Burkinabé cuisine

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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.[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[edit]

Pan-fried fish
A plate of fufu (right) accompanied with peanut soup
Location of Burkina Faso

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[edit]

See also[edit]

The fruit of the African Baobab tree

Notes[edit]

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

Sources[edit]