Egusi Soup (Nigeria)
Native to the Southern part of Nigeria, that is the Igbos and Yorubas, the Nigerian Egusi soup prepared with melon seeds is very famous.
It is not only famous amongst the Nigerians, but popular as well amongst those who like Nigerian fufu recipes. In Hausa, it is known as Miyan Gushi.
Kapenta with Sadza (Zimbabwe)
For many visitors to Zimbabwe, the favourite culinary highlight is a mass of crisp-fried kapenta. Introduced to Lake Kariba is Kapenta which comprises of two species of small freshwater fish which is native to Lake Tanganyika and is now a much-cherished source of protein for Zimbabwe and lakeside Zambia.
Kapenta is often accompanied by a heap of mouth-watering maize porridge (known in Zimbabwe as sadza) just like many African dishes.
Kapenta comes in two form; basically fresh and dried and is also stewed with onions, groundnut powder and tomatoes and served with fresh greens. The traditional way to eat this meal is to scoop up the sadza with your hand and to roll or dip it in the accompanying fish and relishes.
Fresh beam or tilapia from Lake Kariba, either fried or grilled with much lemon butter is another must-try dish for visitors in Zimbabwe.