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.

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

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.

Side, Snack, Appetizer

Alloco

Fried plantains, serve with chilies and onions

Side, Snack, Appetizer

Arachides

Arachis is a genus of about 70 species of annual and perennial flowering plants in the family (fabaceae), native to south america, and was recently assigned to the informal monophyletic pterocarpus clade of the dalbergieae. at least one species, the peanut (arachis hypogaea), is a major food crop species of global importance; some of the other species are cultivated for food to a small extent in south america. other species such as a. pintoi are cultivated worldwide as forage and soil conditioner plants, with the leaves providing high-protein feed for grazing livestock and a nitrogen source in agroforestry and permaculture systems. arachis species, including the peanut, are used as food plants by some lepidoptera species, including the flame shoulder, nutmeg, and turnip moth.

Side, Snack, Appetizer

Attieke

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

Side, Snack, Appetizer

Attieke

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

Main

Babenda

Mixed greens with soumbala (fermented locust bean paste), peanuts, dried or smoked fish, serve with rice

Drink

Baobab fruit juice

Adansonia digitata, the african baobab, is the most widespread tree species of the genus adansonia, the baobabs, and is native to the african continent and the southern arabian peninsula (yemen, oman). these are long-lived pachycauls; radiocarbon dating has shown some individuals to be over 2,000 years old. they are typically found in dry, hot savannas of sub-saharan africa, where they dominate the landscape and reveal the presence of a watercourse from afar. they have traditionally been valued as sources of food, water, health remedies or places of shelter and are a key food source for many animals. they are steeped in legend and superstition. in recent years, many of the largest, oldest trees have died, possibly due to climate change. common names for the baobab include monkey-bread tree, upside-down tree, and cream of tartar tree.

Breakfast

Bouillie

Red millet porridge

Main

Bouillie

Red millet porridge

Dessert, Sweet

Bourmassa

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Main

Brochette

Skewered and grilled meat, chicken, pork, goat, beef, fish, scallops, prawns, venison, vegetables

Main

Capitaine

The nile perch (lates niloticus), also known as the african snook, goliath perch, african barramundi , goliath barramundi, giant lates or the victoria perch, is a species of freshwater fish in family latidae of order perciformes. it is widespread throughout much of the afrotropical realm, being native to the congo, nile, senegal, niger and lake chad, volta, lake turkana, and other river basins. it also occurs in the brackish waters of lake maryut in egypt. the nile perch is a fish of substantial economic and food-security importance in east africa. originally described as labrus niloticus, among the marine wrasses, the species has also been referred to as centropomus niloticus. common names include african snook, victoria perch (a misleading trade name, as the species is not native to lake victoria, though they have been introduced there), and many local names in various african languages, such as the luo name mbuta or mputa. in tanzania, it is called sangara, sankara, or chenku. in francophone african countries, it is known as capitaine. its name in the hausa language is giwan ruwa, meaning "water elephant".

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

Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

Side, Snack, Appetizer

Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

Dessert, Sweet

Degue

Thiakry (also spelled thiacry or chakery) or degue is a sweet millet couscous dish originating in senegal. the wheat or millet granules are mixed with milk, sweetened condensed milk, or yogurt, as well as dried fruit such as raisins, desiccated coconut, and spices such as nutmeg.

Breakfast

Degue

Thiakry (also spelled thiacry or chakery) or degue is a sweet millet couscous dish originating in senegal. the wheat or millet granules are mixed with milk, sweetened condensed milk, or yogurt, as well as dried fruit such as raisins, desiccated coconut, and spices such as nutmeg.

Drink

Degue

Thiakry (also spelled thiacry or chakery) or degue is a sweet millet couscous dish originating in senegal. the wheat or millet granules are mixed with milk, sweetened condensed milk, or yogurt, as well as dried fruit such as raisins, desiccated coconut, and spices such as nutmeg.

Drink

Dolo

Millet or sorghum beer

Main

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

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

Bananas, citrus, palm fruit

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.

Breakfast

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.

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

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.

Drink

Gapalo

Soured milk and millet drink

Drink

Gingembre drink

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.

Main

Gonré

Mashed beans, greens, vegetables and seasonings shaped into balls

Side, Snack, Appetizer

Grain

Corn, fonio, millet, rice, sorghum

Main

Jollof rice

Jollof (), or jollof rice, is a rice dish from west africa. the dish is typically made with long-grain rice, tomatoes, onions, spices, vegetables and meat in a single pot, although its ingredients and preparation methods vary across different regions.

Drink

Jus de bissap

Hibiscus beverage

Main

Maafe

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.

Drink

Mango juice

Side, Snack, Appetizer

Massa

Fermented pancakes made with rice, millet, cornmeal

Main

Massa

Fermented pancakes made with rice, millet, cornmeal

Breakfast

Massa

Fermented pancakes made with rice, millet, cornmeal

Drink

Millet beer

Millet beer, also known as bantu beer, malwa, pombe "tchouk" or opaque beer, is an alcoholic beverage made from malted millet that is common throughout africa. its production process varies across regions and in the southern parts of africa is more commonly known as umqombothi. millet beer varies in taste and alcoholic content between ethnic groups. it is served in calabash gourds.

