This glossary brings together the essential terms of African cuisine. Ingredients, traditional dishes, preparation techniques — here you will find the definitions to understand and cook the recipes of the African continent.
A
Achards
A condiment of Indian origin, very popular in the cuisines of the Indian Ocean (Madagascar, Réunion, Mauritius). Made from vegetables marinated in oil, vinegar, turmeric and spices. Common varieties include mango achard, lemon achard, vegetable achard and palm-heart achard.
Akpi
An oilseed used as a thickener in Cameroonian and Ivorian cuisine. Also called djansang, it gives sauces a smooth, creamy texture. The seed is ground into a paste before being incorporated into dishes.
Alloco
Ripe plantain cut into slices and fried in oil. An iconic street food of Côte d'Ivoire, served with a spicy sauce. It is an essential side dish for grilled meats and saucy preparations.
Attiéké
Fermented cassava semolina, an Ivorian specialty. Comes in fine, light grains similar to couscous. Pairs with grilled fish, meats and sauces. It is the national dish of Côte d'Ivoire.
Arachide (pâte d')
A paste made by grinding roasted peanuts, widely used in West Africa. The base of Senegalese mafé and many sauces. Dakatine and Bonmafé are among the best-known brands.
B
Baobab
Fruit of the sacred African tree, rich in vitamin C and fibre. The dried pulp, called monkey bread, is consumed as a refreshing drink, in juice powders or as a dietary supplement. Common in Senegal, Mali and Burkina Faso.
Bissap
A drink made from dried hibiscus flowers, very popular in West Africa. Deep red in colour, it is drunk chilled, sweetened and flavoured with mint or vanilla. Also known as foloné in Mali or dah in Burkina Faso.
Bobotie
South Africa's national dish: spiced curried minced meat, studded with dried fruit and topped with an egg-and-milk custard. With Malay and Dutch influences, it reflects the country's culinary heritage.
Bonga (poisson)
A small smoked fish widely used in West African cuisine, particularly in Sierra Leone, Nigeria and Ghana. It brings an intense smoky flavour to sauces and soups. Found in pepper soup and various stews.
C
Calou
Traditional palm wine made by fermenting the sap of the oil palm or rônier palm. A milky, slightly sparkling alcoholic drink consumed fresh in Central and West Africa. Calou is also called bandji or mimbo depending on the region.
Capitaine (poisson)
A noble freshwater fish, highly prized in West and Central African cuisine. Its firm white flesh works equally well grilled or cooked in sauce. It is the star ingredient of Senegalese thiéboudienne.
Calalou
A thick soup made with taro leaves (daîne) or okra, popular in the Caribbean and Africa. The Trinidadian version is regarded as the national dish of Trinidad and Tobago. Crab, coconut milk and chilli are often added.
Chikwangue
A fermented cassava bread wrapped in banana leaves, a Central African specialty, particularly from Congo. Its texture is elastic and sticky. It accompanies sauced dishes, moambé chicken and grilled meats.
D
Dawa dawa
A fermented condiment made from néré seeds, also called soumbala. Very common in West Africa (Ghana, Nigeria, Burkina Faso), it is used as a natural flavour enhancer in soups and sauces. Its aroma is powerful and umami.
Dibi
Charcoal-grilled meat, a Senegalese specialty. Prepared with mutton (dibi haroum) or beef, marinated in onion juice, mustard and pepper. The iconic street food of Dakar.
Djansang
Another name for akpi, the seed of the Ricinodendron heudelotii tree. Used pounded or as a paste to thicken and flavour sauces in Cameroonian cuisine. A key ingredient in ndolé and yellow sauces.
Djouka
Dried niébé bean leaves, used in West Africa to make sauces. In Côte d'Ivoire and Burkina Faso, they are slow-cooked in sauce with smoked fish or meat. Their flavour is close to spinach.
E
Egusi
Dried and ground melon or squash seeds, the basis of the famous Nigerian egusi soup. Rich in protein and fat, they thicken sauces and bring a nutty flavour. Widely used in Cameroon and Ghana too.
Ewa agoyin
A Nigerian dish of cowpea beans (niébé) cooked until creamy, served with a spicy palm-oil sauce. Originating with the Agoyin people of Benin, it is a popular breakfast in Lagos.
F
Foufou
A thick paste made by pounding cooked tubers (yam, cassava or plantain). A staple in West and Central Africa, it is eaten with the fingers, formed into balls and dipped into sauce. Each country has its preferred version.
Fonio
An ancestral West African cereal, considered the oldest cultivated grain on the continent. Naturally gluten-free, it is rich in amino acids. Fonio is cooked like a fine couscous, particularly in Guinea and Mali.
