This lexicon brings together the essential terms of African cuisine. Ingredients, traditional dishes, preparation techniques: here you will find the definitions you need to understand and cook recipes from the African continent.
A
Achards
Condiment of Indian origin very popular in the cuisines of the Indian Ocean (Madagascar, Réunion, Mauritius). Made with vegetables marinated in oil, vinegar, turmeric and spices. There are mango, lemon, mixed vegetable or palm heart achards.
Akpi
Oil-rich seed used as a thickener in Cameroonian and Ivorian cuisine. Also called djansang, it gives sauces a smooth texture. It is ground into a paste before being added to dishes.
Alloco
Ripe plantain cut into slices and fried in oil. An emblematic street food of Côte d’Ivoire, served with a spicy sauce. It is an essential side dish for grilled meats and sauced dishes.
Attiéké
Fermented cassava semolina, an Ivorian speciality. Comes in fine, light grains similar to couscous. Accompanies grilled fish, meats and sauces. It is the national dish of Côte d’Ivoire.
Arachide (pâte d’)
Paste obtained by grinding roasted peanuts, widely used in West Africa. The base of Senegalese mafé and many sauces. The Dakatine and Bonmafé brands are among the best known.
B
Baobab
Fruit of the sacred African tree, rich in vitamin C and fibre. The dried pulp, called monkey bread, is drunk as a refreshing beverage, used as a powder in juices, or taken as a food supplement. Widespread in Senegal, Mali and Burkina Faso.
Bissap
Drink made from dried hibiscus flowers, very popular in West Africa. Dark red in colour, it is drunk cold, sweetened and flavoured with mint or vanilla. Also called foloné in Mali or dah in Burkina Faso.
Bobotie
National dish of South Africa, made of curry-spiced minced meat, topped with dried fruit and covered with an egg and milk mixture. Of Malay and Dutch influence, it reflects the country’s culinary blend.
Bonga (poisson)
Small smoked fish widely used in West African cuisine, particularly in Sierra Leone, Nigeria and Ghana. It gives sauces and soups an intense smoky flavour. Found in pepper soup and stews.
C
Calou
Traditional palm wine obtained by fermenting the sap of the oil palm or the ron palm. A milky, slightly sparkling and alcoholic drink, consumed cold in Central and West Africa. Calou is also called bandji or mimbo depending on the region.
Capitaine (poisson)
Noble freshwater fish, highly prized in West and Central African cuisine. Its firm white flesh lends itself equally well to grilling and cooking in sauce. It is the star ingredient of Senegalese thiéboudienne.
Calalou
Thick soup made from taro leaves (daîne) or okra, popular in the Caribbean and in Africa. The Trinidadian version is considered the national dish of Trinidad and Tobago. Crab, coconut milk and chilli are often added.
Chikwangue
Fermented cassava bread wrapped in banana leaves, a speciality of Central Africa, particularly the Congo. Its texture is elastic and sticky. It accompanies dishes in sauce, moambé chicken and grilled meats.
D
Dawa dawa
Fermented condiment made from néré seeds, also called soumbala. Widespread 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
Meat grilled over charcoal, a speciality of Senegalese cuisine. Made with mutton (dibi haroum) or beef, marinated in onion juice, mustard and pepper. It is the emblematic street food of Dakar.
Djansang
Another name for akpi, the seed of the Ricinodendron heudelotii tree. Used crushed or as a paste to thicken and flavour sauces in Cameroonian cuisine. A key ingredient of ndolé and yellow sauces.
Djouka
Dried leaves of the black-eyed pea plant, used in West Africa to prepare sauces. In Côte d’Ivoire and Burkina Faso, they are simmered for a long time in sauce with smoked fish or meat. Their taste is similar to spinach.
E
Egusi
Dried and ground melon or squash seeds, the base of the famous Nigerian egusi soup. High in protein and fat, they thicken sauces and add a nutty flavour. Also widely used in Cameroon and Ghana.
Ewa agoyin
Nigerian dish of black-eyed peas cooked until creamy, served with a spicy palm oil sauce. Originating from the Agoyin people of Benin, it is a popular breakfast in Lagos.
