Still hungry? Check out more recipes below!
Dambou is a vibrant Nigerien millet couscous dish tossed with steamed greens and aromatics, enriched with peanut powder and savory dried fish. It’s hearty, fragrant, and lemon-bright, offering a balanced, satisfying main with West African flavors.
Torborgee is a rich, spicy Liberian palm-oil stew built around bitter balls (African eggplant), aromatic onions and garlic, and a hearty mix of beef, smoked fish, and dried shrimp, served over rice. It’s deeply savory with a pleasant bitterness balanced by heat from habanero.
A West African-style braised/grilled Nile perch marinated with lemon, mustard, garlic, ginger, chili, and warm spices, finished with a bright tomato-pepper-onion relish and served alongside grilled plantain.
Caldo de Mancarra is a rich, comforting West African peanut stew from Guinea-Bissau made with tender chicken simmered in a savory peanut-tomato base, aromatics, and spinach. Served over rice with a squeeze of lime, it’s hearty, aromatic, and deeply satisfying.
Tapalapa is a traditional West African mixed-grain bread from The Gambia and Senegal, known for its hearty, slightly nutty flavor and crusty exterior. Made with millet, sorghum, rice, corn, and wheat flours, it’s perfect for breakfast sandwiches or dipping into stews.
Tender, sandy shortbread cookies made with nutty fonio flour, brightened with lime zest and warm cardamom, and finished with crunchy roasted peanuts. A Malian-inspired tea-time treat with a delicate crumb and aromatic flavor.
Empada Santomense is a savory São Toméan hand pie filled with spiced chicken, olives, and aromatic vegetables, wrapped in a buttery pastry enriched with palm oil accents. It’s hearty, fragrant, and perfect for a comforting meal or celebratory spread.
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.
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.
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.
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