Culinary Fusions: West African Cuisine & Its Global Affinities – Chef Dumebi
West African cuisine is a culinary treasure trove of bold and vibrant flavours that are deeply rooted in traditions. But did you know that it also shares fascinating similarities with dishes from around the world?
Beneath its distinctiveness lies a thread of culinary kinship that connects it with cuisines from around the world. Jollof rice, one of West Africa’s most iconic dishes, finds resonance in dishes like Mexican rice and pilaf, showcasing the universality of flavour profiles and the shared love for comforting, hearty meals across continents.
Egg Sauce from Togo, a humble yet flavourful dish, best eaten with boiled or fried yams finds its counterpart in Menemen, a traditional Turkish breakfast staple. Both dishes showcase the beauty of simplicity, the marriage of eggs with fresh ingredients and bold spices to create a deeply comforting breakfast dish that transcends geographical boundaries.
In the spirit of culinary exploration, let’s celebrate diversity with a fusion dish that combines elements of West African and South Asian culinary traditions: Jollof Rice Biryani served with Plantain. This tantalising dish harmonises the bold flavours of Jollof rice with the fragrant spices of biryani, culminating in a symphony of taste sensations.
Recipe: Jollof Rice Biryani with Fried Plantain
Ingredients:
- 2 cups of basmati rice
- 1 cup of tomato sauce
- 1 onion, thinly sliced
- 2 tomatoes, diced
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon paprika
- 1 teaspoon crushed red chillies
- Salt to taste
- Vegetable oil
- 2 ripe plantains, sliced
- Fresh cilantro for garnish
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large skillet, heat vegetable oil over medium heat. Add the sliced onions and cook until softened.
3. Add the minced garlic, grated ginger, and diced tomatoes to the skillet. Cook until the tomatoes break down and form a thick sauce.
4. Stir in the cumin seeds, coriander powder, paprika, and salt to taste. Cook for another 2-3 minutes to allow the spices to bloom.
6. In a separate pot, bring water to a boil and cook the soaked basmati rice until it’s about 70% cooked. Drain the rice and set aside.
7. Layer the partially cooked basmati rice over the tomato sauce in a skillet. Cover the skillet with a lid and cook on low heat for 15-20 minutes, allowing the flavours to meld together and the rice to fully cook.
8. While the biryani is cooking, heat vegetable oil in a separate pan and fry the sliced plantains until golden brown on both sides. Remove from the oil and drain on paper towels.
9. Once the biryani is cooked, fluff the rice with a fork and garnish with fresh cilantro.
10. Serve the Jollof Rice Biryani hot, accompanied by crispy onions and fried plantains. West African cuisine is a celebration of culinary diversity and tradition. From Jollof rice to Egg Sauce, the flavours of West Africa resonate in dishes worldwide. Fusion cuisine, like Jollof Rice Biryani, highlights the interconnectedness of food cultures, inviting diners on a journey of exploration and discovery. Let’s raise our forks and toast to the boundless possibilities of culinary fusion!
This article (and recipe) was written by Chef Dumebi of Bistrot Samantha. It was reprised inside Travels & Thrills magazine Vol 1: Issue 2 published in April 2025.
