A FOOD TRADITION

Fouta Djallon Fulani Cuisine

Fouta Djallon Fulani cuisine reflects the highland plateau and the pastoral-agricultural food culture associated especially with Fulani communities. Fonio, millet, rice, cassava and maize are used alongside leafy greens, groundnuts, milk and fermented dairy products where available. Grain dishes are commonly served with pounded or simmered sauces, and dairy may accompany cereal foods rather than appearing only as a separate drink. Tô with a vegetable or groundnut sauce, fonio served with a rich stew, and fermented milk with grain preparations are representative examples. These practices have close parallels across the Fouta Djallon and neighboring parts of Senegal, Mali and Guinea-Bissau.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.