Maffé, a savory peanut stew, is the national dish of Gambia and a staple dish in West Africa overall, with many variations within the region. It's the perfect introduction to African cuisine, layering natural peanut butter with savory garlic, bright ginger, fresh lime juice and a touch of sugar for a robust, balanced sauce. Mushrooms and tomato paste give this sauce deep, umami-rich flavor, so that it can easily be used for vegetarian or vegan meals without sacrificing robust meatiness. Use Maffé Peanut Simmer Sauce as a stand-alone sauce for peanut stew with your protein and vegetables of choice (for a thinner soup, add chicken or vegetable broth). Serve with fresh garnishes such as cilantro, lime and fresh tomato over a bed of rice or couscous. You can even use it to make an easy, delicious dip: Mix with mayonnaise or sour cream, a squeeze of lime juice and a dash of hot sauce.

Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.”

• Net Weight: 12 ounces
• Ingredients: Water, peanut butter, tomato paste, lime juice, cider vinegar, cane sugar, ginger, garlic, onion, salt, mushroom powder (mushroom, salt, mushroom extract), habanero pepper, paprika, spices, xanthan gum
• Place of Origin: United States

Originally from Senegal and popular throughout West Africa, traditional yassa is a spicy, tangy dish made with chicken or fish in a lemony caramelized onion sauce. Kitchens of Africa's Traditional Yassa Simmer Sauce is a generations-old family recipe, with a sweet and mellow caramelized onion base accented by zesty ginger, lime and dijon mustard. Poblano pepper and a secret blend of spices add heat and depth, for an overall bright-tasting sauce with a tropical feel. Like curry, yassa is an easily adaptable recipe; simply simmer covered with your choice of meat, seafood, vegetables or even tofu for a quick and easy weeknight meal. We recommend serving over a bed or rice or couscous to soak up all of the sauce—and don't forget an extra squeeze of lime at the end of cooking to accentuate the bright flavors. Beyond the traditional, toss with roasted vegetables with right before serving, or use a light coating as a glaze for grilled vegetables.

Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.”

• Net Weight: 12 ounces
• Ingredients: Water, onion, poblano pepper, sunflower oil, lime juice, cider vinegar, dijon mustard (water, mustard seed, vinegar, salt, citric acid), ginger, garlic, cane sugar, salt, spices, mushroom powder (mushroom, salt, mushroom extract), habanero pepper, paprika, xanthan gum
• Place of Origin: United States

This small-batch Mild Jamaican Jerk Paste is almost indescribably complex, with a fruity, earthy and smoky flavor that's great for marinating or basting any kind of meat. Sweet-tart tamarind, soy sauce and a blend of spices provide an aromatic foundation. The sauce also includes two types of mustard and fruity-floral habanero peppers for heat, complemented by smoky cumin and paprika. Kitchens of Africa layers on fresh ingredients like cilantro, ginger and garlic for a well-rounded marinade. You can use Jamaican Jerk Paste on any meat, but we especially like it for chicken and kebabs. Add honey or agave for a sweeter glaze, or try it with soy sauce or fish sauce for deeper, meatier umami notes. Or simmer with tomato puree for a tangy-savory sauce to serve over beans.

Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.”

• Net Weight: 7.5 ounces
• Ingredients: African spices, dates, tamarind, dijon mustard (water, mustard seed, distilled vinegar, salt, citric acid), apple cider vinegar, sunflower oil, ginger, garlic, salt, mushroom powder (mushroom, salt, mushroom extract), cane sugar, habanero peppers, xanthan gum
• Place of Origin: United States

Kitchens of Africa calls tangy-sweet Mombasa its most versatile sauce. Inspired by shidni, a Somali chutney, this simmering sauce is made with tangy tamarind fruit, lime and cider vinegar for a bright flavor profile that's acidic but never astringent, with a subtle, slow-building heat. Cardamom, cloves and star anise add aromatic depth to this bold, balanced sauce, while . We love how it maintains its tangy vibrancy and subtle complexity even after hours of simmering. Other than as a simmering sauce, use Mombasa Tamarind Sauce as a glaze for roasted meats as well as steamed or roasted vegetables, or try it as the base for a homemade barbecue sauce. Its glossy consistency also works well as part of a dressing for a bean salad or crunchy slaw.

Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.”

• Net Weight: 12 ounces
• Ingredients: Water, tamarind, lime juice, bell pepper, dates, sunflower oil, cider vinegar, cilantro, spices, onion, garlic, ginger, cane sugar, salt, mushroom powder (mushroom, salt, mushroom extract), paprika, xanthan gum
• Place of Origin: United States