Fufu
A spelling variant of foufou, predominant in Ghana and Nigeria. In Ghana, fufu is generally made from a mixture of pounded yam and plantain. It accompanies light soup or peanut soup.
G
Gari
Granular toasted cassava semolina, a staple in West Africa. Eaten dry as a side (eba), soaked in sweet water, or as a porridge base. Very common in Nigeria, Benin and Togo.
Gnangnan
African bitter aubergine, used in sauces and stews in West Africa. In Côte d'Ivoire, it is part of the gnangnan sauce, a classic served with attiéké. Its mild bitterness softens with cooking.
Gombo
A mucilaginous fruit-vegetable used throughout Africa and the Caribbean, also called okra. It naturally thickens sauces thanks to its gelatinous texture. Key ingredient in gombo sauce, okra soup and calalou.
H
Haricot niébé
A legume native to West Africa, also known as cowpea or black-eyed pea. The base of akara (fried fritters), Nigerian moin-moin and ewa agoyin. Rich in plant protein and fibre.
I
Igname
A large tuber cultivated in West Africa, the world's leading producing region. Yam can be boiled, fried, pounded (yam foufou) or made into fries. Nigeria produces more than 60% of the world's yam. It is celebrated through traditional festivals such as the New Yam Festival.
J
Jollof rice
Rice cooked in a spicy tomato sauce, an iconic West African dish at the heart of a friendly rivalry between Nigeria and Ghana. Each country claims the best version. Made with tomatoes, onions, chilli and spices.
Jumbo (bouillon)
A bouillon-cube brand very popular in West and Central Africa. Jumbo cubes (chicken, shrimp, beef) are an everyday condiment in African kitchens. Made by the Gallina Blanca group, they feature in most sauces.
K
Kachumbari
A fresh East African salad (Kenya, Tanzania) of finely chopped tomatoes, onions and chilli, dressed with lemon juice. A classic side for nyama choma (grilled meat) and ugali.
Kenkey
A fermented corn dough steamed in banana or maize leaves, a Ghanaian specialty. Its slightly tangy flavour pairs with fried fish and a spicy sauce (shito). A staple of the Ga people.
Kilishi
Spicy dried meat from northern Nigeria and Niger. Thin slices of beef are sun-dried then coated with a spicy peanut paste before being grilled. A high-protein snack comparable to jerky or biltong.
Kpakposhito
A small green or red chilli used in Ghana and Togo to spice up sauces. Milder than pili pili, it provides a moderate heat. It is added whole or chopped to dishes.
L
Lalo
Dried baobab leaves ground into powder, used as a natural thickener in West African sauces. Very rich in calcium and iron, they are an important nutritional supplement in Senegal and Mali. Lalo sauce is a Senegalese classic.
Lantana
An aromatic plant whose leaves are used as a herbal tea in several countries in Africa and the Caribbean. Known for its soothing properties, it flavours infusions. Not to be confused with non-edible ornamental varieties.
M
Mafé
A peanut-paste stew from Senegal and Mali. Made with chicken, beef or fish, tomatoes and vegetables. One of the most popular dishes in West Africa, also called tigadèguéna in Mali.
Manioc
A tropical tuber native to South America that has become a staple in sub-Saharan Africa. From it come cassava flour, gari, attiéké, foufou and tapioca. Nigeria and the Democratic Republic of the Congo are among the largest producers.
Miondo
A stick of fermented cassava wrapped in leaves, a Cameroonian specialty. Similar to Congolese chikwangue but thinner and firmer. It accompanies sauced dishes, braised fish and ndolé.
Moin-moin
A steamed niébé bean pudding, a Nigerian and Beninese specialty. Made from soaked, blended beans, palm oil, chilli and spices. Eaten for breakfast or as a side dish.
Moambé
A creamy palm-nut sauce, the national dish of Congo and Gabon. Moambé chicken is served with rice, foufou or chikwangue. The sauce is rich, fragrant and lightly sweet.
N
Ndolé
Cameroon's national dish, made with bitter ndolé (vernonia) leaves, peanut paste, shrimp and beef or fish. The leaves are washed several times to reduce their bitterness. Served with plantain, miondo or rice.
Niébé
Another name for the cowpea (Vigna unguiculata), a major legume in sub-Saharan Africa. Mainly cultivated in Niger, Nigeria and Burkina Faso. Highly nutritious, it is the basis of many dishes such as akara, moin-moin and ewa agoyin.
