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    RecipesManiac.com   >   National + Regional Cookbooks   >   African   >   West African


    How to Cook dishes from West Africa

    West African tends to be focused around starchy vegetables, especially root vegetables. It is often flavored with peppers and chiles. Tomatoes are used many dishes as well, but meat is used sparingly. When meat is eaten, it is commonplace to combine it with fish, including dried fish.

    Some popular West African recipes and dishes include:
    • Amala - A dish made from yam flour and hot water, eaten with soup or vegetables. It is a popular dish among the Yoruba people of Nigeria. There are two main varieties which differ slightly in preparation method: amala isu (a black dough), and amala lafun (a white dough).

    • Eba - A dough made from cassava flour, eaten in southern Nigeria. It is usually eaten with pepper soup (obe ata), with vegetables with meat or fish, or with stewed vegetables.

    • Fufu - A starchy vegetable paste made by boiling root vegetables and mashing. It is a staple food in West Africa, and is usually made principally from yams, although other ingredients such as cocoyam, maize or plantains may be added. It is often served with a soup, the idea being to scoop up a ball of fufu, make an indentation in that, fill the indentation with that, and then swallow the whole thing (among some people, chewing may be considered a breach of etiquette).

    • Jollof rice - This dish, probably originally from Senegal (Ghana and Nigeria are also sometimes claimed as the source of the recipe), has become popular all over West Africa. It is made from rice, tomatoes, onions, seasonings and spices. Vegetables and meats may also be added.

    • Kenkey - A sour dough dumpling that is eaten in Ghana. It is made from fermented corn (maize). The fermented corn is partially cooked, and then wrapped in banana leaves or a corn husk and steamed. Kenkey may be eaten with soup, stew, or a sauce.

    • Yassa - Marinated chicken or fish with lemon and onions.

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    America's Restaurant Recipes

    West African Cookbooks

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    The West African Cookbook: Easy Tasty Recipes from Jollof to Suya


    Released: 2018-08-08
    Kindle Edition (38 pages)

    The West African Cookbook: Easy Tasty Recipes from Jollof to Suya
    Product Description:
    Africa has got a mixture of indigenous foods, with European, Asian and Middle Eastern influences depending on what region you venture into. This can at times make it very difficult to distinguish between indigenous foods and those that have heavy external influences. Here at Savour Press we explore the West African dishes and our readers will discover the spices and vegetables that connect us all, for example the links between West African and South American foods, or even Caribbean food.

    Cooking the West African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

    By Constance Nabwire

    Brand: Lerner Publications
    Library Binding (72 pages)

    Cooking the West African Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
    List Price: $25.26*
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    • Used Book in Good Condition
    Product Description:
    Offers an introduction to West African cooking, featuring typical recipes for everyday meals and snacks, and dishes for special occassions and holidays.

    Gone to Ghana: The West African Cookbook

    By Valeria Ray

    Independently published
    Paperback (93 pages)

    Gone to Ghana: The West African Cookbook
    List Price: $12.98*
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    Product Description:
    Ghanaian cuisine is in a class on its own. The herbs and spices used in the dishes of this West African country and its neighbors add unique and powerful flavors to its food and tell the true story of its rich culture and customs.

    Traditional Ghanaian food always has been dictated by the types of ingredients that are available in the country. Local produce once mainly consisted of plantains, millet, beans, and corn, and many dishes in Ghana still include these ingredients today.

    Whether you are missing the tastes of your home country, want to get in touch with your ancestral roots, or would like to learn how to make West African cuisine for an event or native guests, the Gone to Ghana cookbook is the tool you need!

    This cookbook brings you 30 recipes created with authentic Ghanaian cuisine in mind, featuring both classic and newer ingredients all still local to the West African region. The recipes in this cookbook are all easy to follow and don’t require any difficult cooking techniques. Sample exotic dishes such as:

    * Rice Water Porridge
    * Fufu
    * Fante Fante - Fresh Fish Soup
    * Kontomire Stew with Plantain & Yams
    * Jollof Rice
    * Smoked Fish with Avocado
    * Golden Beet Salad
    * Peanut & Chicken Stew
    * Coconut Halva
    * Melkkos Custard

    ...and more!

    From breakfast to lunch, sides, dinner and desserts, the Gone to Ghana cookbook will transport you to a family table in Ghana without ever leaving home. Grab your copy today!

    The Art of West African Cooking

    By Dinah Ameley Ayensu

    Hardcover (145 pages)

    The Art of West African Cooking
    Lowest Used Price: $48.43*
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