Recently, West African indigenous food, Fufu tended on TikTok for weeks or even months with non-Africans and Africans in the diaspora trying out the food for the first time.Â
The challenge greatly helped small African restaurants in various countries to get a boost and recognition.
Apart from this, non-Africans have tried other African dishes available at these restaurants and surprisingly find them really delicious.Â
Well, if you are visiting any of the West African countries any time soon, here are some really great dishes you should try out – they taste way better in their home country.
Jollof rice from the West African region
There have always been arguments over the origins of Jollof rice in West Africa. Some believe the best jollof rice is made by Ghanaians while Nigerians believe they make the best jollof rice.Â
However, this dish is the most popular dish in households and parties.Â
What is a party without jollof rice?Â
What is Christmas without jollof rice?Â
Most people attend owambes ( Nigerian parties) for the sake of jollof rice. This should only convince you that West Africans do not joke with jollof rice at all.Â
Waakye from Ghana
The breakfast of champions, waakye is a supremely popular morning meal in Ghana but can be eaten throughout the day. Filling and flavourful, it combines beans, rice, moist gari (ground cassava), stew, and spaghetti (the only non-Ghanaian part of the dish).Â
It is usually served with a choice of protein, so you can choose from fish, meat or boiled eggs. Kelewele (spiced plantain) and a vegetable salad are other extras that take Waakye to a whole new level.
Egusi soup from Nigeria
Made from melon seeds rich in fat and protein that have been dried and ground up, this soup or stew typically contains leafy vegetables, meat or fish. Popular among the Ibo people of Nigeria, variations of this rich stew can be found all over West Africa. In Nigeria, it’s usually eaten with pounded yam.
Thieboudienne from Senegal
This traditional dish is made from rice, fish, and tomato sauce and is flavoured with spiced onions, carrots, cabbage, cassava, and peanut oil.Â
Interestingly, a dish from the American deep south called Savannah red rice is very similar – many believe it was taken to the new world from here and adapted by the Creole people.
Moin Moin from Nigeria
Moin Moin is a steamed bean pudding made from black-eyed peas, onions, and a combination of freshly ground peppers.Â
It is a fairly versatile dish and some add smoked fish, corned beef, or boiled eggs to add to the flavour. It can be eaten alone, with bread or with rice.
Ndole from Cameroon
Ndole is an aromatic, flavourful dish made of bitter leaves (cooked several times to make them lose their bitterness), stewed nuts, crushed spices, and fish or beef. It is usually eaten with plantains, rice or potatoes.
Cachupa from Cape Verde
This famous dish from the volcanic archipelago is a stew of slow-cooked corn, cassava, sweet potato, fish, or meat.Â
It is commonly referred to as the country’s national dish and nine out of the ten inhabited islands have their own version of the cachupa.
Kedjenou from the Ivory Coast
This popular Ivorian dish consists of a spicy stew that is slow-cooked in a terracotta pot over fire or coals.Â
Usually made with guinea fowl or chicken, it adapts well to many variations. Although it is traditionally served with attieke (flaked cassava), most other starches go well with it, too.
Superkanja from Gambia
This is a Gambian okra stew that packs a nutritional and flavourful punch with its combination of leafy greens, such as spinach, collards, okra, and sweet potato leaves.Â
Combined with onions, chili peppers, and fish or meat, variations of this dish are found all over West Africa, such as the Ghanaian kontomire.
Eddoe soup from Liberia
Eddoe is a tropical root vegetable similar to yams or sweet potato. This fragrant and hearty soup is simmered with delicate seasonings and meat or fish of choice.
