Jollof rice is Nigeria's national dish of Senegambian origin, that can be found in every country of West Africa with some variations in the ingredients. In order to prepare it, rice is cooked in a rich tomato sauce so that it soaks in all the flavors.

The most common ingredients found in jollof rice include rice, tomatoes, tomato paste, onions, salt, and pepper. On top of that, any kind of meat, vegetable, fish or spice can be added. It is important to have a delicious sauce, so in addition to tomatoes, there are also ingredients such as coconut milk, nutmeg, partminger (African basil leaf) and sometimes even Roiboos tea used in the sauce. 

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding.

Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon.

The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor that is slightly reminiscent of peanuts. 

Groundnut stew is a popular Sierra Leonean dish consisting of ground peanuts, chopped onions, hot peppers, tomato paste, and either meat or fish. The combination of these ingredients is simmered slowly over low heat until the meat becomes tender.

The stew is traditionally served with a generous heap of rice or vegetables on the side.

Sierra Leone meat stew is a traditional stew originating from Sierra Leone, just as the name suggests. The stew is usually made with a combination of beef, peanut butter, tomatoes, onions, bell peppers, hot peppers, salt, pepper, and oil. The beef is cut into chunks, browned in oil, and simmered with a bit of water until tender.

It's then removed from the pan. The bell peppers and onions are sautéed in the same pan and then mixed with diced tomatoes, peanut butter, and water. The mixture is shortly simmered, and the meat and seasonings are added to the pot. The stew is simmered over low heat until everything is fully cooked, and it's then served warm, usually alongside rice or boiled yams.