Popular African Drinks You Must Try

African drink culture offers extensive diversity. The continent presents numerous beverages, catering to preferences for both refreshing and spicy drinks.

Notably, African alcoholic beverages have global recognition, with some being uniquely African. Non-alcoholic options are also prevalent and highly nutritious.

These popular african drinks you must try can be found across various African countries and even prepared at home. Natural drinks crafted by locals are common.

South African Beer

South African Beer is a historic local brew, originally made in grass-hut kraals and favored by the Zulu nation. It remains popular in KwaZulu-Natal.

Umqombothi, a Xhosa version made from corn, is high in vitamin B and drunk communally. Witblits, an amateur grape brandy similar to moonshine, is also notable.

South African Beer features unique herbs, spices, and citrus additions, with numerous varieties and accompanying liqueurs and cocktails.

Akpeteshie

Akpeteshie, a popular Ghanaian drink made from fermented corn and cassava, holds deep cultural significance. It has historically symbolized class, rebellion, and protest against British rule.

Despite being banned during colonization, it was still produced as moonshine by the working class. Once stigmatized, akpeteshie has endured through colonial and post-independence eras and remains a common drink at social events in Ghana today.

African Sunrise Drink

African Sunrise is a caffeine-free herbal tea with a mild honey-vanilla flavor and reddish-orange color. It comes in packs of 20 and can be consumed once or twice daily.

The tea has a calming effect, aids digestion, and helps manage free radical exposure. It can also be served as a brunch drink, combining grapefruit vodka, sparkling water, syrup, and ice. Garnish options include mint or fresh raspberries.

Marinated North African Olives

Oil-cured olives, known for their rich, salty flavor, are made by curing olives with salt and soaking them in oil for several months.

Black Moroccan olives from the Atlas Mountains are a popular type, often enhanced with cumin, chiles, citrus, and herbs.

Olive production in Morocco primarily takes place in the Atlas Mountains, where the diverse terroir is ideal for growing olives.

Ginger Beer Hibiscus Mocktail

The Ginger Beer Hibiscus Mocktail is a tropical drink made from hibiscus flowers, with a bright red hue and tart flavor.

Hibiscus, particularly Hibiscus sabdariffa, is common in the Caribbean, West Africa, and Asia.

Ginger beer, popular in Africa for over a thousand years, is primarily non-alcoholic but can be fermented.

Amasi

Amasi is a traditional Southern African milk drink, rich in probiotics, calcium, and protein. It has a thick, creamy consistency and tart flavor, prepared by fermenting raw cow milk.

Often sweetened with honey or fruit, it is served with meals or as a breakfast beverage. Amasi is also a good source of B vitamins, calcium, iron, and zinc.

Rooibos Tea

Rooibos is a plant native to the Cederberg region of South Africa, known for its biodiversity, ancient sandstone formations, and 6,000-year-old rock art.

Rooibos tea is high in antioxidants and is believed to reduce cancer-causing chemicals, boost iron and zinc levels, and support digestion and sleep. To prepare Rooibos tea, steep a tea bag or leaves in filtered water for seven to ten minutes. Milk or sugar can be added to taste.

Café Touba

Café Touba, a traditional Senegalese drink named after the city of Touba, is a blend of coffee and djar, or “grains of Selim,” imported from Gabon and the Gulf of Guinea.

The coffee beans and pepper are toasted together, creating a unique flavor. Despite Senegal’s strong coffee culture, most coffee is very sweet, making Café Touba a more interesting choice.

It’s widely available at streetside kiosks across Senegal, where it’s served in small paper cups. Café Touba has become so popular that it has nearly replaced Nescafe as the national drink.

Grogue

Grogue, Africa’s traditional drink, is a fermented sugar cane spirit with 40% alcohol. It’s made by pressing sugar cane stalks into molasses, diluting with water, and fermenting.

In Cape Verde, grogue is often handmade by artisanal distillers. A liter costs around nine Euros in shops and restaurants, but local farmers may fill five-liter bottles for less than four Euros. The drink is strong, sweet, and often mixed with fruit juice or herbs.

Boukha

Boukha is a traditional Tunisian spirit made from fermented figs, with around 37% alcohol. It’s clear, sweet, and spicy, typically served neat but also used in cocktails.

Often, it’s mixed with fig-infused vodka and jam. Boukha can be enjoyed at room temperature or chilled. Women should exercise caution and stick to tourist-friendly areas when drinking boukha in Africa.

Boza

Boza is a sweet and sour alcoholic beverage, often served with roasted chickpeas and cinnamon. Fermented for 6-12 hours, it’s typically consumed chilled. Originating from the Ottoman Empire, boza is popular in many African countries.

