African cuisine:Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, pea, eggs, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes.
New York:Africakine ABistro GrandDakarChicago:Yassa African RestaurantBoston:Teranga African RestaurantSan Francisco:Bissap Baobab African Restaurant
Baltimore:Tam Tam African Restaurant

African cuisine:Traditional Ethiopian cuisine employs no pork of any kind, as most Ethiopians are either Ethiopian Orthodox Christians, Muslims or Jews, and are thus prohibited from eating pork. Furthermore, the Ethiopian Orthodox Church prescribes a number of fasting periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegetarian.This has also led Ethiopian cooks to develop a rich array of cooking oil sources.Ethiopian restaurants are a popular choice for vegetarians living in Western countries.New York:The Ethiopian Restaurant Chicago:The Ethiopian Diamond Cuisine Atlanta:Desta Ethiopian Kitchen

African cuisine:Ghanaian cuisine has diverse traditional dishes from each ethnic group, tribe and clan from the north to the south and from the east to west. Generally, most Ghanaian food are made up of a starchy portion (rice, fufu, banku etc) and a sauce or soup saturated with fish, snails, meat or mushrooms. Most Ghanaian dishes are usually served with a stew (often based on tomato with other protein cooked in it) or soup. The most popular soups are groundnut soup, light soup, and palmnut soup. Okra soup and stew are also popular.Fufu, akple and konkonte are served with soup.Washington DC: Ghana Cafe

African cuisine:Moroccan cuisine is extremely diverse, thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, Mediterranean, and Arab influences. The midday meal is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans usually eat with their hands and use bread as a utensil.
Boston: Tangierino Barack Cafe New York:Lanomadenyc

African cuisine:The food of the Ivory Coast, or Côte d'Ivoire, has slow-simmered stews and a variety of starches and grains. Chicken and fish are popular. Tomatoes, eggplant and onions are important vegetables. Cassava root, plantains, and rice form the bulk of starchy calories. A popular dish is mafé, or sauce d'arachide, which is meat in peanut sauce. Side dishes include fried or mashed plantains and attieke, grated and cooked cassava. Small, local restaurants called maquis serve dishes like kedjenou, chicken stewed with tomatoes and vegetables.
New York:Zereoue

African cuisine:The Cuisine of South Africa is sometimes called 'rainbow cuisine' and rightly so as it has largely become a polyglot cuisines, as it has had a variety of multicultural sources and stages:Cookery practised by indigenous people of South Africa such as the Khoisan and Xhosa, Zulu- and Sotho-speaking people.Settler cookery from several waves of immigration introduced during the colonial period by people of Indian and Afrikaner and British descent and their slaves and servants - this includes the cuisine of the Cape Malay people, which has many characteristics of Malaysia and Java,and recipes from neighbouring colonial cultures such as Portuguese Mozambique.
New York:Braainyc

African cuisine:Corn is the staple food of Cape Verde. The national dish, cachupa, is a stew of hominy, beans, and whatever meat or vegetables may be available. Other common foods include rice, beans, fish, potatoes, and manioc. A traditional breakfast is cuscus, a steamed cornbread, eaten with honey and milk or coffee. Cape Verdeans generally eat a large lunch in the mid-afternoon and a small, late dinner. Grog, or sugar cane liquor, is manufactured on the islands and is a popular drink, particularly among the men.
Boston:Restaurante Cesaria

African cuisine:The Cameroonian cuisine is one of the most varied in Africa due to its location on the crossroads between the north, west, and centre of the continent; added to this is the profound influence of French food, a legacy of the colonial era.The national dish of Cameroon is ndolé, a stew consisting of bitter leaves, nuts and fish or goat meat.Staple foods in Cameroon include cassava, yam, rice, plantain, potato, maize, beans, and millet.The main source of protein for most inhabitants is fish, with poultry and meat being too expensive for anything other than special occasions. Bush meat, however, is commonly consumed, some of the most sought after species being the pangolin, the porcupine and the giant rat.
Texas: African Village Cuisine

African cuisine:Nigerian cuisine, like West African cuisine uses spices, herbs in conjunction with palm oil or groundnut oil to create deeply-flavoured sauces and soups often made very hot with chili peppers. Nigerian feasts are colourful and lavish, while aromatic market and roadside snacks cooked on barbecues or fried in oil are plentiful and varied.Suya is a meat kebab coated with ground groundnuts (peanuts) and chili pepper and other local spices. It is prepared barbecue style on a stick. This is one of the most famous Nigerian delicacies and can be found within easy reach all over the country.
Atlanta: Mother Land Kitchen