🌍West African Recipes
Explore West African cuisine — Jollof rice, egusi and pepper soups, fufu and pounded yam, suya, and the rich Nigerian, Ghanaian, and Senegalese food canon.
3 recipes
West African cuisine spans Nigeria (jollof, egusi, suya, pounded yam), Ghana (jollof, waakye, banku, kontomire), Senegal (thieboudienne, yassa, mafe), and neighbouring nations. Built on rice, tomato-pepper-onion bases, palm oil, ground egusi seeds, smoked fish, and starchy swallows (fufu, eba, banku). The Nigeria–Ghana "jollof rivalry" is a defining cultural marker. DISTINCT from the African-diaspora foodways (afro-caribbean, african-american).
🧂 Essential Pantry
Long-grain / parboiled riceTomatoesScotch bonnet pepperOnionPalm oilEgusi (ground melon seeds)Smoked fish / crayfishMaggi / bouillonCassava / yam (fufu, eba)Plantains
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hardWest african · Rice Dishes
Senegalese Fish and Rice (Ceebu Jën) — Tomato-Braised National Dish
Thieboudienne, often written Ceebu Jën in Wolof, is Senegal’s beloved fish-and-rice centerpiece. Fish is stuffed with herbaceous rof, simmered with vegetables in tomato broth, then the rice absorbs the deeply savory cooking liquid.
120 min 6 815 cal
