Burkina Faso
4 topics — topics in this category.
Tô (Burkinabè)
The Burkinabè tô: a firm millet or maize porridge served with sauces of okra, baobab leaf or peanut — the daily foundation from Ouagadougou to the villages. Ingredients: millet, sorghum or maize flour, water; sauces: okr…
Riz Gras (Burkinabè)
The festive rice of Burkina: rice simmered in a tomato-meat sauce until rich and red, crowned with chicken and vegetables for Fridays and feasts. Ingredients: rice, chicken or beef, tomatoes, tomato paste, onions, carrot…
Babenda
The sour leaf stew of the east: babenda is a traditional dish of fermented locust-bean (soumbala) with bitter leaves and ground seeds, eaten with tô — humble, pungent and loved. Ingredients: bitter leaves (or baobab), so…
Dibi (Burkinabè Grill)
Ouagadougou's grill rite: whole sheep or chicken roasted at streetside dibiteries, cut with scissors over paper and eaten with onions, mustard and chile — the brochette-and-roast culture of the capital. Ingredients: shee…
World Cuisines
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