A Feast Through West Africa

West Africa cooks for a crowd, in big pots meant for a full table. This journey builds one feast from four of its kitchens, moving from the coast of Senegal through Nigeria and Ghana to Cameroon, and ending on something sweet and cool. Cook the sequence for a gathering, or let one dish stand as dinner on its own.
5 stops
Stop 1 Poulet YassaCasamance, Senegal · easy · 5 h 15 min
Open in Senegal with poulet yassa, chicken braised down into a tangle of caramelized onion and lime.
Stop 2 Egusi SoupEnugu (Southeast), Nigeria · medium · 1 h 5 min
Move to Nigeria for egusi soup, a rich melon-seed stew that anchors every celebration.
Stop 3 Jollof RiceGreater Accra, Ghana · medium · 1 h 20 min
Cross to Ghana for jollof rice, the smoky one-pot at the heart of a friendly regional rivalry.
Stop 4 NdoléLittoral (Douala), Cameroon · medium · 1 h 20 min
Continue to Cameroon and ndole, bitterleaf and peanut simmered with meat for the party table.
Stop 5 ThiakryDakar, Senegal · easy · 2 h 40 min
Close back in Senegal with thiakry, sweet, cool millet couscous in spiced yogurt.
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