Nigeria’s most consumed meat is goat and lamb. Goat stew is a staple of Nigerian cuisine and tastes deliciously gamey. Roasted goat is also common in Nigeria, owing to the extensive goat farming industry that’s ever-present throughout the country.

Chicken is another popular meat in Nigeria. One of the most well-known Nigerian chicken dishes is “jollof rice with chicken,” a flavorful and spicy one-pot rice dish cooked with tomatoes, peppers, onions, and of course, tender pieces of chicken. Another popular chicken dish is “suya,” which consists of skewered, grilled chicken that has been marinated in a spicy peanut sauce.

“Pepper soup” is also a much-loved dish in Nigeria, typically made with a variety of meats including chicken, and is a spicy and aromatic soup filled with herbs and spices. “Nkwobi” is a traditional Igbo dish made with cooked cow leg, although chicken can also be used, and is often enjoyed at social gatherings. Additionally, “fried chicken” and “grilled chicken” are common street foods and are enjoyed by many Nigerians. These dishes reflect Nigeria’s love for chicken and its prevalence in the country’s cuisine.

South Africa’s most consumed meat is chicken. Chicken is often used in dishes like “chakalaka,” a spicy vegetable relish, and “bunny chow,” a hollowed-out loaf of bread filled with curry. Thanks to the relative ease of poultry farming, chicken has become a widespread staple of the South African diet.

Beef is another staple food in South Africa, and it is commonly used in traditional dishes such as “biltong,” a cured meat snack, and “boerewors,” a type of sausage often cooked on the braai (grill). Another popular dish is “biltong salad,” which consists of mixed greens, avocado, and biltong strips. Beef is also used in “bobotie,” a savory meat pie with a custard topping, and “potjiekos,” a stew cooked in a three-legged cast iron pot over an open flame.

Lamb is also commonly consumed in South Africa. Lamb is frequently used in “sosaties,” skewered and marinated meat, as well as “bredele,” lamb and apricot stew. Overall, chicken is the most popularly consumed meat in South Africa and is featured in a wide variety of the country’s traditional and modern dishes.

In Egypt, the most consumed meat is poultry, particularly chicken. Popular dishes made with chicken include koshari, a traditional Egyptian street food made with rice, lentils, macaroni, and chickpeas, topped with a spicy tomato sauce and crispy fried onions. Another popular chicken dish is molokhia, a savory green soup made with finely chopped jute leaves and served with rice or bread. Shawarma, a Middle Eastern dish made with thinly sliced meat (often chicken), wrapped in pita bread with garlic sauce, pickles, and vegetables, is also widely enjoyed in Egypt. Additionally, grilled chicken dishes like ta’ameya (Egyptian falafel), served with rice or salad, are a staple in Egyptian cuisine.

While chicken is the most consumed meat in Egypt, other meats such as beef and lamb are also enjoyed in dishes such as kofta (grilled minced meat skewers), kebab, and traditional Egyptian meat stews. However, due to cultural and religious influences, pork is not commonly consumed in Egypt. Overall, chicken dishes are the most popular and heavily consumed meat in Egyptian cuisine.

In Ethiopia, the most consumed meat is beef. Beef is commonly used in traditional Ethiopian dishes such as “kitfo” – a minced raw beef dish mixed with spices and served with injera (a sourdough flatbread), “key wat” – a spicy beef stew, and “tibs” – sautéed beef with vegetables and spices. Injera is often used as a base for these dishes and is made from teff flour, a staple grain in Ethiopian cuisine. Additionally, “doro wat” – a spicy chicken stew, and “sega wat” – a spicy lamb stew, are also popular dishes in Ethiopia. These meat dishes are often served with side dishes such as “gomen” (a dish made from collard greens), “alicha” (a mild stew often made with potatoes and carrots), and “shiro” (a chickpea or lentil-based stew). Overall, beef is the most commonly consumed meat in Ethiopian cuisine, and it plays a central role in many traditional dishes.

The most consumed meat in Algeria is lamb. One popular dish made with lamb is couscous, a traditional North African dish made with steamed semolina grains and accompanied by a stew of lamb, vegetables, and chickpeas. Another popular lamb-based dish is merguez, a spicy lamb sausage often grilled and served with bread or couscous. Lamb also features heavily in tajine, a slow-cooked stew made with various vegetables, spices, and sometimes fruit. Grilled lamb skewers, known as brochettes, are also a common street food in Algeria. These skewers are often seasoned with a variety of spices and herbs, and are enjoyed with flatbread or couscous.

In addition to lamb, chicken is also widely consumed in Algeria, and is featured in dishes such as djej b’l-qasbour (chicken with olives) and r’zat al-tajine (chicken and vegetable tajine). Beef and fish are also popular, with dishes like lham lahlou (a sweet and savory lamb and almond stew) and grilled fish being commonly enjoyed. Overall, lamb remains the most consumed meat in Algeria and plays a central role in the country’s cuisine.