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
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Fonio Couscous
Fonio couscous is a steamed and fluffed preparation of fonio grain commonly served as a warm staple or accompaniment.
Grilled Capitaine
Grilled Capitaine is a seasoned freshwater fish preparation in which capitaine is cooked over a grill with aromatics and oil.
Lafidi
Lafidi is a Guinean rice-based main dish in which rice is cooked with meat, vegetables, aromatics, and a savory cooking sauce.
Maafe
Maafe is a rich West African groundnut stew built around peanut paste, tomatoes, aromatics, and often meat or poultry with vegetables.
Pastels
Malian fried pastry parcels made with wheat-flour dough and commonly filled with seasoned fish or another savory filling.
Poulet bicyclette
Poulet bicyclette is a whole chicken seasoned and grilled over charcoal, commonly served with onions and simple accompaniments.
Riz au Gras
A savory one-pot Guinean rice dish cooked with tomato, onion, aromatics, oil, and commonly meat or poultry.
Riz Sauce
Riz sauce is a Malian rice dish consisting of rice served with a savory sauce commonly based on onion, tomato, oil, and a meat, fish, or peanut variation.
Sauce gombo
A Côte d’Ivoire okra sauce cooked until thick with aromatics, oil, and often fish or meat.
Taguella
A rustic Tuareg flatbread made from wheat flour, water, and salt and baked directly in hot sand or ashes.
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.