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Burkinabé cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based around staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra. Rice, maize and millet are the most commonly-eaten grains. Grilled meat is common, particularly mutton, goat, beef and fish. Vegetables include, besides yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.
- Tô (Saghbo in Mooré), a bitter pulp made from crushed, cooked millet, sorghum or corn. The dough is mixed with a sauce made from vegetables such as tomatoes, peppers, sumbala and carrots. The resulting stew is sometimes supplemented by a piece of meat like mutton or goat.
- French green beans
- Poulet Bicyclette, a grilled chicken dish common across West Africa.
- Ragout d'Igname
- Riz gras, rice cooked with onions, tomatoes and meat.
- Riz Sauce
- Sauce gombo
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.
- Bissap/Bisap, a sour-tasting drink made from Roselle (Bissap) flowers, and sweetened with sugar
- Degue, a drink made from pearl millet and yogurt
- Dôlo, a beer made from pearl millet or sorghum
- Toédo, Baobab fruit
- Yamaku, Ginger
- Zoomkoom, a soft drink made from millet flour, ginger, lemon juice and tamarind
- "Oxfam's Cool Planet - Food in Burkina Faso". Oxfam. Retrieved 2008-05-21.
- Liza Debrevic. "Burkina Faso". In Ken Albala. Food Cultures of the World. ABC-CLIO. pp. 23–30.
- Marchais, p. 99
- Grubben, p.321
- Steinkraus, p.273
- 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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