West African cuisine is known for its rich flavors and diverse ingredients, reflecting the region's cultural heritage. Staples include rice, cassava, and yam, often accompanied by a variety of vegetables, meats, and fish. Common spices and seasonings, such as ginger, garlic, and pepper, enhance the dishes, making them both aromatic and flavorful. Popular dishes include jollof rice, a one-pot dish cooked with tomatoes and spices, and fufu, a starchy side made from pounded tubers. Each country in West Africa has its unique culinary traditions, with influences from local ingredients and historical trade, creating a vibrant and varied food culture.