31 Rich, Nutty, and Warm West African Recipes From jollof rice and chicken suya to savory peanut stews and crisp chin chin, these recipes showcase the depth and range of West African cooking. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Published on August 30, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley West Africa today is one of the world’s major population centers: Nearly half a billion people make their home there, representing 1 in 18 people worldwide. More than half of that number live in Nigeria alone, alongside neighbors like Ghana, Senegal, Côte d’Ivoire, Mali, Benin, and Cabo Verde, to name a few. The foodways are interconnected, multifaceted, and rich. West Africa’s distinct culinary traditions have developed, circulated, and changed within the region for centuries, shaped by trade, migration, agriculture, religion, colonialism, urbanization, and exchange among neighboring communities. Senegal’s thiéboudienne is widely regarded as a precursor to the family of jollof rice dishes now beloved across West Africa; mafé appears in numerous regional forms; suya is a major street-food tradition, particularly in Nigeria; and ingredients such as fonio, yams, okra, red palm oil, peanuts, and hibiscus have long histories within West African agriculture and cooking. Contemporary chefs and home cooks continue those traditions while adapting them to new ingredients, cities, technologies, and tastes. And we would be remiss not to mention how, for centuries, West African foodways have helped shape the way peoples of the Americas cook and eat too. Okra, for example, is believed to have roots in West Africa before spreading through the transatlantic slave trade, while yams have long held profound culinary and cultural importance in the region. Sorrel (or hibiscus) and rice made the crossing too, while corn and peanuts, which originated in the Americas, were quickly taken up in Africa before making a return journey via the cooking of the diaspora. Culinary historian Jessica B. Harris describes these contributions as part of a 400-year history that is “only now in the 21st century being fully understood, researched, and told.” The recipes in this collection celebrate that depth, range, and history. You’ll find Senegalese thiéboudienne, Ghanaian oto, and Nigerian obe ata, as well as crisp chin chin, earthy fonio, hibiscus drinks, and more. Recipes from chefs and food writers including Pierre Thiam, Yewande Komolafe, Simileoluwa Adebajo, Mawa McQueen, Bintou N’Daw Young, and 2019 F&W Best New Chef Kwame Onwuachi offer a delicious introduction to the ingredients, techniques, and foodways of West Africa. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 31 Obe Ata Poached Eggs Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley The staple Nigerian sauce obe ata serves as the foundation for dishes ranging from jollof rice to meat and vegetable stews. Here, eggs are nestled into the vibrant sauce and gently steamed until the whites set and the yolks remain soft and creamy. Get the Recipe Save 02 of 31 Obe Ata (Nigerian Chicken, Tomato, and Pepper Stew) Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Simileoluwa Adebajo’s obe ata stew pairs tender chicken thighs with a rich Nigerian tomato-and-pepper stew flavored with habanero-infused oil, fresh ginger, curry powder, dried thyme, and spicy ata gigun. Adebajo uses a “triple cooking” technique for the chicken: simmering it with aromatics, roasting it until crisp, then returning it to the stew to absorb the sauce. Serve the deeply savory stew with rice and sweet plantains. Get the Recipe Save 03 of 31 Oto (Mashed Yam Patties) Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Puna yam takes center stage in this Ghanaian dish traditionally served at weddings. Distinct from sweet potatoes, the starchy tuber has a unique flavor and texture that makes it worth seeking out. Get the Recipe Save 04 of 31 Chin Chin Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Inspired by the street vendors of Lagos Island, 2019 F&W Best New Chef Kwame Onwuachi’s chin chin are crisp, bite-size pieces of fried dough fragrant with nutmeg. The popular Nigerian snack delivers the sweet crunch Onwuachi remembers from chin chin stalls, often run by women and stocked with an array of fried foods whose crisp texture also helps them keep in the heat. Get the Recipe Save 05 of 31 Island