How to make West African Seed Loaf

Why cooks start here

West African Seed Loaf is cooked the way West African home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a west african family cook actually puts it on the table.

West African Seed Loaf is a staple at home tables across the region, celebrated for its simplicity and its communal spirit. This particular version finds its place in daily meals, where it's prepared with a mix of care and intuition, reflecting the hands that make it. Salt is judged by feel, fat is used with a generous hand, and the loaf sits at the center of a table set for sharing, embodying the essence of home cooking. Baked to a golden hue, the Seed Loaf offers a satisfying, dense crumb with a subtle nuttiness from sesame seeds. The crust is firm yet yielding, breaking with a soft crunch that hints at the fine sea salt within. It's a loaf to be savored slowly, its flavors unfurling with each bite, transforming a simple meal into something to linger over.