Urban recipes
Photography competition 2023
This year, the #AfricanCITYFOODMonth platform gave photographers across the continent the opportunity to share the ways in which inhabitants of their cities prepare tasty, affordable, and nutritious meals using locally produced ingredients. Submissions took us on a culinary journey all over Africa, and our final 12 shortlisted entries are show below.
Alongside a series of three photographs, depicting their recipe from gathering ingredients to the final product, entrants submitted recipes that responded to one or more of the following themes:
Comfortable & Nostalgic
This recipe is from my family or friends or gives me comfort to make and eat
Fair & Sustainable
This recipe uses ingredients that are equitably and sustainably produced or processed
Cultural
This recipe uses indigenous or traditional ingredients, uses indigenous or traditional ways of cooking, or is part of a cultural tradition (festival, gathering, etc)
Plant-based
This recipe is vegan or vegetarian
Animal-based
This recipe includes meat
Under a dollar
Good food that’s affordable to lower-income earners
Winners
A warm hearty Rice and Beans - Chisomo Gondwe
Blantyre, Malawi
“In Malawi, the culinary symbol of celebration is a dish of steamed rice and bean stew made with Kilombero rice, grown traditionally in Northern Malawi’s fertile soils. This dish, served with a drink, represents joy without words. The versatile, aromatic rice pairs perfectly with various stews and side dishes, like the flavorful bean stew with its diverse varieties.”
Hot spicey Akara - Kenny Oni
Lagos, Nigeria
“Akara also known as bean cake is made of beans with little amounts of pepper, tomatoes, onions, and other ingredients that you may like to add. On the other hand pap is a corn extract made with sugar, milk, and water. It is best consumed while fairly hot. Akara is a type of food that is high in protein that comes from beans. Most houses in Nigeria serve akara and pap on weekends since they are filling and light. “
Matooke & G-nut Katogo - Benjamin Nsubuga
Kampala, Uganda
“Matooke and groundnut katogo is often served as a filling breakfast or lunch. It provides a good balance of carbohydrates, proteins, and fats. The dish is commonly enjoyed in Uganda for its unique combination of flavours, showcasing the natural sweetness of matooke, the crispness of groundnuts, and the savory taste of the leafy vegetables. “
Shortlisted entries
Falafel, not just an Egyptian meal- Ahmad Mansour
Cairo, Egypt
“It is the most prominent popular dish in Egypt, and people eat it every day in the lanes, markets, and homes there, along with the fava beans dish, so it is the common breakfast meal in Egypt, and it is characterized by its cheap prices, and its main ingredient is beans.”
Le Kokotcha- Esdras Okamon
Abidjan, Côte d’Ivoire
“Kokotcha is an emblematic dish of Ivorian cuisine, appreciated for its texture and unique taste. It is prepared from plantain bananas and accompanies delicious sauces. It occupies a central place in Ivorian culture and is often associated with festive moments and family gatherings. It represents the authenticity and friendliness of Ivorian cuisine. It embodies the richness and diversity of Ivorian gastronomy.”
Watery, peppery, and spicey- Kenny Oni
Lagos, Nigeria
“Nigerian pepper soup is a delicious, simple comfort food. It is also referred to as “African Pepper Soup,” and as its name suggests, it’s a fiery dish prepared with a blend of flavorful African spices. It may be made with different kinds of fish and meat, which makes it such a flexible recipe. The kind of pepper soup I prepared is the catfish pepper soup, popularly known as “point and kill”. Pepper soup seeds are the core ingredients used in preparing this dish, all which are healthy to consume.”
Suya: The King of Meat Dishes- Kenny Oni
Lagos, Nigeria
“Suya is roasted skewered meat blended with herbs, spices, and greens. Every state in Nigeria has its own unique local street food, but suya is one that is enjoyed by all and is most common across all states the nation. It is a marker of culture, a meal unique to Nigeria as a nation that is adored by Nigerians both at home and abroad. Most states in Nigeria serve suya, which is considered to be a very popular street cuisine in Nigeria, notably in Lagos State.”
Shiro: A Comforting and Flavourful Ethiopian Dish- Liyu Alemayehu
Addis Ababa, Ethiopia
“Shiro is a traditional Ethiopian dish made from ground chickpeas or broad beans, mixed with spices and served with injera, a type of sourdough flatbread. It is a hearty and flavorful meal that is often enjoyed with family and friends during special occasions or everyday meals, and is known for its comforting and satisfying qualities.”
Maami's Spicy Stirred Veggies- Muktarah Banire
Lagos, Nigeria
“Locally called Efo riro (vegetable stew), maami’s spicy stirred veggies is a meal made up of vegetable leaves (usually spinach) and an assortment of
proteins. It forms a core part of Yoruba culture and perfectly depicts the vibrancy and fiery spirit of the Yorubas. Loved for its richness and heat
levels, it has found its way into the hearts of many Nigerians as a result of its versatility in pairings. It can be eaten as a meal on its own or paired with
foods such as white rice, eko (cornmeal), pounded yam, and other sides.”
Ila Alasepo (okro soup) and Amala- Oluwapemi Oladipupo
Ilorin Nigeria
“Ila Alasepo (okro soup) and Amala is best eaten with hands, and thus; well served with a bowl of water to rinse the hand. It is common among the Yoruba people, specifically, the Oyo(s). Ila Alasepo also known as “lady’s fingers”, it’s a green flowering plant, and a nutritious food with many health benefits. It’s rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, A. It also benefits pregnant women, heart health.”
Iyan (pounded yam) the white royalty - Oluwatosin Ajayi
Lagos State, Nigeria
“Pounded yam is a staple food in Nigeria,I call it the white royalty because of it’s skillful and delicate cooking process. Pounded yam plays a significant role in social gatherings and celebrations, hence, gaining its royalty status.Today’s pounded yam is paired with efo riro (vegetable) soup, made from green leafy vegetables accompanied with Ogunfé (goat meat) that has marinated in stew.The delicate transformation of yam is a reflection of the Nigerian culinary heritage passed down.”
Hajia's irresistable Tuo Zaafi with Ayoyo - Steyn Hoogakker
Accra, Ghana
“Tuo zaafi is a doughy delicacy eaten with a choice of soup and a stew, and is a popular dish across West Africa. This recipe is for tuo zaafi with
ayoyo soup and stew, cooked in an electric pressure cooker (EPC”