beef trotters; biltong with chili tomato sauce and sadza; buka fish with rape; captain’s broth; chapati with omelet; cocoyam pottage; collard greens; Egyptian okra stew; fataya with kani sauce; fonio salad with passion fruit vinaigrette; fried goat with ugali; fried whole fish; fried yam with Nigerian tomato sauce; Ghana salad; kapenta with Chinese cabbage and nshima; Kenyan salsa; meat and greens stir-fry; mechouia salad; monkey gland sauce; okra stew; omo tuo arancini with coconut peanut butter soup; orange mushrooms with meatballs; peanut sauce stew; pickled tomato salad; salade St. Fabien; shrimp stew; spicy relish; stuffed squid; Swahili plate; tomato stone fruit salad with jollof vinaigrette; tomato sugo; Zanzibar curry

The Contemporary African Kitchen, p. 34–243

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