5 Worst Rated African Breads

Chikwanga or kwanga is a traditional bread from the Democratic Republic of Congo, consisting of cassava flour cakes that are wrapped in dry banana leaves, then steamed. Its savory flavor pairs well with most of the main meals in the country. It is especially popular to serve warm chikwanga with various African stews, soups, and sauces as it helps to slightly offset their spicy flavors. This cassava-based bread is typically cut into thick round slices before it's served on the plates. Once prepared, chikwanga will keep for a few days, but only if it's kept in the leaf-wrapper in a dry and cool place.Expand

These traditional Moroccan bread rolls are prepared with a yeasted, brioche-like dough that is enriched with aniseed. They also incorporate toasted sesame seeds and are usually flavored with orange blossom water. Before baking, krachel are brushed with egg wash, while the top is sprinkled with toasted sesame seeds or pearl sugar. The buns can be enjoyed plain, but they are also commonly served with cheese and savory or sweet spreads such as butter, jams, or chocolate spreads. They perfectly pair with coffee or tea.Expand

Khobz el dar is an Algerian and Moroccan bread that requires no kneading. It consists of semolina, salt, sugar, yeast, oil, eggs, milk, and optional sesame seeds for decoration. Once it has been baked, the bread develops a soft and tender texture and a slightly sweet flavor. This bread can be found it almost every household in Algeria, hence its name, which translates to bread of the house.Expand

Khobz is a traditional bread that is shaped into round, flat loaves and baked in an oven until it develops a crispy crust. It can be made with different types of flour such as wheat, bran, barley, and semolina. Some bakers like to add anise, nigella, or cumin in order to enhance its flavors. The bread often replaces utensils and is used to scoop up sauces, dips, meat, and vegetables in numerous Moroccan dishes.Expand

Harsha is a popular Moroccan bread that is usually made with a combination of semolina, sugar, butter, milk, baking powder, and salt. It is traditionally fried in a pan until it develops a soft, crumbly texture. Most Moroccans prepare it for breakfast or as an afternoon snack, serving it with butter, honey, or cheese. It is recommended to pair harsha with a cup of hot Moroccan tea.Expand