A FOOD TRADITION
Burkinabè Cuisine
A Sahelian and West African cooking tradition centered on millet, sorghum, maize, rice, legumes, leafy sauces, and grilled meats.
Dishes linked to this cuisine
1–12 of 20
Babenda
Babenda is a Burkinabè leafy-green stew thickened with millet flour and often enriched with fermented locust beans and dried fish.
Bean fritters
Savory Burkinabè fritters made from seasoned ground beans and deep-fried until crisp outside and tender inside.
Benga
Benga is a traditional Burkinabè one-pot dish of rice cooked with cowpeas and simple savory seasonings.
Dèguè
Dèguè is a sweet Burkina Faso millet-couscous dessert mixed with yogurt and often additional milk before chilling.
Gnomi
Gnomi is a Burkina Faso millet-flour fritter made into a lightly sweetened dough and fried until crisp outside and tender inside.
Gonré
Gonré is a traditional Burkinabè steamed cowpea preparation, commonly shaped into soft cakes or dumplings and served as a savory side or snack.
Koko
Koko is a smooth, lightly sweetened fermented millet porridge commonly served as a breakfast or snack in Burkina Faso.
Kondreh
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Kuli-kuli
Kuli-kuli is a West African peanut snack made from seasoned ground peanuts and fried until crisp.
Maize couscous
A traditional Burkina Faso steamed couscous prepared from maize flour and water and commonly served as a staple with savory dishes.
Massa
Massa is a traditional Burkinabè fermented pearl-millet pancake or fritter, lightly sweetened and fried until browned.
meat brochette
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.