Leaf vegetable
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Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens.
Spinach leaves in a colander
A bundle of curly-leaf kale
Large pot of collard greens being prepared on a US Navy ship
Liponda greens to be cooked and accompany ugali in east Africa
West African cuisine
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West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Senegalese yassa poulet, a tangy-spicy dish enjoyed throughout the West African region, made with Dijon mustard, onions, lemon juice, olives and Scotch bonnet peppers
Klouikloui, rings of fried peanut butter as served in Benin
A plate of fufu accompanied with peanut soup
Maafe, prepared by a Senegalese cook.