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Ogbono Soup, Amala, Piri Piri Chicken, Lamb Tagine, Pounded Yam – African food is every bit as exciting and varied as it sounds. No surprise really, considering that Africa is basically 54 countries cooking beside each other, each with their own influences, styles and faves.
North African food is heavily-influenced by Middle-Eastern and European cuisines and famous for Falafels, Hummus, Couscous and Tagines. West Africa is crazy about Jollof Rice – a one-pot dish of long-grain rice, onion, pepper, tomato paste and stock. East African cooking tends to focus on grains, slow-cooked stews, curries and dairy, flavoured with a variety of spices. Central African dishes feature a lot of Cassava, Plantains and the deliciously doughy Fufu. South Africa loves barbecued (braaied) meat and Boerewors – a sausage mix of spiced beef and pork.
And the lovely African eateries near you love delivering their fabulous fare to you via Just Eat.
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West-African-influenced cuisine is known for both its flavours and the healthy fruit and veggie-based cooking. Every country has its own unique variation of Jollof Rice. This one-pot dish is a tomatoey-spicy-long-grain-ricey meal bursting with flavour and crammed with peppers, crayfish, crab and shrimps simmered in a delicious stock. Chicken Yassa is a spicy Senegalese dish made from onions, garlic, peppers and cabbage that topped with a chicken marinated in lemon. Superkanja is a Gambian okra stew that packs a nutritious and flavoursome punch with lots of leafy greens, like collards and spinach mixed with onions, chilli peppers and fish or meat. This dish has unique variations all over West Africa, like Kontomire from Ghana.