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The recipes of West Africa

[ 0 ] August 4 |

West Africa is a melange of African traditional cooking techniques and methods with colonial European influences and Muslim influences. The cuisine is traditional and dishes with rice are commonplace. Indeed, rice Jollof one way or another is found in West Africa. The cuisine is notable for the use of chili peppers (usually very hot chiles) in a boat (called locally “soups”) dishes that are accompanied by rice or a sticky Fufu mucilaginous called mass that is traditionally made from fermented cassava flour, but also can be made from bananas, ñames puree, corn flour and rice flour.

Another notable feature of West Africa is the use of peanut butter (peanut butter-shaped) or okra as a thickener for local stews. These dishes are often based on Greens and meat, if you add tends to be used more as an aroma that as main ingredient. Also a combination of fish, drying and smoking of fish and meat is often used.

The first recipe here is of a type common to Benin Jollof rice, but the version of this dish are found throughout West Africa:

Benin Jollof rice


200 g dried beans eyes

2 medium eggplants (aubergines)

1.5 tablespoon oil

3 tablespoons freshly grated ginger

2 chili peppers hot, toasted and finely chopped

10 tomatoes, chopped

Pepper of cayenne pepper 2 teaspoons

2 teaspoons West African Curry Powder

sauce of red pepper, to taste

3 l water

1 teaspoon of salt

2 onions, chopped

2 garlic cloves, chopped

1 green pepper, chopped

tomato puree 1.5 tablespoon

500 g, clean carrots and cut into rounds

500 g, cut green beans

320 g rice


Soak the beans eyes overnight in plenty of water. The next day, in a pan and cover with 2 l of water drainage. Bring to a boil and then reduce to a simmer and cook for 15 minutes. Drainage (reserve water from coke). Cut the eggplant in rounds about 1,5 cm thick and place in a colander. Free salt and leave to dry for 5 minutes.

Meanwhile, heat the oil in a large skillet. Add the Eggplant with drainage, 1 teaspoon of chopped onion, 1 tablespoon of ginger, 1 Chile, 1 clove of garlic and pepper. Federal Republic of Yugoslavia, stirring constantly, until the Eggplant dore (5 minutes) and then remove the Eggplant mixture and set aside.

At this time add the remaining onion, ginger, garlic, Chile, reserved bean cooking water, tomatoes, tomato, cayenne pepper and Chile powdered mashed. Stir everything to combine then add pepper sauce, to taste. Boil for 10 minutes before adding beans eyes, carrots and rice.
Allow to simmer for another 5 minutes, then add green beans and baked eggplant. Simmer for 15 minutes more exposed. Cover the pot and boil to serve again 20 minutes later.

The following recipe is for a basic classical style of fufu with pounded Yam, which is common in Nigeria, Ghana, cost of ivory (Côte d’Ivoire), Benin (to name but a few). This is a basic element of starch often accompanied by a stew of groundnuts.



600 g Oluolu Pound’ol Iyan (dry yam)

1 l of boiled water


Add 900 ml water in a pot, bring to a boil and spray dust yam at the top. Remove dust in to do a mass. Keep stirring to incorporate the flour, Yam and cook, uncovered, until they reach a mass of desired texture (must be like a thin bread dough). Once you have reached this stage, pouring about 100 ml of water in the dough, cover the pot, reduce the heat as much as possible and allow to simmer for a few minutes.

Knead the dough with a wooden spatula robust until reaching the desired softness and serve with a traditional stew. I know that yam powder is not common outside Africa, but you can substitute any flour based on carbohydrates, such as cornmeal, millet flour or manioc flour. All will work in this recipe.

To serve with his Iyan need a stew. Here is a basic stew based on Greens to go with their Fufu Iyam:

Green with green pepper


1 onion, chopped

1 garlic, finely chopped

4 peppers spicy hit to a paste

2-seeded, green bell pepper chopped

2 ripe tomatoes chopped

Greens of 900 g (e.g. spinach, leaves of yucca, kale, Collard Greens, turnip greens, etc.) de-stemmed and they parboiled

salt, pepper and cayenne pepper to taste

120 ml peanut butter


For the classic version of Liberia of this dish is necessary to pound a handful of the onion, garlic, chillies and tomatoes together in a mortar and mortar to form a paste (omitted the chili peppers if desired).

Heat oil in a large skillet and add the remaining chopped onion for a few minutes before adding tomato and Chile paste. FRY for a few minutes, then add it green and 60 ml of water. Reduce heat to a magazine cover. Add peanut butter and shaking, season, and then reduce the heat as much as possible. Continue cooking and stirring, until sauce is smooth and serve with Iyan or FuFu.

Although you may get little more than a sample of the food in a region as large as West Africa carries I hope that this article has whetted the appetite and you ready to learn more about West African food made.

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