West African cuisine is rich in bold flavors, hearty ingredients, and complex spice blends. Staples include yams, cassava, plantains, rice, and beans, often paired with spicy stews made from tomatoes, peanuts, and palm oil. Common proteins include fish, goat, and chicken, often seasoned with fermented locust beans or dried shrimp. Popular dishes include Jollof rice, egusi soup, and fufu, which is used to scoop up thick, flavorful soups.