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.
What it is
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: sheep or chicken, salt, chiles, mustard, onions, oil; baguette or rice; piment (chile) on the side. Recipe: 1) Roast the meat slowly over wood. 2) Cut into pieces; season with salt and chile. 3) Pile over paper with raw onions. 4) Serve with mustard for dipping. Serve: at dibiteries in the evening, standing and social. Flavor: smoky, salty, primal. History: the dibiterie (from Wolof dibi) is a Sahel-wide institution; Ouaga's are its beating heart. See also: Tô (Burkinabè), Riz Gras (Burkinabè).
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