It was created by Turkish immigrant Haci Sadik Bey in 1876, with the family business now in its fourth generation. Boza dates back to the 10th century and was favored by Ottoman sultans and soldiers. Today, it’s available in cafes and grocery stores.

Oshikundu

Oshikundu is a traditional Namibian drink made from fermented millet flour, with alcoholic and non-alcoholic varieties.

It’s usually consumed fresh and found in open markets.

Made from millet, sorghum, and water, oshikundu has been popular for centuries due to its simple preservation method.

Amarula

Amarula is a creamy, citrusy liqueur made from marula fruit, grown only in sub-equatorial Africa. Produced in South Africa, it’s distilled twice for rich flavor.

Amarula is enjoyed in hot chocolate, coffee, or cocktails. Its bottle features an elephant, as they love marula fruit. Available in most liquor stores.

Nigerian Chapman

Chapman is a popular Nigerian cocktail made from carbonated orange or lime drink, grenadine syrup, Angostura bitters, ice cubes, and fruit juice.

It can be garnished with lemon or banana. This zesty drink is similar to Sangria and contains 45% alcohol. Typically served cold in a beer mug, Chapman serves up to four people.

Grenadine syrup can be bought or made at home, lasting about a month refrigerated. Zobo Concentrate can substitute grenadine.

Mazagran

Mazagran coffee, originating from Algeria, is considered the original iced coffee. It combines strong coffee, cold water, and ice, served in tall glasses.

French troops in Algeria created it in the 1800s to combat heat. The drink spread to France, Austria, and Portugal, gaining popularity in 19th-century French cafes.

It was Europe’s first tall-glass coffee. Recipes vary by country: French version includes lemon juice; Portuguese adds sugar syrup; Austrian incorporates rum. Initially, French soldiers added brandy, but it evolved into a non-alcoholic beverage.

Palm Wine

Palm wine is a cultural tradition in Africa, popular in Nigeria and Central and Western regions. Served at ceremonies like weddings and funerals, it’s infused with medicinal herbs and has 2-15% alcohol.

Fermented within two hours of tapping, its sweetness varies by region. Palm wine retains social and cultural value in Nigeria despite urbanization. Traditional tappers still carry social values.

Leite Azedo

Leite azedo is a traditional African drink made by the Mucubal community of Angola. It combines fermented milk, coffee beans, and Guinea pepper.

Originating in South Angola, it’s now popular across Africa. This sweet and sour beverage is made by women using a hollowed-out gourd.

It’s rich in nutrients, non-alcoholic, and often blended with another drink called Funge. Leite azedo is not commercially sold, but made for personal consumption.

Moroccan Mint Tea

Moroccan mint tea is a daily drink and hospitality staple in Morocco. Made from mint and sugar, it’s prepared by combining green leaves, mint, and sugar in a teapot.

Poured from a height into glasses, it’s presented three times before drinking. Moroccans prefer it sweet, using fresh mint or dried spearmint, and sometimes agave syrup.

Pinotage

Pinotage is South Africa’s signature red wine, a hybrid of Pinot Noir and Cinsault grapes. Introduced in the 1940s, it’s now grown in over 20 countries.

With earthy, rustic flavors, it pairs well with meat and barbecue. Pinotage represents 7.2% of South Africa’s vineyards, requiring deep soil and careful tending to avoid bitterness.

Senegalese Ataya

Senegalese ataya is a traditional tea integral to Senegalese culture.

Made from Chinese green tea, sugar, and mint, it’s brewed strong and bitter, then served in small glasses through a three-cup ritual.

About 80% of adult Senegalese drink ataya daily. It has high fluoride content and is linked to good health.

Witblits

Witblits is a traditional South African spirit made from fermented grape leftovers, with an ABV up to 90%.

Known as firewater or white lightning, it’s cheap and commonly consumed in rural areas.

Made with various fruits, its recipe is closely guarded. Witblits can be tried at the Western Cape’s Witblits Festival in April.

Masala Chai

Masala chai is an Indian tea made with black tea leaves and spices. Traditionally prepared with whole spices, it can also be made with rooibos and oat milk. The preparation process, decoction, involves straining the tea leaves. Sugar and sweeteners can be added.

Originally made with fennel seeds and green cardamom, Western versions include cloves and allspice. Masala chai can be served hot or cold and was used as a remedy for mild ailments.

Gnamankoudji

Gnamankoudji is a popular West African beverage made from ginger root, often sweetened and spiced. Some versions include lemon juice, mint leaves, cloves, and pineapple juice.

