Side, Snack, Appetizer

Abacha

Shredded cassava salad

Side, Snack, Appetizer

Ablo

In ghana cuisine, banku ( (listen)) is a cooked slightly fermented mixture of corn-dough and cassava-dough made into single serving balls. banku is different from any of the akple product forms indigenous to the ewes. it is a ghanaian of gadangme (or ga) descent dish which is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.it is preferred by the people of the southern regions of ghana; the ewe people, the fante people and the ga-adangbe people but also eaten across the other regions in ghana. the gadangme (or ga) people have a softer variation of the food which they call banku, while the fante people have a little drier variant of the dish they call ɛtsew.

Main

Ablo

In ghana cuisine, banku ( (listen)) is a cooked slightly fermented mixture of corn-dough and cassava-dough made into single serving balls. banku is different from any of the akple product forms indigenous to the ewes. it is a ghanaian of gadangme (or ga) descent dish which is cooked by a mixture of fermented corn and cassava dough in hot water into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish.it is preferred by the people of the southern regions of ghana; the ewe people, the fante people and the ga-adangbe people but also eaten across the other regions in ghana. the gadangme (or ga) people have a softer variation of the food which they call banku, while the fante people have a little drier variant of the dish they call ɛtsew.

Main

African tiger frog

Phlyctimantis maculatus is a species of frog in the family hyperoliidae. they are silvery greyish-brown with dark brown to black spots, and derive their name from bright red coloring on the ventral side of their hind legs. adult body length is typically 6 to 7.5 centimeters. these frogs have vertical pupils. common names include red-legged running frog, brown-spotted tree frog, red-legged kassina, red-legged pan frog, spotted running frog, tiger leg running frog, and vlei frog.

Main

Ago glain

Crab or other seafod stewed with tomatoes and onions, serve with pili pili hot sauce

Side, Snack, Appetizer

Akara

Àkàrà (yoruba)(hausa: kosai, portuguese: acarajé (portuguese pronunciation: [akaɾaˈʒɛ] (listen)) is a type of fritter made from cowpeas or beans (black eye peas). it is found throughout west african, caribbean, and brazilian cuisines. the dish is traditionally encountered in brazil's northeastern state of bahia, especially in the city of salvador. acarajé serves as both a religious offering to the gods in the candomblé religion and as street food. the dish was brought by enslaved peoples from west africa, and can still be found in various forms in nigeria, ghana, togo, benin, mali, gambia, burkina faso and sierra leone.akara is made from peeled beans (black eye peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep fried in small balls.brazilian acarajé is made from cooked and mashed cowpeas that are seasoned with salt and chopped onions molded into the shape of a large scone and deep-fried in dendê with a wok-like pan in front of the customers. it is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. a vegetarian version is typically served with hot peppers and green tomatoes. acarajé can also come in a second form called abara, where the ingredients are boiled instead of deep-fried.

Main

Akpan

Akpan, also known as akassa, is a fermented maize yogurt. a product of togolese and beninese cuisine, it is considered a dessert.

Side, Snack, Appetizer

Akpan

Akpan, also known as akassa, is a fermented maize yogurt. a product of togolese and beninese cuisine, it is considered a dessert.

Side, Snack, Appetizer

Alloco

Fried plantains, serve with chilies and onions

Main

Amiwo

A paste or dough made from corn flour, tomatoes, chicken stock, serve with, for example, fried or grilled chicken, fish, vegetables

Side, Snack, Appetizer

Attieke

Fermented cassava couscous, serve with fried or smoked fish, onions, tomatoes and chili peppers

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Drink

Bissap

Roselle juice, known as bissap, wonjo, foléré, dabileni, tsobo, zobo, or sobolo in parts of africa, sorrel in the caribbean, and agua de jamaica in mexico, is a drink made out of the flowers of the roselle plant, a variety of hibiscus. although generally the "juice" is sweetened and chilled, it is technically an infusion and when served hot can also be referred to as hibiscus tea.

Breakfast

Bouillie

Red millet porridge

Main

Bush rat

Aethomys is a genus of rodent from africa. they are commonly referred to as rock rats, bush rats or rock mice.

