Gambian cuisine

Gambian cuisine is part of

• Benachin is a Gambian dish traditionally cooked in one pot (the practice giving it its name). Various ingredients including fish or meat are added, seasoned with herbs, lemon juice, basil, aubergine, parsley, onion, chili, tomato, pumpkin, carrot, cabbage, vegetable oil, and water, with tomato paste sometimes added for color^[1]
• Caldo is a lemon-flavored steamed whole-fish dish, a variation of
  Jorto or sompat are usually used^[1]
• Domoda, a Mandinka dish made with concentrated peanut paste, meat or fish seasoned with salt, medium onion, fresh tomatoes, potatoes, carrots, medium cabbage, water, tomato paste, lemon juice, soup stock, and white rice. Domo means eating and Da is the word for a stew pot^[1]
• Mbahal or Nyankatang a smoked and salted fish dish prepared with groundnuts,
  black-eyed beans, spring onion, fresh chilies, white rice, and bitter tomato or jattoo^[1]
• Nyambeh nyebbeh, a cassava and bean dish made with oils, onion, chili,
  soup stock, salt, pepper, water and fried snapper^[1]
• Peppersoup, a spicy fish stew.
• Yassa is a lemon whole-chicken or fish dish made with salt, pepper, onion, clove, garlic, mustard, chili sauce, lime juice, rice and water (if making it with chicken)^[1]
• breadcrumbs, parsley, black pepper, oil, soup stock, tomato paste, chilis and white rice^[1]
• Maafe a Mandinka
  dish made from peanut paste and various vegetables.
• Oyster stew^[1]
• Thiakry, a sweet dish made from couscous (wheat or millet
  ), milk (or sweetened condensed milk or yogurt), and spices; chakery is a couscous pudding

• Ghanaian Dishes
• Nigerian Dishes Archived 2020-10-29 at the Wayback Machine
• West African Dishes