African Food

Hot and spicy

Tunisia

Given its proximity to the Mediterranean Sea and its Middle Eastern influences, Tunisian food balances the best of both worlds. Couscous claims the title of national dish and you won't be in the country long before sharing a bowl topped off with meat and sauce.

• Brik - A popular food to eat on the go, brik resembles a pastry pocket chock-full of a variety of ingredients such as minced lamb, beef and vegetables.
• Tunisian Sandwich - Enjoy this fried bread sandwich any way you choose. Most vendors offer several varieties including tuna, eggs, potatoes and olives.
• Ble Ble or Lablabi - When you order this hot pea soup, you'll have a choice of toppings including cheese, tuna, chili powder and boiled eggs.

Kenya

Most meals in Kenya focus on beef and seafood dishes, as well as the staple potatoes and rice served with chicken or beef. Vegetarians enjoy a wide variety of vegetables and tropical fruits such as bananas, pineapples and papaya. While in the country, shed your inhibitions and try the local cuisine.

• Matoke - A staple around the Amboseli National Reserve area, these mashed plantains go down well with a Tusker beer.
• Nyama Choma - Extra heaping amounts of flavorful meat, especially goat, grilled on a barbecue. A popular meal at local festivals.
• Mandaazi - A popular snack made from deep-fried sweet dough.
• Egg-bread - Fried eggs and minced meat wrapped in a delicious wheat flour pancake.

Morocco

Known as the culinary star of North Africa, Moroccan food relies heavily on spices. Most meals feature a combination of dried ginger, cumin, cinnamon, coriander, saffron and paprika. Pine nuts, almonds and pistachios pop up all over the place - be careful if you have allergies before devouring the nutty Moroccan food.

• Couscous - A staple in Moroccan cuisine, chefs mix the grains with a variety of spices, vegetables, nuts and raisins. Cooked this way, couscous makes a complete meal, or you can drown it in stews and roasted meats.
• Moroccan Mechoui - Leg of lamb or whole lamb is cooked until it falls apart and topped with raisin and onion sauces. Eating this tender meat with your fingers is half the fun.
• Bistteeya, Basteela or Pastilla - This layered pigeon or chicken pie contains layers of thin pancakes with the meat and a combination of eggs, herbs, spices and almonds. Once it's finished cooking, it gets a dousing of sugar and cinnamon.
• Kaab el Ghzal - This dessert pastry shaped like a gazelle's horn comes stuffed with almonds and a hint of orange.