From Nigeria to Senegal and everywhere in between, West Africa is home to a rich culinary culture that transcends national borders and combines comfort cooking with bold flavours.

Rice is the backbone of West African cuisine, the star player in dishes like Jollof rice, a beloved one-pot meal bursting with spices, vegetables, and occasionally fish. Cultivated widely in nations ...

Across the diaspora, chefs are sharing knowledge about long-overlooked cuisines — and creating some of the most exciting ...

Small-scale fisheries play a vital role in providing food and livelihoods for millions of people around the world, ...

Chris enlists the help of chef/owner Ope Amosu of ChòpnBlọk to help educate him on this growing culinary movement in Houston.

“My restaurant is West African,” owner Fousseini Sacko told CharlotteFive. “When people ask if my food is Senegalese, Ghanaian or Nigerian, I ask what they are in the mood to eat.

Groundnut paste (peanut butter) is a secret weapon in West African vegan cooking. It adds depth to soups and stews, lending a creamy texture and nutty flavor. This condiment is a star in maafe, a ...