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favorite food.

🇧🇫Burkina Faso

Baobab Leaf Sauce

Sauce feuilles de baobab

A thick sauce from fresh or dried baobab leaves with potash, soumbala, and meat or fish; the leaves are mucilaginous and thicken the sauce; used in 64% of tô sauces in Burkina Faso.

🇹🇬Togo

Dzowé

A Togolese peanut sauce cooked with aromatics and served with a staple dough or rice.

🇬🇳Guinea

Guinean Sauce Feuilles

Sauce feuilles

Finely crushed cassava leaves simmered with meat (beef or smoked fish), palm oil, onions, and pepper; also called saka-saka or hakô bantara; a staple sauce across Guinea, especially in the Forest Region.

🇹🇬Togo

N'gbagba

A savoury fried tomato and onion sauce in Togo, often spooned over rice-and-beans dishes; salty, sweet, and slightly smoky from the fry.

🇹🇬Togo

Sauce Adémè

A slimy sauce made from leafy greens (corète/spinach); a traditional Beninese sauce; the leaves give it a mucilaginous texture similar to okra; served with pâte.

🇲🇱Mali

Sauce d'Arachide

A Malian peanut sauce served over tô or rice; listed in Wikipedia's Malian cuisine; meat simmered in a rich peanut sauce with tomatoes, onions, and spices; similar to tigadeguena but may vary in preparation; a foundational sauce of Malian cuisine; the peanut is the defining ingredient; a hearty, nutty, and satisfying dish.

🇨🇮Côte d'Ivoire

Sauce Feuille

Cassava or potato leaves pounded fine and simmered for hours with palm oil, smoked fish and sometimes peanut paste into a dark green sauce.

🇹🇬South (Cotonou / Porto-Novo / Fon-Yoruba), Togo

Sauce Gboman

A tomato-based sauce with local spinach and leafy greens; a southern Benin specialty; served with wô or akassa; a nutritious everyday sauce.

🇨🇮Côte d'Ivoire

Sauce Gombo

Fresh okra grated to a slippery green sauce with smoked fish, pepper and sometimes soumbara, eaten by drawing threads of it up with a ball of foutou.

🇲🇱Mali

Sauce Gombo

A sticky, viscous okra sauce served over tô or rice; the okra is pounded to release its mucilage, creating the characteristic slippery texture; a beloved Malian sauce also called 'sauce noire' (black sauce); one of the most common sauces in Malian cuisine; eaten with meat or fish; the texture is the tell of a good version.

🇧🇯Benin

Sauce Goussi

A sauce made from ground pumpkin seeds (egusi); thick and nutty; served with akassa, piron, or wassa-wassa; a beloved Beninese sauce; rich in protein.

🇨🇮Côte d'Ivoire

Sauce Graine

Palm nuts boiled and pounded, the pulp strained and cooked down with fish, crab or beef until the bright red oil rises to the top.

🇹🇬Togo

Togolese Pepper Sauce

Yébésséssi

A fiery raw Togolese condiment of fresh tomato, Scotch bonnet or bird's-eye chillies, onion, garlic, and salt, pounded or blended and served as an essential table sauce; its name literally means 'lots of chilli' in Ewe.