The Gambia

Àkàrà (English: bean cake; Hausa: kosai; Portuguese: acarajé ( Portuguese pronunciation: [akaɾaˈʒɛ] ⓘ) is a type of fritter made from cowpeas or beans (black-eyed peas) by the Yoruba people of Nigeria, Benin and Togo. 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 Nigerian citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo. Akara is made from peeled beans (black-eyed 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 raw and milled cowpeas that are seasoned with salt, pepper 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 abará, where the nutritious ingredients are steamed instead of deep-fried.

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Boiled rice and peanuts

Sweet couscous porridge with sour milk

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including calcium and protein, but also lactose and saturated fat.

Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, DRC, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Cote D'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list. This dish is eaten widely across Africa, where it has different local names:

Coconut rice pudding

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

Thiakry , bodé in Fulani or dèguè in Bambara is a sweet millet couscous dish consumed in West Africa. Its first recipe dates from the era of the Fulani people in present day northern Senegal who are traditionally herdsmen, and spread throughout West Africa. The Senegalese dessert is now known as a delightful afters in West Africa.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.

Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.

Millet porridge with soured milk, fruit, coconut, vanilla, sugar, orange water

Thiakry , bodé in Fulani or dèguè in Bambara is a sweet millet couscous dish consumed in West Africa. Its first recipe dates from the era of the Fulani people in present day northern Senegal who are traditionally herdsmen, and spread throughout West Africa. The Senegalese dessert is now known as a delightful afters in West Africa.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.

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

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 . 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, for unknown reasons. Common names for the baobab include monkey-bread tree, upside-down tree, and cream of tartar tree. African baobabs are trees that often grow as solitary individuals, and are large and distinctive elements of savanna or scrubland vegetation. They grow from 5–25 metres (16–82 feet) tall. The trunk is typically very broad and fluted or cylindrical, often with a buttressed, spreading base. Trunks may reach a diameter of 10–14 m (33–46 ft), and may be made up of multiple stems fused around a hollow core. The hollow core found in many tree species is the result of wood removal, such as decay of the oldest, internal part of the trunk. In baobabs, however, many of the largest and oldest of the trees have a hollow core that is the result of a fused circle of three to eight stems sprouting from roots. The bark is gray and usually smooth. The main branches can be massive. All baobabs are deciduous, losing their leaves in the dry season, and remaining leafless for about eight months of the year. Flowers are large, white and hanging. Fruits are rounded with a thick shell.

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Made by Banjul Breweries

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including calcium and protein, but also lactose and saturated fat.

Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees 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.[better source needed]

Juice made from dried hibiscus flowers

Seasoned and grilled meat such as lamb, goat, bush meat

Jollof , or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, chilies, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions. The dish's origins are traced to Senegal. Regional variations are a source of competition among the countries of West Africa, and in particular between Nigeria and Ghana, over whose version is the best; in the 2010s this developed into a friendly rivalry known as the "Jollof Wars".

Stewed greens, dried fish, beef, vegetables, peanuts, serve with millet couscous

Catfish stew

Beef stew

Couscous is a traditional North African dish of small[a] steamed granules of rolled 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.

Peanut stew or groundnut stew, also known as maafe , sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. While maafe is a dish originating in Senegal, tigadéguéna 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 a sauce also used by Gambians, whose name has been borrowed from the Mandinka language. In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from maafe that uses peanut paste.

Soup with vegetables, seafood, spices

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Fish balls are the balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, Europe , and some coastal countries of West Africa. In Asia they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent.: 286  European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries like Norway, Denmark and Sweden each have their own variation.

Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high. Although the original ingredients for fufu are boiled cassava, plantains, and cocoyam, yams (Ghana), it is also made in different ways in other West African countries. In Ghana, Ivory Coast and Liberia, they use the 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. Its thickness is then adjusted to personal preference, and it is eaten with broth-like soups. In Nigeria, fufu (akpu) is made solely from fermented cassava giving it its unique thickness compared to that found in other west African countries. It is eaten with a variety of soups with vegetables and lots of beef and fish. In recent years other flours, such as semolina, maize flour, or mashed plantains, may take the place of cassava flour. This is common for those in the diaspora or families that live in urban cities. Families in rural areas with access to farmland still maintain the original recipe of using cassava. Fufu is traditionally eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce. Before the Portuguese traders introduced cassava to Africa from Brazil in the 16th century, fufu was mainly made from cocoyam, plantain and yams. The traditional method of eating fufu is to pinch some of the fufu off in one's right hand fingers and form it into an easily ingested round ball. The ball is then dipped in the soup before being eaten.

