West African cuisine is known for its distinct ingredients and flavors, often including a diverse range of plant foods. A traditional meal comprises a starchy staple cooked in a pot, served with a sauce prepared from vegetables, fish or meat. It is often accompanied by pulses. Today, these starchy staples include root crops such as yams, cassava, sorghum, pearl millet and maize.
Click here for original story, Chemical traces in ancient West African pots show a diet rich in plants
Source: Phys.org