Cuisine

Burkinabé cuisine

Burkinabé cuisine is centered around grains, such as rice and millet, as well as starchy vegetables like yams and cassava. Meat, particularly chicken and goat, is also a staple in Burkinabé cuisine. The cuisine is known for its use of spices and herbs, such as ginger, garlic, and cumin. Burkinabé cuisine also features a variety of vegetables, including okra, eggplant, and tomatoes.

African cuisine› West African cuisine

Savory, Spicy, Hearty, Earthy, Aromatic

Stewing, Grilling, Roasting, Frying, Baking

Typical ingredients

Rice, Millet, Yams, Cassava, Chicken, Goat, Ginger, Garlic, Cumin, Okra, Eggplant, Tomatoes, Peanuts, Beans, Palm oil

Presentation and garnishing

Burkinabé cuisine is often served in communal dishes, with everyone sharing from the same pot. The cuisine is often garnished with fresh herbs and spices, such as cilantro and parsley.

Burkinabé cuisine is known for its use of traditional cooking methods, such as cooking over an open fire.

More cuisines from this region...

Nigerian cuisine, Ghanaian cuisine, Ivorian cuisine, Senegalese cuisine, Malian cuisine, Benin cuisine, Guinean cuisine, Liberian cuisine, Sierra Leone cuisine, Togolese cuisine

History

Burkinabé cuisine has a long history, dating back to the pre-colonial era. The cuisine was heavily influenced by the Bantu-speaking people who migrated to the region. During the colonial era, French influences were introduced to the cuisine. Today, Burkinabé cuisine is a mix of traditional African dishes and French influences.

Cultural significance

Food is an important part of Burkinabé culture and is often used in celebrations and ceremonies. The cuisine is also an important part of the country's economy, with agriculture being a major industry.