CHOP IT LIKE IT’S HOT

“The hallmark flavours of West African cuisine are fire, umami and heat,” explains Aji Akokomi, founder of Akoko in London (akoko.co.uk). From Senegal’s warming, rich yassa to Nigeria’s vibrant, peppery ata dindin, root veggies and leafy greens are mainstays and tomatoes, peppers and onions form the basis of most sauces and stews. Get acquainted with these West African staples – and don’t hold the hot sauce.

BLACK-EYED PEAS

As well as fibre and protein, these under-used legumes are packed with polyphenols, which prevent cell damage, protect against disease and extend your life expectancy. Boom boom pow.

FONIO

For granular gains, look to Africa’s oldest cultivated cereal. It contains an impressive amount of the amino acid methionine, which plays a role in the growth and repair of muscle tissue, and cysteine, essential for protein synthesis.

CHANTERELLES

Richer in flavour than most supermarket mushrooms, this versatile fungus is packed with polysaccharides such as chitin and chitosan, which studies show can help to reduce cell damage and support your immune response.

GUINEA FOWL

Free to roam wild in West Africa, guinea fowl is lean and tender with dark, gamey meat. Gramme for gramme, these birds contain more protein than turkey, roughly half the fat of chicken and fewer calories than both.