful vegetables, dried fruits, fresh herbs, and a zesty dressing. This salad is known for its vibrant colours, aromatic flavours, and its ability to be served as a light and nutritious main course or a satisfying side dish.
How to make Moroccan Couscous Salad
Ingredients:
For the Salad:
- 1 cup couscous
- 1 ¼ cups vegetable or chicken broth (or water)
- 1 cup diced tomatoes
- 1 cup diced cucumbers
- 1 cup diced bell peppers (mix of red, green, and/or yellow)
- 1/2 cup chopped red onions
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped dried apricots or raisins
- 1/4 cup chopped toasted almonds or pistachios (optional, for added crunch)
- Salt and pepper to taste
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- Salt and pepper to taste
Instructions:
In a medium saucepan, bring the vegetable or chicken broth (or water) to a boil. Stir in the couscous and a pinch of salt. Remove the saucepan from the heat, cover it with a lid, and let the couscous sit for about 5 minutes or until all the liquid is absorbed.
Fluff the cooked couscous with a fork to separate the grains and allow it to cool completely.
In a large mixing bowl, combine the cooled couscous with the diced tomatoes, cucumbers, bell peppers, red onions, chopped parsley, chopped mint, chopped dried apricots or raisins, and the chopped toasted almonds or pistachios if using.
In a separate bowl, whisk together the dressing ingredients: extra-virgin olive oil, lemon juice, ground cumin, paprika, ground cinnamon, ground coriander, salt, and pepper.
Pour the dressing over the couscous mixture and toss everything together until the ingredients are evenly coated with the dressing.
Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
Cover the bowl and refrigerate the Moroccan Couscous Salad for at least 30 minutes to allow the flavours to meld together.
Before serving, give the salad a final toss and garnish with some fresh parsley or mint leaves for a pop of colour.
Serve the Moroccan Couscous Salad as a light and refreshing side dish or as a satisfying vegetarian main course.
3. Ghanian Groundnut Soup
Ghanaian Groundnut Soup, also known as Nkate Nkwan or Peanut Soup, is a traditional and flavorful soup from Ghana, a country located in West Africa. This soup is a beloved dish in Ghanaian cuisine and is often prepared for special occasions, gatherings, and family meals.
The key ingredient in Ghanaian Groundnut Soup is peanuts (groundnuts), which give the soup its rich and nutty flavour. The peanuts are typically roasted and ground into a paste, which becomes the base of the soup. The soup is made with a combination of vegetables, often including tomatoes, onions, sweet potatoes, and leafy greens, along with aromatic spices and sometimes protein such as chicken, beef, or fish.
How to make Ghanian Groundnut Soup
Ingredients:
- 1 cup roasted peanuts (unsalted)
- 2 tablespoons palm oil or vegetable oil
- 1 onion, finely chopped
- 2-3 tomatoes, chopped
- 1-2 sweet potatoes, diced
- 2-3 cups leafy greens (spinach or kale), chopped
- 2-3 cups broth (chicken, vegetable, or fish)
- 1-2 cups cooked and shredded chicken, beef, or fish (optional)
- 1-2 tablespoons ground crayfish or shrimp (optional, for added flavor)
- 1-2 teaspoons ground chilli powder or cayenne pepper (adjust to your spice preference)
- Salt and pepper to taste
Instructions:
In a blender or food processor, grind the roasted peanuts into a smooth paste by adding a little water if needed. Set the peanut paste aside. In a large pot or saucepan, heat the palm oil or vegetable oil over medium heat.
Add the chopped onions to the hot oil and sauté until they become translucent and fragrant. Stir in the chopped tomatoes and continue cooking until they soften and release their juices.
Add the diced sweet potatoes to the pot and sauté for a few minutes. Pour in the broth and bring the mixture to a simmer. Cook until the sweet potatoes are tender.
Stir in the ground peanut paste, and if using, the cooked and shredded chicken, beef, or fish. Add the ground crayfish or shrimp if using, and the ground chili powder or cayenne pepper for some spiciness. Season with salt and pepper to taste.
Simmer the soup for another 10-15 minutes to allow the flavours to meld together. Finally, add the chopped leafy greens and cook for a few more minutes until they wilt. Adjust the consistency of the soup by adding more broth or water if desired.
Serve the Ghanaian Groundnut Soup hot with a side of rice or fufu (a starchy side made from plantains or cassava).
4. Jollof Rice with Grilled Fish
Jollof Rice is a one-pot rice dish that is a staple in many West African countries, including Nigeria, Ghana, Senegal, and others. It is a flavorful and aromatic rice preparation cooked in a spiced tomato-based sauce. The key ingredients for Jollof Rice typically include long-grain parboiled rice, tomatoes, onions, bell peppers, Scotch bonnet peppers (for heat), and a blend of spices such as thyme, curry powder, and bay leaves.
The rice is cooked in tomato sauce until it absorbs all the flavours and becomes tender and fragrant.
How to make Jollof Rice with Grilled Fish
Ingredients:
- 2 cups long-grain parboiled rice
- 1 can (14 oz) diced tomatoes or 4-5 fresh tomatoes, chopped
- 1 large onion, finely chopped
- 1 bell pepper, diced
- 2-3 Scotch bonnet peppers or chilli peppers, finely chopped (adjust to your spice preference)
- 3 tablespoons vegetable oil
- 2-3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2-3 bay leaves
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
For Grilled Fish:
- 2-4 whole fish or fish fillets
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
Instructions:
In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onions, bell peppers, and Scotch bonnet peppers. Sauté until the onions become translucent.
Stir in the minced garlic, thyme, curry powder, and bay leaves. Cook for another minute until fragrant.
Add the blended tomato mixture (or canned tomatoes) and cook for a few minutes until they break down and release their juices.
Rinse the rice thoroughly and add it to the pot, stirring to coat the rice with the tomato mixture.
Pour in the chicken or vegetable broth, season with salt and pepper, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the rice simmer for about 20-25 minutes, or until the rice is fully cooked and has absorbed all the liquid.
Fluff the rice with a fork and adjust the seasoning if needed. Keep the Jollof Rice warm while preparing the grilled fish.
For the Grilled Fish:
In a bowl, mix together the vegetable oil, lemon juice, paprika, ground cumin, ground coriander, salt, and pepper to create the marinade.
Rub the marinade over the fish, making sure to coat both sides and the cavity if using whole fish. Let the fish marinate for about 15-30 minutes.
Preheat the grill to medium-high heat. If using a charcoal grill, wait until the coals are glowing red and have a layer of white ash.
Grill the fish for about 4-5 minutes on each side or until the fish is cooked through and has grill marks.
Remove the grilled fish from the heat and let it rest for a few minutes.
African cuisine offers a delightful and vibrant array of flavours that you just have to try in your lifetime.
African foods carry the heart and soul of the continent's cultures. If you're looking for a place that cherishes that African heritage and delivers quality grocery products why not try our online store?