Fufu, suya and jollof rice gain traction with West African cuisine

As Americans become increasingly adventurous in their culinary explorations, chefs have picked over much of the world to bring new flavor experiences to their customers. Until now, sub-Saharan Africa has been largely ignored, but that is changing as dishes such as jollof rice, suya and fufu begin to emerge on menus, driven largely by chefs eager to express their West African heritage.

The region stretching from Mauritania to Nigeria is home to rich stews, grilled meats and a wide range of vegetables and starches. It’s almost all gluten-free, and a lot of it is vegan.

Source: Fufu, suya and jollof rice gain traction with West African cuisine

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