African Food in Teaneck

Soft, starchy fufu served by itself without a soup or stew.

A portion of banku, a smooth fermented corn-and-cassava dough.

Savory beans served with sweet plantains as a filling side dish.

Seasoned beans served with sweet fried plantains as a small main dish.

A small portion of cooked beans served without a specified accompaniment.

Seasoned beef skewers grilled for a savory, handheld main dish.

Small serving of beef stew served on its own without rice.

Chicken pieces simmered in a savory stew for a hearty meal.

A large catering tray of chicken stew in a savory sauce.

Medium catering portion of savory chicken stew for group service.

Chicken cooked in a savory stew prepared for catering service.

Fried cassava pieces served with a crisp exterior as a savory side dish.

Four fried sweet-potato pieces served as a vegetable side.

Savory gari-foto cassava granules with chicken, fish, or meat chosen.

Tender goat pieces simmered in a savory stew.

Goat meat simmered in a savory stew for a small catering tray.

A large catering portion of goat stew for sharing.

Goat meat simmered in a savory stew for catering service.

A quarter portion of grilled chicken served as a savory main dish.

Small portion of lamb chops grilled for a savory entrée.

Grilled lamb served as a substantial main dish.

A small serving of tomato-seasoned jollof rice with goat meat.

Jollof rice served with cow skin; plantain is available separately.

Spiced fried plantain pieces served as a savory side.

A Ghanaian millet porridge with a smooth, lightly spiced texture.

Three koose fritters made from seasoned black-eyed pea batter.

A Ghanaian rice ball served alone without a specified soup or stew.

Jollof rice served with oxtail as a hearty main dish.

Small serving of oxtail with seasoned jollof rice.

Five pieces of puff puff, soft fried dough with a lightly sweet taste.

Large stew combining rice and spinach in one hearty main dish.

A large portion of spinach stew, a savory cooked leafy-green dish.

Two pieces of turkey are provided as a Ghanaian-style side dish.

Turkey tail served with yam as a hearty African main dish.

Ghanaian rice and beans served with goat meat.

A large serving of Ghanaian rice and beans with goat.

Large serving of white rice with chicken stew for a filling meal.

Small white rice served with chicken stew.

A large catering portion of cooked beans for group meals.

A medium catering tray of cooked beans served as a savory side.

A small catering portion of cooked beans prepared as an African side.

A large catering tray of beef ribs prepared as a meat entrée.

Tender cooked cabbage served as a vegetable side dish.

Cabbage served as a straightforward side dish.

A small catering portion of cooked chicken gizzards.

Coconut chips or biscuits served as a side item.

Mashed yam served as a soft, starchy African side dish.

Five pieces of yam fried until crisp for a savory side.

Golden-fried ripe plantain slices served as a catering side.

Sweet plantains fried until golden, offered as a catering tray.

A small catering portion of plantains sliced and fried until golden.

Crisp fried yam pieces prepared for a large catering tray.

Crisp fried yam pieces prepared as a starchy African side.

Medium catering order of grilled lamb for group meals and service.

A small catering tray of lamb prepared on the grill.

West African seasoned tomato rice served with beef.

Seasoned jollof rice served with grilled lamb in a small portion.

Small plate of tomato-seasoned jollof rice served with spinach.

Large catering tray of jollof rice cooked with tomato and spices.

Tomato-seasoned jollof rice prepared in a medium catering tray.

Small catering portion of jollof, West African seasoned rice.

A large portion of jollof rice cooked with tomato and spices.

Small portion of tomato-seasoned jollof rice served on its own.

Large catering portion of spiced fried plantain pieces.

Spiced fried plantains prepared as a medium catering tray.

Spiced fried plantains prepared in the Ghanaian style known as kelewele.

Lunch special featuring a rice-and-chicken dish with a can of soda.

A single pack of crunchy Ghanaian peanut snack pieces.

A large catering tray of oxtail prepared as a savory stew.

Medium catering order of oxtail, a beef cut suited to slow cooking.

A small catering portion of beef oxtail prepared in an African style.

A large entrée of braised oxtail served with white rice.

One serving of plantains presented as a side dish.

Large catering tray of puff puff, soft, sweet fried dough balls.

Small catering tray of puff puff, soft, sweet fried dough balls.

Plain rice served by itself as a simple, versatile side dish.

Spinach served as a straightforward savory side dish.

A large catering portion of spinach stew for group service.

Spinach simmered into a savory stew for catering service.

Savory spinach stew prepared for catering in a smaller tray.

A medium portion of spinach stew served as an African main dish.

Large catering portion of Tsofi, or turkey tail.

A medium catering portion of turkey tail pieces for sharing.

A small catering portion of tsofi, the Ghanaian name for turkey tail.

Tuo Zaafi Alone is a portion of smooth Ghanaian starch dough.

Tuo zaafi combines smooth maize dough with goat in savory soup.

A large waakye and beef dish combining rice, beans, and meat.

Ghanaian rice and beans served with beef.

Waakye rice and beans come with chicken stew in a large serving.

Waakye rice and beans served with chicken in stew as a small main dish.

Large catering portion of waakye, seasoned rice and beans.

A medium catering tray of waakye, a Ghanaian rice-and-beans dish.

Small catering portion of waakye, rice cooked with beans.

A savory stew centered on cow skin, also called wele, and cow foot.

Small stew featuring wele, or cow skin, and cowfoot.

Large serving of white rice with cooked chicken gizzards.

Small white rice served with chicken gizzards.

A small catering tray of plain white rice for shared meals.