You put the grater in the coconut...

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

No primates were harmed in the making of this South African steak sauce.

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

This curry-on-the-go hails from South Africa.

This spiced jerky is a beloved snack in South Africa.

This Cape Town sandwich is as extravagant as a certain literary character.

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

The intoxicating South African fruit is beloved by humans and elephants.

After dining on this fish, your next course might be 36 hours of hallucinations.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

A delicious fruit with a suggestively-shaped seed.

Senegal's national dish is incomplete without these fermented sea snails.

Senegal's popular spring rolls tell a story of war, love, and colonialism.

Juice from the Baobab tree “tastes like sunshine” and treats dysentery.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

The Rwandan condiment is so spicy, it's served with eyedroppers.

This spicy Nigerian stew is made from a goat's head and served with its "particulars."

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.