Festival of Masks in Côte d’Ivoire
December 5, 2023
Song of the Griots
January 15, 2024Visiting West Africa is a truly life-changing experience that remains incomplete without relishing the culinary nuances and similarities found in the subcontinent’s cuisines. The evidence of cultural connections is abundant across West African countries, Caribbean and several South American countries, serving as a poignant reminder of the transatlantic slave trade.
Jollof/Thieboudienne
Jollof, or as the Senegalese call it, Thieboudienne, stands as the most renowned African dish globally, sparking a lighthearted rivalry among West African countries, each vying for the title of the best Jollof.
Thieboudienne, originating from the Wolof tribe in Senegal, involves steaming broken jasmine rice in a spicy tomato sauce seasoned with fermented locust beans, resulting in a flavorful dish topped with fish and vegetables.
Variations from West African neighbors include using beef or chicken and paired with coleslaw, and a black chili sauce. Jollof or Thieboudienne, typically spicy, evokes the warmth of a hearty home-cooked meal. Western takes have seen the dish evolve with health-conscious alternatives such as fonio, quinoa, barley, spaghetti, pasta, and more.
Try your hand at preparing Jollof by following this recipe.
Waakye/Atassi/Watché
Known as Waakye in Ghana, Watché or Atassi in Benin, and Ayimolou in Togo, this unique meal is a dish featuring rice cooked in sorghum leaves leaving it with a reddish-brown hue and black-eyed peas.
Resembling Jamaica’s rice and peas, Waakye reflects West African traditions passed down through generations. Waakye, a filling dish that can be enjoyed at any time of day, is often opted for as a breakfast in Ghana with tomato sauce and black chili sauce, accompanied by spaghetti, salad, gari (cassava shavings), fried plantains, and more.
The array of West African spices and seasonings used in this dish contributes to its distinctive flavor profile, solidifying its position as a formidable contender to the West African king of dishes, Jollof rice. While some spices are specific to bustling West African markets, try your hand at making this delicious dish by following this recipe.
Attiéké
Crossing into Ivory Coast, we find Attiéké which is made by grating and fermenting cassava, popularized by the Nzema people also found in Ghana. This Ivorian classic pairs well with grilled fish or chicken, plantains, fried eggs, avocado, and a spicy tomato chili. Attiéké, now a global export, exemplifies how a universally enjoyed meal can play a pivotal role in uniting a nation, as Ivory Coast seeks Intellectual Property Ownership of the dish. While making Attiéké can be tedious, store versions are available, though they may not match those produced by local Ivorian women.
Step outside your comfort zone by attempting the dish with this recipe here.
Gboma Dessi
Gboma Dessi, translating to spinach stew/soup, is a vegetable dish made with love by the Togolese.
Combining spinach, meat, smoked fish, crabs, and eclectic spices like ajwain, anise, cloves, cardamom, and more, this dish pairs well with ablo, akoumé (made with maize, cassava, and water) and can be adjusted to meet any dietary needs.
Gboma Dessi shares similarities with “kontomire” stew in Ghana which, albeit, leaves out the traditional spices used by the Togolese.
Test your culinary prowess by trying out this recipe.
Fufu
Fufu gained popularity on social media between 2020 and 2021 as non-Africans embraced this West African staple. Depending on your location in West Africa, this doughy dish is made from boiled yams, unripe plantains, or cassava, pounded into a soft and stretchy consistency.
Similar to how mochi is made in Japan, this starchy delight is often paired with aromatic soups or stews, highlighting the diversity and commonalities in West African cuisine.
To truly enjoy this dish, visit a traditional restaurant where it is served in earthenware bowls, savored with family or friends.
Akara/ Koose/ Acara
West African street food, known as Koose in Ghana, Akara in Nigeria, and Acaraje in Brazil/Portugal, is a culinary delight in its own right. This decadent dish blends black-eyed beans with scotch bonnet pepper, onions, and other seasonings until frothy, creating light and airy fritters when fried.
While traditionally enjoyed in the morning with porridge, it can also be relished alone. Acaraje is also a staple in Brazilian cuisine, passed down from enslaved West Africans, symbolizing resilience and cultural preservation.
Give Koose a go by trying out this recipe.
Yassa
The final dish on our list of popular West African foods is Yassa. Mainly eaten in Senegal, it can also be found in Togo and Benin, focusing on perfectly marinated, grilled chicken.
Pieces of chicken are marinated for hours in a balanced blend of onions, mustard, garlic, and a splash of lemon or lime juice. Typically served with rice and garnished with olives, you can opt for carb alternatives like fonio, quinoa, or vermicelli rice for a healthier option.
Yassa is a communal feast, showcasing the cherished West African values of community and unity.
Try this Yassa recipe.
West Africa is only divided on borders but the heart and soul of West African cooking and cuisines runs deep across countries. Share your attempts at recreating these incredible dishes bursting with flavor and character with us on our social media platforms, and don’t forget to savor them with friends and family.
