West Africa

Spicy Foods Make West Africans Cooler

Benin, Burkina Faso, Cape Verde, Ghana, Gambia, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, Mauritania, Niger, Nigeria, Senegal, Sierra Leone, Togo—these are the countries of West Africa. Unlike North Africa, these countries absorbed surprisingly little from their European settlers. The biggest international culinary exchange for the West African nations unfortunately came about because of the slave trade. Anyone who has grown up in the southern United States has had, probably without knowing it, dishes whose heritage begins in Africa. Similarly, the ships that sailed to Africa brought with them some of the indigenous crops of the Americas. Together, these factors helped create today's African diet.

West Africa

• Backgrounder
• What to Eat
• Menu Guide

West African Recipes

Cookbooks with Recipes

• A Taste of Africa
  • Palava Sauce
  • Shitor Din (Dark Chilli Sambal)
  • Jollof Rice
  • West African Kebabs (Kyinkyinga)

• The Africa Cookbook by Jessica B. Harris
  • Chicken Sosaties
  • Curried Corn
  • Egyptian Spice Mixture
  • Mwambe Beef
  • Spiced Butter

Senegalese Lemon Soup

A Kitchen Safari (Excerpt: A Culinary Tour of Africa)

Africa on Wikipedia

Ghana on Wikipedia

The Omanhene Cocoa Bean Company

Senegal on Wikipedia

More country Destinations

This page modified July 2010

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