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During the early modern period, European explorers and slave traders influenced regional cuisines in West Africa, but only to a limited extent.However, it was European merchant and slave ships which brought chili peppers, maize and tomatoes from the New World, and both have become ubiquitous components of West African cuisines, along with peanuts, cassava, and plantains.
A stew or sauce (depending on water content) common to much of West Africa. [8] It originates from the Mandinka and Bambara people of Mali. [14] Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Makroudh: Tunisia and Morocco and Algeria: A pastry often filled with dates or almonds. Mala Mogodu
Recipes from the Heart of Senegal, Lake Isle Press Inc., 2008 ISBN 978-1891105388 (the cookbook was finalist of the IACP Julia Child Cookbook Award and a Special Jury Award Winner at The Gourmand World Cookbook in Paris). Pierre Thiam: Senegal - Modern Senegalese Recipes from the Source to the Bowl, Lake Isle Press Inc., 2015.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and garlic and cook until the onion is tender. Add the potatoes and tomatoes to the skillet and cook for 5 minutes.
Chakery. Thiakry (also spelled thiacry or chakery, from Wolof: cakri), bodé in Fulani or dèguè in Bambara is a sweet millet couscous dish consumed in West Africa. Its first recipe dates from the era of the Fulani people in present day northern Senegal [1] [2] [3] who are traditionally herdsmen, and spread throughout West Africa.
The thick, tomato-based soup, cooked with red palm oil, scotch bonnet peppers, and 'nduja was served with sticky rice reminiscent of the West African "swallow" food, fufu.
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 groundnuts and Hausa groundnuts, black-eyed peas, brown beans, and root vegetables such as yams, cocoyams, sweet potatoes, and cassava.
Jollof (/ dʒ ə ˈ l ɒ f /), or jollof rice, is a rice dish from West Africa.The dish is typically made with long-grain rice, tomatoes, chilis, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions.