Malian cuisine

Fufu (or fufuo, foofoo, foufou ) is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Fufu's prevalence in West African su

right|thumb|upright=1.3|A glass of horchata de chufa with some fartons in [[Valencia]]

Thieboudienne|right|thumb thumb| thumb| Tiep (alternatively thieb, benechin, benachin, or jollof rice) is a traditional dish from Senegal that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne, ceebu jën or chebu jen (; ) is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa (with meat) and tiep ganaar (with chicken) varieties. Additional ingredients often include onions, tomatoes, carrots, cabbage, cassava,

Western African stew

culinary traditions of Mali

regional cuisine

thumb|right|250px|An Algerian man of Kel Ahaggar heritage cooks Taguella in hot ashes Taguella (tagǝlla) is a flatbread, the staple dish of Tuareg people living in the Sahara. It is a disk-shaped bread made from wheat flour and cooked buried underneath the hot sand and charcoal of a small fire. The bread is then broken up into small pieces and eaten with a meat sauce.

Senegalese dish