Main

Chawarma

Shawarma (; arabic: شاورما) is a popular levantine dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal. thin slices are shaved off the cooked surface as it continuously rotates. shawarma is one of the world's most popular street foods, especially in egypt, iraq, the countries of the levant, the caucasus, the arabian peninsula and the rest of the middle east.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Drink

Choukachou

Choukachou or chouk is a beninese type of millet beer. it is widely consumed in northern benin and the city of parakou is an important centre for brewing. the beer is transported to southern benin, cotonou etc. via the railway or road.

Side, Snack, Appetizer

Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Main

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Main

Dahomey fish stew

Fried fish stewed with vegetables and red palm oil

Side, Snack, Appetizer

Dja

Tomato sauce with dried prawns, onions, garlic, spices, used with akara (fritters), fried potatoes, fried yams, meat

Side, Snack, Appetizer

Dundun

Yam fries, serve with palm nut oil, hot sauce, dja (tomato sauce)

Main

Egusi

Egusi soup is a soup prepared with egusi seeds as a primary ingredient. egusi seeds are the fat- and protein-rich seeds of certain cucurbitaceous (squash, melon, gourd) plants. egusi soup is common and prevalent across central africa, and may be served atop rice, cooked vegetables, or grilled meat, such as goat, chicken, beef, or fish. it may also be served atop fufu, omelettes, amala, and eba, among other foods. egusi soup is also consumed in west africa, sometimes with chicken.

Main

Fish

Grilled, fried, smoked

Side, Snack, Appetizer

Fonio

Fonio is the term for two cultivated grasses in the genus digitaria that are notable crops in parts of west africa. they are millets with small grains.fonio is a nutritious food with a favorable taste. it is consumed mainly in west african countries, where it is also cultivated. the global fonio market was 673,000 tonnes in 2016. guinea annually produces the most fonio in the world, accounting for over 75% of the world's production in 2019. the name fonio (borrowed by english from french) is from wolof foño.in december 2018, the european commission approved commercialization of fonio as a novel food in the european union, after submission by the italian company obà food to manufacture and market new food products.

Side, Snack, Appetizer

Fruit

Avocado, bananas, mandarin oranges, mangoes, oranges, pineapples, plantains

Main

Fufu

Fufu (or fufuo, foofoo, foufou) is a dough-like food found in west african cuisine. in addition to ghana, it is also found in sierra leone, guinea, liberia, cote d'ivoire, benin, togo, nigeria, cameroon, the democratic republic of congo, the central african republic, the republic of congo, angola and gabon. it is often made in the traditional ghanaian, ivorian, liberian, and cuban method of separately mixing and pounding equal portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. the viscosity is then adjusted based on personal preference and eaten with broth-like soups. some countries, particularly nigeria, have a version of fufu made from fermented cassava dough (called akpu by nigerians) that is eaten with thick textured stews. other flours, such as semolina, maize flour, or mashed plantains may take the place of cassava flour. fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.

Side, Snack, Appetizer

Garba

Attieke (cassava couscous) with fried pieces of tuna, onions, tomatoes and chili peppers

Main

Garba

Attieke (cassava couscous) with fried pieces of tuna, onions, tomatoes and chili peppers

Main

Garri

In west africa, garri is the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava. in the hausa language, the term ‘garri’ can also refer to the powdery granules obtained from processing other crops such as guinea corn, maize, rice, yam, plantain and millet. for example: garin dawa is obtained by processing guinea corn, and likewise, garin masara and garin alkama are derived from processing maize and wheat respectively. garin magani is a powdery medicine. flour foodstuffs mixed with cold or boiled water are a major part of the diet amongst the various ethnicities of nigeria, benin republic, togo, ghana, guinea, cameroon and liberia.

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Main

Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

Side, Snack, Appetizer

Gombo

Okra or okro (us: , uk: ), abelmoschus esculentus, known in many english-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. it has edible green seed pods. the geographical origin of okra is disputed, with supporters of west african, ethiopian, southeast asian, and south asian origins. the plant is cultivated in tropical, subtropical, and warm temperate regions around the world and is a notable part of the cuisine of the southern united states as well as middle eastern cuisine, indian cuisine, brazilian cuisine and sri lankan cuisine.

