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Mbaazi ya Nazi — Kenyan Pigeon Peas in Coconut Sauce
Mbaazi ya Nazi is a classic Swahili coastal dish made with pigeon peas simmered in a fragrant coconut sauce. Creamy, gently spiced and filling, it is traditionally enjoyed across Kenya’s coastal communities.
Cape Malay Vegetable Bobotie
Bobotie is one of South Africa’s best-known dishes, with roots in the Cape Malay community. Traditionally made with minced meat and a spiced egg-based topping, this plant-based interpretation uses lentils and vegetables while keeping the characteristic sweet-and-savoury spice profile.
Githeri — Kenyan Beans & Maize Stew
Githeri is a traditional Kenyan dish of boiled maize and beans. Associated particularly with the Kikuyu community, it has long been valued as an affordable, filling meal. A simple vegetable version brings out the natural flavour of the legumes and grains.
Nigerian Vegetable Jollof Rice
Few dishes are more closely associated with Nigerian food culture than Jollof rice. A plant-based version can keep the characteristic smoky, peppery tomato base while loading the dish with vegetables.
Gomen — Ethiopian Collard Greens
Gomen is a simple Ethiopian dish made from leafy greens, aromatics and spices. Traditionally prepared with collard greens or similar hardy greens, it is a staple of Ethiopian vegetable dishes and naturally adapts well to a vegan kitchen.
Vegan Kontomire Stew
Kontomire stew is a Ghanaian favourite traditionally prepared with cocoyam leaves. This plant-based version keeps the rich, earthy character of the dish while using simple ingredients.
Ghanaian Red Red with Gari & Fried Plantain
A hearty Ghanaian classic, Red Red combines creamy black-eyed peas, rich tomato stew, fried ripe plantain and a finishing touch of gari for a simple, satisfying taste of West African food culture.