F
Foufou
Thick paste obtained by pounding cooked tubers (yam, cassava or plantain). A staple dish in West and Central Africa, it is eaten with the fingers by forming balls that are dipped into the sauce. Each country has its favourite version.
Fonio
Ancestral cereal of West Africa, considered the oldest cultivated cereal 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
Spelling variant of foufou, predominant in Ghana and Nigeria. In Ghana, fufu is generally made with a mixture of pounded yam and plantain. It accompanies light soup or peanut soup.
G
Gari
Granulated, roasted cassava semolina, a staple food in West Africa. It is eaten dry as a side dish (eba), soaked in sweetened water, or as a base for porridge. Widespread in Nigeria, Benin and Togo.
Gnangnan
Bitter African eggplant, used in sauces and stews in West Africa. In Côte d’Ivoire, it is used in gnangnan sauce, a classic served with attiéké. Its slight bitterness lessens during cooking.
Gombo
Mucilaginous fruit-vegetable used throughout Africa and the Caribbean, also called okra. It naturally thickens sauces thanks to its gelatinous texture. A key ingredient in gombo sauce, okra soup and calalou.
H
Haricot niébé
Legume native to West Africa, also known as cowpea or black-eyed pea. The base of akara (fried fritter), Nigerian moin-moin and ewa agoyin. Rich in plant protein and fibre.
I
Igname
Large tuber grown in West Africa, the world’s leading producer. Yam is cooked boiled, fried, pounded (yam foufou) or as chips. Nigeria produces more than 60% of the world’s yams. It is celebrated at traditional festivals such as the Yam Festival.
J
Jollof rice
Rice cooked in a spiced tomato sauce, an emblematic dish of West Africa that is the subject of a friendly rivalry between Nigeria and Ghana. Each country claims to have the best version. Made with tomatoes, onions, chilli and spices.
Jumbo (bouillon)
Very popular stock cube brand in West and Central Africa. Jumbo cubes (chicken, shrimp, beef) are a daily seasoning in African kitchens. Made by the Gallina Blanca group, they are found in most sauces.
K
Kachumbari
Fresh East African salad (Kenya, Tanzania) made of finely chopped tomatoes, onions and chilli, seasoned with lemon juice. A classic accompaniment to nyama choma (grilled meat) and ugali.
Kenkey
Fermented corn paste steamed in banana leaves or corn husks, a Ghanaian speciality. Its slightly sour flavour pairs well with fried fish and spicy shito sauce. A staple food of the Ga people.
Kilishi
Spiced dried meat originating from northern Nigeria and Niger. Thin slices of beef are sun-dried, then coated with a spiced peanut paste before being grilled. A protein-rich snack comparable to jerky or biltong.
Kpakposhito
Small green or red chilli pepper used in Ghana and Togo to spice up sauces. Milder than pili pili, it adds 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 high in calcium and iron, they are an important nutritional supplement in Senegal and Mali. Lalo sauce is a Senegalese classic.
Lantana
Aromatic plant whose leaves are used in herbal tea in several African and Caribbean countries. Known for its soothing properties, it flavours infusions. Not to be confused with non-edible ornamental varieties.
M
Mafé
Stew made from peanut paste, originating from Senegal and Mali. Made with chicken, beef or fish, tomatoes and vegetables. It is one of the most popular dishes in West Africa, also called tigadèguéna in Mali.
Manioc
Tropical tuber native to South America, which has become a staple food in sub-Saharan Africa. Cassava flour, gari, attiéké, foufou and tapioca are all made from it. Nigeria and the Democratic Republic of Congo are among the largest producers.
Miondo
Stick of fermented cassava wrapped in leaves, a Cameroonian speciality. Similar to Congolese chikwangue but thinner and firmer. It accompanies dishes in sauce, braised fish and ndolé.
Moin-moin
Steamed black-eyed pea pudding, a Nigerian and Beninese speciality. Made with soaked and blended beans, palm oil, chilli and spices. Eaten for breakfast or as a side dish.
Moambé
Smooth sauce made from palm nuts, national dish of Congo and Gabon. Moambé chicken is served with rice, foufou or chikwangue. The sauce is rich, fragrant and slightly sweet.
N
Ndolé
National dish of Cameroon, made with bitter ndolé (vernonia) leaves, peanut paste, shrimp and beef or fish. The leaves are washed several times to reduce bitterness. Served with plantain, miondo or rice.
