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Globaleats
Western Africa
user ratingThe 16 countries of Western Africa are culturally and ethnically distinct, but generally share a similar cuisine. The staple foods of cassava, yams, rice and beans are ubiquitous throughout the region because of their availability and versatility. These simple starchy foods provide the base of most meals, complemented by soups, stews and sauces. Stews and soups are flavored primarily with spices and peanuts, usually featuring similar ingredients, but each country has its own variety. Nigerians enjoy yam stew, while a Malian favorite is gumbo with okra.—Alexandra Menglide
Explore the different cusines that make up West Africa
by clicking on a country below.
Articles
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Togo
Specialties Include Agouti Paté made from Bush Rat.
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Mali
Eating in Timbuktu
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Sierra Leone
Cassava and Hot Pepper and Sweet Palm Wine.
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São Tomé
Cuisine blends traditions of Africans and Portuguese settlers.
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Liberia
Soups make up a great deal of this traditional fare.
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Senegal
France meets Africa.
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Nigeria
Local specialties and country staples.
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Guinea-Bissau
Seafood is at the heart of this nation's diet.
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Burkina Faso
Staples of Burkinabe cuisine.
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Cote d'Ivoire
Experiment with different ways to eat fufu.
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Mauritania
The desert diet.
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Niger
Cuisine in the Sahara
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Benin
Yam paired with meat and peanut sauce is sure to satisfy.
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Gambia
Africa's tiniest mainland country has a rich appetite.
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