Regional guide

Maghreb & West Africa: A Starting Guide

This hub connects several distinct culinary traditions rather than treating them as one cuisine. Use it to move between Moroccan and Amazigh couscous and breads, Tunisian chickpea dishes, Senegalese millet desserts, Ghanaian rice-and-beans traditions and Nigerian bean and melon-seed dishes.

Explore by dish

Amazigh Vegetable CouscousSteamed grain, vegetables and broth in a North African tradition.Open →Tunisian LablabiChickpeas, bread, cumin, lemon and harissa assembled to taste.Open →Nigerian Egusi SoupGround melon seeds, greens and a rich savory base.Open →Ghanaian WaakyeRice and beans with the characteristic influence of sorghum leaves.Open →

Techniques that recur

Steaming and fluffing grains, building chile pastes, cooking legumes until creamy, layering rice with beans, and using nuts or seeds as substantial thickeners all appear in different forms across the collection. The important distinction is that similar techniques do not erase regional identity: harissa is not interchangeable with every West African chile base, and couscous traditions are not the same as millet or rice traditions farther south.

Continue with the pantry guide or browse every recipe in the hub.