Origin: West Africa
Key Ingredients: Various meats, chili peppers, local grains
Flavor: Spicy, zesty

West African cuisine is actually a collection of food from 16 different countries. Together, they share many traditions and flavors but also vary wildly from place to place. Some dishes bear a resemblance to the Creole cooking of Louisiana, with heavy use of spicy peppers. Signature dishes include maafe, a Senegalese stew, and jollof, a rice dish flavored with tomatoes and onions.