Hailing from South Africa, this cream liqueur is produced with a base spirit that is distilled from carefully selected and hand-picked fruits of African marula, which is also known as elephant tree. The base is aged and then combined with sugar and cream to create a rich liqueur that is characterized by its slight caramel flavor and underlying notes of vanilla and spices.

Pinotage is a red grape variety indigenous to South Africa. It was created in 1925 from Pinot Noir and Cinsault (also known as Hermitage), but it does not have much in common with its ancestors. These bold wines can be made in different styles, but they are typically dark-red with flavors of purple or red fruits, while aged varieties may have bold tannins, and strong, earthy aromas of tobacco, bacon, and rooibos.

Although Chenin Blanc has its origins in the French Loire valley, it is often cultivated in other wine regions. It has shown great success in South Africa—where it remains the most planted variety and where it is known as Steen. Because it is planted in all wine regions of South Africa, the wines can slightly differ in character depending on the climate and soil composition.

Springbokkie is a South African layered shooter consisting of equal parts crème de menthe and Amarula cream liqueur. In order to prepare it, Amarula should be poured into a shot glass first, followed by crème de menthe. The shooter is traditionally served without garnishes.

Thibarine is a sweet liqueur that hails from Tunisia. It is often said that it is based on dates, but the exact ingredients and the recipe are held secret. The only known ingredients include alcohol, sugar, and botanicals. The drink was first created in the 1940s by the Missionaries of Africa, known as the White Fathers, at the monastery in Thibar.

Hailing from Cape Verde, grogue is a sugar cane spirit and a favorite national drink. Though it can be found throughout the archipelago, the center of production is mainly concentrated on the islands of Santo Antão and Santiago, and most production is still artisanal.

Tej is often classified as mead or honey wine. This traditional drink hails from Ethiopia, but it is also common in Eritrea. It is prepared with a mixture of honey, water, and gesho leaves—officially known as Rhamnus prinoides—which are used similarly to hops in beer production.

Boukha is a clear, colorless Tunisian spirit that is distilled from fermented figs. The drink was first produced in 1820 by Yaakov Bokobsa. Together with his sons, he perfected the recipe in 1870, and the drink is still produced following traditional procedures and the old, secret recipe.

Umqombothi is a South African beer made from sorghum and maize that is low in alcohol (3% to 4% ABV). This home-brewed beer has a centuries-old tradition, and it is mostly associated with the Xhosa and Zulu people. It is usually made with maize meal, crushed corn malt, crushed sorghum malt, water, and yeast.