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During the early modern period, European explorers and slave traders influenced regional cuisines in West Africa, but only to a limited extent.However, it was European merchant and slave ships which brought chili peppers, maize and tomatoes from the New World, and both have become ubiquitous components of West African cuisines, along with peanuts, cassava, and plantains.
West African cuisine refers to many distinct regional and ethnic cuisines in West African nations, a large geographic area with climates ranging from desert to tropical. [24] Some of the region's indigenous plants, such as Hausa groundnuts, pigeon peas and cowpeas, provide dietary protein for both people and livestock. [25]
The leaves of the Corchorus species are used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine. Mulukhiyyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Ndolé: Cameroon: A national dish of Cameroon. [21]
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Since touching down in New York City more than 30 years ago from his hometown Dakar, the Senegalese chef, author, and culinary activist, Pierre Thiam, has dedicated his life to introducing a ...
The cuisine of Senegal is a West African cuisine that derives from the nation's many ethnic groups, the largest being the Wolof, and is French-influenced. Islam, which first embraced the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. From the time of its colonization, emigrants have ...
Egunsifoods is a New York based food company that produces ready-to-go items derived from West African cuisine. Be sure to try its soups and sauces, along with easy-to-follow recipes. If you’ve ...
Fufu, a starch-based food from West and Central Africa, may also be made from maize meal, in which case it may be called fufu corn. In the Caribbean, similar dishes are cou-cou (Barbados), funchi (Curaçao and Aruba), and funjie (Virgin Islands). It is known as funche in Puerto Rican cuisine and mayi moulin in Haitian cuisine. [37]