From the silky comfort of semolina to smooth, stretchy pounded yam, Lichelle May dives into the centrepiece of any feast  carb-loaded African sides – perfect for soaking up rich sauces and bringing people together. 

Ditch the spoon! Some foods are just meant to be broken, torn and moulded by hand to soak up fragrant soups and stews. Across the African continent, starchy side dishes that absorb every last bit of taste and texture are the ideal complement to many dishes. From the pillowy softness of injera to the comfort of creamy pap, these table essentials are more than just sides  they have a sense of history while adding warmth and cosiness to every meal. 

To better understand them, I’m breaking bread with two amazing people who add just as much flavour to the table as the meal itself. Let’s start with Sharon, my Kenyan culinary school partner-in-crime, whose love of African cuisine is as contagious as her joy. Years later, after spending countless hours honing our knife skills and discussing how to best balance texture and spice, she remains my go-to person for anything amazing in food.  

Here’s what Sharon had to share on the topic of traditional African sides: “Starches often play a quiet but essential role in our meals. They do much more than fill our stomachs: They carry with them traditions and stories which connect us. Take ugali, a simple dish made from maize flour in Kenya, or Eba made from cassava flour in Nigeria: These dishes are deeply rooted in our cultures and remind us of where we come from.” 

 “I remember my grandmother in her kitchen, skilfully preparing ugali. ‘This is the heart of our meals,’ she would say, as we gathered around the table to eat together. The kitchen was filled with laughter and the wonderful smell of cooked vegetables, showing how simple foods can create a warm family atmosphere,” says Sharon. “On another occasion, I found myself in my husband’s kitchen in Lagos, watching him make Eba. ‘This is something to be respected,’ he told me as he shaped it into neat balls. He showed me how to enjoy Eba by scooping up Afang soup with it, using just my fingers. I discovered that eating with my hands is not only practical but also creates a deeper connection with the food we share.” 

 “Starches such as ugali and Eba do more than just provide nourishment; they are part of our stories and family traditions,” says Sharon. “They’re best enjoyed in good company, reminding us of the importance of sharing meals with open hearts and hands.” 

Samp — A traditional staple  

A popular starchy side dish in many African cuisines, samp is a hearty, customary staple made from coarsely crushed dried maize kernels. In contrast to its sister, maize meal, samp maintains its chewy texture, making it a delightful addition to hearty stews and meaty recipes. It is frequently combined with beans in South Africa to make samp and beans (umngqusho), a dish that is well-known for being one of Nelson Mandela’s favourite meals. This comforting, versatile dish absorbs the flavours of broths, spices, and even smoked meats when cooked. Outside of South Africa, samp is also found in other African countries, where it is occasionally eaten with savoury sauces or combined with coconut milk. Due to its ability to stretch meals and feed large families, this starch has been a staple in numerous homes. 

Maize — The heart of African meals 

With its diverse variations found throughout the continent, maize forms part of the foundation of African food. It is a staple grain that is ground into flour to make meals like sadza (Zimbabwe), ugali (East Africa), and pap (South Africa), all of which pair well with hearty, slow-cooked stews. Some people enjoy it soft and porridge-like or dry and crumbly, while others make it firm enough to scoop up sauces and break apart with their hands. It’s perfect for soaking up the strong spices and tastes of African cooking because of its neutral flavour.  

In addition to its use in savoury dishes, the versatility of maize is seen through its usage in traditional fermented porridges and beverages. In African homes, maize continues to be a staple food due to its affordability and nutritional content.  

Personally, crumbly pap is one of my favourite dishes, dotted with sweet corn kernels. I also enjoy it with boerewors, accompanied by a tomato and onion relish. In my household, it’s a necessity to make more pap than needed to enjoy with milk, brown sugar and a knob of butter the next morning. 

