Four African breads to try on safari: There’s just something about the smell of freshly baked bread, right out of the oven, with creamy butter waiting to be slathered on top. It might just be us, but bread really brings back memories of home, like the scent of our grandmothers or those relaxed Sunday breakfasts at a cozy patisserie in the city.

When we’re on safari, food is usually the last thing on our minds. Seeing wildlife and birdlife can be such an exhilarating experience that sometimes we forget the feelings that connect us to our homes.


Whether you’re into ‘glamping’ or staying at a fancy lodge in the wild, one thing’s for sure: your African hosts really know how to enjoy great bread, and each place has its own special way of making and savoring this essential food.

A lot of African cuisine revolves around grains. So, we’ve got grains like millet, sorghum, corn, rice, and wheat. These were brought in from both the New and Old Worlds as folks started colonizing and exploring the huge planet. It’s not surprising that African bread shows the impact of different cultures. Let’s dive into four delicious, authentic breads that different countries have perfected over the years and proudly call their own.

 

1. Diphaphata, hailing from Botswana.

Botswana really is a place full of contradictions. In places like the marshlands of the Okavango and Chobe, and even in the Kalahari desert, finding wheat isn’t always easy. Diphaphata is a type of bread made from imported wheat, and it’s interesting how it has become a staple in Botswana’s cuisine.

Four African breads to try on safari

Similar to an English muffin, the Diphaphata is a great breakfast food


Diphaphata is made in a way that’s kind of like how you make an English muffin, but it’s got a different flavor since it doesn’t have that tangy taste you find in English muffins. The Diphaphata has a thicker texture and is quicker to make. The bread gets a nice char on the griddle, adding a bit of that smoky flavor we all love. The Diphaphata is dipped into a tasty stew with beans. These days, people are getting creative with fillings like jams and savory relishes.

 

2. The South African Roosterkoek

Roosterkoek is a type of bread that’s typically enjoyed alongside a South African barbeque, which is lovingly called a braai. Actually, a lot of South Africans think a ‘braai’ just isn’t the same without a tasty Roosterkoek. You make the bread by grilling balls of dough over an open flame. This leads to a bread that’s pretty dense, with a soft center and a nice, smooth crust. They’re definitely at their best when you enjoy them hot right off the grill, topped with a little garlic butter and cheese.

South African Roosterkoek is a south African authentic dish

3. Mozambican Pao

The Mozambican Pao is like the African take on Portuguese bread rolls, crafted by local village bakers. Mozambique used to be a colony of Portugal, and that’s how Pao made its way into the local cuisine. Lots of people who visit Mozambique come back with great memories of the Pao, which you can grab early in the morning from roadside stands or local markets. Pao is made by mixing together water, yeast, sugar, flour, and wheat to create a dough. This dough is then placed in the oven and given a nice sprinkle of raw flour on top. You really can’t go wrong with this colonially influenced bread when you load it up with some tasty peri-peri beef or chicken.

Four African breads to try on safari

An up-close view of Mozambican Pao

4. Kenyan Chapati

Back in the day when Kenya was being colonized, the British built a railway line that stretched across a big part of the country. The British brought in Indian laborers to help finish the line. The Indian laborers settled in the region and brought along their culture and food with them. Chapati is a staple in Indian cuisine that has also made a home for itself in Kenya.

To make Kenyan chapati, you start by mixing wheat flour with water to create the dough. You start by rolling the dough into small balls, then you use a rolling pin to flatten them out into that classic chapati shape. After that, you just fry them up in a flat pan. You can enjoy chapatis for breakfast, lunch, or dinner! The best Chapati is full of curry that smells and tastes great.

 

No matter where you find yourself on safari, you can count on enjoying a mix of traditional and ethnic foods. Waking up on a crisp morning in the bushveld, sipping on a hot cup of coffee and enjoying some freshly baked bread, just feels unbeatable.