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.

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

Peanut stew (also maafe or mafe) is a staple in West African cuisine made from steak, lamb, or chicken with a hearty base of ...

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

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 ...

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

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 ...

People thought I had lost my mind. Maybe I had!” In spite of familiar connections between, say, West African dishes and the Gullah cuisine that Smalls knows well from his South Carolina ...

West Africa’s dietary landscape is rapidly changing due to urbanization, rising incomes, and market dependence, increasing ...