Cuisine in West Africa circumscribes a diversification of foods split among 17 countries. These countries share borders and similarities in the types of cuisines and their development. Despite the differences in traditions and inclinations between the regions, many common denominators exist. This chapter provides a look at the differences and similarities found in local cuisines, such as ingredients used, preparation and cooking methods, flavorings, eating consumption, and social aspects. Eleven selected West African countries that display cuisine commonalities are discussed in this chapter. The work further presents the environmental and agricultural business within West Africa and the African continent context. The flavor base in West African cuisine consists of the trinity of tomato-onion-chili peppers, which are sautéed in oil—most frequently palm oil, which gives the cuisine an unmistakable color, flavor, and texture. The staple ingredients and protein foods are presented, especially the consumption of smoked fish from the coastal fishing towns, which is very popular. West African cuisines and their adaptation to other cultures are examined. The chapter concludes with a discussion on overnutrition, which is rife in the region due to urbanization.