Burkinabé cuisine

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, besides yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.[2]

Common dishes

A plate of fufu (right) accompanied with peanut soup
Location of Burkina Faso
  • Tô (food) (Saghbo in Mooré), cooled polenta-style cakes made from ground millet, sorghum or corn. The 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. Eaten by hand, this traditional dish is the staple of the Burkinabè diet.[3]
  • French green beans
  • Fufu
  • Poulet Bicyclette, a grilled chicken dish common across West Africa.[3]
  • Ragout d'Igname
  • Riz gras, rice cooked with onions, tomatoes and meat.[2][3]
  • Riz Sauce
  • Sauce gombo, a sauce made with okra.
  • Brochettes
  • Poulet Braisé, grilled chicken very popular in the city, almost all restaurants and bars propose that dish.

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

Notes

  1. 1 2 "Oxfam's Cool Planet - Food in Burkina Faso". Oxfam. Retrieved 2008-05-21.
  2. 1 2 3 Liza Debrevic. "Burkina Faso". In Ken Albala. Food Cultures of the World. ABC-CLIO. pp. 23–30.
  3. 1 2 3 4 5 Marchais, p. 99
  4. ↑ Grubben, p.321
  5. ↑ Steinkraus, p.273

References

  • Grubben, G. J. H. (2004). Vegetables: Vegetables (PROTA 2). PROTA. ISBN 90-5782-147-8.
  • Marchais, Julien. Burkina Faso (in French). Petit Futé. ISBN 2-7469-1601-0.
  • Steinkraus, Keith (2004). Industrialization of Indigenous Fermented Foods. CRC Press. p. 273. ISBN 0-8247-4784-4.


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