15+ African Cookbooks to Explore the Continent’s Diverse Cuisines

In Bibi’s Kitchen by Hawa Hassan & Julia Turshen

In this cookbook, Somali chef Hawa Hassan and food writer Julia Turshen team up to share 60+ recipes gathered from bibis (grandmothers) from eight African countries: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Eritrea, Kenya, and Somalia.

As you follow the recipes, you learn more about these women’s lives, their culture, and the deep connections food makes between humans.

Alice Taabu’s Cookery Book by Alice Taabu

Alice Taabu was the host of the long-running Kenyan cooking show Mke Nyumbani, and a pioneer of televised culinary arts in the country.

In this cookbook, she shares a curated collection of simple, affordable recipes from the hundreds she created for viewers, combining both indigenous and exotic ingredients to create a variety of dishes.

Alongside recipes for dishes like chicken and ugali, nutty chicken, kimanga, matoke in coconut, Mabumbunda (banana bread), and various Kenyan meat and vegetable dishes, this book also includes helpful guidance on food hygiene, kitchen safety, and general cooking tips.

Memories On A Platter: My Journey with Nigerian Food by Iquo Ukoh

With over 130 recipes, this cookbook explores the rich diversity of Nigerian cuisine, from the seafood-rich coastal regions to the grain and meat based dishes of the north.

Written by a veteran in the Nigerian food & nutrition industry, this cookbook combines detailed recipes with the author’s memories and cultural insights, giving readers a deeper appreciation of the traditions behind each meal. It’s both a practical cookbook and a heartfelt look at Nigeria’s culinary heritage.

BUY THE BOOK

Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus

Explore Ethiopian cuisine with Chef Yohanis, who takes you on a journey through all the essential dishes of his native country, sharing stories along the way.

From iconic dishes such as Doro Wat, Yeassa Alichia, and Siga Tibs to a variety of flavourful vegetarian favourites like Gomen, Azifa, and Key Shir, this cookbook gives an in-depth introduction to Ethiopian food and is complemented by stunning photography of the country’s landscapes and artisans.

Taste of Botswana: A Cultural Journey Through Food by Ednah Rosen

Explore the flavours and traditions of Botswana through this collection of traditional recipes and modern interpretations of classic Setswana dishes.

From tender seswaa and fluffy magwinya to Koko ya Setswana, Mosuthwane salad, freshly baked breads, beverages and more, these recipes reflect the diversity of Botswana’s home cooking.

Saka Saka: South of the Sahara – Adventures in African Cooking by Anto Cocagne

Gabonese chef Anto Cocagne shares a range of recipes from Gabon, Senegal, Côte d’Ivoire, Cameroon, Congo, and Ethiopia in this cookbook. Alongside these recipes, the book explores the ingredients, cooking techniques, and pantry staples that define each cuisine, making it easy to recreate everything from street food and hearty mains to desserts and drinks.

Stories from African artists, combined with stunning photography, offer a deeper look into the cultures, memories, and traditions behind the food.

Simply Seven Colours by Zola Nene

Inspired by the South African tradition of the seven-colour meal, this cookbook brings together a collection of simple, comforting recipes that celebrate the country’s rich food culture. The idea is for you to create your own unique seven-colour menu by picking recipes from different chapters or ‘colours’ in this cookbook.

The Ghana Cookbook by Barbara Baëta & Fran Osseo-Asare

This cookbook brings together more than 140 recipes from different parts of Ghana, introducing readers to the country’s diverse flavours, cooking techniques, and culinary traditions.

It is co-authored by Barbara Baëta, one of Ghana’s pioneering professional caterers, and food historian Fran Osseo-Asare. They drew upon their decades of culinary expertise to make this award-winning cookbook, which is a great resource for anyone looking to cook and understand Ghanaian food.

Casablanca: My Moroccan Food by Nargisse Benkabbou

This cookbook explores the foundations of Moroccan cooking, including spice blends, harissa, chermoula, how to cook with a tagine, and covers a range of Moroccan recipes from soups, salads, breads, seafood, meat, poultry, vegetarian dishes, and desserts. With a balance of traditional recipes and modern favourites, it’s an approachable guide for cooking Moroccan food.

Chop Chop: Cooking the Food of Nigeria by Ozoz Sokoh

In this cookbook, Ozoz celebrates classic and traditional Nigerian cuisine, underscoring the ingredients, flavours, and textures that distinguish it. From spicy suya to egusi, puff puff, moinmoin elewe, kazan ridi and more, there’s a good collection of recipes from all over Nigeria in it.

If you’re a Nigerian foodie, you’ve probably heard of Ozoz, as she’s an OG in the Nigerian food blogging space. So it’s no surprise that she came out with this cookbook, and it’s such a beautiful one.

BUY THE BOOK

Eva Pendaeli’s Original Tanzania Cookbook by Eva Pendaeli-Sarakikya

This cookbook covers a wide range of traditional Tanzanian recipes, from everyday family meals to dishes for special occasions, while highlighting the fresh produce and aromatic spices that are central to the cuisine.

Drawing on the author’s extensive knowledge of Tanzanian food and cooking traditions, this cookbook offers practical guidance and recipes rooted in local food culture, and it’s an excellent resource for anyone wanting to cook great Tanzanian food at home.

Zoe’s Ghana Kitchen by Zoe Adjonyoh

From rich stews and street food to grilled meats, seafood, and plant-based recipes, this cookbook showcases the richness of Ghana’s food culture with some modern takes. Alongside the recipes are personal stories and cultural insights that place each dish within the wider context of Ghanaian life and its influence on today’s food scene.

Rhapsody: A Celebration of Nigerian Cooking and Food Culture by Mabel Segun

Written by renowned Nigerian author and poet Mabel Segun, this cookbook explores Nigerian cuisine, sharing recipes, cooking techniques, and the cultural significance of food across various Nigerian ethnic groups. I like how it goes over how cooking was done before the introduction of packaged seasonings and modern appliances, plus the mentions of Nigerian customs & proverbs.

It’s not really easy to get a copy of this book compared to the other cookbooks on this list, and I hope that this book, as well as older cookbooks, will be more widely published and celebrated someday.

The Sudanese Kitchen by Omer Al Tijani

Through more than 100 recipes, personal stories, and cultural insights, this cookbook explores Sudan’s diverse culinary traditions while making them accessible with easy-to-find ingredients and adaptations for modern diets.

Compiled by British-Sudanese chef and food archivist Omer Al Tijani, it reflects years of research and a deep commitment to preserving and sharing Sudan’s rich culinary traditions with the world.

Flavours of Africa by Evi Aki

A collection of recipes from across Africa, including dishes from Nigeria, Ethiopia, Kenya, Morocco, Egypt, South Africa, Angola and more. Alongside long-standing favourites and regional specialities, it includes recipes contributed by the author’s relatives and family friends, offering a broader perspective on the dishes and traditions that shape African cooking.

Simply West African by Pierre Thiam

This cookbook by Senegalese chef Pierre Thiam brings West African cooking into the everyday kitchen with recipes that are simple enough for weeknight dinners and impressive enough for sharing with friends and family. Alongside familiar classics, you’ll find fresh takes on regional dishes, one-pot meals, vegetable sides, and helpful guidance on pantry staples, cooking techniques, and the ingredients that make West African cuisine so distinctive.