Forgot username or password



Africa's tiniest mainland country has a rich appetite.
user rating
0.0 out of 5 stars(0)

Although it is the smallest country on mainland Africa, Gambia has a rich food culture that is supported by the Gambia River, as well as the widespread agriculture. Farming and fishing provide Gambians with the staples of their cuisine, especially the starches that accompany every meal. As in all of West Africa, fufu (a paste made from mashed cassava) is served with stews and soups.

Another key component of Gambian cuisine is spicy flavor, which is incorporated into nearly every dish—from domoda (spicy stew made with peanut paste) to chicken yassa (spicy chicken with lemon or lime juice). One of the national specialties is called benechin, which means "one pot." Like the name implies, the dish consists of just about anything (vegetables, meat, fish, spices) thrown into one pot and made into a stew. Another local favorite is mbahal, similar to risotto and made with fish, beans and groundnuts.—Alexandra Menglide


be the first to comment
Please enter a comment.

Please login below to rate this article

Forgot username or password

Not a member?

Join foodspring.com for free to share, rate, collect, and comment on articles and recipes, mingle with other food-centric individuals on our foodspring forums, create your own profile and much more.


Email a Friend

Share this article with a friend by filling out the information below.

follow us on twitter become a fan on facebook
Brought to you by the innovative food purveyor members of the Specialty Food Association