Kitchens around the world
West African Recipes
West African food is comforting and hearty, with peanut stews, rice dishes, and pots simmered with peppers and greens.
About West African
West African cooking centers on big pots of stew, soup, and rice. Tomatoes, onions, and peppers form the base of many dishes. Peanuts, greens, beans, and fish add richness and body.
Key ingredients include rice, millet, yams, cassava, plantains, okra, palm oil, and groundnuts. Techniques include slow simmering, grilling, and frying. This section covers the wider region, while Nigerian food has its own page. Compared with North African food, it uses fewer sweet spices and more peppers and peanuts. It also differs from Ethiopian cooking, which relies on flatbread.
Questions folks ask
What is groundnut stew?
It is a stew made with peanuts, tomatoes, onions, and meat or vegetables.
What countries does West African cuisine include?
It covers many countries, including Ghana, Senegal, Mali, and Nigeria, each with its own dishes.
What is fufu?
It is a soft, stretchy dough made from starchy foods like cassava or yam, eaten with soup.
Kitchen tips
- Toast raw peanuts before grinding for a deeper taste.
- Stir peanut stews often so they do not stick.
- Cook okra briefly if you prefer less sliminess.
- Use a heavy pot to keep rice from scorching.
- Serve stews over rice, couscous, or mashed yam.