Rice – A classic  

Despite not being native to Africa, rice has grown to be a crucial component of the continent’s cuisine. From the pilau of East Africa to the jollof rice of West Africa, rice dishes are often linked with history, culture and friendly culinary competitions. As a side dish, plain white rice absorbs flavours from spicy curries to peanut stews, making it the ideal base for hearty, saucy recipes. On important occasions, families in a number of African homes get together to cook lavish feasts, including rice that has been flavoured or infused with coconut. Rice, despite its simplicity, has profound cultural meaning as a symbol of celebration and community. Rice is still one of the most beloved starches on the African table, whether it is steamed, fried or cooked slowly in broth. 

Fufu 

In several African sub-Saharan countries, fufu is a staple food. It’s a starchy African side dish with a consistency similar to mashed potatoes. Cassava flour, boiled plantains, corn flour, yams, and other ingredients can be used to make this dough. The name “fufu” originates from the Twi language, spoken by the Akan people of central and southern Ghana and southeast COte d’Ivoire. The word refers to the process of making fufu; to mash or mix. The flavour of fufu varies according to the ingredients used but generally speaking, it has a mild, somewhat sour taste. Its delicate flavour makes it the ideal side dish for hearty, robust African soups. 

Learning to make fufu as a child is a significant apprenticeship milestone. You may be put in charge of providing food for others in the community once you’ve learned how to make fufu. It is said one should be able to create lump-free fufu by adolescence. For many Africans, fufu is like pasta for Italians – close to the heart. 

Pounded yam  

This Nigerian staple is an experience as much as it is a meal. Almost like a starchy marshmallow, picture a smooth, pillowy pile of pure delight that is both soft and gratifyingly dense. This West African starch is a masterwork of texture, made by cooking yam until it is fork-tender, then pounding it into the desired texture (hence the name). When you shape it into a small ball and use it to scoop up soups such as ogbono or egusi, both of which are thick and flavourful, the real magic happens. It’s substantial, slightly stretchy, and ideal for soaking up all those flavourful, spicy broths – it’s the gastronomic equivalent of a warm hug.  

Let’s face it: Pounding yams the old-fashioned way is a good workout. However, thanks to the invention of blenders and mixers, you can still have this creamy treat without exhausting yourself. The finest aspect? Because it is naturally gluten-free, it can be your go-to carbohydrate – whether you’re following dietary guidelines or just in the mood for something satisfying. Consider pounded yam as the African relative of mashed potatoes, with a bit more bounce and a lot more character.  

Semolina  

In the world of starchy side dishes, semolina, the underrated smooth operator, is a humble overachiever. It may not receive the same attention as pounded yam, but don’t let that deceive you. Semolina is essentially the silkier, smoother sibling of fufu, made from finely ground durum wheat. It’s ideal for scooping up spicy soups and stews because of its soft, flexible texture as well as its mild, somewhat nutty flavour. Semolina happily absorbs whatever magic is taking place in your bowl and plays well with strong flavours. The most amazing part? Making semolina is quite simple. Simply bring some water to a boil, mix in the flour and stir as it becomes a smooth, lump-free masterpiece. It’s just positive energy and a winner side dish to your favourite African cuisine -no stress or hammering. Semolina also has a lot of protein and slow-burning carbohydrates, which will keep you feeling fuller for longer. It is therefore always prepared to step up your meals, so whether you’re diving into a creamy peanut soup or a spicy goat stew -it will be smooth, delicate and incredibly satisfying.  

Fried plantain  

Plantains belong to the banana family and are starchy tropical fruits. Compared to bananas, plantains are bigger, have thicker skins and contain more starch. It is used in both sweet and savoury recipes and can be consumed while ripe (yellow or brown skin) or unripe (green skin).  

Dodo (not the bird) is a popular dish in Nigeria that is made simply from sweet, ripe plantains. It is eaten as an addition to rice and beans, sliced and deep-fried as a snack, or as the main course with stews, sauces, fried yams and sweet potatoes (another common street food).  

