Foods C Schwartz Wants to Try

These exquisite dried persimmons are massaged for weeks.

This Cape Town sandwich is as extravagant as a certain literary character.

It takes only two hours for palm sap to become palm wine.

It's three meals in one!

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

The psychedelic root used in a sacred Bwiti ritual may also treat heroin withdrawal.

This curry-on-the-go hails from South Africa.

No primates were harmed in the making of this South African steak sauce.

Juice from the Baobab tree “tastes like sunshine” and treats dysentery.

The fusion dish dates back to Italy's occupation of Ethiopia in the 1930s.

The spiky, fruit cup-flavored orb made an appearance on “Star Trek.”

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

Ethiopian honey wine is sweet, funky, and perfect with injera.

The intoxicating South African fruit is beloved by humans and elephants.

In Zanzibar, Swahili and Indian cuisine swirl together in a hearty, complex stew.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

Four centuries ago, Dutch dairy farmers made this spiced custard pie into a South African classic.

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

A desert dweller’s delight, this bread gets baked in sand.

In the Congo, the cassava plant is also treasured for its leaves.

When life gives you burnt rice, make tea.

A sweet and nutty liqueur made with the fruit of the "elephant tree."