Burkinabé cuisine

Burkinabé cuisine, or Burkina Faso cuisine, is centered on basic foods such as sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams, and okra, and is comparable to cuisines in many countries of West Africa. The most often consumed grains are rice, maize, and millet. Mutton, goat, beef, and fish, in particular, are frequently grilled. Yams and potatoes, as well as okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel, and spinach, are among the vegetables.

Although imported products are becoming more widespread in urban regions, meals in rural areas traditionally consist of Tô (Food), a sauce made from corchorus or baobab leaves, as well as Bombax costatum calyx, dried fish, and spices like chili and soumbala.

Among the most popular dishes are: Rice cooked with tomatoes, onions, and a lot of oil is known as fat rice; Tô are white starch balls that can be cooked into dumplings, used as a base for sauces or stews, or eaten like cakes; Bissap is a Hibiscus drink that is frequently served with pineapples; Poulet Bicyclette is chicken tenderized in lemon juice for 24 hours before cooking; and Babenda is bitter greens cooked with fermented locust beans and smoked fish.