African Cuisine - West Africa

West Africa

A typical West African meal is heavy with starchy items, meat, spices and flavors. A wide array of staples are eaten across the region, including those of Fufu, Banku and Kenkey (originating from Ghana), Foutou, Couscous, Tô, and Garri which are served alongside soups and stews. Fufu is often made from starchy root vegetables such as yams, cocoyams, or cassava, but also from cereal grains like millet, sorghum or plantains. The staple grain or starch varies region to region and ethnic group to ethnic group, although corn has gained significant ground as it is cheap, swells to greater volumes and creates a beautiful white final product that is greatly desired. Banku and Kenkey are maize dough staples, and Gari is made from dried grated cassavas. Rice-dishes are also widely eaten in the region, especially in the dry Sahel belt inland. Examples of these include Benachin from The Gambia and Jollof rice, a pan-West African rice dish similar to Arab kabsah.

Seeds of Guinea pepper (Aframomum melegueta; also called grains of paradise or melagueta pepper) a native West African plant, were used as a spice and even reached Europe, through North African middlemen, during the Middle Ages. Centuries before the influence of Europeans, West African people were trading with the Arab world and spices like cinnamon, cloves, and mint were not unknown and became part of the local flavorings. Centuries later, the Portuguese, French and British influenced the regional cuisines, but only to a limited extent. However, as far as is known, it was European explorers who introduced the American Chile, or chili (Capsicum), to Africa sometime soon after Columbus sailed to America, and both chillies and tomatoes have become ubiquitous components of West African cuisines.

The local cuisine and recipes of West Africa continue to remain deeply entrenched in the local customs and traditions, with ingredients like native rice (oryza glaberrima), rice, fonio, millet, sorghum, Bambara and Hausa groundnuts, black-eyed beans, brown beans, and root vegetables such as yams, cocoyams, sweet potatoes, and cassava. Cooking is done in multiple ways: roasting, baking, boiling, frying, mashing, and spicing. A range of sweets and savories are also prepared.

Cooking techniques of West Africa are changing. In the past people ate much less meat and used native oils (palm oil on the coast and shea butter in sahelian regions). Baobob leaf and numerous local greens were every day staples during certain times of the year. Today diet is much heavier in meats, salt, and fats. Many dishes combine fish and meat, including dried and fermented fish. Flaked and dried fish is often fried in oil, and sometimes cooked in sauce made up with hot peppers, onions and tomatoes various spices (such as soumbala) and water to prepare a highly flavored stew. In some areas, beef and mutton are preferred, and goat meat is the dominant red meat. Suya, a popular grilled spicy meat kebab flavored with peanuts and other spices, is sold by street vendors as a tasty snack or evening meal and is typically made with beef or chicken. It is common to have a preponderance of seafood and the seafood, as earlier stated, is sometimes also mixed with other meat products. Guinea fowl eggs, eggs and chicken are also preferred.

With regard to beverages, water has a very strong ritual significance in many West African nations (particularly in dry areas) and water is often the first thing an African host will offer his/her guest. Palm wine is also a common beverage made from the fermented sap of various types of palm trees and is usually sold in sweet (less-fermented, retaining more of the sap's sugar) or sour (fermented longer, making it stronger and less sweet) varieties. Millet beer is another common beverage.