This dish is made using the seeds of cucurbitaceous plants, known locally as “pistaches” or egusi. It can be made with fish or meat. This recipe was kindly contributed by ...

This recipe was kindly contributed by the Embassy of Sweden in Addis Ababa. Ambassador Torbjörn Pettersson prepared cinnamon buns with members of the Ethio-Swedish Alumni Network.

Green Gazpacho is a cold soup prepared with cheap, locally sourced vegetables and herbs. It is the brainchild of the EU Ambassador to Nigeria, Ketil Karlsen. He serves the soup ...

One of South Africa’s favourite dishes is bobotie. It is a kind of beef casserole that reportedly originates from a Dutch dish that was brought to the Cape Colony in ...

This recipe was kindly contributed by the British Embassy in Addis Ababa.

This recipe was kindly contributed by Smaїl Chergui, African Union Commissioner for Peace and Security.

This recipe was kindly contributed by Albert Muchanga, African Union Commissioner for Trade and Industry. It is his favourite Zambian meal.

Luwombo is a traditional Ugandan dish, prepared on special occasions such as when a couple’s parents meet for the first time. The paternal aunt of the bride- to-be is responsible ...

This recipe was kindly contributed by the former Ambassador of Tunisia to Ethiopia, Mr Sahbi Khalfallah, and his spouse Monia Jaber.

This refreshing chilled tomato soup is a Spanish staple in the summer months. The quality of the tomatoes really determines the taste – use vine ripened tomatoes if available and ...

South Sudan, like many African countries, is awash with a variety of delicacies such as nyete, wolwol, basiko (fresh simsim sauce), khudura (green slippery sauce) and pondu among others. Pondu ...

This recipe was kindly contributed by the former Ambassador of Slovenia to Ethiopia and the African Union, Matjaž Šinkovec, and his spouse Magdalena. In Magdalena’s words: “the translation of the ...

This recipe was kindly contributed by the EU Delegation to Togo. Ambassador Cristina Martins Barreira took the opportunity to invite the Togolese Minister of Culture for dinner.

This recipe was kindly contributed by the Ambassador of Slovakia in Addis Ababa, Mr. Drahomír Štos.

You can hardly find a Sierra Leonean who doesn’t love this dish, made with cassava leaves, rich in Vitamins B and C. In preparation for cooking, the leaves are washed, ...

This recipe was kindly contributed by Aïssatou Touré, a participant in the AU-EU Youth Plug-In Initiative, which proposed innovative ideas for the Africa-EU Partnership ahead of the 5th AU- EU ...

Seychellois cuisine is based on an extraordinary variety of fish, found in the archipelago’s crystal clear waters. Tuna, the red snapper, ovctopus (known as “zourites”), rays, and the capitaine are ...

This Rwandan dish uses traditional locally grown ingredients. The dish called Gitoki is made using various local vegetables, fruit and spices. The essential ingredient is green banana, which plays an ...

Thoroughly wash the octopus and cut it into medium pieces. Place in a pot together with the palm oil, chopped onions, chopped garlic, peeled, chopped and deseeded tomatoes, the bay ...

“This is really one of Romania’s national dishes that people cook at home for celebrations. When I was a child, I used to watch my parents or other relatives cook ...

This recipe was kindly contributed by the Embassy of Portugal in Addis Ababa.

Sauerkraut filling is one of the quintessential flavours for stuffing Polish pierogi. They are traditionally served as a Christmas Eve supper. The sauerkraut filling can be made one day ahead ...

Fry the mushrooms “dry” and set aside. Melt half of the butter, add a splash of olive oil, and sauté the onion. Add the rice and stir for a moment. ...

This traditional vegetarian dish, hilbet, is a legume paste that is dressed with a thick red sauce known as selsi and served with injera, the iconic sourdough crepe also eaten ...

“Summer in Estonia is unimaginable without picking wild mushrooms. Every family has their own secret places where to pick fresh chanterelle mushrooms – these places are guarded sacredly and information ...

This meal comprises “Inkhukhu yasemakhaya” (Swazi-style boiled free-range chicken), “Sinkhwa semmbila lesibilisiwe” (steamed mealie bread), and “Umbhidvo wetintsanga nemantongomane lasiliwe” (pumpkin shoots with groundnuts).

The recipe constitutes key components of a weekend lunch in Lesotho; usually reserved for guests (or for one’s parents).

This recipe was kindly contributed by Valdis Dombrovskis, European Commission Vice- President for the Euro and Social Dialogue, also in charge of Financial Stability, Financial Services and Capital Markets Union

This traditional Lithuanian soup is healthy and very easy to prepare. It is best served with boiled potatoes.

Palm butter is originally a staple food for the Grebo, the Kru and the Krahn tribes of the southeast of Liberia which over time has become one of the most ...

This recipe was kindly contributed by the Embassy of the Grand Duchy of Luxembourg in Ethiopia. Source: visitluxembourg.com.

This recipe was kindly contributed by Victor Harison, African Union Commissioner for Economic Affairs, and his spouse Hanta Harison.

Nsima is a staple food in Malawi. It is normally prepared for lunch or dinner, though at times it’s also eaten at breakfast.

Widjila are a specialty of the Timbuktu region in northern Mali. They are steamed buns, paired here with an aromatically spiced sauce called Al Marga Mafé.

Prepare the sauce separately in a large, low pan by lightly frying the onion and some garlic, then the minced meat, liver, bacon, carrots and peas. When all has browned ...

