Togo
Alloco
Ripe plantain cut into thick slices and fried in red palm oil until the sugars catch, served with raw onion and a chilli sauce.
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Burkina Faso
Bambara Nut Fritters
Beignets de pois de terre
Bambara groundnut (voandzou) fritters with salt and potash; a village-style beignet; the underground-ripening legume is pounded into paste and deep-fried.
Abidjan, Côte d'Ivoire
Garba
Attiéké heaped into paper with cubes of fried tuna, raw onion, tomato, chilli and a squeeze of oil, sold from wooden shacks by Nigerien vendors.
Niger
Koura-Koura
Peanut snack sticks or rings made from oil-extracted peanut paste, spiced and fried; the Burkinabè name for kuli-kuli; a crunchy, protein-dense snack.
Ghana
Kuli Kuli
Groundnut paste with the oil pressed out, spiced and deep-fried into hard rings or sticks, eaten alone or crumbled over other food.
Ouagadougou, Burkina Faso
Soy Brochettes
Brochettes de soja
Soybean paste skewers, grilled over charcoal; an affordable protein alternative to meat brochettes; a specialty of the Pissy neighborhood in Ouagadougou.