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🇸🇱Sierra Leone

Cassava Bread

A flat, dense Sierra Leonean bread made from grated cassava that is squeezed dry, pressed into rounds, and baked; slightly chewy and mildly sour, it is both a street snack and a gluten-free staple.

🇨🇩DR Congo

Chikwangue

Kwanga

A fermented cassava bread wrapped in marantaceae leaves and steamed; the cassava is soaked in water for up to fourteen days, then pounded into a paste and wrapped in leaves for steaming; dense, slightly sour, and incredibly filling; commercially produced throughout the country; a staple across Central Africa; darker in some parts, nearly white in others; eaten with all kinds of sauces and fish.

🇼🇸Samoa

Coconut Bread

Fa'apapa

Thick slab of sweet, fluffy coconut bread; flour, sugar, coconut flakes, and coconut milk mixed into a dough and baked until golden; found in most Samoan households and on breakfast tables; also used to make fa'ausi; simple, sweet, and coconut-rich; a Samoan staple bread.

🇱🇷Liberia

Rice Bread

Liberian Rice Bread

A sweet, dense Krio bread made from rice flour, sugar, over-ripe bananas, and groundnut oil; traditionally baked for parties, weddings, and celebrations, especially in Freetown.

🇬🇲The Gambia

Tapalapa

Dense brown bread of millet, maize and wheat flour baked in wood-fired ovens into long, heavy loaves.