This recipe was kindly contributed by Johannes Hahn, European Commissioner for European Neighbourhood Policy and enlargement Negotiations.

Mauritanian wheat couscous is prepared with vegetables and meat. It is a dish generally consumed by the Moor community but also widely enjoyed by others. It is mainly prepared during ...

Deer meat is highly valued in Mauritius. The most popular way of savouring it is as a dry curry, accompanied by white rice, lentils, and a local chutney.

Remove all the fat from the goat and cut it into medium pieces. Marinate in the wine (or beer) for two hours, adding the salt, the chopped garlic and the ...

The word “Potjie” translates as “little pot”, referring to the 3-legged cast iron pot one uses to cook this hearty meal in. Potjie-kos, as it is referred to, is a ...

Rinse the peas, remove any bad ones and soak in 2 l of water, with salt, for 12 hours. Bring the peas and the salt water to a boil and ...

This recipe was kindly contributed by the Embassy of Kenya in Addis Ababa.

Soda bread is a staple at every Irish kitchen table, and each family will have some variation of this recipe. It is best eaten with jam or honey the day ...

This thick, hearty soup was a common dish among cattle herdsmen of the Great Hungarian Plain (puszta) for centuries, and “gulyás” in fact means “herdsman”. In its original form the ...

This recipe was kindly contributed by Helmut Kulitz, EU Ambassador to Gabon, Equatorial Guinea, Sao Tomé-et- Principe and CEEAC.

In Djibouti this dish is appreciated for its generosity. When you cook for 2, there is actually enough for 4. This recipe was kindly contributed by the EU Delegation to ...

In Denmark, Aebleskiver are traditionally eaten during the Christmas season and are often served with glogg, Scandinavian mulled wine. The name Aebleskiver literally means “apple slices” in Danish, although apples ...

This recipe was kindly contributed by the EU Delegation to DRC, and in particular by its Residence chef, Mr Martin Ibeya. Ambassador Bart Ouvry shared the meal with his colleague, ...

“Each year, together with my daughter I visit a world music summer festival in Ostrava, the post- industrial part of the Czech Republic. We have to drive there for about ...

Afelia is a traditional Cypriot dish of small pieces of fried pork meat cooked in red dry wine and coriander. It is usually accompanied by bulgur pilaf. This recipe was ...

“I was born in Mimice, a small village in Dalmatia, and therefore it is no surprise that I would like share with you the most famous Dalmatian recipe. Even though ...

This recipe was kindly contributed by the EU Delegation in Guinea. In the image, Ambassador Josep Coll is wearing a traditional outfit worn in the forested areas of the country.

In the picture, Former Ambassador Nikolaos Patakias and his wife Sofia stand outside the Greek Club, “Olympiakos”, in Addis Ababa.

This recipe was kindly contributed by the EU Delegation to Guinea-Bissau. It was selected and prepared by the graduates of a Traditional Culinary course under the project “Promotion of the ...

This recipe, incorporating Ethiopian traditional ingredients to a French dessert recipe, was created jointly by Ethiopian chef Yohanis and the Ambassador of France to Ethiopia, Frédéric Bontems. They came together ...

To prepare the cornmeal, roast two cups of dry maize in a saucepan until brown. Take off the heat and leave to cool. Blend in a clean container until powdery. ...

This recipe was kindly contributed by Simone Abala, Chief of Protocol at the African Union Commission.

Cut the cheese in very small slices and crumble. Mix with the butter, cream cheese and the finely chopped onion. Spice to your own taste. Leave in the fridge for ...

“Benachin” is served at all major social gatherings in The Gambia. Literally translated, it means “one pot” because it is prepared in a single piece of cookware. An imitation of ...

The basis of Ethiopian food is injera, a spongy sour- dough flatbread made of teff, served with a variety of toppings. It is mostly made at home in a pan, ...

National dish “par excellence”, the saka-saka, also known as “pondu” or “ntoba” features in all celebrations in the Republic of the Congo. There are about ten different variations, all equally ...

This recipe was kindly contributed by Giovanni Di Girolamo, EU Ambassador to the Republic of Madagascar and the Union of Comoros.

Cachupa is Cape Verde’s signature stew. This recipe is for “Cachupa Rica”, i.e. rich Cachupa, so-called because it is made with meat. This recipe was kindly contributed by the EU ...

If you prepare the filo pastry from scratch, mix the milk, salt, sugar, eggs, yeast and flour and allow the dough to rise. Otherwise, buy ready-made filo sheets. Tear small ...

Seswaa is a Botswanan dish made of beef or goat meat. It is served at weddings, funerals, and other celebrations. Seswaa is traditionally cooked in a large cast iron pot ...

This recipe was kindly contributed by the EU Delegation to Burundi.

This Beninese dish is reserved for special occasions. The red paste known as “amiwo” is served with “poulet bicyclette” or “bicycle chicken”, a West African term for quick-footed street chicken. ...

The French word “carbonnade” comes from “charbon” (charcoal) as this dish used to be slow-cooked on charcoal embers. It is a cousin of the “Boeuf Bourguignon” which is prepared with ...

This Angolan signature fish stew combines delicious vegetables cooked in red palm oil with okra and sweet potato leaves. It is unbelievably rich in flavours and spices, and is one ...

This is the lasagne recipe of choice for Ranieri Sabatucci, European Union Ambassador to the African Union.