West Africa

Egusi sauce proves fat-rich seeds can thicken soup better than starch — if you treat them like oil, not flour.

Fried plantain isn’t one dish—it’s a dozen arguments about ripeness, heat and region, all fried in the same oil.

Peanut stew isn’t one dish — it’s a border dispute in a pot.

A pounded starchy staple from West Africa, made from boiled tubers like cassava, plantain, or cocoyam.

A West African rice dish from Senegal, built on tomato-based sauce and aromatic seasonings.

A steamed or boiled bean pudding from Yoruba cuisine, made with peeled beans, onions, peppers, spices, and often fish, eggs, chicken, or crayfish.

A Cameroonian stew of boiled ndoleh leaves, ground peanuts, crayfish, garlic, onions, and fish or beef.

Suya is a Hausa Nigerian dish of thin skewered meat grilled over smoke and seasoned with Yaji, a variable spice blend including chili, ginger, dried onion, and ground peanut cake.

A one-pot Senegalese dish of fish, broken rice, tomato sauce, and vegetables.

A stiff, dough-like staple made from maize flour and water or milk, eaten across much of Africa with stews or sauces.

A Ghanaian dish of rice and beans cooked together with sorghum leaves and powdered limestone, yielding a red hue and distinct flavor.