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West African Recipes
58 recipes — each showing allergens, prep time, and servings. Page 1 of 3.
West African Jollof Rice
West Africa's most beloved rice dish — tomatoes, peppers, and spices slow-cooked until every grain is deeply flavored and kissed with a smoky bottom crust.
West African Egusi Soup
Ground melon seeds simmered with palm oil, leafy greens, and bold spices into a rich, nutty stew that's a cornerstone of Nigerian home cooking.
West African Pounded Yam
Silky, stretchy, and pillowy-soft, this hand-pounded West African staple is the perfect vehicle for scooping up rich, hearty soups and stews.
West African Suya
Nigeria's iconic street food — thin-sliced beef rubbed in a fiery yaji spice blend of ginger, peanuts, and paprika, then chargrilled over open flame.
West African Moi Moi
Smooth, savory bean pudding seasoned with peppers, onions, and spices then gently steamed — a protein-packed Nigerian classic loved at celebrations and everyday meals.
West African Akara
Golden, crisp-edged bean fritters made from blended black-eyed peas — light inside, satisfyingly crunchy outside, and perfect with a spicy pepper dip.
West African Efo Riro
A vibrant Yoruba spinach stew loaded with assorted meats, stockfish, and crayfish in a deeply seasoned palm oil base — bold, fragrant, and irresistible.
West African Waakye
Rice and beans cooked together with dried millet stalks until tender and faintly earthy, served with a rainbow of Ghanaian toppings and a fiery pepper sauce.
West African Kelewele
Ripe plantains cubed and tossed in ginger, cloves, and cayenne before hitting hot oil — caramelized, spicy-sweet, and wildly addictive as a Ghanaian street snack.
West African Red Red
Ghana's beloved comfort dish — soft black-eyed peas stewed in spiced palm oil, served alongside sweet fried plantains for a satisfying contrast of savory and sweet.
West African Peanut Soup (Maafe)
Velvety West African peanut stew simmered with tomatoes, sweet potato, and tender meat until deeply nutty and warming — a crowd-pleaser across Senegal, Mali, and beyond.
West African Fufu
Smooth, elastic cassava-and-plantain dough with a mild, slightly tangy flavor — shaped into soft balls and dipped into rich soups for a hands-on West African feast.
West African Banga Soup
Palm nuts slow-cooked and pounded to release a rich, rust-colored broth layered with earthy spices, dried fish, and fragrant herbs — a taste of the Niger Delta.
West African Edikaikong Soup
Calabar's prized dark-green vegetable soup, brimming with waterleaf, fluted pumpkin, periwinkles, and smoked fish in a luscious palm oil base.
West African Ogbono Soup
Wild mango seeds ground into a silky, mucilaginous draw soup with a deep, nutty flavor — perfect for wrapping around fufu and packed with meat and crayfish.
West African Thieboudienne
Senegal's national dish — fish and vegetables nestled into tomato-stained broken rice, slow-cooked in one pot until every grain absorbs the sea-kissed, spiced broth.
West African Yassa Poulet
Chicken marinated in bright lemon juice, Dijon mustard, and a mountain of caramelized onions, then grilled and braised until tangy, tender, and deeply savory.
West African Ndole
Cameroon's national stew — bitter leaves simmered with ground peanuts, smoked fish, and tender beef into a complex, earthy dish that's richly satisfying.
West African Domoda
Gambia's hearty peanut stew with sweet potato, tomatoes, and slow-cooked meat in a thick, golden sauce — comforting, mildly spiced, and deeply nourishing.
West African Kenkey
Fermented Ghanaian corn dough steamed in corn husks — slightly sour, dense, and satisfying, traditionally paired with fried fish and fiery pepper sauce.
West African Banku
A smooth, slightly tangy Ghanaian dough of fermented corn and cassava, cooked to a stretchy consistency — the perfect partner for okra stew or grilled tilapia.
West African Shito
Ghana's intensely savory black pepper sauce — dried fish and shrimp blended with chiles and spices into a deeply umami condiment that transforms any meal.
West African Afang Soup
A luxurious Nigerian soup of sliced afang leaves and waterleaf cooked with an abundance of seafood, meat, and crayfish in a fragrant palm oil broth.
West African Ofe Nsala
Eastern Nigeria's elegant white soup — no palm oil, just the pure, clean broth of catfish, utazi leaves, and pounded yam as thickener, with layers of subtle heat.