Top 5 African Dishes You Have to Try in Manila

African cuisine is one of the world's most underrated culinary traditions. Bold spices, rich stews, smoky grilled meats, naturally fermented flavors, and centuries of cooking knowledge passed down through generations. If you have never tried it, you are missing one of the most satisfying food experiences available in Metro Manila today.

Whether you are a member of the African community in the Philippines looking for a taste of home, or a Filipino food lover ready to explore something completely new, this list is your starting point. Here are five African dishes you absolutely have to try, all available right now through Fastwaka.

1. Jollof Rice

There is no more famous dish in West Africa than jollof rice, and for good reason. Cooked low and slow in a rich, deeply seasoned base of tomatoes, bell peppers, onions, and spices, jollof rice absorbs every ounce of flavor from the pot. Nigeria and Ghana have an ongoing friendly rivalry over whose version is superior, but everyone agrees on one thing: real jollof rice is unlike anything else.

The best jollof rice has what West Africans call the "party jollof" effect: a slightly smoky, caramelized bottom layer that forms when the pot is left to cook with the heat locked in. The result is a depth of flavor that no other rice dish can match. Serve it with fried chicken, grilled beef, or fried ripe plantain (dodo) for the complete experience.

Why you need to try it: It is deeply savory, perfectly balanced, and one of those dishes that people genuinely cannot stop talking about once they have had it done right. First timers are almost always surprised by how much they love it.

2. Egusi Soup

Egusi soup is a thick, hearty stew that is central to Nigerian and Ghanaian cooking. It is made from ground melon seeds (egusi) cooked in palm oil with leafy vegetables, typically bitter leaf or spinach, and your choice of protein. Beef, goat meat, smoked fish, and snail all work beautifully in egusi, and the combination of ground seeds and palm oil creates a texture and flavor profile that is completely unique.

Egusi is always served with a "swallow," which is a starchy accompaniment used to scoop up the soup. Pounded yam is the traditional pairing, but fufu, eba (made from cassava flour), or amala (made from yam flour) are all common choices. The swallow is shaped into a small ball in the hand, dipped into the soup, and eaten in one bite. No spoon required.

Why you need to try it: Egusi is nutrient-dense, deeply satisfying, and a cornerstone of West African cooking. People who try it for the first time are consistently surprised by how complex and comforting it is.

3. Suya

Suya is the African street food that every visitor to West Africa remembers long after they leave. Thin strips of beef (or chicken) are marinated in a dry spice blend called yaji, which includes ground peanuts, ginger, paprika, garlic powder, and a mix of dried peppers. The meat is threaded onto skewers and grilled over hot charcoal until perfectly charred on the outside and tender inside.

In Lagos, Accra, and Abuja, suya vendors set up along roadsides in the evening. The smoke from their charcoal grills carries for blocks, drawing in customers who cannot resist. On Fastwaka, you get that same authentic flavor without leaving your home in Metro Manila.

Why you need to try it: The yaji spice blend is unlike anything else you have tasted. Smoky, nutty, peppery, and deeply savory. Suya is one of those foods where eating just a few skewers is nearly impossible.

4. Fried Plantain (Dodo)

Plantain shows up in one form or another at nearly every West African meal, and dodo, which is simply ripe plantain fried in hot oil, is the most beloved version. When a plantain is allowed to ripen until the skin is almost black, the natural sugars concentrate and develop. Frying locks in that sweetness while creating a caramelized exterior and a soft, almost creamy interior.

Do not confuse dodo with plantain chips. Those are made from unripe plantain and are a completely different product. Dodo is all about ripeness, sweetness, and that perfect contrast between the caramelized outside and the soft inside.

Why you need to try it: Dodo pairs with everything. Jollof rice, egusi soup, stewed beans, grilled meat. It also works as a standalone snack. Once you start eating it, stopping becomes the challenge.

5. Puff Puff

Puff puff is West Africa's answer to the doughnut, and many people would argue it is better. The dough is made from flour, sugar, eggs, yeast, and a pinch of salt. It is left to rise, then dropped by spoonfuls into hot oil where it fries into perfect golden spheres with a light, airy interior and a slightly crispy shell. Sometimes dusted with powdered sugar, sometimes served plain, puff puff disappears from any plate it lands on within minutes.

At Nigerian parties and family gatherings, puff puff is served as a snack while the main food is being prepared. It is also a staple street food, sold in small bags from roadside vendors. It is the kind of food that is impossible to eat just one of.

Why you need to try it: Puff puff is simple, comforting, and completely addictive. If you have children, be warned: once they try it, they will not stop asking for it.

Where to Order These Dishes in Metro Manila

All five of these dishes, and many more, are available right now through Fastwaka. Browse African restaurants near you, find the dishes that catch your eye, and have them delivered to your door.

New to Fastwaka? Read our quick guide on how to place your first order. And if you are curious about the full range of cuisines on the platform beyond just African food, check out Beyond Jollof: a world of cuisines on Fastwaka.