Maghreb & West Africa
Move through Moroccan, Amazigh, Tunisian, Senegalese, Ghanaian, Nigerian and broader West African dishes while keeping their distinct histories, ingredients and techniques visible.
Regional guide & pantry
Food GuideFollow couscous, chickpeas, millet, rice, beans, peanuts and egusi through the dishes in the collection.Read guide →Pantry GuideHarissa, couscous, semolina, egusi, red palm oil, millet, sorghum leaves and more.Open pantry →Harissa EssentialMake a foundational chile paste that supports the Tunisian and North African side of this hub.Open essential →