West African Cuisine

West African cuisine has a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Rice and yams are two of the most widely grown foods in Western Africa. Indigenous foods consist of a number of plant species and animals which are indigenous to Africa, and are important to those whose lifestyle depends on farming and hunting.

The history of West Africa plays a large role in their cuisine and recipes, and they are largely influences by the traditions and local customs. West Africa traded with the Arab world and this introduced cinnamon and rice into their cuisine, ingredients which have become central parts of their culinary traditions. The Europeans and slave ships brought over chili peppers and tomatoes to the new world which have also been incorporated to be key parts of West African cuisine. The various local cuisines have obvious variations, yet there are commonalities in the ingredients used. Many of the dishes are enriched by tomatoes, onions and chili peppers, these are considered essential and "sacred" to the cooking technique of the region.