West and Central African Cuisines

Gathers the cuisines of West and Central Africa, where yam, cassava, plantain, rice, maize, millet, peanuts, palm oil, chili and richly seasoned stews and soups are central. It covers West African cuisine as a regional whole together with Nigerian, Ghanaian, Senegalese, Ivorian and Cameroonian cuisines. Within the Sub-Saharan African Cuisines subcategory it sits beside the groups East and Southern African Cuisines, and each entry is placed in the one group whose description fits it best.