Africa is home to more than 50 countries and thousands of ethnic groups, and its food reflects that range, from West African jollof rice to South African bobotie to Ethiopian injera and stews. Most office catering guides default to the same rotation of tacos, pasta, and sushi for “global cuisine” days, and African dishes rarely make the list.
However, African cuisine checks every box admins look for: bold, shareable flavors, naturally plant-forward options, and dishes built to feed a crowd. This guide walks through African dishes by region, then gets specific about which ones work best for office lunches, group orders, and larger catering events.
West African dishes
West African cooking centers on hearty, well-seasoned one-pot meals, often built around rice, starchy root vegetables, and slow-simmered stews. These dishes travel well and hold their flavor after delivery, which makes them a strong fit for office catering.
Jollof rice
A one-pot rice dish simmered in a tomato and pepper base with onions and warming spices, jollof rice is one of the most recognizable West African dishes and a frequent centerpiece at Nigerian, Ghanaian, and Senegalese gatherings.
It pairs naturally with grilled chicken, beef, or fish, and it holds up well in both tray-style and boxed formats.
Fufu
Made from cassava, plantain, or yam pounded into a smooth, dough-like starch, fufu is meant to be eaten by hand, torn into small pieces and used to scoop up soup or stew. It is a staple across Ghana, Nigeria, and much of Central and West Africa.
Egusi soup
A thick, savory stew made from ground melon seeds, leafy greens, and a protein such as goat, beef, or fish, egusi soup is typically served alongside fufu or rice. Its rich, nutty flavor makes it a memorable addition to a catered spread.
Suya
Thin strips of beef or chicken skewered and grilled, then coated in a peanut-based spice blend called yaji, suya is a popular West African street food that translates easily into a finger-food option for office events.
East African dishes
East African food often centers on communal, family-style eating, with injera or rice serving as the base for a variety of stews and sides. The shared-plate format is a natural match for buffet-style office catering.
Injera and doro wat
Injera is a slightly sour, spongy flatbread made from fermented teff flour that doubles as both plate and utensil in Ethiopian and Eritrean dining. Doro wat, a spiced chicken stew built on a base of berbere and slow-cooked onions, is one of the dishes most commonly served alongside it.
Sambusa
A triangular pastry filled with seasoned meat, lentils, or vegetables and fried until crisp, sambusa is a common East African appetizer with roots in the region's long-standing trade ties to the Arabian Peninsula and South Asia.
Pilau
A fragrant rice dish cooked with whole spices such as cardamom, cloves, and cinnamon, pilau is popular along the Swahili coast in Kenya and Tanzania and is often served with beef, chicken, or vegetables.
South African dishes
South African food reflects a mix of Indigenous, Cape Malay, Indian, and Dutch influences, resulting in a cuisine that ranges from comforting baked dishes to grilled meats.
Bobotie
A baked dish of spiced minced meat topped with an egg-based custard, bobotie is considered one of South Africa's signature dishes and brings a sweet-savory flavor profile that works well as a catered main.
Bunny chow
A hollowed-out loaf of bread filled with curry, bunny chow originated in Durban's Indian community and makes for an easy, individually portioned option for boxed lunches.
Boerewors and chakalaka
Boerewors is a seasoned, coiled sausage traditionally grilled over an open flame, often served with chakalaka, a spicy relish of tomatoes, peppers, and beans. Together they offer a protein-and-side pairing that scales easily for larger groups.
North African dishes
North African food draws on Berber, Arab, and Mediterranean traditions, with an emphasis on slow-cooked stews, fragrant spice blends, and shareable sides.
Couscous and tagine
Couscous, made from steamed semolina, is a staple base across Morocco, Algeria, and Tunisia, frequently served beneath a tagine of slow-braised meat, vegetables, and dried fruit named after the clay pot it is cooked in.
Shakshuka
A dish of eggs poached in a spiced tomato and pepper sauce, shakshuka is a popular North African breakfast or brunch option and a good candidate for morning catering.
Top picks for office catering and group orders
These picks for office lunch catering travel well, scale for a group, and cover a range of dietary needs without much extra effort.
Jollof rice and pilau hold up well in trays and are naturally gluten-free.
Suya and sambusa work well as finger foods for meetings or smaller events.
Bunny chow and boxed jollof bowls translate easily into individually packaged meals.
Egusi soup made without meat, bean-based moin moin, and vegetable jollof rice give vegan and vegetarian eaters real options.
Injera made with 100% teff can be gluten-free, but admins should confirm with the restaurant, since some versions include wheat or barley flour. Some African restaurants also offer halal meat options, but it’s worth confirming directly before placing the order.
DoorDash surfaces dietary filters at the restaurant and item level, so admins can confirm these options before placing an order. For larger events, see this guide to office catering for large groups for portioning and format tips.
How to bring African cuisine to your next office lunch
Once you've picked a few dishes, the format you choose matters as much as the menu. For a one-time event like an all-hands, team celebration, or client lunch, DoorDash for Business Catering lets one organizer select a restaurant and place a single order for the whole group, with food arriving in trays or individually boxed portions.
For smaller, same-day teams of up to 15 people, Group Orders let everyone add their own items to a shared cart from one restaurant, with the entire order delivered together. It's a simple way to let individual employees choose their own African dish, whether that's a suya skewer or a full plate of jollof rice and chicken, without anyone having to guess what the rest of the team wants.
If African cuisine becomes a recurring favorite, it's worth building it into a broader rotation rather than a one-off. This guide to building a year-round group lunch plan covers how to set a cadence, budget, and menu variety that keeps lunch interesting without becoming another thing to manage every week.
Ready to bring African dishes to your team? Explore restaurants with dietary filters and place a catering or group order through DoorDash for Business to get started.
