A yellow plate of Kenyan mandazi sits on top of a brightly colored African pattern fabric. Mandazi are a type of sweet pastry, similar to donuts, and are fried to puff them up before dusting with confectioner's sugar

Njama Njama is a type of side dish in West Africa made from sauteed collard greens or a similar leafy green vegetable. This plate of Njama Njama is garnished with a white ball of fufu and two orange scotch bonnet chili peppers.

A green ceramic bowl is generously filled with jollof rice, a type of tomato and pepper based rice dish that is a staple across West Africa. The jollof is garnished with fresh green and purple salad leaves like rocket, as well as sliced and fried plantains, and grilled chicken pieces.

A white plate is piled high with freshly fried samosas, with one cut open to reveal the bacon and feta filling falling out. There is a second side plate with a samosa on it, and the plates are garnished with slices of lime and a scotch bonnet chili pepper.

A big dark grey bowl is generously filled with groundnut stew, a staple dish from West Africa.

Pilchards Curry is a stew hailing from South Africa, and this particular recipe is from Soweto, the largest township in the country. Pilchards, also known as sardines, are pictured in a rich, dark stew, and are served in a pink ceramic bowl with a large flour dumpling called dombolo.

Three Kenyan style chapatis, a type of flatbread similar to paratha, are laid out on a textured grey background, and the chapati on the far left has been ripped down the middle to show how flaky the layers of the freshly grilled flatbread are.

Saltfish and Plantains is a staple dish from Haiti, and is displayed in a white bowl on top of a green monstera leaf. There is a hard boiled egg that has been cut in half, served alongside the saltfish that is stewed with onions and other vegetables in a broth or liquid. Beside the saltfish mixture is half a plantain that has been peeled and boiled.

Oxtail Stew is a rich and deep red stew made from chili peppers and tomatoes, hails from South Africa, and has been served here inside a white bowl. Beside the bowl is a brightly patterned fabric, a wooden spoon, three scotch bonnet chili peppers, and the best side dish to serve with Oxtail Stew: flour dumplings, or fufu.

Haitian Epis is a type of green sauce used as a base in many staple recipes from Haiti. It is displayed here in a bowl surrounded by the ingredients used to make it: scotch bonnet chili peppers, spring onions, bell peppers, and salt. There is also a muted pink fabric on top of a serving mat beside the bowl of Epis, as well as a wooden spoon used to cook with it.

Ringra Bateta is an Indian vegetarian dish made with potatoes and eggplant that are simmered in a tomato gravy. Here, it is served in a white serving dish, alongside two folded flatbreads.

Egusi Soup is a staple dish from West Africa, and is served here on a tartan mat in a bowl. On top of the yellow stew with chicken and greens is a big ball of fufu, a dumpling made from flour that is commonly served with stews.

Soup Joumou is a Haitian soup that is made from braised pieces of chuck steak, cooked with vegetables and pasta to make a rich and saucy pasta soup. It is the national dish of Haiti and celebrates their freedom from the colonizing powers, and is served here in a wooden bowl alongside a navy napkin and a silver spoon, garnished with a thyme sprig on top of the soup.

TREASURING AFRICA'S FLAVORS

ACROSS THE DIASPORA

Celebrating the rich cuisine of Africa and its diaspora by documenting the legacy of traditional home cooking, while amplifying the evolution of its vibrant food culture.

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About The Jikoni Recipe Archive

We are a non-profit dedicated to curating a recipe archive where home cooks and enthusiasts alike can learn and cook the recipes of Africa and its diaspora.

We want to create a space to learn about culture through the lens of food, while preserving traditional recipes and amplifying emerging culinary talent.

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A Maasai Grandma is cooking sauteed shredded cabbage, and is shown transferring the cooked dish into a serving bowl to share amongst the family.

Kenyan Cabbage

by Agnes Kasaine

Recipes

Sourced by community members from Africa and its diaspora, our online recipe database will document traditional staples from across the continent that may be lost to a fading oral tradition.

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A Haitian American girl is smiling and holding a bowl of Soup Joumou, the national dish of Haiti

Experiences

Our unique food experiences program: gives our supporters a hands-on taste of the foods and cultures we want to preserve, providing local chefs with a platform to showcase their culinary culture in a personal setting.

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Haitian Soup Joumou

by Jasmine Crawford