STARCHES
AND DERIVATIVES
STARCHES AND GRAINS
Black-eyed peas
Corn
starch) Fufu (cassava
Parboiled long- grain rice
Sorghum
TUBERS
Cassava
Sweet potato
Taro
Yam (or white sweet potato)
SEMOLINAS
BREADS
chikwangue. miondo (all
cassava based)
PASTE
Placali (fermented cassava paste)
FRUIT AND VEGETABLES
African pear
Avocado
Banana
Baobab fruit
Coconut
Guava
Lemon
Lime
(attiéké for cassava, thiakry for medium millet semolina, araw for rolled millet flour)
Mango
Papaya
Pineapple
Garri
(fermented,
dried, and ground
cassava)
Thiéré (fine millet semolina)
FLOURS
Cassava flour
Passionfruit
Pomegranate
Rockmelon
Saba
Soursop (custard apple)
Star fruit
Strawberry
Tamarind
Watermelon
VEGETABLES
African eggplant
Cabbage
Carrot
Okra
Sweet pepper
Tomato
Turnip
NUTS, SPICES, AND OILSEEDS
African
pistachios
Baobab seeds
Cashews
Country onions (rondelles)
Ginger
Grains of
paradise
Odika (wild mango seed)
Peanuts and peanut butter
Pèbè (Gabon nutmeg)
AROMATICS, CONDIMENTS. AND HERBS
Amaranth.
Penja pepper, black pepper
Prekese
(tetrapleura tetraptera)
cassava. Guinea sorrel.
kinkeliba.
mustard.
ndolé, okra,
sweet potato, and taro leaves
OILS
Bay leaves
flowers)
Garlic
ground or paste
Turmeric, fresh or ground
Ginger
Onion
Parsley
Small dried
shrimp or fish (whole or ground)
Coconut oil
(delicious when used for
cooking rice!) Neutral
vegetable oil
(peanut, canola. corn, sunflower)
Red palm oil
(unrefined-rich in vitamin A)
Sweet/mild or habanero chiles (fresh or ground)
Tamarind
Thyme
UTENSILS
Tomato paste (concentrated purée)
Large mortar
and fufu
(cassava) pestle
Small mortar and spice pestle
• Wooden spoon
Cornmeal
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