West African Cuisine
Despite the influence of multiple European cultures, West Africa has maintained its strong culinary traditions. Ethnic cuisines are becoming more appealing to consumers and since a large part of West African cuisine uses familiar ingredients, it is set up for success on the menu. Operators can easily use products they already have on hand as West African dishes adapt well to many variations, due to their staple ingredients: fresh or dried chile peppers, tomatoes, peanuts, corn, cassava, plantains and onions. However, what sets this cuisine apart is its use of starchy vegetables, different types of squash, and leafy greens, meaning it also functions as the perfect canvas for plant-forward dishes.
- 36% of consumers say they would like more restaurants to offer African fare.
- 52% of older Gen Z consumers (18 to 24) would like to try West African cuisine and think it sounds good.
- Stews and soups are prominent in West Africa, many of which are one-pot dishes. This makes West African fare simple to execute at a restaurant level.