West Africa has some of the most delicious delicacies you can ever try in the world. Whether you are a picky eater or a heavy eater, we have something you will like to taste in this part of the world.
Ndole is a mouth-watering dish from Cameroon prepared from a mix of bitter leaf greens, spices, groundnuts, meat or fish, and a lot of oil. This calorie-rich dish can always be found at every party or festival celebrated in Cameroon.
Kedjenou, a national dish from Ivory Coast is prepared using guinea fowl or chicken. It is simply sweet-spicy meat and vegetable stew made by slow cooking the chicken in a closed pot with little or no liquid.
This juicy, tender and flavor-filled dish may be served with attieke, a side dish made from ground cassava with a texture quite similar to that of couscous. Kedjenou is easy to prepare and is definitely worth the wait.
Originally from Senegal, its widespread popularity throughout West Africa is attributed to its amazing taste. Yassa is prepared by marinating chicken in lemon and mustard and then slowly grilling the marinated chicken in a mixture of caramelized onions, chili, and garlic for a smoky flavour. Fish may be used instead of chicken based on one’s preference and the result is just as tasty. Yassa is definitely a meal to try if you ever visit West Africa.
This is another amazing dish from Senegal. It can also be found in Mali, Guinea Conakry, Guinea Bissau and the Gambia. Thieboudienne is prepared using chicken(Tiep ganaar), meat (Tiep yappa) or a firm white fish that can be fresh or smoked. Other ingredients used include broken rice since it is usually more affordable than first-grade rice, and vegetables such as sweet potatoes, eggplant plants, and okra.
The combination of a delicious parsley stuffing or marinade and a spice called netetou gives the onion, garlic and tomato sauce a delicious umami flavour. The dish can then be served with rice on the bottom and fish stew on the top. It may be eaten with one’s bare hand or a spoon and there’s no doubt its taste will leave you craving for more.
Fufu is made from pounding peeled cassava,either fresh or fermented into flour,mixing it with water and cooking the mixture until a paste of different texture is obtained,depending on your preferences or the food it is being served.
It is made all over West Africa, also raising arguments about whose is better.However, regardless of where it is made, this hot starchy paste dipped into your delicious sauce,stew or soup and eaten is absolutely divine.
This African dish has raised quite a lot of debates. I assume you may be familiar with the Nigerian Jollof Vs Ghanaian Jollof which trended on Twitter some years ago as well as debates that are sometimes heated on the origins of Jollof. However, until there are facts proving otherwise, it remains a dish originally from Nigeria, with varieties in other West African countries.
Jollof is just a tomato rice dish which may be garnished with vegetables, delicious spices, fish or meat. This African dish simply cannot be compared to any other tomato rice found around the world and just like the lyrics “Pass the Jollof, the party Jollof, I can’t get enough…” from the song Jollof on The Jet by Cuppy, Rema and Rayvanny, you’ll definitely want more of this amazing dish.
Allocco is a very popular food in Ivory Coast. It is known as Dodo in Benin and Nigeria, Kelewele in Ghana, Amadan in Togo and Makemba in Congo. Regardless of the various names and variations are given by the different countries in West Africa, this dish is simply just fried plantains and maybe be eaten alone, with a sweet-spicy sauce or served with a meal as a tasty side dish.
- Maafe (West African Peanut Stew)
Warning : If you’re allergic to peanuts, you should avoid this African dish.
Maafe simply means sauce in the Fula language and is also known as West African peanut stew. It is prepared using tomatoes, onions, garlic, ginger, vegetables, herbs, meat, chili, and peanut. This mouth-watering delicacy has widespread popularity across West Africa with regional varieties. However, it contains a tasty peanut sauce and meat which can be served with rice, couscous, fufu, yam or sweet potatoes. Maafe can also be made appropriate for vegans and your taste buds deserve this delicious mix of sweet and spicy.
- Egusi Soup
Egusi soup is extremely popular in Nigeria although varieties of this amazing dish can be found all over West Africa. It is made using dried grounded protein and fat-rich melon or egusi seeds picked from specific plants, vegetables or leafy greens such as bitter leaf and pumpkin leaf, palm oil, tomatoes, okra, meat or fish, seasoning, etc.
Various kinds of meat and fish may be used in preparing this African dish. In Nigeria for instance, it may be made using catfish or stockfish with grounded Crayfish for extra flavour. The meat used may be chicken, cow or goat meat, each adding a unique flavour and texture to the egusi soup. Depending on what you prefer, it may be eaten with Garri or eba, fufu, or pounded yam using your hands or cutlery.
Which of these have you tried? and which is your favorite?