Side, Snack, Appetizer

Kulikuli

Deep-fried snacks made from a paste made with ground peanuts, spices, chili peppers

Drink

La Beninoise

Side, Snack, Appetizer

Marmite

Marmite ( mar-myte) is a brand of savoury food spread from the united kingdom, based on yeast extract invented by german scientist justus von liebig. it is made from by-products of beer brewing (see lees (fermentation)) and is currently produced by british company unilever. the product is notable as a vegan source of b vitamins, including supplemental vitamin b12. a traditional use is to spread it very thinly on buttered toast. marmite is a sticky, dark brown paste with a distinctive, salty, powerful flavour and matching heady aroma. this distinctive taste is represented in the marketing slogan: "love it or hate it." such is its prominence in british popular culture that the product's name is often used as a metaphor for something that is an acquired taste or tends to polarise opinion. marmite is commonly used as a flavouring, as it is particularly rich in umami due to its very high levels of glutamate (1960 mg/100g).the image on the jar shows a marmite (french: [maʁmit]), a french term for a large, covered earthenware or metal cooking pot. marmite was originally supplied in earthenware pots but since the 1920s has been sold in glass jars. marmite's distinctive bulbous jars are supplied to unilever by the german glass manufacturer gerresheimer.similar products include the australian vegemite (whose name is derived from that of marmite), the swiss cenovis, the brazilian cenovit, the long-extinct argentinian condibé, and the german vitam-r. marmite in new zealand has been manufactured since 1919 under licence, but with a different recipe; that product is the only one sold as marmite in australasia and the pacific islands, whereas elsewhere in the world the british version predominates.

Breakfast

Massa

Fermented pancakes made with rice, millet, cornmeal

Main

Massa

Fermented pancakes made with rice, millet, cornmeal

Side, Snack, Appetizer

Massa

Fermented pancakes made with rice, millet, cornmeal

Side, Snack, Appetizer

Moringa

Leaves, pods, seeds, bark, flowers and fruit from the drumstick tree, used in curry, stewed, chutney, stir fry, tea, cake, bread, smoothies

Main

Palm nut soup

Palm nut soup is a soup made from palm fruit and it is common in the african community. it originated from the urhobo tribe in delta state, nigeria. palm nut soup has become a continental soup.

Side, Snack, Appetizer

Palm roots

Side, Snack, Appetizer

Peanuts

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

Main

Peanut sauce

Peanut stew or groundnut stew, also called as maafe (wolof, mafé, maffé, maffe), sauce d'arachide (french), tigadèguèna or domoda, is a stew that is a staple food in western africa. it originates from the mandinka and bambara people of mali.the proper name for it in the mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in bamanankan.domodah is also used by gambians, having been borrowed from the mandinka language. in senegal domodah or domoda referts to flour-thickened soup or stew, which is different from mafe that uses peanut paste. it is a favorite dish among several senegal and gambia ethnic groups. with the huge expansion of groundnut cultivation during the colonial period, maafe has also become a popular dish across west africa, even outside west africa such as in cameroon and france. variants of the dish appear in the cuisine of nations throughout west africa and central africa. it is very similar to groundnut soup. it may have a thicker consistency. made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. in ghana, groundnut stew is often accompanied with fufu.

Side, Snack, Appetizer

Peanut sauce

Peanut stew or groundnut stew, also called as maafe (wolof, mafé, maffé, maffe), sauce d'arachide (french), tigadèguèna or domoda, is a stew that is a staple food in western africa. it originates from the mandinka and bambara people of mali.the proper name for it in the mandinka language is domodah or tigadegena (lit. 'peanut butter sauce,' where tige is 'peanut,' dege is 'paste,' and na is 'sauce') in bamanankan.domodah is also used by gambians, having been borrowed from the mandinka language. in senegal domodah or domoda referts to flour-thickened soup or stew, which is different from mafe that uses peanut paste. it is a favorite dish among several senegal and gambia ethnic groups. with the huge expansion of groundnut cultivation during the colonial period, maafe has also become a popular dish across west africa, even outside west africa such as in cameroon and france. variants of the dish appear in the cuisine of nations throughout west africa and central africa. it is very similar to groundnut soup. it may have a thicker consistency. made from lamb, beef, chicken, or without meat, maafe is cooked with a sauce based on groundnuts, especially peanut butter/paste, and tomatoes. in ghana, groundnut stew is often accompanied with fufu.

