African Breads

Traditional West African cuisine didn't have breads in the European sense of a yeast-leavened, baked loaf of wheat dough. Fufu was the starch of choice. But colonization brought French, Italian and other breads to the continent, and they are as popular as ever today.

For a meal like poulet yassa from Senegal--a former French colony--a simple loaf of French bread or baguette would be fine.