What to Eat in West Africa

West Africa’s food culture stretches from Sahel savannas to Atlantic fishing towns. Climate shifts shape staples: millet and sorghum in drier zones; rice, cassava, and plantain near the coast. Meals are communal, with shared bowls and generous starches anchoring aromatic sauces.

Cooking leans on slow stews, fermentation, and open-fire grilling, techniques well suited to warm weather and busy markets. Peanuts, palm oil, smoked fish, and hot peppers provide depth and heat. Street vendors and home cooks set daily rhythms from early morning porridge to late-night grills.

Thieboudienne (ceebu jën) is a rice-and-fish centerpiece across Senegal and The Gambia, with roots often linked to 19th‑century Saint‑Louis cooking. Cooks simmer a tomato-onion base with chiles, then add broken rice and vegetables such as carrot, cabbage, eggplant, and cassava. Fish—commonly stuffed with rof, a paste of parsley, garlic, and pepper, sometimes enriched with fermented locust bean (netetou)—is gently poached so the grains absorb the broth. The result is savory, slightly spicy rice with tender fish and vegetables, a complete meal served communally at midday in homes from Dakar to Banjul.

Jollof is a celebratory rice cooked in a tomato-pepper base and beloved in Ghana, Nigeria, and Sierra Leone. The technique starts with frying a puree of tomatoes, onions, and hot peppers in oil with aromatics like thyme, bay, and ginger, then simmering long‑grain rice in the seasoned stock; meat or fish may be added, or served alongside. When cooked in large metal pots over wood or charcoal, the bottom caramelizes, creating the prized smoky edge known as party jollof in cities from Accra and Lagos to Freetown. It appears at weddings, festivals, and weekend gatherings, with each country’s variation defined by preferred rice type, spice balance, and handling of the stew base.

Fufu is a foundational starch across Ghana, Nigeria, and Togo, made by boiling and pounding cassava, yam, or plantain into a smooth, elastic dough. The pounding—traditionally done with a large mortar and pestle—develops a stretchy texture that pairs with soups such as light tomato-based broths, groundnut (peanut) soup, egusi (melon seed) soup, or palm‑nut soup. Diners pinch off a small piece with the right hand, dip, and swallow without chewing, letting the soup deliver flavor while the fufu provides body. It anchors midday or evening meals in cities like Kumasi and Ibadan, sustaining energy in humid climates and balancing the heat of chiles with comforting, neutral starch.

Suya is West African street grilling at its most focused: thin slices of beef or goat threaded on skewers and rubbed with yaji, a dry mix built from roasted ground peanuts, hot pepper, ginger, and salt. Vendors grill over open coals until edges char slightly and fat sizzles, then serve the meat with sliced onions, tomato, and extra yaji for dipping. The flavor is nutty, peppery, and warm, with a gentle crust that contrasts the juicy interior. Popular after dark in Kano, Abuja, and Lagos, and across the border in Niger, suya is a casual dinner or late‑night snack that fits the warm, social evening culture of the region.

Attiéké is a fluffy, slightly tangy cassava couscous originating with the Ébrié people around Abidjan. Peeled cassava is grated, pressed to remove moisture, allowed to ferment until lightly sour, then granulated and steamed to a couscous‑like texture. It is commonly served with grilled fish or chicken, a sharp onion‑tomato relish, alloco (fried plantain), and a drizzle of palm oil or spicy pepper sauce, creating a plate that balances acid, sweetness, and heat. Found at home kitchens, markets, and maquis in Abidjan and Grand‑Bassam, it’s a lunchtime staple and a popular street option known as “garba” when paired with fried tuna.

From Sahel grains to coastal cassava and rice, West African cuisine blends fermentation, chili heat, and smoke with communal eating and market‑fresh produce. Dishes adapt to climate and trade history, yet remain grounded in hearth and shared bowls. Explore more regional food guides and weather‑savvy trip ideas on Sunheron.com.