Burkina Faso

Country - Burkina Faso

Cuisine Description - Burkina Faso is a Western African country, with an authentic African cuisine. The aliments which are grown in the country are: various nuts and peanuts, millet and sorghum. Even though there can be found some animals farms with sheep and cattle, the Burkina Faso food is not stapled at all on meat dishes – with the exception of fish, which is consumed frequently. The fruits, such as: bananas, avocados, grapefruits, mangos, papayas, coconut and plantains are not only used for sweet meals, but also as the main course, besides the traditional stew. Bananas used both for the leaves and for the inner fruit in most of the Burkina Faso desserts. The most important local vegetables: cassava (with edible roots), Eggplant, maize, okra, sweet potatoes, onions, tomatoes, turnip, yam (it has edible tubers) are bases for fufu, locally known as foofoo, one of the most significant Burkina Faso meals, also found in other African countries.

Burkina Faso has almost the same culinary culture in all its regions - still, there are some differences between the urban and the rural areas. Due to the fact that meat is considered to be a luxury in the villages, it is usually replaced with fish, which is always consumed with rice, beans or maize. Besides fish, eggs are consumed in the rural areas, as a replacement of meat. There are many markets in all regions in which the local veggies can be found: potatoes, yams, beans and okra, plus very tasty local strawberries. In the capital, Ouagadougou, various sauces are consumed with the meals, like the riz gras (prepared for the rice meals) or the gombo sauce, made of okra, but also used in other stews. These sauces are served with to, which is porridge of millet and maize. The most popular meat dishes include Chicken, which is a delicacy in the rural areas – Chicken is prepared as brochettes (cooked on skewers). Copyright Recipes Wiki