Gambian cuisine includes the culinary practices and traditions of the nation of The Gambia. The Gambian cuisine is part of West African cuisine
Category: West African Cuisine and Recipes
The diet consists mostly of meat, millet, rice, fish, and sweet potatoes and potatoes. The main meal is lunch among black Africans, whereas Arab-Berbers have the main meal in the evening. Breakfast consists of milk and cereal with French bread and butter. People use a lot of oil in cooking and sugar in drinks.
Stews featuring peanut butter are prevalent throughout West Africa, and even in parts of Brazil and the Caribbean. This Beninoise stew features vegetables and lamb, though you can use chicken or beef as well.
Ghanaian cuisine is the national cuisine of Ghana. There are traditional dishes from each ethnic group, tribe and clan. Ghanaian main dishes unlike other cunalyes, are organised around a starchy staple such as rice, fufu, banku/etew, kenkey/dokonu, tuozafi, dzidzii, akplidzii, yakeyake, eto, akyeke, etc. with which a sauce or soup saturated with fish, meat or mushrooms is served.
Kelewele is a popular Ghanaian snack dish of fried plantains seasoned with spices. In English, it is sometimes called Hot Plantain Crisps. In Africa, kelewele is sold by street vendors, usually at night. It is sometimes served with rice and stew, peanuts, or alone as a dessert or a snack. Kelewele is also popular for breakfast
The frejons consumed in Nigeria and West Africa are puddings made of black beans cooked slowly overnight over a wood or charcoal fire, and then mixed with coconut milk to form a thick, sweet, smooth pudding. In certain countries the dish is flavoured with cocoa.
The creamy avocado, sweet mango, and bright citrus in this salad make a refreshing counterpoint to Senegal’s rich and savoury stews. And great on its own for Meatless Monday.
Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed canari (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular cuisine of Côte d’Ivoire.
Egusi sauce is a staple in many Western and Central African countries. The egusi seeds are not from the sweet, fleshy watermelon we know but come from any number of melons or gourds native to those regions. Egusi sauce is thickened with roasted ground or pureed Egusi Seeds, giving it a smoky, nutty character.
Canja de galinha, or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The basic ingredients include chicken, rice or massa pevide. Common flavouring ingredients are olive oil, mint, salt and pepper.
West African cuisine has a diverse range of foods that are split between its countries. In West Africa, many families grow and raise their own food, and within each there is a division of labour. Rice and yams are two of the most widely grown foods in Western Africa.