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CUISINE WORDS ARE SWEET, BUT THEY NEVER TAKE THE PLACE OF FOOD. ~IBO PROVERB
West African cuisine Western African traditional dishes are routinely wholesome vegetable based soups and stews redolent of creative spice mixes and fragrant smells served over boiled and mashed tubers like fufu made of cassava and yam or super grains like fonio and millet constituting a blank canvas. Rice is prevalent in African cuisine all over the continent with Jollof wars amongst Nigeria, Ghana, Liberia and the other countries that comprise West Africa. Originating from Senegal with Thiebou Jenn, as their national dish, which is made of broken rice, tomatoes, vegetables, and protein usually with fish, it serves as the basis of many variations around the world in the form of the American Lowcountry Gullah Red Rice, New Orleans Jambalaya, Spanish Paella and others, suggesting many hybrids and creolization of the dish originating in West Africa. Grains of paradise or malagueta pepper is native to West Africa and is used along with hot spices like chilies and peppers that make for a fiery flavor profile. Deeply enshrined in historical customs and traditions peanuts, native groundnuts, plantains, okra, dried fish, watermelon, and black - eye peas are staples in the West African pantry. Popular West African dishes are Mafe - a peanut and tomato based stew, Kelewele - fried spiced plantain, and okra stew with cousins in the New World in the dishes of gumbo from Louisiana or callaloo soup from the Caribbean. P H O T O S B Y N A D I N E N E L S O N & F R I E N D S W O R D S B Y N A D I N E N E L S O N
Page 1 and 2: to revamp your cooking style Ways t
Page 3: The Significance of African Food
Page 7 and 8: Black Eye Pea Salad An indispensabl
Page 9 and 10: BY JORDAN WATSON For the crust: Sif
Page 11 and 12: BY JORDAN WATSON What you do Prepar
Page 13 and 14: Kelewele As we all know, African Am
Page 15 and 16: Chicken Yassa This famed Senegalese
Page 17 and 18: BY JORDAN WATSON In a large pot, he
Page 19 and 20: BY JORDAN WATSON What you do Heat t
Page 21: to revamp your cooking style Ways t

Taste (1)

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