Jollof Rice Angie Mosier Jollof rice is beloved throughout West Africa, with countries across the region claiming their own versions. Nigeria and Ghana are especially famous for their friendly rivalry over whose jollof is best, though historians generally trace the dish’s origins to Senegal. This version, inspired by chef Eric Adjepong and his Ghanaian roots, reflects the way his cooking brings West African culinary traditions into conversation with the present. Get the Recipe Save 06 of 31 Beef Mafé (West African Peanut Stew) Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Chef Mawa McQueen’s version of mafé, a traditional West African peanut stew, combines tender beef with large pieces of carrot, eggplant, and sweet potato in a rich, nutty peanut butter sauce. Also spelled maafe, the dish is made in variations across West Africa with beef, lamb, chicken, fish, or vegetables and is generally traced to Mali or Senegal. This hearty version is delicious straight from the pot and develops even deeper flavor after a day or two. Get the Recipe Save 07 of 31 Thiéboudienne (Senegalese Jollof Rice and Fish) Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Chef Bintou N’Daw Young prepares this Senegalese national dish as a family-style, one-pot meal, layering flavor at every stage. Originating in the coastal city of Saint-Louis and influential to other West African dishes such as jollof rice, it begins with rof, an aromatic paste of herbs and onion that is tucked into grouper fillets before they’re seared and also used to flavor the sauce for the vegetables, fish, and rice. Yet, or yete, a fermented and dried sea snail, contributes a pungent, smoky depth; smoked sardines can be substituted. Get the Recipe Save 08 of 31 Sorrel Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Sorrel is a tart, tangy drink made from hibiscus, a red flowering plant with roots in West Africa that is also known as flor de Jamaica in Spanish-speaking cultures. Red hibiscus drinks have a long history in West African hospitality, and that tradition traveled across the Atlantic with enslaved Africans; today, red beverages are closely associated with Juneteenth and other emancipation celebrations. Toni Tipton-Martin’s version, from her 2023 book Juke Joints, Jazz Clubs, and Juice, highlights sorrel’s versatility: Cinnamon and cloves can be swapped for cardamom or nutmeg, extra ginger can add more kick, and a splash of rum can turn it into a simple cocktail. Get the Recipe Save 09 of 31 Quick Obe Ata Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Obe ata is a foundational Nigerian sauce made by blending tomatoes, peppers, onions, chiles, garlic, and ginger, then cooking the mixture in oil until thick, glossy, and deeply concentrated. This quick version combines canned and fresh tomatoes with sweet red bell pepper, habanero, and chicken bouillon for a balance of sweetness, acidity, heat, and savory depth. As the sauce reduces, the oil separates and rises to the surface, signaling that its flavors have fully developed. Keep a batch on hand to use as a base for jollof rice and stews, spoon over eggs, serve with grilled meats or suya, or pair with rice, yams, plantains, beans, and vegetables. Get the Recipe Save 10 of 31 Fonio Jordan Provost / Food Styling by Thu Buser Fonio is a gluten-free type of millet that has been cultivated in West Africa for thousands of years and has a subtly earthy, nutty flavor. Quick and easy to prepare, it can be cooked on the stovetop using two parts water to one part fonio or steamed like couscous with boiling water. Use the fluffy grain much as you would rice, couscous, or quinoa: as a base for grain salads, tossed with spices and vegetables, or served alongside stews and braised meats such as chicken yassa. Get the Recipe Save 11 of 31 Beef-and-Fonio Meatballs with Sweet Potato Stew Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell Chef Pierre Thiam adds fonio to ground beef to keep these savory meatballs tender, while Parmesan cheese, thyme, garlic, and onions build flavor. The meatballs are simmered in a hearty tomato sauce with sweet potatoes for a warming, satisfying meal. Get the Recipe Save 12 of 31 Suya-Spiced Mixed Nuts Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Inspired by chef Simileoluwa Adebajo’s chicken suya, former F&W editor Chandra Ram gives classic bar nuts a Nigerian-inspired