West African cuisine

Couscous () is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

liquid that comes from the grated meat of a coconut

rice dish from West Africa

balls made from fish paste which are then boiled or deep-fried

culinary traditions of Nigeria

pie with a filling of meat

Tostones (, from the Spanish verb tostar, "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

Senegalese spicy marinated poultry, lamb or fish dish

cuisine of the nations of northwest Africa (Algeria, Libya, Mauritania, Morocco, Tunisia)

culinary traditions of Ghana

culinary traditions of Senegal

culinary traditions of Mauritania

culinary traditions of the Gambia

culinary traditions of Benin

culinary traditions of Mali

culinary traditions of Togo

culinary traditions of Sierra Leone

culinary traditions of Ivory Coast

culinary traditions of Liberia

culinary traditions of Burkina Faso

culinary traditions of Guinea

culinary traditions of Guinea-Bissau

culinary traditions of Niger

West African dish made from boiled, shredded and dried cassava. It can be taken as a snack or as a main meal

soup of Yoruba people in Nigeria

Senegalese okra soup

spice made from the seeds of Aframomum species

Caldou, also spelled kaldou, is a traditional dish from Senegal, particularly associated with the coastal regions. It is a broth-based meal primarily prepared with fresh fish and vegetables. The dish shares some visual similarities with the popular Senegalese Yassa, another fish-based dish, but differs significantly in its flavor profile and preparation techniques.

millet porridge