Five Regions.
One Occasion.

Seven-hour shoulder, preserved lemon, Castelvetrano olives, chermoula, saffron couscous, toasted almonds.

Roasted spatchcock, twenty-seven spice blend, apricot and golden raisin reduction, harissa yoghurt.

Slow-cooked fava beans, cumin, lemon, olive oil, dukkah, warm flatbread. Ancient. Essential.

Whole lamb shoulder, seven hours over charcoal, cumin salt, flatbread, fresh herb salsa. Morocco's greatest communal dish. Minimum six guests.

Braised lamb, ras el hanout, honey, golden raisins, toasted almonds, cinnamon. Sweet-savoury court cooking with the Persian influence intact.

Lamb sealed twelve hours in a clay jar with preserved lemon, saffron, cumin, garlic, smen aged butter. The bachelor's dish of Marrakech, cooked overnight in hammam embers.

Stuffed squab pigeon, freekeh, liver, herb rice, warm spices. Centuries of Egyptian banquet tradition on a single small plate.

Braised lamb, viscous jute leaf sauce, white rice, harissa on the side. North Africa's most distinctive and underrepresented dish.

Fine hand-rolled noodles, white chickpea and chicken stew, turnips, ras el hanout, cinnamon. Algeria's answer to couscous.

Spiced tomato and roasted pepper stew, house merguez, whole eggs broken in at the last moment. Tunisia's bolder answer to shakshuka.

Whole roasted sea bass, chermoula of coriander, parsley, cumin, preserved lemon, olive oil. Roasted tomatoes, warm flatbread to catch the juices.

48-hour groundnut and spice marinade, flame-grilled. Smoky jollof rice, kachumbari salsa, fresh onion. The dish Tushen was built around.

Senegal's national dish. Smoked fish, broken rice, tamarind broth, pickled yeet, roasted tomato concentrate.

Roasted melon seed, leafy greens, assorted meat, crayfish, palm oil. Hand-pounded fufu. Nigeria at its most profound.

Nigerian bitterleaf soup, assorted meat, stockfish, crayfish, palm oil. Hand-pounded fufu. For adventurous palates.

Slow-cooked peanut broth, chicken, caramelised onion, fermented dawadawa, steamed jasmine rice.

Marinated chicken, caramelised onions, Dijon mustard, Scotch bonnet, lemon. Senegal's most beloved comfort dish.

Ivorian chicken sealed in a clay pot with tomato, onion, ginger, spices, no added liquid. Steamed in its own juices. Extraordinary tenderness.

Senegalese peanut and tomato stew, beef short rib slow-braised until falling, steamed rice or fonio. One of the great West African braises.

Smoky long-grain rice slow-cooked in tomato, red pepper, and scotch bonnet until the pot caramelises into the prized party jollof crust. Grilled chicken, fried sweet plantain.

Smoky slow-cooked jollof rice, flame-grilled protein, kachumbari, fresh herbs. The argument-starter.

Ethiopia's most celebrated dish. Berbere-spiced chicken, slow-cooked in niter kibbeh clarified butter. Whole boiled egg, sourdough injera. Served communal.

Sautéed lamb, rosemary, jalapeño, onion, mitmita spice. Crisp outside, pink within.

Charcoal-grilled goat, dry spice rub, sukuma wiki, roasted maize ugali, kachumbari. Kenya's greatest contribution to the world's fire-cooking traditions.

Zanzibar coconut goat curry, tamarind, curry leaf, whole spice, steamed rice. The spice routes in a single bowl.

Whole spice-perfumed rice, cardamom, cloves, cinnamon, cumin. Served as a stand-alone or alongside any East African main.

Slow-braised, fire-finished over charcoal, tamarind and whisky-roasted plantain puree, sukuma wiki chimichurri.

Charred okra, lime leaf, coastal aromatics.

Herb-crushed lamb with arrowroot fondant, roasted beets, rosemary-musk jus.

Chicken in palm nut sauce, slow-cooked until deeply reduced and glossy, rice and fried plantain alongside. The most important dish in Central African cuisine. The original.

Chicken, palm oil, garlic, okra, piri piri, pumpkin, slow-braised until the sauce binds every element. Angola's defining dish, served with funge.

Bitterleaf slow-cooked with groundnuts and shrimp, plantain alongside. Cameroon's national dish, the flavour that defines Cameroonian identity.

Cameroonian fish stew, mbongo pod charred to black before use, white rice to absorb the sauce. Nothing in African cuisine looks or tastes quite like this.

Pounded cassava leaves, smoked fish, palm oil, garlic, hot pepper, slow-cooked until deeply savoured. The Congo basin in a single bowl.

White fish, potatoes, onion, garlic, olive oil, peppers, fresh coriander. The flavour of Luanda, Portuguese frame, African ingredients, entirely Angolan in result.

Slow-roasted goat, forest herbs, local spice, palm oil, plantain, small bitterleaf salad. The edge of the Congo Basin rainforest on a plate.

Angolan grilled chicken with a slow-cooked tomato, garlic, and piri piri sauce. Clean, vibrant, and visually far more appealing on the plate than a palm nut stew.

Fish in a lighter tomato and palm oil sauce. The tomato lifts the palm oil and creates a brighter, more accessible flavour profile than the chicken version.

Slow-cooked goat in a deep tomato base, scotch bonnet, garlic, local spices. The warmth and colour the leaf stews lack.

Fried chicken, fried plantain, vegetables in a fresh tomato and pepper sauce. One of Cameroon's most popular dishes. Vibrant, layered, striking on the plate.

House piri piri oil, coconut rice, charred lemon, fresh coriander. The authentic Mozambican original, a fundamentally different experience.

Cape Malay spiced minced beef, egg and cream custard topping, turmeric rice, golden raisins, apricot preserve, sliced banana. The Western Cape's spice heritage in a single bake.

Cassava leaves, coconut milk, peanuts, garlic, tiger prawns, slow-cooked until the leaves dissolve into the sauce. The dish that defines coastal Mozambique.

Red wine and tomato braise, aromatic vegetables, creamy pap, gremolata. South Africa's Sunday pot, hours of cooking, unmatched depth.

Beef and mixed greens in a clear, lightly spiced broth, zebu when available, wagyu otherwise. Madagascar's national dish. Deceptively simple, extraordinary in flavour.

River cobbler or snapper in a fragrant Mauritian Creole sauce of tomato, thyme, ginger, garlic, chilli, lime leaf, steamed rice. Two hours of sauce, every minute rewarded.

Seychellois Creole coconut curry, fresh reef fish, turmeric, lemongrass, curry leaf, cardamom. Three centuries of island history in a single bowl.

Namibian game, rare-roasted, rested long, sliced thin. Roasted roots, malva gravy, watercress. Leaner and more mineral than any farmed beef.

Whole Lake Malawi tilapia, dry-rubbed, charcoal-grilled. Nshima, mustard greens, raw tomato salsa. The most honest dish on the Southern menu.