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nginx/1.14.0 (Ubuntu) Judging by the number of billboards, Senegal's best-selling food product is stock cubes — but if you're persistent, you'll encounter plenty of zesty meals there without instant bouillon. And if you're a soul-food fan, you're in luck: by virtue of the slave trade, Senegalese cuisine was one of the key influences on African-American cooking.

Senegal's Atlantic coastline ensures an abundance of seafood — grouper, monkfish and sea bream are common — while peanuts, millet and cassava are harvested from the central savanna area. Given Morocco's proximity, couscous is almost as widespread as rice —...