African finger foods are as diverse as the population.
The African continent is home to a dazzling array of cultures, climates, and cuisines. More than 50 countries territories comprise the world's second-largest continent, populated by nearly 800 million people speaking more than 1,000 languages. From the Sahara Desert to the South-African coast, regional fare is as varied as the landscape. Satisfy your hunger with some of these quintessential African finger foods.
Falafel
Falafel is a common finger food across North Africa. They are fried fritters traditionally made with ground fava beans or chickpeas and mixed with cumin, garlic, parsley, and other seasonings. Falafel fritters can be eaten alone or tucked into pita bread, garnished with tahini sauce, and enjoyed as a sandwich.
Fried Plantains
Plantains are a staple food of many Central-African countries. Unlike bananas, plantains are savory and prepared like potatoes, often diced or chopped and fried in oil. When deep fried, plantains become crisp and need little more than a dusting of salt to make a tasty snack or side dish.
Injera
Injera is a spongy, slightly sour pancake-like bread and is one of the signature foods of Ethiopia. Made from a cereal grain called teff, injera is a finger-food in the most literal sense, and is used as a "utensil" to scoop and bring food such as doro wat, a stew, to the mouth, where the stew and injera are eaten together.
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