Recipes | I've Been Cooking

Poulet Ouaga

Poulet Ouaga is a spicy, herb-forward West African chicken dish from Burkina Faso, marinated with Dijon, garlic, ginger, and aromatics, then seared in peanut oil and served with rice and fried plantains.

🇧🇫 Burkina Faso$$

Wagashi Cotonou

A classic Beninese fresh cheese, curdled with lemon juice and lightly salted, then fried in vibrant red palm oil for a delicately springy texture and savory, gently tangy flavor. Often enjoyed as street food or a snack, Wagashi Cotonou shines with a crisp exterior and creamy center.

🇧🇯 Benin$

Placali

Placali is a smooth, slightly tangy West African cassava paste, traditionally fermented and served as a starchy base alongside hearty soups and stews. It’s naturally gluten-free and very simple, made from cassava, water, and a touch of salt.

🇨🇮 Côte d'Ivoire$

Pimentade de Poisson

A vibrant West/Central African-style spicy tomato-pepper fish stew simmered with aromatics, palm oil, and herbs, served with fluffy rice and sweet fried plantains.

🇬🇫 French Guiana$$

Kansiye

Kansiye is a rich West African beef and peanut stew simmered with tomatoes, aromatics, and warm spices, finished with a bright splash of lemon and fresh parsley. It’s hearty, comforting, and typically served over fluffy rice.

🇬🇳 Guinea$$

Poulet au Gingembre à la Gabonaise

A fragrant Gabonese ginger-chicken braise simmered in palm oil with tomato, chili, and herbs, brightened with lemon and finished with scallions and parsley. Traditionally served with rice and sweet fried plantains.

🇬🇦 Gabon$$

Attaya Kanyah

A West African pairing of strong, sweet mint green tea (attaya) served with kanyah, a crumbly peanut-and-gari/rice-flour sweet. A sociable, energizing snack ideal for tea-time gatherings.

🇬🇳 Guinea$

Poisson Braisé au Moyo

Poisson Braisé au Moyo is a West African–style grilled tilapia served with a zesty, spicy moyo sauce made from tomatoes, onions, peppers, lemon, and herbs. It’s smoky, bright, and chili-forward with a fresh herbal finish.

🇧🇯 Benin$$

Misola

Misola is a nourishing West African porridge made from millet, soybean, and peanut flours, gently cooked with water and milk. It’s creamy, mildly sweet, and rich in protein and fiber—ideal for breakfast or a fortifying snack.

🇲🇱 Mali$

Kilishi

Kilishi is a Nigerian spiced beef jerky: ultra-thin beef slices coated in a bold groundnut and chili paste, lightly sweetened, then dried until chewy-crisp. It’s smoky, peppery, and irresistibly snackable.

🇳🇪 Niger$$

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