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🇹🇬Togo

Brochettes

Tsire

Togolese grilled meat skewers, usually beef, goat, chicken liver, or mutton, marinated in ginger, garlic, chilli, and peanut-spice seasoning, then grilled over charcoal; sold on the street with sliced onion, tomato, and bread.

🇹🇩Chad

Chadian Grilled Fish

Poisson Braisé

Fresh fish from Lake Chad and the Chari River, grilled whole over charcoal; capitaine (Nile perch) is the most prized; skin blistered and golden; served with lime wedges and chili; a popular street food and restaurant dish; fish is consumed everywhere in Chad.

🇨🇲Cameroon

Chichinga

Brochettes

Beef or chicken threaded on skewers, rubbed in a spiced groundnut and chilli powder and grilled over coals.

🇲🇱Mali

Chicken Yassa

Poulet yassa

A Senegalese dish widely eaten in Mali; chicken marinated in lemon, onions, and mustard, then grilled and simmered in the marinade; listed in Wikipedia's Malian cuisine as a popular dish; the Malian version may differ slightly in seasoning; served with rice

🇹🇬Togo

Koklo Mémé

Togo's signature charcoal-grilled chicken, marinated all day with ginger, garlic, lime, chilli, oil, salt, and black pepper, then slow-grilled over smoky coals until the skin is crisp and deeply seasoned; served with alloco or bread.

🇨🇩DR Congo

Poisson Braisé Congolais

Poisson braisé

Grilled fish, a popular Congolese dish; fish from the Congo River and its tributaries; typically tilapia or capitaine (Nile perch); grilled whole over charcoal with spices and pili-pili; the riverside nganda restaurants serve baked fish with cooked plantains; a staple for communities along the Congo River; the grilled fish of the Congo; found at every riverside restaurant.

🇳🇪Niger

Suya

Thin strips of beef threaded on sticks, coated in yaji — a groundnut, chilli and spice rub — and grilled over open coals, then dusted with more yaji.