Cuisine of Burkina Faso

Cuisine of Burkina Faso, typical of west Africa, is based around staple foods of sorghum, millet, rice, maize, peanuts, potatoes, beans, yams and okra.cite web
title = Oxfam's Cool Planet - Food in Burkina Faso
publisher = Oxfam
date =
url =http://www.oxfam.org.uk/coolplanet/ontheline/explore/journey/burkina/food.htm
accessdate =2008-05-21 ] Grilled meat is common, particularly mutton, goat, beef and fish.Marchais, p. 99]

Typical dishes

*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, soumbala and carrots. The resulting stew is sometimes supplemented by a piece of meat like mutton or goat.
*French green beans
*Fufu
*Poulet Bicyclette, a grilled chicken dish common across West Africa.
*Ragout d'Igname
*Riz gras, rice cooked with onions and tomatoes.
*Riz Sauce
*Sauce gombo
*Brochettes

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.

Typical drinks

*Bissap/Bisap, a sour-tasting drink made from Roselle (Bissap) flowers, [Grubben, p.321] and sweetened with sugar
*Dôlo, a beer made from pearl millet or sorghum [Steinkraus, p.273]
*Toédo/Baobab fruit
*Yamoku/Ginger
*Zoomkoom, a soft drink made from millet flour, ginger, lemon juice and tamarind

References

Notes

ources

*cite book
last = Grubben
first = G. J. H.
authorlink =
coauthors =
title = Vegetables: Vegetables (PROTA 2)
publisher = PROTA
date = 2004
pages =
url = http://books.google.co.uk/books?id=6jrlyOPfr24C
isbn =9057821478
*cite book
last = Marchais
first = Julien
authorlink =
coauthors =
title = Burkina Faso
publisher = Petit Futé
date =
location =
language = French
pages =
url = http://books.google.co.uk/books?id=6jsBLSzJWYsC
language = French
isbn =2746916010
*cite book
last = Steinkraus
first = Keith
authorlink =
title = Industrialization of Indigenous Fermented Foods
publisher = CRC Press
date = 2004
pages = 273
url = http://books.google.co.uk/books?id=WfjPq9dfTuMC
isbn =0824747844