This is another recipe for an African greens “sauce”, flavored with fish and dried shrimp. This is called Sauce aux Feuilles de Patates Douces in French-speaking Western […]
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 […]
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 […]
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 […]
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. […]
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 […]
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 […]
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, […]
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 […]