- Cuisine of Burkina Faso
Cuisine ofBurkina Faso , typical ofwest Africa , is based aroundstaple food s ofsorghum ,millet ,rice ,maize ,peanut s,potato es,bean s,yam s andokra .cite web
title = Oxfam's Cool Planet - Food in Burkina Faso
publisher =Oxfam
date =
url =http://www.oxfam.org.uk/coolplanet/ontheline/explore/journey/burkina/food.htm
accessdate =2008-05-21 ] Grilled meat is common, particularlymutton ,goat ,beef and fish.Marchais, p. 99]Typical dishes
*
Tô (Saghbo in Mooré), a bitter pulp made from crushed, cooked millet,sorghum orcorn . The dough is mixed with a sauce made from vegetables such astomato es, peppers,soumbala andcarrot s. The resultingstew is sometimes supplemented by a piece of meat like mutton or goat.
*French green bean s
*Fufu
*Poulet Bicyclette, a grilled chicken dish common across West Africa.
*Ragout d'Igname
*Riz gras , rice cooked with onions and tomatoes.
*Riz Sauce
*Sauce gombo
*Brochette sRestaurants generally serve Burkinabé dishes alongside those of neighbouring countries. Foreign dishes include a fish or meat stew called
kédjénou fromCôte d'Ivoire andpoulet yassa , a chicken stew withlemon and onions fromSenegal .Typical drinks
*Bissap/Bisap, a sour-tasting drink made from Roselle (Bissap) flowers, [Grubben, p.321] and sweetened with sugar
*Dôlo , abeer made frompearl millet orsorghum [Steinkraus, p.273]
*Toédo /Baobab fruit
*Yamoku /Ginger
*Zoomkoom , asoft drink made from millet flour,ginger ,lemon juice andtamarind References
Notes
ources
*cite book
last = Grubben
first = G. J. H.
authorlink =
coauthors =
title = Vegetables: Vegetables (PROTA 2)
publisher =PROTA
date = 2004
pages =
url = http://books.google.co.uk/books?id=6jrlyOPfr24C
isbn =9057821478
*cite book
last = Marchais
first = Julien
authorlink =
coauthors =
title = Burkina Faso
publisher = Petit Futé
date =
location =
language = French
pages =
url = http://books.google.co.uk/books?id=6jsBLSzJWYsC
language = French
isbn =2746916010
*cite book
last = Steinkraus
first = Keith
authorlink =
title = Industrialization of Indigenous Fermented Foods
publisher =CRC Press
date = 2004
pages = 273
url = http://books.google.co.uk/books?id=WfjPq9dfTuMC
isbn =0824747844
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