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
13–20 of 20
Millet couscous
A traditional Burkina Faso steamed couscous made from millet flour and water, typically served as a staple with savory accompaniments.
Millet porridge
A millet-flour porridge cooked with water, sometimes sweetened or enriched with milk, associated with Gambian and other Sahelian West African cuisines.
Peanut soup
Peanut soup is a family of groundnut-based soups and sauces made with peanut paste, water or broth, and seasonings, often including tomato and onion. Leafy vegetables, meat and fish vary by recipe.
Poulet bicyclette
Poulet bicyclette is a whole chicken seasoned and grilled over charcoal, commonly served with onions and simple accompaniments.
Poulet télévisé
Poulet télévisé is a roadside-style chicken dish in which seasoned chicken is roasted or grilled until browned and served hot.
Ragoût d’igname
A savory Burkinabè ragoût of yam simmered in a tomato-and-onion sauce with oil until tender; regional versions may add peppers, aromatics, meat, or peanut paste.
Riz gras
Riz gras is a savory West African one-pot rice dish cooked with tomato, onion, oil, vegetables, and commonly meat or broth.
Tô
Tô is a firm West African staple porridge made by cooking cereal flour with water until it forms a smooth, sliceable dough, commonly served with a sauce or stew.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.