Moroccan mint tea. A traditional tea in Morocco.

Marinated fried Plantains. Kelewele is a popular Ghanaian food made of fried plantains seasoned with spices. In English, it is sometimes referred to as hot plantain crisps. In Accra, kelewele is usually sold at night by street vendors and sometimes in the afternoon by the country side women. It can be served with beans stew, peanuts, or alone as a dessert. For an African party, Kelewele is a popular choice

Something Sweet! This Kenyan coconut dessert is perfect for your sweet tooth. Garnish with coconut flakes, cashew, Macadamia and pistachio nuts, serve with yogurt.

Arab salad, North African Salad. Shlada Arobiya includes diced tomato, cucumber and onion. Often mixed with parsley and combined with the juice of freshly squeezed lemon and olive oil, Arabic salad contains no lettuce.

Sosatie is a traditional South African dish of meat cooked on skewers Apricot, pepper and onions. The term derives from sate and saus. It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.

Fufu with beef, bone marrow, mushroom, eggplant palm nut soup (or foofoo, fufuo, foufou) is a staple food common in many countries in West Africa such as Ghana, Cote D'Ivoire, Sierra Leone, Liberia, Togo and Nigeria. It is often made in the traditional Ghanaian and Nigerian method by mixing and pounding separate equal portions of cassava or Yams and green plantain or Cocoyam flour thoroughly with water. It is then adjusted to either increase or decrease the viscosity of the fufu depending on personal preferences. Fufu is often served with groundnut soup, palm nut soup, abunuabunu or light soup. The traditional method is to boil starchy food crops like cassava, yams or plantains and cocoyams and then pound them into a dough-like consistency. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.