Burkinabe cuisine

Burkinabé cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based on 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 yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.^[2]

Although imported products are becoming more common in urban areas, meals in more rural areas typically consist of Tô, a sauce of corchorus or baobab leaves, as well as the calyx from Bombax costatum, dried fish, and spices such as chili and soumbala.^[4]

^ "Oxfam's Cool Planet - Food in Burkina Faso". Oxfam. Archived from the original on 2012-05-17. Retrieved 2008-05-21.
^ ^a ^b Liza Debrevic. "Burkina Faso". In Ken Albala (ed.). Food Cultures of the World. ABC-CLIO. pp. 23–30.
^ Marchais, Julien (9 December 2006). Burkina Faso (in French). Petit Futé. p. 99. ISBN 2-7469-1601-0.
^ Mette Lykke, Anne; Mertz, Ole; Ganaba, Souleymane (2002). "Food consumption in rural Burkina Faso". Ecology of Food and Nutrition. 41 (2): 119–153. doi:10.1080/03670240214492. S2CID 72526570.

[ox-1] "Oxfam's Cool Planet - Food in Burkina Faso". Oxfam. Archived from the original on 2012-05-17. Retrieved 2008-05-21.

[foodculture-2] Liza Debrevic. "Burkina Faso". In Ken Albala (ed.). Food Cultures of the World. ABC-CLIO. pp. 23–30.

[JM-3] Marchais, Julien (9 December 2006). Burkina Faso (in French). Petit Futé. p. 99. ISBN 2-7469-1601-0.

[4] Mette Lykke, Anne; Mertz, Ole; Ganaba, Souleymane (2002). "Food consumption in rural Burkina Faso". Ecology of Food and Nutrition. 41 (2): 119–153. doi:10.1080/03670240214492. S2CID 72526570.

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