the appetizer:
West African cuisine is heavy with starch, light on meat and generous on fat. Cooks in West Africa often use root vegetables like yams, cocoyams, and cassava, as well as cereal grains, plantains, hot spices, rice, peanuts, black-eyed peas, okra, green peas, citrus fruits, and pineapples.
West Africa
Menu Guide
Tatale—plantain cake
Foofoo—mashed yam and plantain pudding
Joloff rice—spicy chicken and rice
Calaloo—seafood, vegetable and rice dish, perhaps a precurser to jambalaya
Bangku—cornmeal dumplings
Efo—Nigerian spinach soup
Groundnut Stew—peanut stew with chicken (peanuts are called groundnuts)
Kelewele—deep-fried, seasoned plantain slices
Ata—Nigerian word for "hot" also name of a sauce
Yassa au poulet—West African chicken marinated in lemon, chiles and garlic
"Gumbo" in the US refers to a type of stew with okra as a main ingredient. Interestingly, it comes from the West African word "gombo" which means okra, a plant native to Africa and which arrived on US shores because of the slave trade.
West Africa
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
Back to the main West Africa page
Africa on Wikipedia
Ghana on Wikipedia
The Omanhene Cocoa Bean Company
Senegal on Wikipedia
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This page modified January 2007
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