01 CHOP IT LIKE IT’S HOT
“The hallmark flavours of West African cuisine are re, umami and heat,” explains Aji Akokomi, founder of the restaurant Akoko. From Senegal’s warming, rich yassa to Nigeria’s vibrant, peppery ata dindin, root veggies and leafy greens are mainstays and tomatoes, peppers and onions form the basis of most sauces and stews. Get acquainted with these West African staples—and don’t hold the hot sauce.
BLACK EYED PEAS
As well as fibre and protein, these under-used legumes are packed with polyphenols, which prevent cell damage, protect against disease and extend your life expectancy. Boom boom pow.
FONIO
For granular gains, look to Africa’s oldest cultivated cereal. It contains an impressive amount of the amino acid methionine, which plays a role in the growth and repair of…
