14 West African Recipes to Make Again and Again

West African cuisine is incredibly diverse. The region itself comprises more than a dozen different countries, each with their own nuanced versions of popular dishes. Some well-known ones include Jollof Rice and Fufu—but there is so much more to discover. From Groundnut Soup and Stuffed Plantains to all things made with ancient, 'super grain' fonio, West African cooking will introduce you to a mosaic of flavors. There are many wonderful dishes to choose from but stew is an important go-to dish in many West African countries, either as an everyday meal or for celebratory events, such as weddings, graduations and Christmas. It pairs with a variety of starches, like rice and/or plantains, yams and beans. Depending on the country, the base of the stew can vary. In Ghana, the base is a blend of tomato puree and tomato paste while, in Nigeria, the base is tomato pureed with red bell pepper. This recipe is a hybrid of the two—with the addition of garlic. While stew can be made with several meat or seafood options, goat is the preferred choice in certain West African countries for its rich and robust flavor.

In Ghana, Nigeria and other West African countries these savory crescent-shaped pastries are called meat pies, though around the world they are also known as hand pies, empanadas and dumplings. Most of the time, they're served as appetizers or a snack before lunch or dinner. In Nigeria, meat pie is made with ground beef, carrots and potatoes that are sauteed with herbs and spices and stuffed in a buttery dough pocket. This version is similar, but uses mixed vegetables like corn, peas, carrots and string beans. It also omits potatoes, which can sometimes make a meat pie almost too filling for a snack or appetizer.

Jollof rice is a well-loved one-pot rice dish in popular in many West African countries, including Nigeria. It is made by cooking rice in a flavorful tomato and pepper puree.

Plantain, also known as cooking banana, is enjoyed in many parts of the world. In West African countries (as well as the Caribbean and certain parts of South America due to African influence), plantain is used both unripe (green) and ripe (yellow/yellowish black). You can find unripe plantain boiled and pounded with cassava to make fufu. When the flesh ripens and turns soft and sweet, it is ideal for roasting or grilling. These plantain boats are baked until tender, then stuffed with a mixture of sauteed vegetables, spices and corned beef.