It’s Thanksgiving Day! While some people have solidified their menu weeks (or even months) ago, some of us still don’t know what we could possibly take to the family gathering without our aunties judging us. Maybe, that cousin that was supposed to bring the dessert texted you saying she’s going to her boyfriend’s house instead (traitor). Or maybe you’re like me, and just woke up tired of the same old menu, craving to try something new this Thanksgiving. Regardless of who you are, OneTribe has ten last-minute dishes, from across the African continent, that will make for a great new edition to your Thanksgiving dinner.
1. Melktert – South Africa
Milktert (Milk tart) is a South African treat comprising of a sweet pastry crust, loaded with a mild, creaming custard of milk, flour, sugar, and eggs, baked in a round pie tin and topped with cinnamon afterward. Although it stems from the Dutch settlers in the 1600s, Milktert’s milk to egg ratio is higher than the traditional custard tart. Click here for a traditional milktert recipe
2. Ugali – Kenya
Ugali is an East African dish made with corn flour, cooked in boiling water or milk to a firm, dough-like consistency. Ugali is usually served with salad, vegetable stew, fish or meat. To properly eat a traditional ugali meal, form an indentation, using your thumb, and use it to scoop the accompanying stew or dish. Here is an ugali recipe!
3. Peri Peri Chicken -Mozambique
Peri Peri Chicken is grilled or roasted chicken marinated in a coconut milk chili sauce. Peri Peri chicken is known for its abundance of flavor and spice, achieved by using different kinds of spices including jalapeno pepper, chili pepper, red pepper, oregano, basil, and of course, coconut milk. The aroma of the chicken alone is said to leave people salivating and anticipating the meal. Click here for a recipe!
4. Meat Pie -West Africa
While common in various parts of the world, nothing beats the West African meat pie recipe! Meat pie consists of a flaky, crispy crust filled with meat (usually ground beef), succulent spices, and other savory ingredients like carrots, onions, tomatoes, and peppers. Meat pie can be either baked or fried to perfection, then served as a great appetizer. Here is a recipe for the Nigerian meat pie!
Attieke is a Côte d’Ivoire side dish made from ground cassava. The dish is steamed and served as a texture similar to Couscous. Attieke is often served with fried fish, plantain, sliced tomatoes, and green peppers.
6. Jollof Rice -Senegal
Although it is very popular all over West Africa, Jollof Rice is said to have originated from the Wolof Tribe in Senegal. Jollof is made with rice, tomatoes, tomato paste, and various spices. Jollof Rice is best served with plantain, chicken, or fish. Here is a recipe on how to make Jollof.
7. Mandazi -Kenya, Tanzania, & Uganda
Mandazi, also known as Swahili Doughnut, is a form of fried bread originated in the Swahili coast. Mandazi is usually made with flour, yeast, sugar, water, and coconut milk. Although similar to the US style of doughnuts, mandazi is usually less sweet and does not contain glaze or icing. Here is a 4-step recipe for making the perfect mandazi!
8. Sosatie -South Africa
Sosatie is a South African traditional dish of marinated, cubed lamb meat cooked on skewers. Sosatie is usually marinated in vinegar, apricot jam, ginger, and other spices. The cube meats are typical interspersed with mushrooms, small onions, sliced peppers, dried apricots or prunes. Here is a recipe for a lamb and pork sosatie!
9. Injera -Ethiopia, Eritrea, & Somalia
Injera is a sourdough flatbread with a spongy texture. Injera is known as the national dish of Ethiopia, Eritrea, and Somalia. Although traditional injera batter may ferment for days, there are versions that can be made in just an hour or two. Injera is typically served with chutney, salad, or other stews. Click here for a recipe of injera with carrot-ginger chutney!
10. Moin-Moin -Nigeria
Moin-moin is a Nigerian dish made with steamed ground beans mixed with freshly ground pepper, and onions. Moin-moin is prepared by, first, soaking the beans into cold water to peel away the outer skin, then blending the beans with pepper, onions, and water. The blended puree is typically poured into cans or banana leaves to produced a cylindrical or slanted pyramid shape. Here is a recipe on how to make moin-moin!