Steamed couscous and stewed vegetables or vegetable sauce

Yassa is a spicy dish prepared with onions and either marinated poultry, marinated fish or marinated lamb. Originally from Senegal, yassa has become popular throughout West Africa. Chicken yassa , prepared with onions, lemon or mustard, is a specialty from Senegal. Other meats used for yassa are lamb and fish.

Peanut stew or groundnut stew, also known as maafe , sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. While maafe is a dish originating in Senegal, tigadéguéna 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 a sauce also used by Gambians, whose name has been borrowed from the Mandinka language. In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from maafe that uses peanut paste.

Rice mixed with black-eyed peas, beans, smoked fish, dry salted fish, peanuts, bitter tomato, spices

Cassava and beans

Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone and Nigeria. The word palaver comes from the Portuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew. One theory is that the spices used in the stew mingle together like raised voices in an argument. It has been thought of as having the power to calm tensions, or to cause them. Other names for the dish include kontonmire, kentumere, nkontommire and pla'sas. It has regional variations and can contain beef, fish, shrimp, pepitas, cassava, taro leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu or yams. Outside of Africa, spinach is often used as a substitute for other greens. The leaves used to make this soup in Liberia are called molokhia or mulukhiyah leaves. The meat is first cut into small pieces and is fried in palm oil in a pan, and to the pan is added onion, pepper and chilli. Next is added the fish, dried or smoked, previously moistened and cut in chunks. The vegetables are sliced and incorporated into the cooking pan (spinach leaves or bean leaves, cabbage, kale, okra), and finally water is poured to help in the cooking and spices for seasoning. The mixture is kept on a low fire until all the ingredients are cooked and the water has reduced. It may be served with white rice.

Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, DRC, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Cote D'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list. This dish is eaten widely across Africa, where it has different local names:

Peanut stew or groundnut stew, also known as maafe , sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. While maafe is a dish originating in Senegal, tigadéguéna 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 a sauce also used by Gambians, whose name has been borrowed from the Mandinka language. In Senegal domodah or domoda refers to flour-thickened soup or stew, which is different from maafe that uses peanut paste.

Peppersoup is a soup from Nigeria, made using various meats or fishes, chili peppers, scent leaves and calabash nutmeg as the primary ingredients. It is a spicy soup that has a light, watery texture. Despite its name, the soup is not necessarily defined by a pepper-forward flavor profile, that is, the flavors are much more complex, with nutty, bitter, woodsy, and floral notes, as well as warmth. It is considered to be a delicacy by some people in Western Africa, and some West Africans believe that the soup has some basic medicinal qualities. Pepper soup is a common soup in Nigeria that is prepared using various meats, fishes, chili peppers and calabash nutmeg as its primary ingredients. Pepper soup is very spicy and goes well with a cold beer or soft drink. While it is served as an appetizer at official gatherings, pepper soup is more popular at pubs. In Nigeria, it is served at "leisure spots" as a recreational or "feel good" dish. Pepper soup cubes, a pre-mixed blend of spices used in pepper soup, are manufactured by one Nigerian company. Pepper soup is typically a watery, soup. It can be prepared with combinations of various meats, such as fish, shrimp, tripe, oxtail, chicken, game, goat, beef or cow hide. Additional ingredients can include tomatoes, onion, green onions, garlic, sweet peppers, ginger, cloves, cinnamon and lime juice. Fufu, a food prepared from boiled and then pounded cassava or other tubers, is sometimes used as an ingredient, which thickens the soup and serves to impart a creamy texture. It is sometimes served with side dishes such as rice or boiled tubers, or served atop these ingredients. On the western coast of Africa, it is typically cooked outdoors in a cauldron.

Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone and Nigeria. The word palaver comes from the Portuguese language and means a talk, lengthy debate or quarrel. It is unclear how this led to the name of the stew. One theory is that the spices used in the stew mingle together like raised voices in an argument. It has been thought of as having the power to calm tensions, or to cause them. Other names for the dish include kontonmire, kentumere, nkontommire and pla'sas. It has regional variations and can contain beef, fish, shrimp, pepitas, cassava, taro leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu or yams. Outside of Africa, spinach is often used as a substitute for other greens. The leaves used to make this soup in Liberia are called molokhia or mulukhiyah leaves. The meat is first cut into small pieces and is fried in palm oil in a pan, and to the pan is added onion, pepper and chilli. Next is added the fish, dried or smoked, previously moistened and cut in chunks. The vegetables are sliced and incorporated into the cooking pan (spinach leaves or bean leaves, cabbage, kale, okra), and finally water is poured to help in the cooking and spices for seasoning. The mixture is kept on a low fire until all the ingredients are cooked and the water has reduced. It may be served with white rice.

