Burkinabé 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.[2]

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

Common dishes

A plate of foufou (right) accompanied with peanut soup
A plate of foufou (right) accompanied with peanut soup
Location of Burkina Faso
Location of Burkina Faso

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.[3]

Common beverages

See also

References

  1. ^ a b "Oxfam's Cool Planet - Food in Burkina Faso". Oxfam. Archived from the original on 2012-05-17. Retrieved 2008-05-21.
  2. ^ a b c Liza Debrevic. "Burkina Faso". In Ken Albala (ed.). Food Cultures of the World. ABC-CLIO. pp. 23–30.
  3. ^ a b c d e Marchais, Julien. Burkina Faso (in French). Petit Futé. p. 99. ISBN 2-7469-1601-0.
  4. ^ Mette Lykke, Anne; Mertz, Ole; Ganaba, Souleymane (2002). "Food consumption in rural Burkina Faso". Ecology of Food and Nutrition. 41 (2): 119–153. doi:10.1080/03670240214492.
  5. ^ Gibbon, Ed (2005). The Congo Cookbook: African Food Recipes. OCLC 761178200.
  6. ^ "Burkina Faso Food and Drink". World Travel Guide. 2019. Retrieved 2019-01-16.
  7. ^ Grubben, G. J. H. (2004). Vegetables: Vegetables (PROTA 2). PROTA. p. 321. ISBN 90-5782-147-8.
  8. ^ Steinkraus, Keith (2004). Industrialization of Indigenous Fermented Foods. CRC Press. p. 273. ISBN 0-8247-4784-4.