Maghreb & West Africa Pantry
These are ingredients that unlock recipes already on Fringe Table, not a claim that one pantry represents all of North and West Africa.
Choose medium-grain couscous for platter-style dishes and fine semolina for Moroccan harcha.
A Tunisian and broader Maghrebi chile paste useful in lablabi and as a table condiment.
Ground melon seeds thicken and enrich Nigerian egusi soup; they are not replaced well by ordinary pumpkin seeds.
Distinctive in many West African dishes. Use culinary red palm oil, not cosmetic products.
Millet couscous or granules are central to thiakry's texture.
A characteristic ingredient in waakye, valued for color and flavor.
Useful in Moroccan cooking, especially rfissa and aromatic couscous preparations.
Natural peanut butter works well in the site's West African groundnut-stew adaptation.
Use the regional guide to see how these ingredients connect to specific dishes.