A FOOD TRADITION

Lobi Cuisine

Lobi cuisine is associated with southwestern Burkina Faso and the wider Lobi cultural area extending into northern Côte d’Ivoire and northern Ghana. It is grounded in millet, sorghum, maize, rice, cowpeas, yams, cassava, groundnuts, and abundant seasonal leaves, with meat, freshwater fish, and game used where available. Common techniques include pounding grains, boiling or simmering vegetables and legumes into sauces, roasting tubers, and preserving grains or meat by drying and smoking. Examples include tô with leaf or groundnut sauce, yam or cassava preparations, and bean-and-grain stews. Household meals and ceremonial cooking can differ, so no single dish defines the tradition.

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