In Africa street food vending and consumption have proliferated in the last three and a half decades, especially in urban areas. People who face barriers to the formal wage labor market find in street food vending a viable income option, as it requires little start-up capital and no formal education. In the meantime, the increased commuting distances and faster living pace in developing cities turn street food into the best option among the growing urban low and middle working classes looking for inexpensive, quick and nutritious food out of the house. Despite its nutritional, economic, social and cultural importance, street food in Africa is undermined by food safety issues, poor nutritional variety, widespread informality of vendors, and policy gaps. Major findings provided by literature throughout the last two and a half decades are analyzed, along with the recommendations that the authors made to key stakeholders to improve street food safety and nutrition quality, as well as vendors’ livelihoods and working conditions.