Chefs understand the value of bringing to life regional aspects of cuisines as a way to further connect with expanding consumer interests in global flavors and the wonderful stories within. West Africa provides worthy exploration, as its culinary ethos can be easily adopted into U.S. menu applications. Additionally, global street food has proven to be fruitful innovation ground for menu developers. West African culture offers a tapestry of street-food tastes to fuel new discoveries. Chefs can leverage these accessible flavors and formats to convey authenticity and appealing comfort offerings to their customers.

—ROB CORLISS, Chef/Founder, ATE (All Things Epicurean) 

African cuisine was gaining wild popularity prior to the pandemic, with puya and berbere leading the pack. These flavors offer the rich and warm tones that customers crave. Leaning heavily into West African cuisine can also embrace seasonality and plant-forward cooking. The mash-up of West African and American cuisine is a brilliant introduction of incredibly delicious flavors to U.S. palates.

—CHRIS AQUILINO, National Director of Culinary Development, Elior North America

Having worked two restaurant projects in Lagos, Nigeria, I was lucky enough to spend time and learn about this culture, the place and the people. Since West African food has influenced much of American heritage cooking, from the Gullah region to Louisiana and the space in between, it is important that we engage with great flavors and compelling dishes that are simple, clean, spicy and born from raw fire in technique. Kuli-kuli, suya, jollof and fonio all can be woven into the staples of creativity that move a trend into mainstream ubiquity.

—BRAD BARNES, Chef/President, Pure Food Consulting

I experienced this food and culture firsthand when I lived in Burkina Faso, whether it was at a roadside restaurant or in a village, cooking over an open flame. I’m not sure we will ever see some of the foods I ate in villages with the locals, like mashed millet and baobab leaf sauce or okra sauce, but chefs can use spice blends like tsire (normally used for suya meat skewers) in vinaigrettes, butters to brush meats, pickling liquids, or even mixed into ketchup or ranch dressing.  

—JOHN FRANKE, Chef/Founder, Franke Culinary Consulting

So many of the ingredients in the West African culinary toolbox are relatable and familiar: peanut, sweet potato, rice, onions, peppers and grilled meats. As we continue to embrace different global cuisines, a base is created of ingredients and the become better understood by consumers. For example, Thai gave us an understanding of the peanut in conjunction with protein via peanut sauce, which is why West African dishes like suya are more easily accepted by U.S. consumers. It’s akin to chicken satay—instead of sauce, kuli kuli is used to provide the peanut umami and flavor of this grilled meat dish. There are many parallels to other popular global dishes that can be made within the West African culinary toolbox.  

—LIZ MOSKOW, Food Futurist

I see plant-forward interpretations of traditional West African dishes as a way to bring the vibrant aromas and flavors of this cuisine to the forefront. While West African food is typically a meat-centric and stewy cuisine, pulses, legumes and hearty vegetables can be showcased using many of the same cooking techniques and are great carriers for the fragrance of the spices and rich palm oil that is typically used.

—REBECCA PEIZER, Chef/Founder, All Things Culinary

Chefs understand the value of bringing to life regional aspects of cuisines as a way to further connect with expanding consumer interests in global flavors and the wonderful stories within. West Africa provides worthy exploration, as its culinary ethos can be easily adopted into U.S. menu applications. Additionally, global street food has proven to be fruitful innovation ground for menu developers. West African culture offers a tapestry of street-food tastes to fuel new discoveries. Chefs can leverage these accessible flavors and formats to convey authenticity and appealing comfort offerings to their customers.

—ROB CORLISS, Chef/Founder, ATE (All Things Epicurean) 

African cuisine was gaining wild popularity prior to the pandemic, with puya and berbere leading the pack. These flavors offer the rich and warm tones that customers crave. Leaning heavily into West African cuisine can also embrace seasonality and plant-forward cooking. The mash-up of West African and American cuisine is a brilliant introduction of incredibly delicious flavors to U.S. palates.

—CHRIS AQUILINO, National Director of Culinary Development, Elior North America

Having worked two restaurant projects in Lagos, Nigeria, I was lucky enough to spend time and learn about this culture, the place and the people. Since West African food has influenced much of American heritage cooking, from the Gullah region to Louisiana and the space in between, it is important that we engage with great flavors and compelling dishes that are simple, clean, spicy and born from raw fire in technique. Kuli-kuli, suya, jollof and fonio all can be woven into the staples of creativity that move a trend into mainstream ubiquity.

—BRAD BARNES, Chef/President, Pure Food Consulting

I experienced this food and culture firsthand when I lived in Burkina Faso, whether it was at a roadside restaurant or in a village, cooking over an open flame. I’m not sure we will ever see some of the foods I ate in villages with the locals, like mashed millet and baobab leaf sauce or okra sauce, but chefs can use spice blends like tsire (normally used for suya meat skewers) in vinaigrettes, butters to brush meats, pickling liquids, or even mixed into ketchup or ranch dressing.  

—JOHN FRANKE, Chef/Founder, Franke Culinary Consulting

So many of the ingredients in the West African culinary toolbox are relatable and familiar: peanut, sweet potato, rice, onions, peppers and grilled meats. As we continue to embrace different global cuisines, a base is created of ingredients and the become better understood by consumers. For example, Thai gave us an understanding of the peanut in conjunction with protein via peanut sauce, which is why West African dishes like suya are more easily accepted by U.S. consumers. It’s akin to chicken satay—instead of sauce, kuli kuli is used to provide the peanut umami and flavor of this grilled meat dish. There are many parallels to other popular global dishes that can be made within the West African culinary toolbox.  

—LIZ MOSKOW, Food Futurist

I see plant-forward interpretations of traditional West African dishes as a way to bring the vibrant aromas and flavors of this cuisine to the forefront. While West African food is typically a meat-centric and stewy cuisine, pulses, legumes and hearty vegetables can be showcased using many of the same cooking techniques and are great carriers for the fragrance of the spices and rich palm oil that is typically used.

—REBECCA PEIZER, Chef/Founder, All Things Culinary