Top Notch Dishes from Burkina Faso

In the heart of West Africa, Burkina Faso boasts a rich and diverse culinary landscape that reflects its agricultural heritage and cultural traditions. From savoury dishes to sweet treats, Burkina Faso's cuisine is a celebration of locally sourced ingredients and communal dining.

One of the most widely consumed meats in Burkina Faso is goat, followed closely by lamb, poultry, mutton, beef, and fish. These proteins are often combined in unique ways to create dishes that are both flavourful and nourishing. For example, Babenda is a traditional recipe that combines bitter greens, beans, and sometimes fish or meat, resulting in a distinctive flavour profile.

Babenda is often prepared in large quantities, making it perfect for sharing among families and friends. It is typically served with tô, a national dish of Burkina Faso made from millet, sorghum, or maize flour. Tô is valued for its versatility, affordability, and role as a staple food across both rural and urban areas. It is consumed by hand, rolled into small portions and dipped into accompanying sauces.

Tô symbolizes communal dining and the central role of grains in sustaining the population in Burkina Faso. Other common staples in the country's diet include sorghum, millet, peanuts, and maize. These grains are often used to prepare dishes like Riz gras, a one-pot dish popular in Burkina Faso, often prepared for celebrations.

Mafe, a groundnut-based meat stew, is another central Burkina Faso recipe. The greens in Babenda may include cassava or sorrel leaves, and the dish is cooked with fermented locust beans and spices. Samsa, a savoury pastry filled with minced meat, onions, and spices, is also a popular Burkina Faso recipe.

Burkina Faso's diet also commonly includes vegetables such as zucchini, yams, okra, tomatoes, and potatoes. A unique dessert, Dégué, is a millet-based yogurt enjoyed widely in the country.

Burkina Faso's cuisine also shares some recipes with neighbouring West African countries. Senegalese Chicken Yassa, featuring chicken marinated in lemon juice, mustard, onions, and spices, is a shared West African and Burkina Faso recipe. Ragout d'igname au boeuf, a yam and beef stew, is another example of this culinary connection.

Babenda stands out among Burkina Faso recipes for its bold flavours and its close ties to traditional farming and foraging practices. Its use of locally available ingredients and its cultural significance make it a cherished part of Burkina Faso's culinary heritage. Whether enjoyed at a family gathering or a communal meal, Babenda represents resourcefulness and the incorporation of foraged plants into everyday meals.