Burkinabe cuisine

Burkinabé cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based around staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra. Rice, maize and millet are the most commonly-eaten grains. Grilled meat is common, particularly mutton, goat, beef and fish. Vegetables include, besides yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.

Common dishes

Pan-fried fish

A plate of fufu (right) accompanied with peanut soup

Location of Burkina Faso

• Tô (Saghbo in Mooré), a bitter pulp made from crushed, cooked millet, sorghum or corn. The dough is mixed with a sauce made from vegetables such as tomatoes, peppers, sumbala and carrots. The resulting stew is sometimes supplemented by a piece of meat like mutton or goat.
• French green beans
• Fufu
• Poulet Bicyclette, a grilled chicken dish common across West Africa.
• Ragout d'Igname
• Riz gras, rice cooked with onions, tomatoes and meat.
• Riz Sauce
• Sauce gombo
• Brochettes

Restaurants generally serve Burkinabé 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, and sweetened with sugar
• Degue, a drink made from pearl millet and yogurt
• Dôlo, a beer made from pearl millet or sorghum
• Toédo, Baobab fruit
• Yamaku, Ginger
• Zoomkoom, a soft drink made from millet flour, ginger, lemon juice and tamarind

See also

• Togolese cuisine
• List of African cuisines

The fruit of the African Baobab tree

Sources

• Grubben, G. J. H. (2004). Vegetables: Vegetables (PROTA 2). PROTA. ISBN 90-5782-147-8. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
• Marchais, Julien. Burkina Faso (in French). Petit Futé. ISBN 2-7469-1601-0. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
• Steinkraus, Keith (2004). Industrialization of Indigenous Fermented Foods. CRC Press. p. 273. ISBN 0-8247-4784-4.