Burkinabe cuisine
Burkinabe cuisine refers to the traditional cooking and food practices of Burkina Faso, a landlocked country in West Africa. The cuisine is heavily based on staple foods like sorghum, millet, corn, peanuts, potatoes, beans, yams and okra.
Overview[edit]
The diet of Burkina Faso is largely based on staple foods and is heavily influenced by the country's agricultural resources. The most common ingredients used in Burkinabe cuisine include sorghum, millet, corn, peanuts, potatoes, beans, yams, and okra.
Common Dishes[edit]
One of the most popular dishes in Burkinabe cuisine is Riz Gras, a rich, hearty rice dish often served with a sauce and vegetables. Another common dish is Tô, a type of jelly-like corn or millet dough that is eaten with sauces made from leafy green vegetables, tomatoes, or peanuts.
Influences[edit]
Burkinabe cuisine has been influenced by the cooking practices of neighboring countries, particularly Mali, Niger, and Ghana. This is evident in the use of certain ingredients and cooking techniques.
Eating Habits[edit]
In Burkina Faso, meals are typically communal, with food served in a large bowl or on a large plate. People generally eat with their hands, using pieces of Injera (a type of flatbread) or Tô to scoop up the food.
See Also[edit]
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Fufu, a staple food in Burkinabe cuisine
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Map showing the location of Burkina Faso
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Baobab seeds, used in traditional Burkinabe dishes
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Traditional foods being cooked in Burkina Faso