Stewed meat, seafood, okra

Seafood is the culinary name for food that comes from any form of sea life, prominently including fish and shellfish. Shellfish include various species of molluscs . The harvesting, processing, and consuming of seafoods are ancient practices with archaeological evidence dating back well into the Paleolithic. Findings in a sea cave at Pinnacle Point in South Africa indicate Homo sapiens (modern humans) harvested marine life as early as 165,000 years ago, while the Neanderthals, an extinct human species contemporary with early Homo sapiens, appear to have been eating seafood at sites along the Mediterranean coast beginning around the same time. Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000-year-old anatomically modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as shell middens, discarded fish bones, and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move. However, early examples of permanent settlements (though not necessarily permanently occupied), such as those at Lepenski Vir, were almost always associated with fishing as a major source of food.

A shrimp or shrimps (UK) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also 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.

Seafood and okra soup, made with okra, palm oil, fish, shrimp, crab, seafood, shellfish, beef, serve with rice

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

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, 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 or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature , 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 for low-cost cooking. Cuts with 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 fat and flour. Thickeners like cornstarch, potato starch, or arrowroot may also be used.

Yassa is a spicy dish prepared with onions and either marinated poultry, marinated fish or marinated lamb. Originally from Senegal, yassa has become popular throughout West Africa. Chicken yassa , prepared with onions, lemon or mustard, is a specialty from Senegal. Other meats used for yassa are lamb and fish.

Àkàrà (English: bean cake; Hausa: kosai; Portuguese: acarajé ( Portuguese pronunciation: [akaɾaˈʒɛ] ⓘ) is a type of fritter made from cowpeas or beans (black-eyed peas) by the Yoruba people of Nigeria, Benin and Togo. 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 Nigerian citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo. Akara is made from peeled beans (black-eyed 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 raw and milled cowpeas that are seasoned with salt, pepper 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 abará, where the nutritious ingredients are steamed instead of deep-fried.

Manihot esculenta, commonly called cassava, manioc, or yuca , is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy root tuber. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related garri of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of both farinha and garri).

Millet couscous

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. Fish are preserved through such traditional methods as drying, smoking and salting. The oldest traditional way of preserving fish was to let the wind and sun dry it. Drying food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying racks are known as fish flakes. Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used.

Small savory pies filled with fish, beef, vegetables

Maggi is an international brand of seasonings, instant soups, and noodles that originated in Switzerland in the late 19th century. The Maggi company was acquired by Nestlé in 1947. In 1869, Julius Maggi (1846–1912) took over his father's mill business in Kemptthal, Switzerland. Under his leadership, the business developed into one of the pioneers of industrial food production, with the aim of improving the diet of working-class families through better nutrient supply and faster preparation.

Millets are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the semiarid tropics of Asia and Africa, especially in India, Mali, Nigeria, and Niger, with 97% of production in developing countries. The crop is favored for its productivity and short growing season under hot dry conditions. The millets are sometimes understood to include the widely cultivated sorghum; apart from that, pearl millet is the most commonly cultivated of the millets. Finger millet, proso millet, and foxtail millet are other important crop species. Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies".

Okra , Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, is a flowering plant in the mallow family native to East Africa. It has edible green seed pods. Cultivated in tropical, subtropical, and warm temperate regions around the world, okra is used in the cuisines of many countries. Abelmoschus is Neo-Latin from Arabic: أَبُو المِسْك, romanized: ʾabū l-misk, lit. 'father of musk', while esculentus is Latin for being fit for human consumption.

Savory steamed pudding made with black-eyed peas, may include meat, fish

Elaeis is a genus of palms containing two species, called oil palms. They are used in commercial agriculture in the production of palm oil. The African oil palm E. guineensis (from Guinea) is the principal source of palm oil. It is native to west and southwest Africa, occurring between Angola and Gambia. The American oil palm E. oleifera (from Latin oleifer 'oil-producing') is native to tropical Central and South America, and is used locally for oil production. Mature palms are single-stemmed, and can grow well over 20 m (66 ft) tall. The leaves are pinnate, and reach between 3–5 m (10–16 ft) long. The flowers are produced in dense clusters; each individual flower is small, with three sepals and three petals.

The peanut , also known as the groundnut, goober (US), goober pea, 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 by small and large commercial producers, both as grain legume and as an oil crop. Atypically among legumes, peanut pods develop underground leading botanist Carl Linnaeus to name peanuts 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, which improve soil fertility, making them valuable in crop rotations.

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are used to make a salad. Garden salads use a base of leafy greens such as lettuce, arugula or rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad , vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and desserts.

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

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.