A Taste of Heritage: 5 Traditional Dishes With Modern Twists
- digglirs
- Jul 11
- 4 min read
Updated: Jul 14
African cuisine is deeply rooted in tradition, family, and memory. Each region tells its story through bold spices, rich stews, and nourishing grains. But a new wave of chefs is bringing innovation to the table, reimagining beloved dishes while honoring their origins.
From fine dining in Cape Town to culinary experiments in Accra and Nairobi, here are five African staples that have been beautifully reinterpreted for today’s global palate.
1. Jollof Risotto
Few dishes ignite as much pride and debate as jollof rice. Originally from Senegal and now beloved across West Africa, it features long-grain rice simmered in a rich tomato and pepper sauce. Nigerian and Ghanaian versions have sparked endless culinary battles - but everyone agrees it's a dish worth celebrating.
Modern Twist:
Chefs like Selassie Atadika of Midunu in Ghana are reimagining jollof as a tomato-based risotto, using short-grain rice for creaminess. The dish retains its heat and deep flavor but introduces a refined texture and plating that feels right at home in a luxury restaurant setting.
Try it at home:
Pair with grilled seafood or seared duck for a striking main course.
2. Bobotie Bao
Bobotie is South Africa’s answer to shepherd’s pie - a spiced mince baked with a creamy egg topping, often served with yellow rice and sambals. It is Cape Malay in origin, with layers of sweet and savory flavor.
Modern Twist:
In Cape Town, some chefs reinterpret bobotie by filling soft bao buns with curried mince and topping them with a saffron aioli and pickled chutney. The dish becomes a handheld delight, perfect as an appetizer or shared plate.
3. Ugali Polenta with Wild Mushrooms
East African Staple Meets Italian Inspiration
In Kenya and Tanzania, ugali is a beloved maize flour porridge often served alongside sukuma wiki (collard greens) or stews. It’s hearty, humble, and always comforting.
Modern Twist:
Chefs are now preparing ugali as a polenta-style base, enriched with butter and cream, then pan-fried until crisp. Topped with sautéed wild mushrooms and truffle oil, it transforms into a rich, umami-packed starter or vegetarian main.
Where to try:
4. Injera Tacos
Ethiopia’s Iconic Flatbread Reimagined
Injera is more than just a bread in Ethiopian and Eritrean culture - it is a communal plate, a utensil, and a symbol of shared meals. Made from teff flour and fermented over days, it has a spongy texture and a slightly sour taste.
Modern Twist:
Some chefs are now using injera as a base for taco-style dishes, filling them with lamb, lentils, or roasted vegetables, then garnishing with microgreens and spicy berbere aioli. It’s an inventive way to showcase injera’s versatility while appealing to a younger, global audience.
DIY tip:
Cut injera into small rounds and warm lightly before filling with toppings of your choice.
5. Chakalaka Arancini
Township Flavours Meet Italian Street Food
Chakalaka is a spicy vegetable relish from South Africa, often served with pap at braais (barbecues). Packed with beans, carrots, onions, and curry spices, it is fiery and full of character.
Modern Twist:
Inspired by Italian arancini, some chefs are combining chakalaka with rice, rolling it into balls, and deep frying until golden. These crispy bites are served with cooling yogurt dips or tomato chutneys, making them ideal for canapés or entertaining.
Perfect pairing:
A chilled Chenin Blanc or local craft lager.
Frequently Asked Questions
What is jollof rice, and why is it so popular?
Jollof rice is a West African dish made with rice, tomatoes, onions, and spices. It's popular across countries like Nigeria, Ghana, and Senegal, with each nation having its own version. It’s a cultural staple often served at celebrations and family gatherings, known for its rich flavour and vibrant colour.
Is injera gluten-free?
Yes, traditional injera made with 100% teff flour is naturally gluten-free. However, some versions include wheat or barley flour, so it's important to check ingredients or make it at home if you need a gluten-free option.
What does ugali taste like?
Ugali has a mild, neutral flavor and a dense, dough-like texture. It is usually eaten with hands and served alongside flavorful stews or sautéed greens to soak up the juices.
Where can I find African ingredients online?
You can find African spices, grains, and sauces on specialty food sites like Yolele, Essie Spice, and Amazon. Many local African markets and gourmet retailers also stock regional ingredients.
Can I make these dishes at home with simple ingredients?
Absolutely. Many of the traditional ingredients can be substituted with more widely available ones. For instance, you can swap teff flour for a mix of all-purpose and buckwheat flour, or use arborio rice in place of native African grains for a fusion take.
Final Thoughts: A Culinary Bridge Between Past and Present
What makes these reinterpretations so powerful is not just the creativity, but the care. Each dish tells a story - one that ties tradition to technique, heritage to modernity. For high-end travelers and home cooks alike, exploring African cuisine in this way offers a chance to celebrate both the roots and the evolution of culture through food.
Whether you're booking a tasting menu in Cape Town or experimenting at home, these elevated takes on African classics invite you to taste the continent through a new lens - one that’s both nostalgic and bold.