A FOOD TRADITION
Malian Cuisine
A West African Sahelian cooking tradition centered on millet, sorghum, rice, fonio, legumes, groundnuts, leafy sauces, and grilled or stewed meats.
Dishes linked to this cuisine
1–12 of 23
Akara
Akara is a West African fritter made from whipped black-eyed-pea or cowpea batter, commonly seasoned with onion, pepper and salt, and deep-fried in oil.
Alabadja
A Malian rice dish in which rice is cooked with seasoned beef and a savory mixture of onion, tomato, and vegetables.
Beignets de Banane
Malian banana fritters made from banana and wheat-flour batter, usually sweetened and deep-fried in vegetable oil.
Beignets de Mil
Beignets de Mil are sweet Malian millet-flour fritters made with a lightly fermented batter and fried until golden.
Bouillie de Mil
A thick millet porridge prepared by simmering millet flour with water and sugar, often enriched with milk or served with dairy.
Brochettes
Brochettes are skewered grilled foods. In Burundi, commonly served kebab versions include beef, goat, and chicken; in Morocco, brochettes are also established as street food.
Couscous de Mil
Couscous de Mil is a steamed millet couscous made from millet grain and served as a staple accompaniment.
Dèguè
Dèguè is a sweet Burkina Faso millet-couscous dessert mixed with yogurt and often additional milk before chilling.
Dibi
A Malian preparation of seasoned grilled lamb served with sliced onion and often mustard as an accompaniment.
Djouka
Djouka is a Malian preparation of steamed millet couscous combined with roasted or ground peanuts.
Fakoye
Fakoye is a traditional Malian leafy sauce made from dried fakoye leaves and aromatics, typically served with rice and sometimes enriched with meat or fish.
Fataya
Fataya is a Gambian fried savory pastry made from wheat-flour dough and commonly filled with seasoned fish, onion, or meat.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.