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Tagine (Morocco, Tunisia, Algeria) -

A tagine is a stew named after the clay pot in which it's prepared. The stew typically features meat, vegetables, and sweet and spicy flavors.

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Mealie pap (South Africa) -

Mealie pap is prepared by boiling milled white maize in water or milk. It can be served soft and sweetened for breakfast, or made firmer to accompany savory dishes.

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Bazin (Libya) -

Bazin is an unleavened bread made from barley flour, water, and salt.  It's typically served with meat and vegetable stews.

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Zigni (Eritrea, Ethiopia) -

Zigni is a stew made from meat, tomatoes, red onions, and berbere spices. It's usually placed on a plate of injera bread and eaten for lunch or dinner.

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Banku (Ghana) -

Banku is a Ghanaian dish of fermented corn and cassava dough, formed into a paste and cooked by steaming. It's typically served alongside okoro stew or soups.

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Chakalaka (South Africa) -

Chakalaka is a South African vegetable relish made with tomatoes, peppers, onions, and beans. It's usually served with grilled meats or pap.

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Akara (West Africa) -

Akara is a popular street food made from a seasoned batter of blended black-eyed peas, which is then deep-fried in dendê. For Nigerians, akara is part of Saturday morning breakfast.

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Nyama Choma (Kenya) -

Nyama Choma is grilled goat meat, which is considered a national delicacy in Kenya. For authentic Nyama Choma, the meat is seasoned and sometimes marinated first in a mixture of onions, garlic, and ground ginger, with some hot pepper and lemon juice.

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Haraimi (Libya) -

Haraimi is a Libyan stew consisting of fish steaks in a rich, spicy tomato sauce. Some recipes add potatoes, though this is optional. Serve with a side of bread.

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Matoke (East Africa) -

Matoke, or matooke, is cooked and mashed green bananas or plantains. It is often served with meat or vegetable dishes. 

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Bunny Chow (South Africa) -

An Indian-inspired dish from Durban, Bunny Chow consists of hollowed-out bread filled with curry, typically lamb or chicken.

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Ugali (East Africa) -

Ugali is a staple food made from maize or corn flour, cooked in boiling water or milk until it reaches a dough-like consistency. Serve with meat or vegetable stews.

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Zanzibar pizza (Tanzania) -

Zanzibar pizzas are not pizzas as you know them. Instead, they resemble stuffed pancakes, filled with meat, vegetables, or even chocolate and banana if you'd prefer something sweet.

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Shakshuka (North Africa) -

Believed to have originated in Tunisia, shakshuka is a one-pan meal featuring poached eggs in a spicy tomato sauce, served with toasted pita bread. It's commonly eaten for breakfast.

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Braai (South Africa) -

A braai is typical South African barbecue that features a variety of grilled meats, often cooked over charcoal or aromatic wood.

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Piri piri chicken (Mozambique) -

Piri piri sauce combines African bird's eye chili, paprika, onion, garlic, oil, and vinegar (or lemon juice.) The sauce is perfect as a marinade for grilled chicken or prawns.

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Suya (Nigeria) -

A traditional Nigerian street food, Suya is grilled skewered beef, ram, or chicken marinated in a spicy peanut sauce.

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Biltong (Southern Africa) -

Biltong is dried, cured meat that originated in Southern African countries. Various types of meat are used, from beef to game meats like ostrich.

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Injera (Ethiopia, Eritrea) -

Injera is a large, spongy flatbread made with a fermented batter of teff flour, water, and yeast. Stews are placed on top of the bread, and the meal is eaten by scooping up the stews with pieces of injera.

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Ndole (Cameroon) -

Ndole is a Cameroonian stew made with ndoleh (bitter leaves indigenous to West and Central Africa), stewed nuts, and fish or beef. Serve with plantains or miondo.

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Mafe (West Africa) -

A hearty and flavorful meal, mafe is a popular West African stew made with a spicy, creamy peanut and tomato sauce. Beef and lamb are commonly used, but chicken and fish are featured in some recipes.

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Couscous (North Africa) -

Couscous is a staple dish in North African countries. It's made by steaming granules of semolina until light and fluffy. It's typically served alongside a stew.

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Pastilla (Morocco) -

Pastilla, or bastilla, is a savory pie made with warqa dough, similar to filo pastry. The pie is filled with a sweet and savory mixture of pigeon or chicken, almonds, and spices.

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Bobotie (South Africa) -

Bobotie is a South African dish made from spiced minced meat, topped with a creamy egg-based layer, and often served with rice or chutney.

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Doro Wat (Ethiopia) -

A chicken and egg slow-cooked stew from Ethiopia with a fragrant base of berbere, serve Dora Wat with injera for a hearty dinner.

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Egusi soup (Nigeria) -

Egusi soup is a one-pot soup that combines blended melon seed, pepper, leafy vegetables, and meat, creating a nutty, spicy, and tasty dish. The most popular way to serve the soup is to pair it with pounded yam.

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Fufu (West Africa) -

Fufu is a side dish made from boiled and pounded yam, cassava, or plantain, often paired with soups and stews.

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Jollof rice (West Africa) -

Jollof rice is a West African staple of rice, tomatoes, onions, peppers, and spices. Recipes may vary though, depending on the country.

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Gorraasa (Sudan) -

A soft, doughy flatbread generally made with wheat flour, Gorraasa is eaten for breakfast, lunch, and dinner. Tear it into pieces, and use it to scoop up stews.

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Koshari (Egypt) -

Koshari is a simple yet hearty street food dish made with layers of rice, lentils, pasta, spicy tomato sauce, and chickpeas. Top with fried onions and garlic.

Sources: (CNN) (African Bites) (Good Food) (Lonely Planet)

See also: Must-try street food for travelers

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