If you’re anything like me, learning French probably means sitting in a classroom or flipping through a textbook that zooms in on France—more specifically, Paris. It’s all about the City of Lights, its iconic landmarks, and its world-renowned culinary scene. Sure, French cuisine is famous for a reason—think fine dining, haute cuisine, and Michelin stars—but let’s be honest: there’s so much more to the Francophone world than Parisian bistros and baguettes.
As foodies and language learners, it’s time we broaden our horizons and give some love to the French-speaking cultures that often get overlooked. French is an official language in 29 countries, with the majority of them in West Africa, but you’ll also hear it spoken in the Caribbean and parts of the Pacific Islands. In Episode 134 of Speaking Tongues, my guest Julie encouraged us to break free from the “France-only” mindset and dive into the diversity of the French language as it’s spoken beyond Europe.
One of my favorite ways to deepen my connection with a language is through cooking. Food is culture, after all! So, if you’re looking to spice up your French learning journey (pun intended), here are some delicious recipes that’ll help you immerse yourself and your family in the language and flavors of the Francophone world—from the comfort of your kitchen!
N.B. Click on the title of the dish to find a recipe that you can try at home! Try the key vocabulary words in each country below its description.
Poulet Kedjenou (Côte d’Ivoire)
This is a traditional, beloved slow cooked Ivorian stew of chicken and vegetables. Traditionally prepared over a wood fire in a clay pot called a “canari,” where chicken is cooked slowly with eggplant, onion, tomato, pepper, and spices in its own juices, without the addition of water. The name “kedjenou” comes from the Baoulé word meaning “to shake,” referencing the method of periodically shaking the pot to blend the ingredients without stirring. Culturally, Kedjenou is a dish that brings families and communities together, prepared for special gatherings and celebrations. The dish uses local ingredients and simple cooking techniques to create a meal that’s extraordinarily flavorful. As a side dish, it can be served with attiéke or with rice.
- Canari: A traditional earthenware pot used for slow-cooking.
- Piment: Chili pepper; often used in Ivorian cuisine for spice.
- Attiéké: A popular side dish made from fermented cassava, often served with poulet kedjenou.
Le Sauce Moyo (Benin)
Moyo is a flavorful fish dish from Benin that perfectly captures the essence of West African coastal cuisine. This popular recipe calls for grilled or fried fish, often tilapia or catfish, smothered in a tangy, spicy sauce made from tomatoes, onions, bell peppers, chili peppers, and local spices. It is typically served with rice, yam, or a side of fried plantains, for a delicious balance of flavors and textures. The dish is culturally significant particularly in the southern regions of Benin, where fishing is a vital part of life.
- Foufou: A starchy side dish made from mashed yams or plantains.
- Aklui: Palm nut sauce, a popular addition to dishes in Benin.
- Gari: Granulated cassava, often used in West African cooking.
Rougail Saucisse (Réunion Island)
Ever since my conversation with Reunionese influencer Nelsy in Episode 102, I’ve been so keen on trying this dish. Rougail Saucisse is a beloved dish from Réunion Island featuring Creole sausage cooked in a spicy tomato-based sauce with onions, garlic, ginger, and chili peppers, often served with rice. It reflects the island’s multicultural influences, combining French, African, Indian, and Chinese culinary traditions. Making this dish at home offers a delicious way to explore these unique flavor combinations and learn about the Creole dialect spoken on the island.
- Cari: A local word for curry; used in Réunion to describe a spiced dish.
- Zembrocal: A popular side dish of rice mixed with turmeric and beans.
- Piment cabri: A very hot chili pepper native to Réunion.
Colombo de Poulet (Martinique)
Colombo de Poulet is a yummy chicken curry that blends Caribbean and Indian culinary traditions, originating from the French Caribbean island nation Martinique. It is seasoned with Colombo spice mix—a blend of turmeric, coriander, cumin, fenugreek, and other spices—brought by Indian indentured laborers brought to the Caribbean in the 19th century. This dish highlights the fusion of cultures and flavors that define the French Caribbean. You can use Colombo de Poulet to explore the evolution of the French language in the Caribbean context, where it mingles alongside the Creole language. While you are cooking this tasty chicken dish, tune into Episode 39 of Speaking Tongues where we spoke with Mickael of French Class NYC about his French Caribbean heritage and the Creole language.
- Chodo: A traditional hot drink made with spices, similar to a spiced punch.
- Chou de Chine: Bok choy; often used in Martinican recipes.
- Ti nain: Green banana, often used as a starchy accompaniment in dishes.
Couscous (Algeria)
Couscous is a staple of North African cuisine and one of the most well-known dishes in Algeria. Made from steamed semolina granules, it is typically served with a variety of vegetables, chickpeas, and meat such as lamb or chicken, seasoned with a fragrant blend of spices like cinnamon, cumin, and coriander. In Episode 140 we spoke with Meriem about Algerian Arabic language, culture and food. She mentioned a dish she loves called Berkoukes that is typically eaten when a family gathers after a woman has given birth and during celebrations. Cooking couscous, or this berkoukes dish, gives those of us learning French an opportunity to explore the language as it is spoken in North Africa, where it interplays with the Arabic and Berber languages.
- Semoule: Semolina, the main ingredient in couscous.
- Merguez: Spicy lamb or beef sausage often served with couscous.
- Harissa: A spicy chili pepper paste used to add heat to North African dishes.
