A FOOD TRADITION

Senufo cuisine

Senufo cuisine belongs to northern Côte d’Ivoire and related communities across Burkina Faso and Mali. It is shaped by a drier savanna environment and relies on millet, sorghum, maize, rice, fonio, beans, groundnuts, okra, leafy vegetables and locally available meat or fish. Grains are milled into porridges or firm doughs, while sauces are prepared with okra, leafy greens, groundnut paste or fermented seasoning. Tô with leafy or okra sauce, fonio with a savory sauce, and rice with groundnut or vegetable stew are characteristic examples. Seasonal preservation, pounding and communal grain preparation are important parts of 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.