This article was written by National Geographic Traveller (UK). It highlights the diverse and rich cuisine of West Africa, showcasing eight popular and defining dishes from the region. These dishes reflect the varied landscape and cultural influences within West Africa, from the Atlantic coast to the Sahara desert.

One of the most iconic dishes in West Africa is peanut stew. Known by different names and cooked in various consistencies, this dish is a staple across multiple countries, including Ghana, Senegal, and Gambia. It is typically made with fragrant seasonings, such as onions, garlic, and ginger, and can be served with meat and vegetables.

Recipe for Zoe Adjonyoh’s peanut stew:

• Ingredients:

– 2kg mixed bone-in lamb (or mutton) neck and shoulder, cubed
– 500ml good-quality vegetable stock (or water)
– 1 onion, finely diced
– 5cm piece fresh ginger, grated
– 1 garlic clove, crushed
– 8 green kpakpo shito chillies (or 1-2 scotch bonnet chillies), pierced (adjust to desired level of heat)
– 1 tbsp extra-hot chilli powder
– 1 tbsp curry powder
– 2 tsp sea salt
– 1 tsp freshly ground black pepper
– 100-200g peanut butter (adjust to your preferred thickness)
– 1 red scotch bonnet chilli, pierced
– 3 tbsp crushed roasted peanuts or gari (fermented, dried and ground cassava), to garnish (optional)

• For the chalé sauce:

– 400g tinned tomatoes or 600g fresh tomatoes
– 2 red peppers, roasted
– 30g tomato puree
– 1 small white onion, diced
– 5cm piece fresh ginger, grated
– 1 small red scotch bonnet chilli (use half and de-seed for less heat)
– ½ tsp dried chilli flakes
– 3 garlic cloves (optional)
– 1 tbsp cooking oil
– 1 onion, finely diced
– 1 tsp curry powder
– 1 tsp extra-hot chilli powder

• Method:

1. To make the chalé sauce, blend together the tomatoes, roasted red peppers, tomato puree, ginger, scotch bonnet chilli, chilli flakes, and garlic cloves (if using) until smooth. In a pan, sauté the white onion until soft and add the curry powder and chilli powder. Pour in the blended tomato mix and simmer for 35-40 minutes.
2. In a large saucepan, cover the lamb with stock or water, and add the onion, ginger, garlic, kpakpo shito chillies, chilli powder, curry powder, salt, and pepper. Simmer for 25 minutes, skimming off any froth that rises to the surface.
3. Stir in the chalé sauce and add the peanut butter, one tablespoon at a time, until dissolved. Add the scotch bonnet and cook for 45 minutes to an hour, stirring regularly.
4. Once the peanut oil has separated and risen to the top, the stew is done. Serve with fufu, rice, or other preferred accompaniments.

Along with peanut stew, there are many other popular dishes in West Africa, each with its own unique twist and origins. From grilled meat and yams, to tennis ball-sized dough balls, the cuisine of West Africa is a reflection of the region’s diverse people and cultures

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