The next person I’m breaking bread with is my colleague Geraldine, from Uganda. She is the senior copy editor of MK and a master wordsmith who has a talent for transforming even the most ordinary dinner into a fascinating story. She enjoys more than just tasting food; she enjoys the culture, the experience, and the discussions that emerge over a shared dish.  

Here’s what Geraldine had to say on one of her favourite starchy side dishes: “Food has always formed a major part of staying connected to my Ugandan roots. One of the dishes I absolutely love is plantain! Whether dried and eaten as a snack or fried and served warm, it always hits the right spot,” she shares. On my most recent trip back to Uganda, we had various events surrounding the wedding of a close family friend. Each time we gathered for food, I had to scramble for the plantain because it’s often one of the first things to go! Although cooked like a vegetable, it’s actually a fruit – but the way we eat it, you’d never tell. A testament to tropical African cuisine, it’s the tastiest way to add a sweet spot to any main dish!”  

Garri  

Fermented and processed cassava tubers are used to make garri, a common staple in West Africa. In particular, the use of palm oil before frying it gives yellow garri its unique rich hue and slightly buttery flavour. This multi-purpose granular flour is frequently used to make Eba, a starchy side dish that goes well with soups like ogbono, egusi, or okra. In various West African homes, garri is still an essential source of carbohydrates due to its low cost and lengthy shelf life.  

Injera — The Ethiopian tables spongy star  

The foundation of Ethiopian and Eritrean cuisine, this spongy, somewhat acidic flatbread serves as a side dish and has a special serving role. Imagine it as a soft, edible platter that absorbs every sauce and spice, creating the ideal texture and flavour balance in every mouthful. Injera has a mild yet pleasing bite because of its distinctive frothy appearance, which is the result of the natural fermentation process when making it. Injera is more than just food; it’s tradition, culture and comfort all combined into one -whether you’re pulling off a piece to scoop up a hearty stew or rolling it like a savoury pancake.  

Teff Injera —The Real Deal 

The VIP version of injera would be made entirely from teff flour. An ancient grain that is naturally gluten-free and high in protein, iron, and fibre, teff is as nourishing as it is tasty. The distinctively acidic flavour and light texture of traditional teff injera is produced by fermenting it for a few days. The method is simple but time-consuming: combine teff flour and water, allow it to rise and bubble, then fry it on a hot griddle until it develops its distinctive little holes or “eyes.” These tiny pockets are ideal for scooping up strong, spicy soups such as Misir Wat (spicy lentils) and Doro Wat (spicy chicken). Teff injera is a flavourful powerhouse that can stand up with the most decadent dishes, despite being light. It’s also a fantastic opportunity to sample centuries of East African tradition in just one bite.  

Rice Injera – a lighter substitute  

This type of injera is fermented, which gives it a mild sourness and a soft, flexible texture – even if it misses the deep, earthy tang of teff. For those who prefer a softer, milder version, rice flour is a fantastic substitute in injera. It is frequently combined with other flours for a milder flavour or used in areas where teff is less readily available. The outcome? A somewhat sweeter, lighter injera that retains its characteristic chew and frothy top. It’s the ideal choice for people who are just starting out with fermented flatbread or who want a softer, more subdued base to go with stews. Rice injera shows that there are other ways to enjoy this traditional side dish, even if traditionalists may insist on teff.  

Injera serving suggestions  

The key to serving injera is sharing food and being generous. A variety of stews, curries, as well as salads are frequently spooned over a huge, round injera that is presented on a platter. On the side, you’ll find more injera rolls that can be broken into delicious scoops. It goes well with hot, saucy foods such as Shiro (chickpea stew), Gomen (braised collard greens), or Kik Alicha (mild split peas). The best part? Just food, company, and hands – no knives or forks. Injera turns every meal into a communal, multisensory experience, whether shared at home or in an Ethiopian restaurant. Not sure about you, but I can’t wait to jump in the kitchen and cook up a hearty stew to enjoy with some of these starchy sides.  

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

Also read: Local substitutions for an African pantry

The post Starchy side dishes perfect for any feast appeared first on MyKitchen.

