Find your next
favorite food.

🇧🇯North (Parakou / Borgou / Bariba), Benin

Atassi

A rice and beans dish; originally from northern Benin; now popular nationwide; served with sauce goussi or sauce tomate; a hearty, protein-rich meal.

🇹🇬Togo

Ayimolou

Togo's beloved rice-and-beans breakfast: long-grain rice and black-eyed peas cooked together and tinted red with a light tomato sauce; often sold wrapped in banana leaves by street vendors in the morning.

🇬🇭Ghana

Gari Foto

Cassava granules soaked and stir-fried with egg, onion, tomato and pepper into a moist, savoury dish.

🇬🇭Ghana

Ghanaian Jollof

Jollof

Long-grain aromatic rice cooked in a reduced tomato, onion, ginger and scotch bonnet stock until the grains take the colour of the sauce.

🇨🇲Cameroon

Nigerian Jollof Rice

Jollof rice

Long-grain rice cooked down in a blended base of red pepper, tomato, onion and scotch bonnet until the grain absorbs it all and the bottom of the pot catches.

🇹🇬Togo

Riz Gras

Rice cooked in a tomato, onion and pepper base with meat or fish until it takes the colour and the fat of the sauce.

🇬🇭Ghana

Waakye

Ayimolou

Rice and cowpeas boiled together with dried sorghum leaves, which stain the whole pot reddish-brown, served with a spread of sides.

🇲🇱Mali

Zaamè

The Malian version of jollof rice, called zaamè in Bamanankan; rice cooked in a single pot with tomatoes, onions, chili, and meat (chicken, beef, or mutton); the Malian style has a special way of cooking that distinguishes it from Nigerian, Senegalese, and Ghanaian versions; a fragrant, flavorful rice dish; a staple of celebrations and everyday meals.