What are names of African food?

It's impossible to give a complete list of African foods because the continent is so diverse, with many different cultures and cuisines.

However, here are some well-known African dishes and ingredients, grouped by region:

North Africa:

* Couscous: A staple grain dish, often served with vegetables, meat, or fish.

* Tagine: A slow-cooked stew, usually featuring meat, vegetables, and spices.

* B'stilla: A savory pastry filled with pigeon, almonds, and spices.

* Harira: A hearty soup made with lentils, chickpeas, tomatoes, and spices.

West Africa:

* Fufu: A doughy, starchy food made from pounded yams, cassava, or plantains, often served with soups and stews.

* Jollof rice: A flavorful rice dish cooked in a tomato-based sauce, often with vegetables, meat, or fish.

* Egusi soup: A rich, nutty soup made with ground melon seeds, often with meat, fish, or vegetables.

* Suya: Grilled skewers of marinated meat, usually beef or chicken.

East Africa:

* Ugali: A stiff porridge made from maize flour, often served with stews, vegetables, or meat.

* Nyama Choma: Grilled meat, often served with a spicy sauce.

* Mshikaki: Grilled meat skewers, usually with a marinade of ginger, garlic, and spices.

* Pilau: A flavorful rice dish made with spices, onions, and meat or vegetables.

Southern Africa:

* Biltong: Dried, cured meat, often made from beef, venison, or ostrich.

* Boerewors: A spicy sausage, often served with bread or mashed potatoes.

* Pap: A maize porridge, often served with stews or vegetables.

* Bunny chow: A hollowed-out loaf of bread filled with curry.

Ingredients:

* Yams: A starchy tuber, commonly used in soups, stews, and as a base for fufu.

* Cassava: A starchy root vegetable, used to make tapioca flour, fufu, and other dishes.

* Plantains: A starchy banana, used in soups, stews, and as a base for fufu.

* Maize: A staple grain, used to make ugali, pap, and other dishes.

* Rice: A popular grain, used in dishes like jollof rice, pilau, and other rice dishes.

* Palm oil: A versatile oil, used in soups, stews, and cooking.

* Berbere: A spice blend, commonly used in Ethiopian and Eritrean cuisine.

* Sumac: A tangy spice, often used in Moroccan cuisine.

* Harissa: A spicy chili paste, commonly used in North African cuisine.

This is just a small sample of the vast and diverse cuisines of Africa. There are many other delicious and unique dishes to discover.

To find out more, I recommend searching for specific regions or cuisines within Africa, or exploring online resources such as blogs, cookbooks, and recipe websites.