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West African cuisine. Senegalese yassa poulet, a tangy-spicy dish enjoyed throughout the West African region, made with Dijon mustard, onions, lemon juice, olives and Scotch bonnet peppers. West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own ...
- Crawford Smith
- Fonio. Fonio is a food that Thiam is particularly passionate about, as he sells a variety of fonio products through his company Yolélé, including bagged pilaf mixes and chips.
- Caldou. Thiam has childhood memories of his mother preparing caldou; it originated in Southern Senegal where he grew up. It's a brothy fish dish that can be prepared with whole fish, fish filets, or shellfish.
- Jollof. While fonio is the traditional starch in some parts of Senegal, the Southern part of the country has a longstanding and influential history of rice cultivation.
- Yassa. Yassa is a South Senegalese favorite that is made with chicken, lamb, or fish. The first step for making the spicy, smoky dish is to caramelize a bunch of thinly sliced onions in oil.
- Yassa. If you ever travel to West Africa, this is a must-try. From Senegal, it is so good it has become popular throughout West Africa, and there is no doubt why.
- Thieboudienne. The national dish of Senegal, it is also found in Guinea Bissau, Guinea Conakry, Mali, Mauritania and the Gambia. Typically made using a firm whitefish either smoked or fresh, Thieb, or Tiep, can also be made with meat (tiep yappa) or chicken (tiep ganaar).
- Ndole. One of the national dishes of Cameroon, ndole is a beautiful blend of bitter leaf greens, spices, a lot of oil and protein through groundnuts, as well as the optional addition of meat or fish.
- Kedjenou. From the Ivory Coast, Kedjenou is a deliciously spicy meat and vegetable stew often made with guinea fowl or chicken. Slow-cooked in a sealed clay pot with little or no liquid, the resulting dish is juicy, flavorful and tender.
May 10, 2019 · Rice has been cultivated in West Africa for at least 3,000 years, making it one of West African cuisine’s oldest and most important staples. It is a cornerstone of the region’s most famous dish – jollof rice – as well as other important dishes like Senegalese thieboudienne , Ghanaian waakye , and an omnipresent side to go along with other meat, fish and vegetable dishes.
Dec 14, 2023 · Filling and flavourful, it combines beans, rice, moist gari (ground cassava), stew and spaghetti (the only non-Ghanaian part of the dish). It is usually served with a choice of protein, so you can choose from fish, meat or boiled eggs. Kelewele (spiced plantain) and a vegetable salad are other extras that take Waakye to a whole new level.
May 19, 2022 · West African Food: 10 Essential West African Recipes. Written by MasterClass. Last updated: May 19, 2022 • 6 min read. Get an introduction to the spicy-savory realm of West African food—home to jollof rice and merciless chili peppers. Get an introduction to the spicy-savory realm of West African food—home to jollof rice and merciless ...
West African cuisine is known for its diverse flavors, bold spices, and use of ingredients such as tomato, peanut sauce, yam, and plantain. It consists of various dishes that are loved for their rich tastes and unique cooking techniques.
