African recipes are often centred on natural, unrefined food items found all over the continent and outside of Africa. These items include vegetables, fruits and cereals that are easily grown at subsistence farms not far away from home. African dishes tend to be starch based and feature generous amounts of vegetables and fresh or roasted fish or meat.
Most foods from Africa are based on common foodstuffs like cassava, yam, cocoyam, rice, beans, maize, sorghum, millet, groundnut, coconut, plantain, melons, sea foods, poultry, beef, goat meat, bush meat, palm oil, potatoes, lentil, vegetables, vegetable oils, and a wide selection of tantalizing spices. Out of these seemingly few list of items comes a literally unending array of various delicacies.
Breakfast
In West Africa, Breakfast food items would include: Kunu or millet porridge in Northern Nigeria, Ogi or maize pap (also called akamu) served with akara also called beans cake in Southern, Western and Eastern Nigeria or Boiled Yam and plantain, served with fresh fish pepper soup.
Lunch
Lunch is eaten at any time from midday to 4pm, and is easily prepared from any of the main staples including Cassava products like Gari akpu or starch (usin served with vegetable soup or banga soup or egusi soup or Ofe Onubu, Pounded yam or semolina or ground rice (tuwo shinkafa) or corn meal (tuwo masara) or amala made from elubo served with any of the above soups or ewedu or abula or gbegiri soup in the south of Nigeria, or Miyan kuka or Miyan kabewa or Jollof rice served with moimoi and fried plantain. 
Supper or Dinner
Supper is eaten any time from 5pm to 10pm in Africa and is often a light meal, but can also. Where ever they went, Africans took along with them their cooking. Thus today, all over the world, Africans still cook alike with some little variations. Like their Asian counterparts, most cuisines of Africa are quite spicy, prepared with very hot chilies a common trend in most hot countries.

In the West Indies, the afro-Caribbean food is thus not a great deviation from traditional African dishes.  In North America, the African American foods are now generally referred to as soul food.

African Recipes

Cookup Rice 

Ingredients
½ lb cooked meat
¼ lb salt meat, if desired
1 lb (2 cups) rice
4½ cups water
1 onion
1 – 2 tomatoes
2 – 3 blades chives
Thyme and parsley
½ tsp salt–more if no salt meat is used
½ tsp pepper
2 tbsp oil or drippings
1 heaped tsp brown sugar

Preparation
•    Wash and soak the salt meat and prepare the seasonings.
•    Heat the oil, add the sugar, and fry until it bubbles. Add the seasonings, fry till golden brown.
•    Cut the salt meat into neat pieces, and add to seasonings with water, rice, and salt. Put to boil.
•    Remove the skin and bones from the cooked meat, cut into neat pieces, and add to the rice when it is nearly cooked. If desired, add a dollop or two of butter before dishing up.

Corn Bread

Ingredients
¾ cup flour
¼ cup sugar
4 tsp baking powder
½ tsp salt
1 cup cornmeal
1 egg
1 cup milk
¼ cup oil, or melted shortening

Preparation
•    Combine the flour, sugar, baking powder, salt and cornmeal. Mix well then make a well in the centre.
•    Separately, combine the egg, milk and oil or melted shortening, then pour into the well in the dry ingredients. Mix together well.
•    Pour into a greased 8 inch square pan and bake for 25 – 30 minutes at 375°F. Cut into squares when done.
•    Alternatively, the mixture could be poured into bun/muffin pans and baked for 15 minutes. Makes 16.

Cassava Pone

Ingredients
2 medium sweet cassava
1 small dried coconut
2 tbsp butter or margarine
6 oz sugar
¼ tsp spice and black pepper
½ tsp essence
¼ tsp salt

Preparation
•    Peel, wash, grate and mix the cassava and coconut together.
•    Work in the butter with a fork.
•    Add the other ingredients and enough water to bind stiffly.
•    Put the mixture into a greased dripping pan, where it should be about 1 inch thick.
•    Bake in a moderate oven until crisp and brown on top.
•    Cut into 1½ to 2 inch squares before serving.

Metemgee (Metagee)

Ingredients
1 dry coconut
¾ lb mixed meat
1 lb (approx.) fried fish or salt fish
1lb cassava
1lb plantain (your choice of ripeness)
1lb eddoes, yam or dasheen
1 large onion — cut in rings
½ lb ochroes (okra)
Dumplings (optional)

Preparation
•    Cover the mixed meat with water and boil for ½ hour. Put salt-fish to soak in water; if using fresh fish this may be fried or placed on top of vegetables about 10 minutes before the end of the cooking time.
•    Grate the coconut, pour one pint of water over, squeeze well and strain to extract the coconut milk. Pour over the meat.
•    Peel the vegetables, then put the meat and vegetables to cook in the coconut milk. Cook until almost tender.
•    Put the salt fish with the skin and bones removed, or fresh fish or fried fish on top of vegetables. Add the onion and ochroes.
•    Cook until the coconut milk is almost absorbed.
If dumplings are used they should be added about 8 minutes before the vegetables are ready.

Black Pudding 

Ingredients
4 yards runners
Filling
2 pts rice
1 coconut, grated
4 oz salt meat
Eschallot
Celery
Thyme, broad and fine leaf
Married Man Pork
1 tsp ground cinnamon
Salt
Sugar
1 pint cow blood
Limes or lime juice

Preparation
•    Clean the runners with lime juice and salt until free from mucus.
•    Cook the rice with the grated coconut and salted meat. Allow to cool when finished.
•    Mix the rice with chopped herbs, spice, salt and sugar to taste.
•    Strain the blood over this mixture and mix together until rice is evenly coated and free of lumps.
•    Fill the runners using a funnel, making sure that there is no space left after filling.
•    Tie the ends of the runners and boil gently for about 20 minutes. Prick with a skewer to test for “dampness”. When thoroughly cooked, the blood is congealed around the grains of rice.
•    When quite finished, allow to cool and darken before brushing with oil. Serve with sour.