Niébé
Another name for the cowpea (Vigna unguiculata), a major legume of sub-Saharan Africa. Grown mainly in Niger, Nigeria and Burkina Faso. Very nutritious, it is the base of many dishes such as akara, moin-moin and ewa agoyin.
Nkui
Traditional preparation 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 add an intense, umami flavour to sauces. Also known as ogiri in some regions.
O
Ogbono
Seeds of the wild African mango tree (Irvingia gabonensis), used to make Nigerian ogbono soup. When ground, they give a characteristic gelatinous, slippery texture. This soup is eaten with foufou, eba or pounded yam.
Okra
English name for gombo, a vegetable native to Africa grown in all tropical regions. Its mucilaginous properties make it a natural thickener for soups and stews. Eaten fresh, dried or as a powder.
P
Pili pili
Hot chilli pepper 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
Banana variety intended for cooking, a staple food throughout tropical Africa and the Caribbean. Eaten green (boiled, as chips) or ripe (fried as alloco, in fritters). Plantain is richer in starch and less sweet than dessert banana.
Pounded yam
Pounded yam with a smooth, elastic texture, the Nigerians’ favourite side dish. Boiled yam is pounded in a mortar until a smooth paste is obtained. Eaten with egusi soup, ogbono soup or vegetable leaf soup.
R
Rougail
Condiment or dish from Réunion and Madagascar, made with tomatoes, onions and chilli. Rougail saucisse is the most emblematic Réunionese dish. As a condiment, it accompanies rice and grilled meats like a spicy salsa.
S
Saka saka
Dish made from pounded cassava leaves, simmered for a long time with palm oil, smoked fish or shrimp. A speciality of Congo-Brazzaville and Congo-Kinshasa. Also called pondu or, in Madagascar, ravitoto.
Soumbala
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 stock cubes in traditional sauces.
Suya
Grilled meat skewers coated in a spice mix based on roasted peanuts (yaji), a Nigerian speciality. Made with beef, chicken or mutton. A popular night-time street food throughout northern Nigeria.
T
Taro
Tropical tuber grown 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 name daîne or dachine, for calalou.
Tchep
Popular abbreviation of thiéboudienne, used daily in Senegal. This term refers to the same rice and fish dish. “We’re eating tchep today” is a common phrase in Dakar.
Thiéboudienne
National dish of Senegal, listed as UNESCO Intangible Cultural Heritage since 2021. Rice cooked in a rich tomato sauce, garnished with fish (thiof or capitaine) and vegetables (cassava, cabbage, eggplant, carrot). Comes in a red (tomato) or white version.
Thiof
White grouper, a noble fish from the Senegalese coast. Once abundant, it has become rare and protected. Its firm white flesh makes it the star ingredient of thiéboudienne. Thiof symbolises Senegalese gastronomy.
U
Ugali
Thick paste of corn flour cooked in water, a staple food in East Africa (Kenya, Tanzania, Uganda). Similar to foufou but made from corn. Eaten with the fingers, forming balls to accompany meats in sauce and vegetables.
V
Viande de brousse
General term for meat obtained by hunting wild animals in Africa (antelope, crocodile, porcupine, monkey). Traditionally important in rural diets, its trade is now regulated or banned in many countries for health and conservation reasons.
W
Wot / Wat
Spiced Ethiopian and Eritrean stew, made with berbere (spice blend) and niter kibbeh (spiced clarified butter). Doro wot (chicken) is the most famous version. Served on injera, a fermented teff flatbread, for a communal meal.
Y
Yassa
Senegalese dish made of meat or fish marinated in an abundant sauce of caramelised onions, lemon and mustard. Yassa chicken and yassa fish are the most popular versions. Originating from Casamance, it has spread throughout Senegal.
Z
Zom
Palm nut sauce prepared in Cameroon, similar to Congolese moambé. The palm nuts are boiled then pressed to extract the thick juice. Zom sauce accompanies plantain, macabo or cassava.
This lexicon is regularly updated. Looking for a specific African ingredient? Contact us and we will add it to this list. Discover all our African and Caribbean products on NKOSI.
See also our complete guides to African and Caribbean ingredients.