Ndolé (Cameroon)
Your girl definitely cannot eat this dish due to my severe peanut allergy but as it’s the national. dish of Cameroon, it’s only fitting to share. Peanuts, or ground nuts, are extremely prevalent in West African cuisine so if you are allergic like me, maybe you can skip this one, or find a substitute for the peanuts. Ndolé is a savory stew from Cameroon made with bitter leaves, groundnuts (peanuts), and either meat or fish. This dish is highly regarded for its unique blend of flavors that combine the bitterness of the leaves with the richness of the peanut sauce, often balanced with garlic, ginger, and spices. Ndolé is culturally significant as a national dish, embodying the importance of community and traditional cooking methods. On the Speaking Tongues Podcast, that Cameroon is incredibly linguistically diverse. Aside from the colonial French language, we can also hear Doula, Abo, Babanki & Cameroon Pidgin on the podcast. Make sure you tune in to listen to these episodes while you’re cooking the national dish of Cameroon!
- Eru: Another term for the bitter leaves used in ndolé, known locally in some regions.
- Kanda: Meatballs made from ground meat and spices, often added to stews like ndolé.
- Mbongo: A type of black sauce used in some Cameroonian dishes.
Moules-Frites (Belgium)
Moules-Frites, or mussels and fries, is an iconic dish from Belgium that showcases the cultural duality of the country, where both French and Dutch are spoken. This simple yet beloved dish features fresh mussels steamed in a variety of broths—often with white wine, garlic, shallots, and parsley—served alongside crisp golden fries. Moules-Frites is often enjoyed in “friteries” (fry shops) or restaurants, and if you’ve ever tried it, you know it’s definitely a comfort food. Especially with an ice cold glass of one of Belgium’s massive variety of beers! Cooking Moules-Frites is a great way to explore the nuances of Belgian French, which includes unique expressions, words, and pronunciations that differ from standard French.
- Frites: French fries, a beloved side dish in Belgian cuisine.
- Mouclade: A regional term for a dish of mussels cooked with cream and spices.
- Stoemp: A traditional Belgian mashed potato dish with vegetables, often served alongside mussels.
Poulet Yassa (Senegal)
Poulet Yassa is a tangy chicken dish from Senegal that is marinated in lemon juice, onions, and mustard before being slow-cooked to perfection. This dish, balanced in sweetness and acidity, is a true obsession for moi and a classic of Senegalese cuisine. Poulet Yassa is one of the dishes that represents the intersection of French and local Senegalese languages, like Wolof, where French serves as an official language while local languages retain their importance in everyday life. You can learn more about this connection of Wolof and French in Speaking Tongues Episode 112. where we spoke with Awa, a Wolof/French to English translator. This episode is a great cooking companion while you try your hand at making this Senegalese favorite!
- Diakhatou: A term for a hot pepper paste used in some Senegalese dishes.
- Thieboudienne: The national dish of Senegal featuring rice and fish, often served with similar sides as poulet yassa.
- Citron confit: Preserved lemon, a key ingredient for adding tanginess to yassa.
Pouding Chômeur (Québec, Canada)
Pouding Chômeur, or “unemployed man’s pudding,” is a classic French-Canadian dessert that originated in Quebec during the Great Depression. Made from simple, affordable ingredients that were always on hand like flour, sugar, butter, and cream, it consists of a cake-like batter that is topped with a rich maple syrup that seeps into the cake as it bakes. This dish reflects the resourcefulness and ingenuity of the working-class Québécois who made do with what they had to create something delicious and comforting. This dessert is a sweet introduction to Québécois culture and its unique variety of French.
- Tire d’érable : Maple taffy, a popular treat in Québec.
- Sirop d’érable : Maple syrup, a staple in Canadian cuisine.
- Bleuet : Blueberry, commonly found in Québec.
Po’e (Tahiti, French Polynesia)
Po’e is a traditional Tahitian pudding made from tropical fruits like banana, papaya, or mango mixed with arrowroot or cassava flour and baked until it turns into a thick, smooth consistency. Serve it with a generous drizzle of coconut milk and you’ll have a sweet, creamy dessert that’s beloved in Tahitian cuisine. As Tahiti is part of French Polynesia, trying your hand at making this dessert offers a way to explore the unique blend of Polynesian and French cultures and the intermingling of the two languages — plus the 5 other languages native to this island nation. In Episode 69, we talked with Moenau, the founder of Poly Lingual all about Tahitian language and culture. This conversation is a terrific listening companion as you prep and dine on this tasty treat.
- Tiare : The national flower of Tahiti, often used in cooking and cultural practices.
- Uru : Breadfruit, a staple food in Tahitian cuisine.
- Ha’ari : Coconut, a fundamental ingredient in many Polynesian dishes.
Francophone Cuisine
Exploring the diverse cuisines of the Francophone world enriches our palates and our vocabulary but also deepens our understanding of the French language as it is spoken in different cultural contexts. By cooking these dishes, we can connect with the traditions, stories, and languages of regions parts of the world that do not center on European standards. Share your culinary adventures and language-learning experiences with us in the comments below or on social media. Let’s celebrate the vibrant, global world of French together!
Keywords: French language learning Francophone cuisine French-speaking countries Global French food French culture and food International French dishes French recipes from around the world Caribbean French cuisine West African French recipes North African French cuisine French food traditions French language immersion through cooking
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