Main

Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Sauce feuille

Stewed greens, made with cassava leaves, potato leaves, baobab leaves, may also include vegetables, meat, seafood, serve with rice

Main

Shrimp

Shrimp are crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly caridea and dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". more narrow definitions may be restricted to caridea, to smaller species of either group or to only the marine species. under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. any small crustacean which resembles a shrimp tends to be called one. they swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.shrimp are widespread and abundant. there are thousands of species adapted to a wide range of habitats. they can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. to escape predators, some species flip off the seafloor and dive into the sediment. they usually live from one to seven years. shrimp are often solitary, though they can form large schools during the spawning season.they play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. the muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. shrimp farming became more prevalent during the 1980s, particularly in china, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. there are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in britain.

Drink

Sodabi

Palm alcohol

Main

Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

Main

Stewed beef

Main

Stewed chicken

Main

Stewed fish

Main

Stewed meat

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

Main

Stewed vegetables

Drink

Tchapalo

Corn or millet alcohol

Breakfast

Waakye

Waakye ( wah-chay) is a ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. however, others eat it for supper. the rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and limestone. the sorghum leaves and limestone give the dish its characteristic flavor and a red appearance and the sorghum is taken out before consumption. the word waakye is from the hausa language and means beans. it is the contracted form of the full name shinkafa da wake which means rice and beans.waakye is commonly sold by roadside vendors. it is then commonly wrapped in banana leaf and accompanied by one or more of wele stew, boiled chicken eggs, garri, shito, vegetable salad of cabbage, onions and tomatoes, spaghetti (which is called talia in ghana) or fried plantain.

Main

Waakye

Waakye ( wah-chay) is a ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. however, others eat it for supper. the rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and limestone. the sorghum leaves and limestone give the dish its characteristic flavor and a red appearance and the sorghum is taken out before consumption. the word waakye is from the hausa language and means beans. it is the contracted form of the full name shinkafa da wake which means rice and beans.waakye is commonly sold by roadside vendors. it is then commonly wrapped in banana leaf and accompanied by one or more of wele stew, boiled chicken eggs, garri, shito, vegetable salad of cabbage, onions and tomatoes, spaghetti (which is called talia in ghana) or fried plantain.

Side, Snack, Appetizer

Wagasi

Wagasi is a type of west african cheese made from cow's milk. it is commonly made by the fulani people, especially those of northern benin. it is sold in abundance in parakou, a city in central benin. it is also found across west african countries, particularly in the savanna zone on the latitude of parakou. it is commonly known as wagasi in the zarma-songhai and dendi languages, amo in the fon language, wara in nagot language and gasaru in bariba language. the french also call it fromage. in ghana it is also widely known as wagashi, which is most likely from the zarma-songhai word for it. it is relatively soft in texture and mild in flavor and is frequently used in cooking. as with many proteins and animal products used in beninese foods, wagasi tends to be cooked and served in a sauce which is then eaten with a starch, such as pounded yams or pâte, the millet or maize 'porridge' staple of the area (tuwo [hausa] or t.z. [acronym from hausa tuwon zafi (hot 'porridge')) in english-speaking areas.

Breakfast

Wassa-wassa

Yam porridge, made with yam powder, water and salt

Main

Wassa-wassa

Yam porridge, made with yam powder, water and salt

Main

Wild game

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.

Side, Snack, Appetizer

Yam

Yam is the common name for some plant species in the genus dioscorea (family dioscoreaceae) that form edible tubers. yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and tropical regions, especially in west africa, south america and the caribbean, asia, and oceania. the tubers themselves, also called "yams", come in a variety of forms owing to numerous cultivars and related species.yams were independently domesticated on three different continents: africa (dioscorea rotundata), asia (dioscorea alata), and the americas (dioscorea trifida).

Main

Yassa

Yassa is a spicy dish prepared with onions and either marinated poultry or marinated fish. originally from senegal, yassa has become popular throughout west africa. chicken yassa (known as yassa au poulet), prepared with onions, lemon or mustard, is a specialty from the casamance region in the south of senegal. other meats used for yassa are lamb and fish.

Main

Yebessessi

Fish and moyo, a tomato, onion and pepper sauce

Dessert, Sweet

Yovo doko

Beignet, doughnut