It’s available in diluted forms for customization. A recent study revealed high levels of Salmonella spp. in water samples used for Gnamankoudji.

Total coliform counts ranged from 9.23 to 4.5 x 105 CFU/mL over 72 hours, exceeding microbiological standards for fruit juices. This research raises concerns about the safety of consuming this traditional African drink.

Sobia

Sobia is a popular African drink made from rice and coconut milk, typically served chilled. It’s commonly consumed during Ramadan and can be bought bottled or fresh.

In Egypt, it’s often served with Om Ali dessert and is available year-round. Sobia is served cold, usually after Iftar, and comes in various flavors without artificial additives.

Senegalese Ditakh Juice

Ditakh is a unique Senegalese drink made from the native ditakh fruit, which is wild-harvested and rich in Vitamin C. The fruit, sweeter than kiwi, is blended with water and vanilla sugar to create the beverage. Ditakh can also be used in smoothies or sauces.

It’s traditionally served at breakfast and dinner. Street vendors in Senegal sell it in small plastic bags. The drink’s sweetness and distinctive flavor quickly appeal to first-time consumers.

Bouye (Baobab Fruit Juice)

Bouye Baobab Fruit Juice is a popular African beverage made from monkey bread fruit, an essential food source in Senegal and other African countries.

The baobab fruit, harvested from the distinctive baobab tree, has a sweet-tart flavor and slightly acidic taste. It’s often mixed with water and sugar to create a lemonade-like drink.

Bouye is used in cocktails and cooking. The juice provides prebiotic dietary fiber and has a taste reminiscent of tangy sherbet. Its natural sweetness is moderate, making it a nutritious and refreshing drink suitable for any time of day.

Boeber

Boeber is a traditional Cape Malay sweet milk drink made from vermicelli, sago, sugar, cardamom, rose water, cinnamon, and almond flakes. Served on the 15th night of Ramadan, it’s given to those completing the fast.

White lightning, or firewater, is a grape-fermented brandy from South Africa’s Western Cape, known for its potency. The legal drinking age in South Africa is 18.

Tej (Ethiopian Honey Wine)

Ethiopian Honey Wine, called Tej, is made from honey and gesho, an herb used to reduce bitterness. Aged in Berele glass bottles, its alcohol content and flavor increase with age.

An ancient beverage, it was originally consumed by rulers and advisers. Today, Tej is popular nationwide. Other Ethiopian wines include Awash, Gebeta, and Castel. Kenetto or Keribo offers unsweetened alternatives.

Umgombothi

Umqombothi is a traditional Xhosa beer made from maize and sorghum, with a low alcohol content and bitter taste. Brewed outside on open fires, it’s consumed at weddings, funerals, and special events, connecting drinkers with ancestors.

Regional recipes vary, and it’s fermented naturally outdoors. Though its popularity is declining, some Eastern Cape villages still make it traditionally.

Dawa

Dawa is a traditional East African drink, commonly enjoyed at sunset after safari game drives in Kenya’s Masai Mara or Meru National Park.

Invented 38 years ago at Nairobi’s Carnivore restaurant, it consists of vodka, Kenyan honey, and muddled limes. Known for its refreshing tang,

Dawa is typically served around a campfire. A dawa stick, used for muddling and decoration, is an essential part of the drink’s presentation. To make it, a wooden muddler or honey stick is recommended.

Ethiopian Coffee

Ethiopian coffee is known for its rich, dark flavor, low bitterness, and high caffeine content. It’s organic and popular among health-conscious individuals.

Grown in the Horn of Africa, it has floral and fruity notes with a light to medium body. Most Ethiopian coffee is naturally processed. The southernmost province is a key coffee-growing region.

Maghrebi Mint Tea

Maghrebi mint tea is central to Moroccan hospitality, served as a welcome drink and at important events. Made from green tea, fresh mint leaves, and sugar, it’s poured from a height to aerate and create foam.

Introduced in the 1850s by a British merchant seeking gunpowder tea, it’s now mainly sourced from China. Naturally caffeine-free, it can be grown and consumed at home.

Zobo

Zobo, or hibiscus tea, is popular in Africa for treating ailments, weight loss, and hypertension. Not safe for pregnant or nursing mothers, it’s sold in markets and shops, often in used plastic bottles.

Known as Zoborodo in Northern Nigeria, it’s made from nutritious hibiscus flowers, believed to cure diseases and prevent aging. To prepare, wash and crush leaves, add water, steep, strain, and serve over ice with optional citrus slices.