So. Many. Countries.
Just a few from the second largest continent on earth:
Egypt--cuisine is very Middle Eastern. Ful Medames is the national dish. Fava beans mashed with garlic, lemon juice, olive oil served with various garnishes and scooped up with pita bread.
Ethiopia--A whole world of spices. Doro Wat is a spicy chicken dish, which is the national dish, but there are so many delicious vegetable and meat dishes in this cuisine that you can hardly go wrong with any of them. All are generally eaten by being scooped up with a soft, spongy bread called injera. Marcus Samuelson is an Ethiopian-American chef with an excellent website. He was adopted as a child by a Swedish family, so his cuisine is eclectic, to say the least but he does have Ethiopian dishes on his site.
Algeria, Morocco and Tunisia-- lots of stews called tagines served over couscous. There is often a bit of fruit in these savory dishes. Lamb is common. Former French colonies and also formerly part of the Ottoman empire, so there is lots of cross pollination between African, Turkish, and French cuisines. We had for many years in my neighborhood a lovely Algerian crepe place.
Most W. African countries all seem to have variations on the Ground nut stew mentioned above, It is delicious. Jollof rice is also a dish seen in variations across many W African countries. Nigerian restaurants here in Chicago all also serve a version of Jerk chicken.
Butzy should definitely be your go-to source for ideas from Southern Africa---though I will suggest you go with wines from South Africa.