From Africa to the World: African Flavors Across the Diaspora

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April 16, 2025

There have been various patterns of migration, enslavement and resettlement of African people in the Americas and across the globe. It is incredible to learn about the subtle differences between the dishes and their obvious similarities despite being from countries that are oceans apart.

Ravishing Refreshers

Zobo Juice

Zobo juice, also known as hibiscus tea, is a popular Nigerian drink made from dried Hibiscus sabdariffa petals. It is recognized for it’s deep, vibrant reddish-purple colour, gotten from the petals. It is tangy, slightly sweet, and often flavored with ginger, pineapple, cloves, or other spices. Zobo is rich in vitamin C and antioxidants and is enjoyed chilled as a refreshing beverage.

It is also known as Bissap in some West African countries. In Senegal, Bissap is sweetened and sometimes blended with mint or vanilla. It is considered as the national drink.

In Egypt and Sudan, Hibiscus tea, called Karkade is served both hot and cold, often sweetened with sugar or honey.

Diasporan Twists of Zobo Juice

In Mexico, Central America and the Caribbean, Zobo juice is referred to as Agua de Jamaica. Similar to Zobo, this drink is made by steeping hibiscus petals with sugar and sometimes cinnamon or lime.

Packed with flavour and vitamins, Sorrel was originally brought over by West Africans to the Caribbean as a medicinal tonic made from Hibiscus petals, and now, no Caribbean party is complete without some Sorrel, infused with spices like ginger, cloves, and nutmeg and often with a touch of rum added to it.

These variations show how hibiscus-based drinks have traveled across cultures while maintaining their African roots.

Delicious Desserts

Mandazi

Mandazi, a lightly sweetened, fried East African dough originated on the Swahili coast. Popular among the Swahili people who inhabit Kenya and Tanzania, it is one of the principal dishes of their cuisine. Mandazi is also known as Bofrot or Puff Puff in Ghana and Nigeria respectively.

Mandazi is typically made from flour, yeast, milk, sugar and water which are combined to form a dough, and then fried.

Diasporan Twists of Mandazi

Beignets are square, puffy, deep-fried pastries, popular in French, Italian and American cuisines. In the United States, beignets are particularly popular in the New Orleans region of Louisiana. They are made from leavened dough and served with powdered sugar on top.

Amazing Appetizers

Akara

Akara is a deep-fried, golden fritter originating from the Yoruba people of West Africa. It is made by deep frying a seasoned batter of blended black-eyed peas in vegetable oil or palm oil. It has a tasty, crunchy exterior and soft flavorful interior.

Diasporan Twists of Akara

In Brazil, Acarajé is a popular street food in the Bahian region. It arrived at the start of the transatlantic slave trade many centuries ago. It is made from blended, raw cowpeas which are seasoned and molded into the shape of a large scone. It is then deep fried in a type of palm oil, known locally as Dendê. It is usually served split in half and stuffed with spicy pastes called Vatapá and Caruru.

Suya

Suya is a popular Nigerian evening street food, originating from the Hausa tribe. It is a smoky grilled skewer, made with meat which has been dipped in a spicy rub. Suya is usually made with thinly sliced meat, which can be beef, ram, chicken, goat or lamb. The meat is rubbed with a traditional Hausa spicy blend called Yaji. It consists of a ground peanut cake called Kuli-Kuli, hot peppers, onions, salt, ginger and other spices. The spiced skewered meats are then doused with vegetable oil and finally grilled.

Similarly, Ghanaian Chinchinga is a very popular street food, made of spicy meat which is skewered and then grilled.

Diasporan Twists of Suya

Anticuchos are pieces of cow hearts that are skewered, marinated and grilled over charcoal. They are found in almost any town or city in Peru, especially at night.

Savvy Soups

Efo Riro

A native soup of the Yoruba people of Nigeria, Efo Riro is a vegetable stew prepared with locally grown vegetables, meat, fish, palm oil, scotch bonnet, onions and a mixture of spices. It is traditionally eaten with Fufu or rice, but can be served with other sides.

Diasporan Twists of Efo Riro

Callaloo is a stew made with Callaloo plant, a vegetable resembling spinach. It widely popular among the Carribean people and has varying recipes across the islands. However, they all still share the African influence. It is made by steaming the vegetables with onions, garlic, scotch bonnet and thyme.

African Okra Soup

Okra Soup is a very popular and tasty dish enjoyed by the people of West Africa. It is popularly associated with various tribes of Nigeria and is prepared using the green seed pods of the okra plant.

Diasporan Twists of Okra Soup

Antiguan Chop Up is a classic dish that combines local vegetables such as okra, eggplant, pumpkin, onion, garlic, and spinach. They are mashed up and paired with boiled green papaya, which also mashed with spices. It is typically served with saltfish and sometimes, cactus, which adds a bit of sweet tang.

Magical Mains

West African Jollof Rice

One of the most popular dishes from Africa, Jollof Rice arises from West Africa. It is originated from Senegal and has variations in Ghana, Nigeria, Sierra Leone amongst other West African countries. It is typically made with rice and a spicy tomato blend consisting of tomatoes, peppers, onions and other spices. They are then combined and cooked together in a single pot. The ingredients and preparation methods however, vary across different regions.

Diasporan Twists of West African Jollof Rice

Gullah Red Rice is derived from West African Jollof Rice. It is characterized by a strong tomato flavour; however, it is on the sweet side as sugar is added to balance the acidity of the tomato. The Gullah Geechee are an African American ethnicity from the Atlantic coast.

Fufu

A pounded, starchy dough dish originating from Ghana, Fufu is a beloved cassava meal. It is very easy to prepare and usually accompanied with soups, stews and proteins. Fufu is made by peeling and blending cassava into a smooth batter. This batter is then cooked on a pot by stirring vigorously, until it turns to a thick, smooth semi-solid paste. It is then shaped into small balls and wrapped individually.

Diasporan Twists of Fufu

There are variations of West African Fufu throughout the Caribbean with names like Coo Coo, Funchi Fungi and Tomtom. Similar to Fufu, the only difference with Tomtom is that it is made of Bread-fruit, instead of Cassava.

Sizzling Spices

Nokoss

Nokoss is the base to nearly every traditional Senegalese dish served over rice. It is a spicy blend of peppers, scallions, garlic, tomato paste, salt and oil. The paste can be used in dishes such as Yassa (a spicy meat dish), as the base for sauces, or used for steaming seafood and shellfish

Diasporan Twists of Nokoss

Epis is a blend of herbs, peppers and garlic that is used as a flavour base for many Haitian foods. It is also used as a marinade for meat.

There is so much more to learn and it is wonderful to continue exploring African history through food. These dishes showcase how African food traditions have been preserved, adapted, and reimagined across the world.