West African cuisine

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
The history of West Africa also plays a large role in their cuisine and recipes, as interactions with different cultures (particularly the Arab world and later Europeans) over the centuries have introduced many ingredients that went on to become key components of the various national cuisines today.

History

During the early modern period, European explorers and slave traders influenced regional cuisines in West Africa, but only to a limited extent. However, it was European merchant and slave ships which brought chili peppers, maize and tomatoes from the New World, which have become ubiquitous components of West African cuisines, along with peanuts, cassava, and plantains. In turn, these slave ships carried African ingredients to the New World, including black-eyed peas and okra.

Around the time of the colonial period, particularly during the Scramble for Africa, European settlers defined colonial borders without regard to pre-existing borders, territories or cultural differences. This bisected tribes and created colonies with varying culinary styles. As a result, it is difficult to sharply define, for example, Senegalese cuisine.

Although the European colonists brought many new ingredients to the African continent, they had relatively little effect on the way people cook in West Africa.

Ingredients

Though there are obvious differences among the local cuisines in West Africa, there are also many commonalities, mainly in the ingredients used.

Many dishes are enriched with a base of tomatoes, onions and chili peppers. Considered an essential and even "sacred" cooking technique in the region, the combination of these three ingredients sautéed in oil is analogous to similar concepts such as:

The Holy Trinity (Cajun/Creole)
Sofrito (Spanish)
Soffritto (Italian)
Mirepoix (French)

Common Oils

Palm nut oil (coastal regions) – contributes distinctive color, flavor, and texture
Shea butter (Sahel region, karité in French) – valued for rich mouthfeel

Country-Specific Staples

Ghana: Hot pepper, ginger, maize
Senegal: Hot pepper, rice, millet, peanut, ginger, tamarind leaves, baobab fruit

Regionally Common Ingredients

According to Fran Osseo-Asare, common ingredients include:

Baobab leaves
Sorghum, millet, fonio
Cola nuts
Egusi seeds
Guinea fowl
Melegueta pepper
Oil palm
Okra
Rice

According to Jessica B. Harris in High on the Hog:

Okra
Black-eyed peas
Sesame

Sauces

Obe ata and ata din din: Tomato, chili, onion-based sauces with spices like thyme, garlic, curry powder, and stock or bouillon.

Seasonings

Common Herbs and Spices

Ginger, coriander, thyme (used sparingly)
Chili peppers (especially Scotch bonnet)
Guinea pepper (Aframomum melegueta / grains of paradise): Native to West Africa, tastes like a peppercorn with cardamom notes

Sumbala (Soumbala)

Made from fermented néré (locust bean) seeds or soybeans
Pungent, umami flavor
Sold as balls or patties
Traditional rival to commercial Maggi bouillon cubes

African Potash

Potassium carbonate used for flavoring and softening food
Made from wood-fire ashes

Vegetables

Common vegetables include:

Black-eyed peas, eggplant, pumpkin, okra
Leafy greens: baobab, pumpkin, rosella, sweet potato, cassava leaves (cassava leaves must be boiled to remove toxins)

Starchy tubers and staples:

Cassava, cocoyams, sweet potatoes, plantains, yams
Also: fonio, rice, millet, sorghum, maize

Meat

While traditionally more vegetable-based, modern diets include more meats, salt, and fats.

Proteins

Seafood (dominant along coastlines, accounts for 25% of workforce)
- Dried/smoked fish used in sauces and stews
Chicken and eggs (common)
Guinea fowl eggs (popular)
Beef, pork, mutton, goat (inland areas)

Suya

Popular spicy meat kebab
Flavored with peanuts and spices
Made with beef or chicken
Common street food

Representative Dishes

Fufu

Made from cassava, yams, cocoyam, plantains, sometimes semolina, rice, or potato flakes
Traditionally pounded in a mortar
Served with soups such as:
- Light (tomato) soup
- Palm nut soup
- Groundnut soup
- Pepper soup
- Okra or cocoyam leaf (nkontomire) soup

Groundnut Stew (Maafe)

Peanut-based stew
Popular in Senegal, Gambia, Mali, Guinea, Côte d’Ivoire
Ingredients: groundnuts, tomato-onion-chili base, mutton, beef, chicken, fish
Served with:
- Rice (Senegambia)
- Couscous (Sahel)
- Fufu or sweet potatoes (tropics)

Jollof Rice

Originated in Senegal (among the Wolof people)
Key ingredients: rice, tomatoes, onion, pepper
Variants:
- Ceebu jen (Senegal’s national dish, with fish)
- Thiebou yapp (beef or red meat)
- Riz gras (Francophone West Africa)

Other Notable Dishes

Akara (black-eyed pea fritters)
Egusi soup
Moi Moi (bean pudding)
Kuli-kuli (peanut snack)
Banku, Kenkey, and Tuo Zaafi (fermented or starchy dishes)

Beverages

Malt drinks (e.g., Supermalt)
Coconut water
Palm wine: Sweet or sour varieties
Millet beer: Traditional alcoholic drink

Etiquette

Dining is communal
Food is eaten with fingers
Water has ritual importance and is offered first to guests

By Country

See specific national cuisines for more localized traditions:

Benin cuisine
Cuisine of Burkina Faso
Cape Verdean cuisine
Gambian cuisine
Ghanaian cuisine
Cuisine of Guinea
Guinea-Bissauan cuisine
Ivorian cuisine (Côte d'Ivoire)
Liberian cuisine
Malian cuisine
Mauritanian cuisine
Cuisine of Niger
Nigerian cuisine
Cuisine of Saint Helena
Senegalese cuisine
Cuisine of Sierra Leone
Togolese cuisine

References

"West African cuisine". Retrieved 2010-03-22.

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