15 Traditional West African Recipes With Rich Regional Flavors

Craving bold flavors that travel across borders and simmer in tradition? These West African classics bring smoky rice, velvety stews, and bright citrus-onion magic straight to your table.

You will taste warmth, depth, and a little heat in every spoonful, whether you are new to the cuisine or returning for comfort. Let these recipes guide you through regions where food tells stories and family gathers close.

1. Jollof Rice

Jollof rice is a celebration in a pot, built on tomatoes, peppers, and onions simmered down until sweet, spicy, and deeply savory. The goal is fluffy grains with a gentle smoky note you cannot stop chasing.

You can add chicken, shrimp, or keep it simple with vegetables and plantains.

Start by frying the pepper blend in oil until it darkens and smells irresistible. Season with thyme, curry powder, and bay for layered warmth.

Finish in the oven for that party jollof edge that makes everyone ask for seconds.

2. Thieboudienne (Fish and Rice)

Thieboudienne is Senegal on a platter, where fish gently poaches in a tomato-rich broth with carrots, cassava, and eggplant. The rice absorbs every drop, turning savory, tangy, and satisfyingly robust.

Expect a centerpiece dish that brings everyone to the table, hands reaching, stories flowing.

Start with a flavorful rof paste stuffed into the fish for herbaceous depth. Simmer vegetables until tender, then cook the rice in that glorious liquid.

Serve it communal style and watch the room go quiet, then joyful.

3. Poulet Yassa (Chicken Yassa)

Poulet yassa is a love letter to onions, lemon, and mustard. Chicken bathes in a bright marinade, then cooks with heaps of softened onions until tangy, savory, and fragrant.

The sauce clings to every grain of rice, and you will keep spooning more.

Marinate overnight if you can, because time builds flavor. Char or sear the chicken first for smoky edges, then let the onions melt down.

Finish with a squeeze of lemon and serve hot.

4. Mafé (Peanut Stew)

Mafé is comfort you can hold, a silky peanut and tomato stew with tender beef or chicken and soft vegetables. The broth is velvety, nutty, and gently spiced, sticking to the spoon in the best way.

One bowl never feels like enough.

Toast the peanut butter base with tomato paste to deepen flavor before adding stock. Season with ginger, garlic, and a hint of chili for warmth.

Serve with rice, fonio, or couscous to catch every drop.

5. Groundnut Soup

Groundnut soup leans soupier than mafé, perfect for sipping and dipping. The peanut base turns savory and rich, balanced by tomatoes, aromatics, and a gentle hum of chili.

Pair it with fufu or rice balls so every mouthful lands just right.

Brown the protein first to build depth, then whisk in the peanut mixture slowly for a smooth finish. Simmer until glossy and fragrant.

Ladle it hot, let the steam kiss your face, and dive in.

6. Waakye

Waakye is Ghana’s beloved rice and beans, colored by waakye leaves that lend an earthy hue. It is hearty, flavorful, and made to be dressed up.

Add shito for heat, gari for crunch, eggs, spaghetti, and fish for a full-on feast.

Cook the beans first, then simmer with rice so everything finishes together. The leaves tint and perfume the pot.

Serve buffet-style and build your perfect plate, bite by bite.

7. Fufu with Light Soup

Fufu with light soup is about harmony. The fufu is soft and stretchy, soothing the palate, while the soup brings bright tomato-pepper energy.

You tear off a piece, dip, and let the flavors meet mid-bite.

Make fufu from cassava and plantain or use convenient flours. Simmer the soup with onions, tomatoes, chilies, and your protein of choice.

Season assertively and serve piping hot so every scoop lands silky and bold.

8. Akara (Bean Fritters)

Akara are crisp-edged, cloud-light fritters made from peeled black-eyed peas. Blended with onions and peppers, they fry up golden and irresistible.

Breakfast, snack, or street bite, they disappear fast.

For lift, whip air into the batter and keep the oil at steady heat. Salt confidently and drain on paper for crunch.

Serve hot with pap, bread, or a quick chili sauce for contrast that pops.

9. Moin Moin (Steamed Bean Pudding)

Moin moin turns the same beans into something elegant and sliceable. The puree steams until custardy, often dotted with egg, fish, or peppers.

It is savory, satisfying, and perfect warm or room temperature.

Blend beans silky with peppers, onions, and oil, then season generously. Steam in tins or leaves for added aroma.

Pair with rice, garri, or pap, and enjoy that delicate yet sturdy texture in every forkful.

10. Egusi Soup

Egusi soup is thick, rich, and deeply comforting, built from ground melon seeds that turn nutty and creamy. Greens fold in for brightness while meats add hearty depth.

You will want a swallow like pounded yam to scoop up every bit.

Toast the egusi gently, then marry it with a pepper base and palm oil. Simmer patiently so flavors settle and the texture turns lush.

Serve hot, watch it cling beautifully, and enjoy that unmistakable aroma.

11. Efo Riro (Yoruba Spinach Stew)

Efo riro brings greens to the spotlight with bold pepper blends and palm oil. The stew is savory, slightly smoky, and layered with meat or fish for depth.

Each spoonful lands hearty yet fresh.

Sweat the pepper base until concentrated, then fold in spinach so it stays vibrant. Season with crayfish, bouillon, and chili to taste.

Serve with amala, eba, or rice, and let the colors and flavors sing.

12. Suya

Suya is a street legend, thin beef or chicken coated in a peanuty yaji spice, grilled hot and fast. It is smoky, spicy, and impossible to stop nibbling.

A squeeze of lime and raw onion slices sharpen every bite.

Slice meat thin, season generously, and let it rest so flavors stick. Grill over charcoal for authentic smokiness.

Serve immediately and keep extra yaji on the side because you will want more.

13. Attiéké with Grilled Fish

Attiéké is fluffy, fermented cassava that tastes lightly tangy and pairs perfectly with grilled fish. Add pickled onions, tomatoes, and pepper sauces to wake everything up.

The textures snap into place: airy grains, flaky fish, bright heat.

Steam attiéké gently to keep it loose, then drizzle with a little oil. Season fish assertively and grill until the skin crackles.

Serve family style and let everyone build their best bite.

14. Kedjenou (Chicken Stew)

Kedjenou is slow magic. Chicken steams in its own juices with tomatoes, onions, and peppers until the sauce turns concentrated and the meat falls apart.

No fancy trick, just patience and steady heat.

Use a covered pot or foil seal to trap moisture. Shake the pot occasionally instead of stirring to keep pieces intact.

When it is ready, the aroma announces dinner from across the room.