Sub-Saharan African Grain Dishes

Gathers the grain-based dishes of Sub-Saharan African culinary traditions, including West African jollof rice, fufu and ugali starch porridges made from cassava, maize or millet, and Ethiopian teff-based dishes, reflecting the diversity of staple grains cultivated across the continent. The grouping reflects how the cuisine itself treats its staple starch, whether eaten plain as an accompaniment or built into a fuller one-pot dish, rather than sorting dishes by the protein or vegetable served alongside them.