Create allergy card
← Browse dishes

DISH RESEARCH · Side dish

Gonré

Leaf-wrapped steamed bean cakes from Véronique Sanou’s inherited Bobo-Dioulasso preparation.

Gonré — illustrative food image

About Gonré

Faro, also called gonré, is a steamed bean preparation documented in Bobo-Dioulasso. Cook Véronique Sanou learned this rendition from her mother and grandparents and makes individual portions wrapped in leaves.

The white-bean base has garlic and salt, with potash and a dried leaf powder named in her account. The beaten bean paste gives the cakes their light, soft character.

The pale portions sit inside their leaf wrappers. They form small savoury cakes with a mild bean flavour and the aroma of garlic, reflecting the local preparation described by Sanou.

Allergens in this recipe

Allergen details are not yet confirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

Explore ingredients See countries & cuisines

Ingredients in Gonré

Véronique Sanou’s Bobo-Dioulasso faro (gonré).

  • White beans, exact species unresolvedBaseIngredient page not linked
  • GarlicAromatic
  • Potash, exact composition unspecifiedSeasoningIngredient page not linked
  • SaltSeasoning
  • Dried leaf powder (feuilles de pain de singe)SeasoningIngredient page not linked
  • WaterLiquid
  • Tree leaves for wrapping, species unspecifiedCooking mediumIngredient page not linked
Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • White beans, exact species unresolved: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual153 literal haricot blanc. Named Gonré family is cowpea/benga in separate native PDF, but exact Sanou bean species not forced from other formula or Phaseolus registry.
  • Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual153 inventory, addition stage not explicit154.
  • Potash, exact composition unspecified: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual153-154 potasse, no invented chemical identity or safety claim.
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Dried leaf powder (feuilles de pain de singe): Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual153-154 literal leaf powder; botanical species/form terminology unresolved, not forced baobab-fruit powder or another recipe.
  • Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual153-154 dehulling/wash/soak/batter and float test; same source152 explicitly water-steamed.
  • Tree leaves for wrapping, species unspecified: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual154 literal tree-leaf wrappers, species unknown, no banana/papaya inference or medicinal claim.

Origins & food traditions

Countries

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Art culinaire: gros plan sur le met local « Faro » ou encore appelé « Gonré » — Catherine S. Zongo, Infos Culture du Faso