African Food

African Food

Header product — groups all African dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Ethiopian combo plate

Injera flatbread topped with doro wat (chicken stew), misir wat (red lentils), gomen (collard greens), and tibs (sauteed beef). Shared eating experience.

Doro wat (Ethiopian chicken stew)

Slow-cooked spiced chicken drumsticks in berbere sauce with hard-boiled eggs. Contains egg.

Misir wat (Ethiopian red lentil stew)

Spiced red lentils with berbere and niter kibbeh. Vegan without niter kibbeh.

Jollof rice with chicken

West African one-pot rice dish with tomato, pepper, and spices. Served with fried or grilled chicken and fried plantain.

Suya skewers

West African spiced beef skewers with groundnut (peanut) suya spice rub. Contains peanuts — must declare prominently.

South African boerewors roll

Coiled beef and pork sausage in a bread roll with chakalaka or tomato relish. Contains gluten.

Moroccan lamb tagine with couscous

Slow-cooked lamb with preserved lemon, olives, and ras el hanout spices over couscous. Contains gluten.

Moroccan chicken tagine with couscous

Slow-cooked chicken with apricots, almonds, and ras el hanout over couscous. Contains gluten and tree nuts.

Fried plantain (side)

Sweet ripe plantain fried until golden. Vegan, gluten-free.

Mandazi (East African doughnuts)

Lightly spiced fried dough — Kenyan and Tanzanian street food. Contains gluten, egg, dairy.

Hibiscus tea (bissap / karkade)

Dried hibiscus flower tea — served hot or cold. Naturally vegan and caffeine-free.

Chicken drumsticks (for doro wat)

Skin scored to absorb berbere sauce.

Chicken thigh fillets (for jollof and Moroccan tagine)

Beef (diced, for tibs and suya)

For Ethiopian tibs and suya skewers.

Lamb shoulder (diced, for Moroccan tagine)

Slow-cook until tender.

Boerewors sausage

South African coiled beef and pork sausage — source from South African butcher or deli.

Hard-boiled eggs (for doro wat)

Egg allergen.

Injera (fermented teff flatbread)

Buy from Ethiopian restaurant or make in-house. Pure teff is gluten-free — wheat blend contains gluten. Must declare.

Teff flour (for house-made injera)

Naturally gluten-free — but cross-contamination risk in commercial mills.

Couscous (for Moroccan tagine)

Contains gluten — must declare.

Long grain rice (for jollof)

Bread rolls (for boerewors roll)

Contains gluten.

Plain flour (for mandazi)

Contains gluten.

Red lentils (masoor dal, for misir wat)

Ripe plantains

Must be very ripe — yellow-black skin.

Berbere spice blend

Ethiopian chilli spice blend — complex mix of chilli, fenugreek, coriander, and more. Check label for allergens.

Niter kibbeh (Ethiopian spiced clarified butter)

Dairy allergen. Spiced with onion, garlic, ginger, and spices.

Suya spice mix (groundnut based)

Contains peanuts — peanut allergen. Must declare prominently.

Ras el hanout (Moroccan spice blend)

Complex North African blend — check label for tree nuts and allergens.

Chakalaka (South African spiced vegetable relish)

Bought or house-made. Spiced bean and vegetable relish.

Tomato paste

Canned crushed tomatoes

Onions

Garlic

Fresh ginger

Scotch bonnet or habanero chillies

For jollof and suya — very hot.

Red capsicum (for jollof base)

Preserved lemons (for Moroccan tagine)

Buy from deli or make in advance.

Green olives (for Moroccan tagine)

Dried apricots (for Moroccan chicken tagine)

Almonds (slivered, for Moroccan tagine)

Tree nut allergen.

Chicken stock

Cumin (ground)

Coriander (ground)

Turmeric (ground)

Cinnamon (ground)

Smoked paprika

Cardamom (ground)

Bay leaves

Vegetable oil

Olive oil

Eggs (for mandazi)

Egg allergen.

Coconut milk (for mandazi)

Tree nut allergen.

Sugar (for mandazi)

Cardamom (for mandazi)

Dried hibiscus flowers (sorrel)

For bissap tea.

Sugar (for hibiscus tea)

LPG burner and large clay pot or heavy pot

Clay pot preferred for Ethiopian stews and Moroccan tagine — retains heat well.

LPG bottles and regulator

Tagine pot (Moroccan clay pot)

For Moroccan dishes — or use heavy casserole.

Charcoal grill or gas grill

For boerewors and suya skewers.

Commercial deep fryer

For fried plantain and mandazi.

Rice cooker (large commercial)

For jollof rice.

Bain-marie / food warmer (multiple bays)

For Ethiopian stews, jollof, and tagine — keep above 60°C.

Injera keeping dome or covered tray

Keep injera warm and pliable during service.

Large stock pots

For doro wat and tagine — long cook times.

Prep table and cutting boards

Small bar fridge

For proteins and dairy below 5°C.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power.

Fire extinguisher (Class F — cooking oil)

For deep frying.

Cash float/till

Oil disposal container

African food stall

Large shared injera trays

Ethiopian combo served on a large injera — big tray essential.

Individual stew bowls with lids

For individual doro wat and misir wat serves.

Jollof rice boxes with lids

Boerewors roll paper wrappers

Tagine bowls with lids

Suya skewer paper sleeves

Mandazi bags / paper sleeves

Hibiscus tea cups with lids

Wooden forks and knives

Napkins

Takeaway bags

Allergen information card

Peanuts in suya, gluten in injera blend and couscous, tree nuts in Moroccan tagine, egg in doro wat and mandazi — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Cylinders secured, regulator checked, fire extinguisher on site.

Charcoal use approval

Check market rules — boerewors and suya traditionally cooked on charcoal.

Deep frying safety compliance

Class F fire extinguisher mandatory for plantain and mandazi frying.

Temperature control compliance

Stews and rice above 60°C, proteins below 5°C at all times.

Peanut allergen declaration

Suya spice mix contains peanuts — must be declared prominently on all suya products.

Gluten allergen declaration

Injera wheat blend, couscous, bread rolls, and mandazi contain gluten — must declare.

Tree nut allergen declaration

Almonds in Moroccan tagine, coconut milk in mandazi — must declare.

Egg allergen declaration

Hard-boiled eggs in doro wat, eggs in mandazi — must declare.

Dairy allergen declaration

Niter kibbeh contains dairy — must declare on all Ethiopian dishes cooked with it.

Allergen labelling compliance

Peanuts, gluten, tree nuts, egg, and dairy all present across menu.

Oil disposal compliance

Used cooking oil disposed via licensed waste oil service.

Electrical safety compliance

If using generator.

Market stall fee

Fuel — travel

LPG/gas

Charcoal

If using charcoal grill.

Generator fuel

If no mains power.

Cooking oil

For frying plantain and mandazi.

Oil disposal service

Injera sourcing

Buy from Ethiopian restaurant or community supplier — or ferment teff batter in-house (3 day process).

Boerewors sourcing

Specialty sausage — source from South African butcher or deli.

Berbere and niter kibbeh

Specialty Ethiopian ingredients — source from Ethiopian grocer or make in-house.

Preserved lemons

Buy or make in advance — 4 week curing process if house-made.