Tchouk

Benin food
Tchouk(Choukachou, pronounced cho-ku-tu) is the local millet beer which is brewed locally in Benin. What was kept in calabash with ice and served with sugar and lemon tasted like Coca-cola.

Gingem

Burkina faso food
Ginger beer both tastes good and is good for health. This beverage is usually made from fresh ginger and pineapple in a plastic bucket with a top and serve it at special occasions like weddings and parties. Although ginger in English is “Gingembre” in French, its pronunciation in Burkina faso was like “Gingem”.

Café touba

Senegal food
This is a specific coffee named after the religious city of Touba in Senegal. It’s coffee has a kick flavor as the coffee beans are ground with “djar”(in wolof language) or “xylopia aethiopica”, generally called Guinea pepper. Served with lots of sugar.

Bissap

Senegal food
Hibiscus (Roselle) is called Bissap in Senegal. The plant is valued for its acidulous taste. Bissap is a traditional Senegalese tea, consists of brewed hibiscus flowers and copious quantities of sugar. This tea is bright red in color and has a sweet and sour.

Sido

Gambia food
As baobab trees are common symbols of the Gambia, its fruits, called “sido”, are common ingredient for sauce, juice and sorbet.

Oji, Tuwo oji, or Dawa

Niger Food
In Nigeria Tuwo is a generic term for solid/swallow foods in Hausa language. Oji(millet) and Dawa(guinea-corn) is a porridge made by soaking and pounding the grain.

Shinkafa

Niger Food
Shinkafa is the most popular Hausa Nigerien/Nigerian food as it is eaten everywhere. It is basically thick and solid rice pudding. It goes well with stew of meat and vegetables.

Couscous

Niger Food
Couscous is a staple food in either Sahels and Saharas region. To eat Couscous in traditional way, pull off a small ball of mush with your fingers, form an indentation with your thumb and use it to scoop up tasty stews and other dishes.

Masala

Niger Food
Masala is a thick porridge made of maize meal. Here I post Masala with Miya (Nigerien tomato sauce) and Gombo (Okra sauce).

Accara

Gambia food
Accara is common street food which is crispy black-eyed-bean fritter(s). It is similar to the Accara elsewhere in West Africa, and has much in common with Tamaya in Egypt and Farafel in Syria.

Tapuca

Ivory Coast food
Tapuca is a hot and sugary drink that usually contains little balls of starch of tapioca and condensed milk.

Foutou banani, Sauce arachide

Ivory Coast food
“Foutou” (pronunciation is like “foot”) is a dish popular in Akan countries including Ghana and Côte d’Ivoire. It comes in the form of a ball made ​​from dense cassava, plantain or yam and is eaten with a sauce on the side. Here I post “Foutou banani” (pounded yam and plantain) and “Sauce arachide” (peanut stew).

Foutou banani, Sauce gombo

Ivory Coast food
“Foutou” (pronunciation is like “foot”) is a dish popular in Akan countries including Ghana and Côte d’Ivoire. It comes in the form of a ball made ​​from dense cassava, plantain or yam and is eaten with a sauce on the side. Here I post “Foutou banani” (pounded yam and plantain) and “Sauce gombo” (ladyfinger stew). Ladyfinger is chopped and it makes the soup a bit “slimy” and viscous.

Foutou yam, Sauce aubergine

Ivory Coast food
“Foutou” (pronunciation is like “foot”) is a dish popular in Akan countries including Ghana and Côte d’Ivoire. It comes in the form of a ball made ​​from dense cassava, plantain or yam and is eaten with a sauce on the side. Here I post “Foutou yam” (pounded yam) and “Sauce aubergine” (eggplant stew). Eggplant is mashed and broken up in the stew.

Foutou banani, Sauce graine

Ivory Coast food
“Foutou” (pronunciation is like “foot”) is a dish popular in Akan countries including Ghana and Côte d’Ivoire. It comes in the form of a ball made ​​from dense cassava, plantain or yam and is eaten with a sauce on the side. Here I post “Foutou banani” (pounded yam and plantain) and “Sauce graine” (literally “sauce of seed”) which is made from palmnut.

Kenkeliba

Guinea food
Kenkeliba (also Kinkeliba or Kinkiliba) is a term for a sort of tree in West Africa, its binomial name is Combretum micranthum. The plant is used to make an herbal tea called Kinkeliba as well, and it is now consumed in many West African countries. The color is black, and added sugar to taste.

Patato

Ivory coast food
Sweet potato leaf is chopped and simmerd as well as Cassava leaf. I’ve now realized that almost all people in West and Central African countries cook this sauce/stew.

Igname

Ivory coast food
Igname(sometimes called like “Nyom”) is Yam which is major crop and might be eaten by every tribe in Coastal areas in west Africa include Ivory coast(Côte d’Ivoire). Today fried Igname is one of favorite dish served often in Maquis(local restaurant).

Dégué

Ivory coast food
Bambara and around people eat Dégué which is mentioned as “millet gruel(porridge) mixed with curds, yogurt and honey”. Street vendors sell it with ice. It was so delicious.

Plakali

Ivory coast food
Plakali or Placali is a traditional Ivorian starchy and sticky food made from cassava that are steamed and pounded. Plakali sometimes tastes sour since Cassava root is fermented bofore cooking.