These spinach, cheese and samp stuffed tomatoes are combining both Greek and South African foods. They are the perfect appetizer, plus they’re vegetarian.

Prep time: 20 minutes
Cook time: 1 hour
Serves: 10

INGREDIENTS

10 tomatoes

½ onion, chopped

1 garlic clove, minced

2 tsp dried mixed herbs

1 tsp sugar

1 ½  cups cooked samp and beans

4 cups chopped spinach

¾ cup grated Cheddar

METHOD

1. Preheat oven to 180°C.

2. Cut the tops off the tomatoes and scoop out the flesh and seeds, making sure that you leave 1 cm of flesh all around.

3. Chop the removed flesh. Reserve this and the tops for later.

4. Heat some oil in a pan over medium heat and fry the onion for 5–8 minutes, until soft and translucent. Add the garlic and fry for another minute.

5. Add the chopped tomato, herbs and sugar and cook for 2 minutes. Transfer to a bowl and mix in the samp and beans, spinach and Cheddar.

6. Spoon the samp mixture into the tomatoes and cover with the tomato tops.

7. Arrange on a baking tray and bake for 35−40 minutes, until the tomatoes are tender but still holding their shape.

Styling: Kate Turner
Photography: Jotham van Tonder

These 2 meat-free magic dishes are perfect for those cold winter evenings, and if you’re not a vegetable lover, it will make eating them so much easier.

The post Spinach, Cheese And Samp Stuffed Tomatoes appeared first on MyKitchen.

Get pastry-wrapped goodness and all the comforts of home with this meat-free morogo, butternut and samp pie, right this way!

SERVES 4–6 // COOKING TIME 55 min

INGREDIENTS
½ onion, chopped
1 garlic clove, minced
½ tsp paprika
Pinch cayenne pepper
Pinch cinnamon
¾ cup boiling water
1 tsp vegetable stock powder
½ butternut, chopped
⅔  cup cooked samp
1 bunch morogo, blanched
½ cup grated Cheddar
2 rolls puff pastry, halved and rolled into 20 cm circles
1½ wheels feta, crumbled
1 egg, beaten

METHOD
1. Preheat oven to 200°C. Line a baking tray.
2. Heat some oil in a pot over medium heat. Fry the onion for 5 minutes, until soft and translucent. Add the garlic, paprika, cayenne and cinnamon. Then fry for 1 minute, until fragrant.
3. Add the water, vegetable stock and butternut. Cook for 15–20 minutes, until the butternut is just tender.
4. Stir in the samp and cook for another 5 minutes. The filling should be thick. If not, remove some liquid.
5. Stir in the morogo and Cheddar, and season to taste. Allow to cool slightly.
6. Place one piece of pastry in the prepared tin. Spoon the filling on to the centre, leaving a 5 cm border around it. Sprinkle over the feta.
7. Cover with the second piece of pastry and roll in the edges to seal all round. Brush the samp pie with egg wash and bake for 20 minutes, until puffed up and golden.

Tip
You can usually find morogo at your local street vendor and in many supermarkets. If you’re unable to get your hands on it, spinach also works perfectly in this recipe.

Recipe: Dylan Norton
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Our mushroom pie with sesame pastry is another meat-free favourite!

The post Meat-free morogo, butternut and samp pie appeared first on MyKitchen.

From seed to spoon, Pride GMO-Free Maize is 100% natural and 100% delicious! Pride GMO-Free finally offers an alternative range of maize products to South Africans. Their products are made from high-quality maize kernels that taste great and have not been genetically modified, to keep the product tasting as delicious as nature intended.

Serious foodies know that better-quality ingredients ensure better-tasting results. The Pride GMO-Free range is the crème de la crème of maize products, made from only the finest raw maize that is carefully harvested to preserve its quality and identity. Just like heirloom tomatoes and organic free-range chicken, the Pride GMO-Free range also prioritises your tastebuds, unlike its mass-produced counterparts. Because it has not been genetically modified in a lab, it has that original old-world flavour that we just can’t get enough of, that made South Africans fall in love with it in the first place!

