There are many colorful, spicy soups and stews to choose from in West African cuisine.
At Finger Licking Bukateria, dark green coins of okra had been cooked down in a simple base of tomatoes and onion for the soup, a few assorted beef parts thrown in for added flavor. Much like injera bread in Ethiopian cuisine, fufu is used as both a starchy side dish and a utensil, served in a large, soft, white mound that looks and feels like raw dumpling dough, but is made from pounded yam flour. Tear off a piece and fashion a small, edible spoon, then dunk it into your soup and swallow the entire bite whole. PHOTOS BY TROY FIELDS