West Africa

===Cuisine===
{{Main|West African cuisine}}
{{See|History of West Africa#Cuisine|African cuisine#West Africa|List of African cuisines#West African cuisine}}
[[File:Jollof rice.jpg|thumb|right|[[Jollof rice]] or ''Benachin'', one of many Pan–West African dishes found only in West Africa]]

Scores of foreign visitors to West African nations (e.g., [[merchant|traders]], [[historians]], [[emigrant]]s, colonists, missionaries) have benefited from its citizens' generosity, and even left with a piece of its cultural heritage, via its foods. West African cuisines have had a significant influence on those of [[Western culture|Western civilization]] for centuries; several dishes of West African origin are currently enjoyed in the [[Caribbean]] (e.g., the [[West Indies]] and [[Haiti]]); Australia; the USA (particularly [[Louisiana]], [[Virginia]], [[North Carolina|North]] and [[South Carolina]]); Italy; and other countries. Although some of these recipes have been altered to suit the sensibilities of their adopters, they retain a distinct West African essence.<ref>Chidi Asika-Enahoro. ''A Slice of Africa: Exotic West African Cuisines'', Introduction. iUniverse, 2004. {{ISBN|0-595-30528-8}}.{{pn|date=January 2024}}</ref>

West Africans cuisines include fish (especially among the coastal areas), meat, vegetables, and fruits—most of which are grown by the nations' local farmers. In spite of the obvious differences among the various local cuisines in this multinational region, the foods display more similarities than differences. The small difference may be in the ingredients used. Most foods are cooked via boiling or frying. Commonly featured, starchy vegetables include [[Yam (vegetable)|yam]]s, [[Plantain (cooking)|plantain]]s, [[cassava]], and sweet potatoes.<ref>Pamela Goyan Kittler, Kathryn Sucher. ''Food and Culture'', p. 212. Cengage Learning, 2007. {{ISBN|0-495-11541-X}}.</ref> Rice is also a staple food, as is the [[Serer people]]'s [[sorghum]] [[couscous]] (called {{-"}}''Chereh''{{-"}} in [[Serer language|Serer]]) particularly in Senegal and [[the Gambia]].<ref>[[UNESCO]]. The Case for indigenous West African food culture, p. 4. BREDA series, Vol. 9 (1995), [http://unesdoc.unesco.org/images/0010/001055/105546E.pdf (UNESCO)].</ref> [[Jollof rice]]—originally from the [[Kingdom of Jolof]] (now part of modern-day Senegal) but has spread to the Wolofs of Gambia—is also enjoyed in many Western nations, as well;<ref>Alan Davidson, Tom Jaine. ''The Oxford Companion to Food'', p. 423. Oxford University Press, 2006. {{ISBN|0-19-280681-5}}.</ref> [[Maafe|Mafé]] (proper: {{-"}}''Tigh-dege-na{{-"}}'' or ''Domodah'') from [[Mali]] (via the [[Bambara people|Bambara]] and [[Mandinka people|Mandinka]])<ref>''Mafé'' or ''Maafe'' is a Wolof word for it, the proper name is ''"Domodah"'' among the [[Mandinka people]] of [[Senegal]] and [[Gambia]], who are the originators of this dish, or {{-"}}''Tigh-dege-na''{{-"}} among the [[Bambara people]] or Mandinka people of [[Mali]]. "Domodah" is also used by all [[Senegambians]] borrowed from the [[Mandinka language]].</ref>—a peanut-butter stew served with rice;<ref>James McCann. ''Stirring the Pot: A History of African Cuisine'', p. 132. Ohio University Press, 2009. {{ISBN|0-89680-272-8}}.</ref><ref>Emma Gregg, Richard Trillo. ''Rough Guide to The Gambia'', p. 39. Rough Guides, 2003. {{ISBN|1-84353-083-X}}.</ref> [[Akara]] (fried bean balls seasoned with spices served with sauce and bread) from Nigeria is a favorite breakfast for Gambians and Senegalese, as well as a favorite side snack or side dish in [[Brazil]] and the [[Caribbean]] just as it is in West Africa. It is said that its exact origin may be from [[Yorubaland]] in Nigeria.<ref>[[Carole Boyce Davies]] (ed.), ''Encyclopedia of the African Diaspora: Origins, Experiences and Culture'', Volume 1, p. 72. ABC-CLIO, 2008. {{ISBN|1-85109-700-7}}.</ref><ref>Toyin Ayeni. ''I Am a Nigerian, Not a Terrorist'', p. 2. Dog Ear Publishing, 2010. {{ISBN|1-60844-735-9}}.</ref> [[Fufu]] (from the [[Twi language]], a dough served with a spicy stew or sauce for example [[okra]] stew etc.) from [[Ghana]] is enjoyed throughout the region and beyond even in [[Central Africa]] with their own versions of it.<ref>Dayle Hayes, Rachel Laudan. ''Food and Nutrition''. Dayle Hayes, Rachel Laudan, editorial advisers. Volume 7, p. 1097. Marshall Cavendish, 2008. {{ISBN|0-7614-7827-2}}.</ref> Dishes such as [[taguella]], [[eghajira]], etc. are popular among the [[Tuareg people]].<ref>{{Cite web|title=Customs & Cuisine of Niger {{!}} Amman Imman {{!}} Dining for Women|url=https://diningforwomen.org/customsandcuisine/customs-cuisine-of-niger-amman-imman/|language=en-US|access-date=2020-05-29|archive-date=20 September 2020|archive-url=https://web.archive.org/web/20200920183119/https://diningforwomen.org/customsandcuisine/customs-cuisine-of-niger-amman-imman/|url-status=dead}}</ref>