Travelling Africa on a plant-based diet isn’t just possible—it’s delicious, sustainable, and a way to connect deeply with local communities and traditions.
Moroccan vegetable tagine/Adil Elouardii/Unsplash
From Morocco’s vegetable tagines to Ghana’s hearty bean stews and South Africa’s creative vegan cafés, the continent offers an array of naturally plant-based dishes that have nourished people for centuries.
1. Know your local staples
Ugali and sukuma wiki/Paresh Jai from Nairobi/Wikimedia Commons
Many African cuisines are rooted in grains, legumes, vegetables, and seasonal fruit—making them inherently vegan-friendly. Understanding these staples before you go will help you order with confidence.
- East Africa: Ugali (maize meal), sukuma wiki (collard greens), chapati, and lentil stews.
- West Africa: Jollof rice, groundnut (peanut) soup, fried plantains, and bean fritters (akara).
- North Africa: Couscous with vegetable tagine, hummus, falafel, and harira soup.
- Southern Africa: Pap with tomato-and-onion relish, chakalaka, roasted mielies, and samp and beans.
These dishes are often prepared without animal products by default—though it’s worth checking if butter, ghee, or meat stock is used.
2. Learn key phrases
Not every restaurant or roadside café will have “vegan” on the menu. Learning a few phrases in the local language can make ordering easier and ensure you avoid animal-based ingredients.
- Swahili (East Africa): “Sina nyama, maziwa, au mayai” – I don’t eat meat, dairy, or eggs.
- French (West/Central/North Africa): “Je ne mange pas de viande, de produits laitiers ou d’œufs.”
- Arabic (North Africa): “Ana la akol lahem, la laban, aw bayd.”
Even if your pronunciation isn’t perfect, most vendors will appreciate the effort.
3. Seek out plant-based hotspots
African cities are embracing vegan culture, with restaurants blending global inspiration and local ingredients.
- Cape Town, South Africa – Nourish’d Café’s smoothie bowls, Lekker Vegan’s gourmet burgers, and The Sunshine Food Co’s raw desserts.
- Nairobi, Kenya – About Thyme’s roasted veggie platters, Wasp & Sprout’s vegan brunch options, and Organic Delights’ dishes.
- Accra, Ghana – Nourish Lab Smoothys’ fresh fruit blends, Sunshine Salad Bar’s hearty salads.
- Marrakech, Morocco – Henna Art Café’s vegetable tagines, Café Clock’s plant-based mezze plates.
4. Shop local, eat fresh
Africa’s fresh produce markets are a vegan traveller’s paradise—overflowing with mangoes, papayas, watermelons, jackfruit, sweet potatoes, and leafy greens.
Tip: Pack a reusable tote or mesh produce bags to avoid plastic waste. Buying directly from farmers not only guarantees freshness but also supports local livelihoods and reduces your travel footprint.
5. Try eco-friendly culinary experiences
Many lodges, eco-retreats, and community tourism projects offer cooking classes that highlight sustainable, plant-based meals.
- Mozambique: Beachside coconut curry workshops using freshly harvested coconuts and garden vegetables.
- Rwanda: Farm-to-table banana bread and cassava bread baking with local women’s cooperatives.
- Morocco: Tagine-making classes with seasonal vegetables and aromatic spices sourced from local souks.
These experiences directly benefit communities while giving you recipes you can recreate at home.
6. Pack smart for remote travel
While cities and tourist hubs are plant-based friendly, rural areas may have limited options. Stock up on easy travel snacks like:
- Nuts and seeds
- Dried fruit
- Instant oats
- Plant-based protein bars
This is especially useful for overland safaris, desert treks, or long-distance train rides.
7. Respect local food culture
Travelling vegan in Africa is also about cultural exchange. Many plant-based dishes you’ll try have been eaten for generations, not because they were “vegan,” but because they were affordable, nourishing, and sustainable. By choosing them, you’re honouring a culinary heritage that existed long before veganism became a trend.
8. How vegan travel supports conservation
Plant-based travel can directly align with Africa’s conservation goals. By reducing demand for animal products, you help ease pressure on ecosystems impacted by industrial livestock farming. Many eco-lodges and conservation-based accommodations now incorporate plant-forward menus as part of their sustainability pledges, ensuring your meals leave a lighter footprint on the land you came to explore.
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