Nkui
A traditional dish from western Cameroon, made from tree bark and vegetables, producing a very viscous sauce. Eaten hot with corn couscous or taro. Often prepared for ceremonies and weddings.
Ntetia
Fermented squash seeds used as a condiment in Central African cuisine, particularly in Cameroon and Gabon. They bring an intense umami flavour to sauces. Also known as ogiri in some regions.
O
Ogbono
Seeds of the African wild mango tree (Irvingia gabonensis), used to make Nigerian ogbono soup. Ground, they give the soup its characteristic gelatinous, slippery texture. Eaten with foufou, eba or pounded yam.
Okra
The English name for gombo, a vegetable native to Africa and cultivated throughout the tropics. Its mucilaginous properties make it a natural thickener for soups and stews. Eaten fresh, dried or powdered.
P
Pili pili
A hot chilli from Central and East Africa, also spelled peri-peri or piri-piri. Used fresh, dried or as a sauce, it spices up meats, fish and sauces. Mozambican piri-piri chicken and Congolese pili pili sauce have become famous worldwide.
Plantain
A cooking-banana variety, a staple throughout tropical Africa and the Caribbean. Eaten green (boiled, as chips) or ripe (fried as alloco or fritters). Plantain is starchier and less sweet than dessert bananas.
Pounded yam
Pounded yam with a smooth, elastic texture, the favourite side dish of Nigerians. Boiled yam is pounded in a mortar until a homogeneous paste forms. Eaten with egusi soup, ogbono soup or leaf soups.
R
Rougail
A condiment or dish from Réunion Island and Madagascar, made with tomatoes, onions and chilli. Rougail sausage is the most iconic Réunion dish. As a condiment, it accompanies rice and grilled meats like a spicy salsa.
S
Saka saka
A dish of pounded cassava leaves slowly cooked with palm oil, smoked fish or shrimp. A specialty of Congo-Brazzaville and Congo-Kinshasa. Also called pondu, or ravitoto in Madagascar.
Soumbala
A fermented condiment made from néré seeds, also called dawa dawa. Used throughout West Africa (Burkina Faso, Mali, Senegal) as a natural flavour enhancer. Its powerful umami aroma replaces bouillon cubes in traditional sauces.
Suya
Grilled meat skewers coated in a roasted-peanut spice mix (yaji), a Nigerian specialty. Made with beef, chicken or mutton. A popular night-time street food across northern Nigeria.
T
Taro
A tropical tuber cultivated in Africa, Asia and the Pacific. Its flesh is starchy and slightly sweet. In Cameroon it accompanies ndolé and sauces. Also used in the Caribbean under the names daîne or dachine for calalou.
Tchep
A popular abbreviation of thiéboudienne, used daily in Senegal. The term refers to the same rice-and-fish dish. "Nous mangeons du tchep aujourd'hui" — "We're eating tchep today" — is a common phrase in Dakar.
Thiéboudienne
Senegal's national dish, inscribed on UNESCO's Intangible Cultural Heritage list since 2021. Rice cooked in a rich tomato sauce, served with fish (thiof or capitaine) and vegetables (cassava, cabbage, aubergine, carrot). Available in red (tomato) or white versions.
Thiof
White grouper, a noble fish from the Senegalese coast. Once abundant, it has become rare and is now protected. Its firm, white flesh makes it the star ingredient of thiéboudienne. The thiof symbolises Senegalese gastronomy.
U
Ugali
A thick maize-flour porridge cooked in water, a staple in East Africa (Kenya, Tanzania, Uganda). Similar to foufou but made from maize. Eaten with the fingers, formed into balls to scoop up sauced meats and vegetables.
V
Viande de brousse
A general term for meat from wild African game (antelope, crocodile, porcupine, monkey). Traditionally important in rural diets, its trade is now regulated or banned in many countries for public-health and conservation reasons.
W
Wot / Wat
A spicy Ethiopian and Eritrean stew, prepared with berberé (spice blend) and niter kibbeh (spiced clarified butter). Doro wot (chicken) is the most famous. Served on injera, a fermented teff flatbread, for a communal meal.
Y
Yassa
A Senegalese dish of meat or fish marinated in a generous sauce of caramelised onions, lemon and mustard. Yassa chicken and yassa fish are the most popular versions. Originally from Casamance, it has spread throughout Senegal.
Z
Zom
A palm-nut sauce prepared in Cameroon, similar to Congolese moambé. Palm nuts are boiled then pressed to extract their thick juice. Zom sauce accompanies plantain, macabo or cassava.
This glossary is regularly updated. Looking for a specific African ingredient? Contact us and we will add it to the list. Discover all our African and Caribbean products at NKOSI.