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SOME TRADITIONAL DISHES IN AFRICA

1. Pap en vleis/Shisa nyama, South Africa

Barbecued meat and maize porridge is a combination dearly beloved across many cultures in Southern Africa, and particularly in South Africa, where the braaivleis is a treasured institution and practically a national sport.

2. Piri piri chicken, Mozambique

Mozambique's cuisine is a heady blend of African, Portuguese, oriental and Arab flavors -- think fragrant spices, hot piri piri and creamy coconut sauces, with hints of cashews and peanuts.

3. Kapenta with sadza, Zimbabwe

A heap of crisp-fried kapenta is the culinary highlight for many visitors to Zimbabwe.

Kapenta, comprising two species of small freshwater fish native to Lake Tanganyika, were introduced to Lake Kariba and now are a much-loved source of protein for lakeside populations of Zambia and Zimbabwe.

4. Chambo with nsima, Malawi

The eyes of Malawians away from home may well fill with tears when you say the word "chambo" to them -- it's the most popular and best-known fish found in Lake Malawi, and a great national favorite.

It's served grilled along the lake shore, usually with nsima (a stiff porridge very similar to South Africa's pap and Zimbabwe's sadza) or with chips.

5. Muamba de Galinha, Angola

This dish, like the popular Caldeirada de Peixe (fish stew) reveals the strong influence of Portuguese cuisine on this former colony, and is considered one of Angola's national food treasures.

Also known as chicken muamba, this is a spicy, somewhat oily stew made with with palm oil or palm butter, garlic, chilis and okra. Variations of chicken muamba, such as poulet moambé, are to be found all over the Congo River region, where it's often served with cassava leaves and white rice.

Another variation, nyembwe chicken, is the national dish of Gabon, where it is made with palm or macadamia nuts. Being so rich and spicy, chicken muamba is a good accompaniment to central African starchy porridges considered bland by western palates: funge, fufu and ugali.

Caldeirade de Cabrito is another of Angola's favorite dishes; this goat or kid stew is cooked with potatoes, wine and tomatoes and often eaten to celebrate Independence Day on November 11.

6. Cape breyani, South Africa

A treasured classic of Cape Malay cuisine, breyani is a fragrant dish comprising layers of marinated meat, rice, lentils and spices topped with crisp-fried onions and hard-boiled eggs.

This one-pot, slow-cooked dish, a favorite for feeding large crowds at special occasions and celebrations, was bought to the Cape from the East during the earliest days of the slave trade, along with other "Malay" dishes such as bredies, pickled fish, denningvleis and bobotie.

7. Zanzibari biryanis and pilaus, Zanzibar

Indian origin, African adaptation.

You can practically feel the warm breath of the trade winds in your face as you taste these great celebration dishes, both based on rice and the exotic array of spices synonymous with Zanzibar.

There are all sorts of variations on biryani, ranging from humble vegetable assemblages to more complex ones incorporating meat and seafood; pilau tends to be a one-pot dish generously spiced with cardamom, cumin and pepper.

8. Nyama na irio, Kenya

Sukuma wiki -- a secret ingredient in Kenya's marathon success.

This well-loved dish, originally a Kikuyu staple that has spread through Kenya, is made of mashed-up potatoes, peas, beans, corn and onion and often served with spiced roasted meat to make a delicious dish called nyama na irio.

Kenya is famous for its long-distance runners, and many a Kenyan will attribute their stamina to the health-giving effects of another treasured staple, sukuma wiki. This means "push for the week" in Swahili, indicating that this dish can be used to feed the family for a week.

Sukuma wiki is made with collard greens and/or kale cooked with onions and spices to make a piquant relish for ugali (maize porridge).

9. Koshari, Egypt

If you want a taste of what ordinary Egyptian families eat at home, you can't go wrong with koshari (variously spelled koushari and koshary), a nourishing vegetarian dish of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and topped off with fried onion.

A good koshari can send an Egyptian into raptures, and it's also hugely popular as a rib-sticking street food and take-away.

Another beloved classic of home cooking is mahshi, or vegetables such as zucchini, peppers, tomatoes and vine leaves stuffed with spiced rice.