Africa is the world's second largest continent and because of it's shear size (more than 11 million square miles) it has a wide range of various types of food that are consumed. This area is made op of five distinct regions -- Northern, Southern, Central, Eastern and Western Africa. North African cuisine has gained the most traction in the United States so far. We carry a large and growing selection of African spices and seasonings to make your recipes as authentic as possible.  

In Northern Africa many dishes revolve around seafood, goat, lamb, beef, dates, olives, almonds, and various vegetables and fruits. One of the more popular dishes from this region is Moroccan tagine.  The food from South Africa has been heavily influenced over the years by Europe and Asia. South African barbeque called ""braai" is enjoyed much the way that we have weekend cookouts. Central Africa cuisine has probably change the least compared to the other regions and has remained true to it's historical roots with a reliance on local ingredients. The area is best known for their wide varieties of stews. Eastern Africa has been shaped by Arab, British, Indian and Portuguese immigrants. One of the more prominent dishes from there is Spicy Berbere Lentil Stew. In the Western region staples include rice, black eyed peas, brown beans and root vegetables such as yams. One of our favorite spices from this part of the continent is Grains of Paradise.
Braised Ethiopian Collard Greens
Gomen, or braised Ethiopian collard greens, are a standard side dish in Ethiopian cuisine, richly seasoned and sitting in a tart, spicy sauce.
Cape Malay Couscous and Asparagus
This dish celebrates all the great tastes of summer—rich, sweet tomato, snappy asparagus, and a tart burst of lime.
Suya Yaji Skewers
Suya is originally from Northern Nigeria and typically are thin strips of beef or ram that is threaded onto a skewer and seasoned with a peanut based dry rub.
Grilled Harissa Chicken
Harissa doesn't have the popularity it deserves...yet.  A spice blend originating from northern Africa, harissa has grown in popularity in the US as we've opened our embrace to the complex and soph
No matter what type of cuisine you’re cooking, chances are they’re going to have some foundational a
Spinach and Egg Shakshuka
Shakshuka, meaning "a mixture" in Egyptian Arabic, is a dish with Tunisian origin and is now incredibly popular in North African and the Middle East.
Red Red Sazon Stewed Peas
This delicious recipe was inspired by a dish called 'Red Red'. It's an African dish with black eyed peas and the 'red red' refers to red palm oil and tomatoes used in the dish.
Moroccan Chicken with Sweet Potatoes
Sweet potatoes are especially popular in the fall as they are a big part of the Thanksgiving tradition.
Chicken Tagine
Are you one of 45 million American
Harissa Couscous
This recipe is simple to make but incredibly full of flavor, and a great use for couscous. Couscous is a staple in North African cuisine, most commonly served with meat and vegetable stews.
Salmon Charmoula
Charmoula or chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats like lamb, chicken or duck.
Doro Wat (Ethiopian Chicken)
This is my version of Doro Wat, a very popular traditional food in Ethiopia. This chicken stew is spicy and flavorful and very easy to make.
Moroccan Soup
With the weather turning colder it is time to go back to easy prepare one pot meals and what's better in cold weather than a flavorful pot of spicy soup?
African Vegetable Stew
Our African Vegetable Stew comes to you courtesy of ingredients merging from all over the world to be incorporated into one tasty and deliciously spiced dish.