The Congo Cookbook

a collection of African recipes from all over Africa

Tag: Western Africa

 
Banku and Kenkey

Banku and Kenkey are two more Fufu-like staples from Western Africa, served with a soup or stew or sauce. They are particularly popular in Ghana. Both are usually made from […]

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Couscous

Couscous (Cous-cous or Cous cous) is a traditional staple food in North Africa; it is also common in Western Africa whence it has spread into Central Africa. Couscous […]

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Fufu

Fufu (Foo-foo, Foufou, Foutou, fu fu) is to Western and Central Africa cooking what mashed potatoes are to traditional European-American cooking. There are Fufu-like staples all over Sub-Saharan Africa: i.e., Eastern Africa’s Ugali and […]

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Tô (also spelled Toh, rhymes with dough) is the basic foundation of meals in the Sahel region of Western Africa, particularly Mali and Burkina Faso and nearby areas. […]

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Yam

Yams (Dioscorea batatas, and other species of Dioscorea) are common throughout the world’s tropical areas. The yams most commonly cultivated in Africa may have come from Asia […]

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Sauce aux Crevettes

Dried shrimp or prawns are used to add flavor to many stews and soups in Western Africa and the western part of Central Africa. Sauce aux […]

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Calalu

At first glance, Calalu seems like Gumbo: an African-style recipe with an African name, but found only in the Americas. The main difference is that Calalu always includes greens, while […]

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Egusi Soup

Various Egusi soups are favorites in Western Africa. The soup is thickened with flour ground from seeds of a species of Cucurbitaceae (which includes gourds, melons, pumpkins, and squashes, […]

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Groundnut Stew

Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan […]

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