Grab your stretchy pants and get ready to scoff a whole continent's worth of food at our favourite restaurants and street-food traders that showcase the diverse cooking of Africa.

Head to Zoe's Ghana Kitchen for dishes that put an inventive, creative spin on kenkey, a traditional Ghanaian dough made out of fermented maize; try chicken gizzards and cow skin at Nigerian spot Ikoyi; and soak up all that delicious sauce with injera (a bit like pancakes that double up as plates) at Ethiopian Flavours; and sample Italian-meets-Eritrean cooking at Lemlem Kitchen at Netil Market. 

Kudu

119 Queen's Rd, Peckham, SE15 2EZ

Take a former chicken shop; add foodie power couple Patrick Williams (ex The Manor) and Amy Corbin (daughter of Chris Corbin of Corbin and King); throw in some elegant interior design, and you get Kudu, which serves up British produce with a South African inflection – think braai'd lamb neck with smoked yoghurt, and clam potjie pot.

kudu-restaurant.com

Ikoyi

1 St James's Market, St James's, SW1Y 4AH

Ikoyi transports traditional Nigerian cooking to modern London's dining scene. Chicken gizzards, plantain and toast, and cow skin sandwich are unfamiliar enough to require an adventurous palate, but those who dare will be richly rewarded. With a bar menu developed with Three Sheets, this is West African-influencd dining on the edge.

ikoyilondon.com

Zoe's Ghana Kitchen

Various locations

Bringing a modern twist to Ghanaian cooking, chef Zoe Adjonyoh is a key player when it comes to putting West African food on the map. Get your laughing gear around the likes of chicken fried in jollof spice mix, and iced kenkey milkshakes made with fermented maize. Oh, and don't miss the scotch bonnet ice cream – hot, creamy and very, very moreish.

zoesghanakitchen.co.uk

Ethiopian Flavours

Green Zone, Borough Market, London Bridge, SE1 9AA

Chock-full of pulses, vegetables and heady berbere spice, Ethiopian cooking is aptly described as 'hearty'. Flavours are deep and warming and dishes are largely vegetarian – we love the spongy, crepe-like injera, made with fermented teff flour, which more than earns its keep as a plate, a wrap and a delicious part of your meal.

@ethioflavours

Lemlem Kitchen

13-23 Westgate Street, E8 3RL

You probably wouldn't expect it, but Asmara, the Eritrean capital, was once occupied by Italy – with the result that its food combines East African and Italian influences. To try this curious cuisine, head to Netil Market's Lemlem Kitchen, where Asmara-born chef Makda reimagines the dishes of her hometown with afro-tacos and shiro fries.

lemlemkitchen.co.uk