From seed to spoon, Pride goes the extra mile for your peace of mind. They take great care of what goes into each of the products in the GMO-Free range, and they don’t add things that don’t belong, like preservatives and additives.

Pride GMO-Free also offers the same health benefits as other maize products; it is cholesterol-free and a source of fibre. The fact that it’s gluten-free makes it an ideal side for people with digestive issues such as Celiac’s Disease and gluten sensitivity. And did you know that polenta contains carotenoids, an antioxidant that can protect you from disease and enhance your immune system?

In an effort to be transparent and ensure that their GMO-Free products are what they claim to be, the production processes of the Pride GMO-Free Maize range is submitted to rigorous auditing by an independent third-party auditor. Pride is involved in every step of the process, from selecting the seeds that are planted, to how the product is harvested, transported, stored, milled and packed. These in-depth processes have made them one of the first millers in South Africa to manufacture truly GMO-Free maize products.

TRY IT!

When only the best is good enough, reach for this delicious range of GMO-Free products made from the highest quality maize. And once you’ve done that, try it in one of our delicious recipes!

1. Polenta fries

2. Pap-crusted chops with charred cabbage

3. Avocados stuffed with curried samp and beans

4. Maize malva pudding

For more information, visit pridegmofree.co.za

Photography: Courtesy images

The post Have you tried this GMO-Free Maize Yet? appeared first on MyKitchen.

Feeling a financial pinch? You can whip up this samp and bean stew with some favourite VAT-free ingredients.This stew tastes even better over time. Prepare it the day before you plan to serve it. This allows the flavours to perfectly develop.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
500 g boerewors, sliced
½ red onion, chopped
2 garlic cloves, grated
½ cup chopped mixed peppers
1 carrot, grated
1 tsp paprika
1 tbsp tomato paste
1 cup tinned chopped tomatoes
1 beef stock cube
2 cups samp & bean mix, cooked

METHOD
1. Heat some vegetable oil in a non-stick pan and fry the boerewors until just cooked.
2. Transfer the cooking juices from the boerewors to a large pot over medium heat. Add the onions and sauté for 2 minutes.
3. Add the garlic and the peppers and cook for 10 minutes, until soft.
4. Add the carrots, spices and tomato paste and cook for another 2 minutes.
5. Add the chopped tomatoes, beef stock and 1 cup water and allow to simmer.
6. Stir in the boerewors and samp and bean mix, then cook until heated through. Season to taste and serve with fresh chopped parsley.

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za

On the lookout for more budget-friendly hits like our samp and bean stew? Bangers and mash with buttery peas is always a hit!

The post This samp, boerie and bean stew won’t break the bank appeared first on MyKitchen.

With this stuffed dish, you get the perfect blend of flavours! Treat the fam to these avocados stuffed with curried samp and beans for a fun and healthy twist on their favourite.

SERVES 4 // COOKING TIME 40 min, plus soaking overnight

INGREDIENTS
2 cups samp and bean mix
1 tbsp vegetable oil
1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1 tbsp curry powder
1 tsp chilli flakes
Pinch salt
400 g tin chopped tomatoes
½ cup water
½ cup finely chopped spinach
2 avocados

METHOD
1. Soak the samp and beans in plenty of water overnight. Then drain and cook until nearly soft, about 30 minutes. Drain again and rinse.
2. Heat the oil in a pot and fry the onion until soft. Add a little more oil, along with the garlic, peppers, curry powder, chilli and salt. Fry for 5 minutes.
3. Add the tomatoes and simmer over medium heat for 10 minutes. Add the water and simmer until the mixture thickens.
4. Add the samp and beans, and spinach. Remove from the heat and allow to cool slightly.
5. Slice the avocados in half and remove the pips. Spoon curried mixture into the avocados.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Avocados stuffed with curried samp and beans appeared first on MyKitchen.