Africa is a huge continent with a very wide selection of food.
Jambalaya (mixed rice, meat and vegetables), feijoada (black beans and meat), gombo(okra), and hopping johns (peas) are all dishes that have been re-adapted from Senegal, Nigeria, Guinea and Benin. You will find variations of these dishes in America and the Caribbean region.
Nigerian, West African, Ethiopian, Ghanian restaurants are present in many US states. Generally you will see lots of stews, rice, grains, chicken, goat and lamb, seafood, some plantains, yams, okra, fresh veggies, aromatic curries... dishes are spicy and flavors more pronounced. Unfortunately, they aren't totally authentic due to lack of some authentic ingredients, but food is great and you can request it less spicy (l don't, but many Americans prefer bland food).
Meat is often chopped to bite size chunks and served with bones to increase the flavor. You will see kabobs, stewed, slow cooked or deep fried foods, lots of finger food. Most are covered in some sort of sauces/gravy to put them together.
Some of their desserts are super delicious!
And there is of course north African food more related to Mediterranean cuisine. You will see lots of halal meats. More couscous than rice. Food in Ethiopia, Tunisia and Morocco is fiery spicy. Arab cuisine favor flavors like ginger, cilantro, cumin, clove, mint, peppers, and cinnamon.
This is s good place to learn basics about African cuisine
https://www.tasteatlas.com/best-rated-dishes-in-africa
O don't know what cuisine you should try because I don't know your taste and availability in your area. Just don't be shy and enter such establishments. In most places they will be happy to give you small samples to try before you order. That's what I do.
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