Burkinabe cuisine explained

Burkinabe cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based on staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra.^[1] Rice, maize and millet are the most commonly eaten grains.^[2] Grilled meat is common, particularly mutton, goat, beef and fish.^[3]

Vegetables include yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.

Although imported products are becoming more common in urban areas, meals in more rural areas typically consist of tô, a sauce of corchorus or baobab leaves, as well as the calyx from Bombax costatum, dried fish, and spices such as chili and French: [[Sumbala|soumbala]].^[4]

Common dishes

• Tô (Mossi: Saghbo in Mooré), cooled polenta-style cakes made from ground millet, sorghum or corn. Tô is served with a sauce made from vegetables such as tomatoes, peppers, sumbala and carrots, sometimes supplemented by a piece of meat like mutton or goat.^[5] Eaten by hand, this traditional dish is the staple of the Burkinabe diet.
• French green beans
• Foufou
• French: Poulet Bicyclette, a grilled chicken dish common across West Africa.
• French: Ragout d'Igname, a yam stew dish native to Burkina
• French: [[Riz gras]], rice cooked with onions, tomatoes and meat.^[2]
• Riz Sauce
• Sauce gombo, a sauce made with okra.
• Brochettes
• French: Poulet braisé, grilled chicken very popular in the city, almost all restaurants and bars offer this dish.
• Babenda, a stew of fermented beans, fish, cabbage, and/or spinach.^[6]

Restaurants generally serve Burkinabe dishes alongside those of neighbouring countries. Foreign dishes include a fish or meat stew called kédjénou from Côte d'Ivoire and poulet yassa, a chicken stew with lemon and onions from Senegal.

Common beverages

• Bissap/Bisap, a sour-tasting drink made from Roselle (Bissap) flowers in the Hibiscus family,^[7] sweetened with sugar
• Degue, a drink made from pearl millet and yogurt
• Dôlo, a beer made from pearl millet or sorghum^[8]
• Tédo, also called Pain de Sainge, baobab fruit
• Yamaccu or Mossi: Yammaccudji, beverage made of ginger
• Zomekome, a soft drink made from millet flour, ginger, lemon juice and tamarind
• Tamarin
• Jus de Weda or Jus de Liane

See also

• Togolese cuisine
• List of African cuisines

Notes and References

1. Web site: Oxfam's Cool Planet - Food in Burkina Faso . . 2008-05-21 . https://web.archive.org/web/20120517115414/http://www.oxfam.org.uk/coolplanet/ontheline/explore/journey/burkina/food.htm . 2012-05-17 . dead .
2. Encyclopedia: Burkina Faso. Food Cultures of the World. Liza Debrevic. 23–30. Ken Albala. ABC-CLIO.
3. Book: Marchais, Julien . Burkina Faso . 9 December 2006 . Petit Futé . 99 . fr . 2-7469-1601-0 .
4. Mette Lykke . Mertz . Ganaba . Anne . Ole . Souleymane . 2002 . Food consumption in rural Burkina Faso . Ecology of Food and Nutrition . 41 . 2 . 119–153 . 10.1080/03670240214492. 72526570 .
5. Book: Gibbon, Ed . The Congo Cookbook: African Food Recipes . 2005 . 761178200.
6. Web site: Burkina Faso Food and Drink . World Travel Guide . 2019 . 2019-01-16.
7. Book: Grubben, G. J. H. . Vegetables: Vegetables (PROTA 2) . . 2004 . 321 . 90-5782-147-8.
8. Book: Steinkraus, Keith . Industrialization of Indigenous Fermented Foods . . 2004 . 273 . 0-8247-4784-4.