Drink

Millet flour beverage

Main

Nyiiri

The fula, fulani, or fulɓe people (fula: fulɓe, 𞤬𞤵𞤤𞤩𞤫; french: peul; hausa: fulani or hilani; portuguese: fula; wolof: pël; bambara: fulaw) are one of the largest ethnic groups in the sahel and west africa, widely dispersed across the region. inhabiting many countries, they live mainly in west africa and northern parts of central africa but also in south sudan, darfur, and regions near the red sea coast in sudan. the approximate number of fula people is unknown due to clashing definitions regarding fula ethnicity. various estimates put the figure between 25 and 40 million people worldwide.a significant proportion of the fula – a third, or an estimated 12 to 13 million – are pastoralists, and their ethnic group has the largest nomadic pastoral community in the world. the majority of the fula ethnic group consisted of semi-sedentary people as well as sedentary settled farmers, scholars, artisans, merchants, and nobility. as an ethnic group, they are bound together by the fula language, their history and their culture. more than 99% of the fula are muslims.many west african leaders are of fulani descent including the president of nigeria, muhammadu buhari; the president of senegal, macky sall; the president of gambia, adama barrow; the president of guinea-bissau, umaro sissoco embalo; the vice president of sierra leone, mohamed juldeh jalloh; and the prime minister of mali, boubou cisse. they also occupy positions in major international institutions, such as the deputy secretary-general of the united nations, amina j. mohammed; the 74th president of the united nations general assembly, tijjani muhammad-bande; and the secretary-general of opec, mohammed sanusi barkindo.

Drink

Palm wine

Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. it is known by various names in different regions and is common in various parts of africa, the caribbean, south america, south asia, southeast asia and micronesia. palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.

Main

Poulet-bicyclette

The local breed of chicken with darker meat and longer legs than the standard broiler chicken, sold fresh, not frozen

Main

Poulet braisé

Marinated and grilled chicken, serve with tomatoes and onions

Main

Ragout d'igname

Stewed yams and vegetables, may contain meat, beef

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

Riz gras

Riz gras is a meat- and rice-based dish in burkinabé cuisine, the cuisine of burkina faso, africa. it is also prepared in other african countries, such as senegal and guinea. it originated from the dish tiebou djen, a rice dish in senegalese cuisine that is prepared with significant amounts of fish and meat.riz gras is often served at parties in urban areas of burkina faso. riz gras is prepared with significant amounts of meat and vegetables, and is usually served atop rice. additional ingredients used include tomatoes, eggplant, bell peppers, carrots, cabbage, onion, garlic, meat or vegetable stock, oil and salt.

Main

Sauce gombo

Stewed meat, seafood, okra

Side, Snack, Appetizer

Soumbala

Sumbala or soumbala is a fermented seed condiment used widely across west africa. it is usually prepared by women over the course of several days, traditionally from néré (parkia biglobosa) seeds. it can be made from other kinds of seeds, such as those of prosopis africana, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. it is comparable to miso paste. the fabrication process involves boiling, cleaning and then packing away to ferment - the fermentation process giving it a pungent smell. salt can be added to the finished product to facilitate storage life. this condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality. it is a traditional ingredient used across west africa. the traditional production now faces strong competition from low-quality stock cubes. sumbala is rich in proteins and a variety of dietary minerals, which are completely absent from these bouillon cubes. in recent years, however, good quality commercial production has allowed the product to make a comeback into everyday cuisine.

Main

Stewed greens

Stewed cassava leaves, kale, malakwang, blackjack, goosefoot, marogo, pigweed, purslane, thistle, sweet potato leaves, malanga, pumpkin leaves, njama njama, spinach

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

Side, Snack, Appetizer

Suya spice

Seasoning made with powdered peanuts, corn flour, red pepper, ginger, salt, used with kebabs (suya, souya)

Drink

Tamarind juice

Tamarind (tamarindus indica) is a leguminous tree bearing edible fruit that is probably indigenous to tropical africa. the genus tamarindus is monotypic, meaning that it contains only this species. it belongs to the family fabaceae. the tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. the pulp is also used in traditional medicine and as a metal polish. the tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. tamarind's tender young leaves are used in indian and filipino cuisine. because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones.

Side, Snack, Appetizer

Tapoa honey

Honey, a food that is on slow food's ark of taste

Side, Snack, Appetizer

Vegetables

Beans, beets, bell peppers, cabbage, carrots, cassava, corchorus, cowpeas, cucumbers, ginger (gari), green beans, greens, leeks, okra (gombo), onions, potatoes, pumpkins, sorrel, soy beans, spinach, tomatoes, yams, zucchini

Drink

Weda drink

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.

Drink

Zoomkoom

Zoomkoom is a fermented beverage from burkina faso and northern ghana with a sweet taste."zoom" means flour and “koom” means water in the mooré language. there are varieties of "zoomkoom",the traditional and modernized one.the traditional beverage is brown in color and the modernized has a white appearance because millet is used in place of guinea corn and without shea butter.