spin with butter and a hot, sweet, and savory suya spice blend. Popular across West Africa, particularly in Nigeria, suya seasoning typically combines peanuts with spices such as paprika, ginger, garlic, onion, cayenne, and black pepper; here, chicken bouillon adds extra savory depth. Get the Recipe Save 13 of 31 Chicken Suya Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Chef Simileoluwa Adebajo’s chicken suya starts with a peanut-based spice blend featuring paprika, ginger, garlic, onion, cayenne, and chicken bouillon for concentrated savory flavor. Peanut oil adds another layer of nuttiness, while a quick turn over a charcoal grill gives the juicy chicken a smoky char. Suya is traditionally made with beef and can be adapted to chicken and other meats; Adebajo’s version also incorporates Cameroon pepper, an aromatic Nigerian seasoning made from dried Scotch bonnet chiles. Get the Recipe Save 14 of 31 Benne Cake Food & Wine / Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Inspired by the crisp, caramel-like benne wafers that chef and food writer Amethyst Ganaway remembers eating as a child in Charleston, South Carolina, this cake highlights the nutty flavor of benne seeds and sugar. Benne, a West African word for sesame, also reflects the Lowcountry’s deep connection to African foodways and the agricultural knowledge brought to South Carolina by enslaved Africans. Get the Recipe Save 15 of 31 Grilled Prawns with Okra and Eggplant Antonis Achilleos / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Pursell Inspired by a visit to Jamestown in Accra, Ghana, cookbook author Zoe Adjonyoh pairs simply sautéed okra with garden eggs, a small white eggplant found in West and Central Africa with creamy flesh, tender skin, and a pleasantly bitter flavor. Grains of paradise, a fragrant West African spice with peppery notes of citrus, cardamom, ginger, and nutmeg, add aromatic warmth to the dish. Get the Recipe Save 16 of 31 Lamb, Sweet Potato, and Coconut Mafé Curry Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Tender lamb shoulder and creamy sweet potatoes simmer with coriander, turmeric, cumin, ginger, and mustard in this warming West African curry. Serve it over fonio. Get the Recipe Save 17 of 31 Grilled Rib Eye Steaks with Okra Suya and Cucumber-Yogurt Sauce Jose Mandojana / Food Styling by Robyn Valarik / Prop Styling by Christine Wolheim Inspired by a trip to Nigeria that deepened Carlton McCoy’s connection to his West African heritage, this grilled dinner puts suya to work on both rib eye steaks and skewers of okra and cipollini onions. A cool, creamy cucumber-yogurt sauce balances the bold flavors. Get the Recipe Save 18 of 31 Poulet Mafé Victor Protasio / Food Styling by Torie Cox / Prop Styling by Audrey Davis Poulet mafé, a Senegalese comfort food, features chicken, root vegetables, and cabbage simmered in a thick, savory peanut sauce and served over rice, fonio, or millet couscous. Pierre Thiam’s version combines creamy peanut butter with ginger, garlic, and tomato paste, plus fish sauce for an extra layer of umami. Slow simmering is key, allowing the stew to thicken and develop its rich, nutty flavor. Get the Recipe Save 19 of 31 Chicken Yassa with Fonio Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle Chicken yassa is a West African braised chicken dish popular in Senegal and Côte d’Ivoire, where chef Mawa McQueen grew up eating it. Her version combines deeply caramelized onions, garlic, chiles, and citrus with mustard, reflecting both African and French culinary influences. Get the Recipe Save 20 of 31 Stone Fruit Salad with Collard-Peanut Pesto Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea Inspired by writer Nicole Taylor’s memories of Juneteenth celebrations, this savory stone fruit salad pairs honey-dressed plums and nectarines with a hearty pesto made from collard greens, roasted peanuts, and Parmesan. Fonio absorbs the pesto and brings its rich, nutty flavor to every bite. Get the Recipe Save 21 of 31 Selim Pepper, Candied Lemon, and Almond Tea Cake Caitlin Bensel Food writer Yewande Komolafe’s almond tea cake brings the flavors of a Nigerian “small chop” to a composed dessert. Selim pepper, a smoky, musky spice used across Africa and known as uda in Igbo, infuses a candied lemon syrup that is brushed over the warm cake after baking. Get the Recipe Save 22 of 31 Nigerian