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West African Recipes
58 recipes — each showing allergens, prep time, and servings. Page 2 of 3.
West African Boli
Plantains roasted directly over open coals until caramelized outside and meltingly soft within — smoky, sweet, and satisfying, eaten with groundnuts or spicy sauce.
West African Ewa Agoyin
Soft, mashable beans slowly cooked until creamy, then drenched in a fiery, deeply caramelized pepper and onion sauce — a beloved Lagos street food.
West African Asaro (Yam Porridge)
Yam chunks simmered down with palm oil, tomatoes, and peppers into a thick, savory porridge that's comforting, richly flavored, and endlessly warming.
West African Nkwobi
Cow foot slow-cooked until fall-off-the-bone tender, then tossed in a spiced, tangy ugba palm paste — a bold, festive Nigerian delicacy loved at late-night gatherings.
West African Isi Ewu
Goat head cooked and seasoned with fiery ground peppers, ugba, and aromatic spices — a bold, celebratory Nigerian dish with deep, complex flavor in every bite.
West African Pepper Soup
A piercingly spiced, crystal-clear broth simmered with goat meat or catfish and a blend of earthy Nigerian spices — warming, restorative, and intensely aromatic.
West African Tuwo Shinkafa
Northern Nigeria's soft, sticky rice swallow — mild and smooth, shaped into balls to scoop up rich miyan kuka or any hearty northern soup.
West African Miyan Kuka
A silky Northern Nigerian soup made from powdered baobab leaves with dried fish and dawadawa, lending it a distinctive earthy, slightly sour depth.
West African Kilishi
Nigeria's answer to jerky — thinly sliced beef coated in a paste of peanuts, spices, and chile, then sun-dried and grilled to intensely flavored, chewy perfection.
West African Garri
Toasted cassava flakes with a pleasantly sour, slightly smoky flavor — eaten soaked in cold water as a snack, or cooked into smooth, stretchy eba.
West African Dodo
Ripe plantains fried in hot oil until golden-edged and caramelized — sweet, soft, and slightly yielding, a beloved West African side dish that pairs with almost everything.
West African Chin Chin
Crispy, golden fried dough snacks kneaded with coconut, nutmeg, and a hint of sweetness — addictively crunchy and a staple at Nigerian celebrations.
West African Puff Puff
Pillowy Nigerian doughnuts — yeasted dough dropped into hot oil until perfectly round, golden, and light inside, dusted lightly with sugar for a festive treat.
West African Bofrot
Ghana's plump, slightly chewy take on fried dough balls — golden outside, soft and airy within, fragrant with nutmeg, and irresistible warm from the fryer.
West African Tapalapa
West Africa's crusty artisan bread — baked in wood-fired clay ovens for a shatteringly crisp crust and a chewy, slightly earthy interior perfect for mopping up stew.
West African Superkanja
Gambia's deeply flavored okra stew — silky and gelatinous from slow-cooked okra, enriched with fish, palm oil, and spices into a uniquely comforting dish.
West African Plasas
Sierra Leone's beloved stew of dark, leafy greens slow-cooked with palm oil, smoked fish, and peanuts until the flavors meld into something rich and deeply satisfying.
West African Eba
Garri stirred rapidly into boiling water into a firm, golden swallow with a faint sour tang — versatile, filling, and the workhorse companion to virtually every Nigerian soup.
West African Amala
Dark, velvety yam flour swallow with a distinctive earthy, slightly bitter note — smooth and elastic, perfectly suited to pairing with ewedu and gbegiri.
West African Ewedu
Jute leaves blended into a silky, draw soup with a clean, grassy flavor — light yet deeply nutritious, and a classic Yoruba pairing with amala and gbegiri.
West African Gbegiri
Smooth, creamy bean soup made from peeled black-eyed peas cooked down until velvety — mild, nourishing, and the perfect trio partner alongside ewedu and amala.
West African Ofada Rice
Nigeria's short-grain, unpolished local rice with a distinctive nutty, slightly earthy aroma that makes it the ideal canvas for robust ayamase sauce.
West African Ayamase
A bold, fiery green pepper sauce made with bleached palm oil and assorted meats — complex, deeply savory, and the iconic pairing for smoky ofada rice.
West African Chicken Yassa
Bright, tangy, and deeply aromatic — chicken slow-braised with caramelized onions, lemon, and mustard until tender and glossy, a Senegalese comfort classic.