West African Recipes
From silky groundnut stews to vibrant rice dishes, West African cooking layers chiles, tomatoes, and slow-built depth. These recipes celebrate a proud, communal tradition of generous, flavor-packed meals.
West African Kelewele (Spiced Fried Plantains)
Ghanaian kelewele — ripe plantains tossed in ginger, chili, and warm spices, then fried until caramelized and crisp at the edges. A boldly flavored vegan snack or side.
West African Red Red (Black-Eyed Pea Stew)
A Ghanaian favorite of black-eyed peas simmered in a rich red palm-oil and tomato sauce, traditionally served with fried plantains — hearty, naturally vegan, and full of warmth.
West African Jollof Rice
A vibrant one-pot West African classic where long-grain rice simmers in a richly spiced tomato base with bell peppers and onions — deeply flavored, satisfying, and naturally budget-friendly.
Senegalese Thieboudienne (Fish & Rice)
Senegal’s national dish: fish stuffed with herb rof, braised with vegetables in a tomato broth, then served over rice cooked in the same flavorful liquid.
West African Peanut Groundnut Stew (Maafe)
Tender chicken slow-simmered in a velvety peanut butter and tomato sauce with sweet potato — rich, comforting, and deeply savory over rice.
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