Clay Pot Chicken Caitlin Bensel The Sunday dinners food writer Yewande Komolafe grew up eating in Ikeja, Nigeria, inspired this roast chicken, an adaptation of her mother’s backyard-to-table recipe. A whole chicken is rubbed with Alligator Pepper and Makrut Lime Butter, then roasted over seasonal vegetables with lemongrass, lime, and ginger, allowing the fragrant, spiced drippings to coat and caramelize everything beneath it. Komolafe uses a Dutch oven in place of her family’s traditional clay pot. Get the Recipe Save 23 of 31 Alligator Pepper and Makrut Lime Butter Caitlin Bensel Alligator pepper has a slow-building heat with notes of cardamom and citrus, while makrut lime leaves add a bright, floral aroma. Traditionally offered to welcome guests at occasions and ceremonies in Yoruba and Igbo cultures, the spice also gives this butter from food writer Yewande Komolafe a sense of hospitality. Spread it on bread or sandwiches, or use it to finish grilled fish, roasted vegetables, or meat. Get the Recipe Save 24 of 31 Ehuru and Wildflower Honey Butter Caitlin Bensel Food writer Yewande Komolafe pairs calabash nutmeg, also known as ehuru, with deeply flavored honey in this compound butter. Unlike conventional nutmeg, ehuru has an earthy, caramel-like character with notes reminiscent of coriander, cumin, frankincense, and cedar. Robust wildflower or buckwheat honey provides a worthy substitute for the dark Kafanchan honey Komolafe’s mother sources from northern Nigeria. Get the Recipe Save 25 of 31 Red Palm Oil–Confited Alliums with Ginger-Lime Vinaigrette Caitlin Bensel Red palm oil has been central to West African cooking for thousands of years, particularly in Nigerian stews and sauces, where the unrefined, rust-colored oil lends dishes its distinctive fruity flavor and vivid hue. In this recipe, food writer Yewande Komolafe takes advantage of its low smoke point by blending it with neutral oil and slowly poaching shallots, onions, garlic scapes, and scallions with bay leaves and thyme until tender and caramelized. Some of the fragrant poaching oil is whisked with lime juice and fresh ginger to make a bright vinaigrette for the sweet alliums, while fresh herbs provide a final lift. The remaining infused oil can be refrigerated for up to a month and used in other dishes. Get the Recipe Save 26 of 31 Afro-Spiced Fried Guinea Hen Christopher Testani J.J. Johnson’s fried guinea hen brings together African ingredients and Southern frying traditions, coating the bird in a boldly spiced peanut butter and lime marinade before dredging it in seasoned rice flour. Grains of paradise, a West African spice also known as melegueta or Guinea pepper, contribute citrusy, floral heat, while chiles and cinnamon add further depth. Get the Recipe Save 27 of 31 Spicy Mango Bisque with Scent Leaf Caitlin Bensel Inspired by the bustling Lagos-Badagry Expressway during mango season, this chilled soup from food writer Yewande Komolafe captures the flavors of ripe fruit, fragrant herbs, and gentle heat. Fresh mango and coconut milk create a cool, silky base for scent leaf, known as efirin in Yoruba, which has notes of cinnamon, mint, and basil; Thai basil makes a good substitute. Get the Recipe Save 28 of 31 Fonio Stuffed Collards with Pepper Sambal and Sauce Moyo Angie Mosier Chef Marcus Samuelsson fills collard greens with fonio, onions, herbs, and savory dawadawa, then bakes the rolls in a roasted red pepper sambal. A spoonful of spicy sauce moyo adds a bright finish just before serving. Get the Recipe Save 29 of 31 Senegalese Okra Stew Con Poulos Rich and satisfying, this vegetarian stew gets its creamy texture from cashew butter stirred in at the end and a fresh finish from cilantro. Get the Recipe Save 30 of 31 Lime-Scented Poppy-Seed Rice Pudding with Mango John Kernick Rice has long been a staple in Senegal, where it has been cultivated for centuries. Chef Marcus Samuelsson transforms the grain into a rich, creamy pudding flavored with lime zest and vanilla and topped with fresh mango. Get the Recipe Save 31 of 31 West African Chicken Kebabs Con Poulos Blogger Sasha Martin coats these Nigerian chicken kebabs in a savory blend of peanuts, ginger, garlic, paprika, and bouillon. Get the Recipe Save Explore more: Food World Cuisines African Cuisines West African Cuisine Was this page helpful? Thanks for your feedback! Tell us why! Other Submit