Burkinabe cuisine


Burkinabe cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based on staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra.


Rice, maize and millet are the most commonly-eaten grainsGrilled meat is common, particularly mutton, goat, beef and fish. Vegetables include, besides yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.

Common dishes

a bitter pulp made from crushed, cooked millet, sorghum or corn. The dough is mixed with a sauce made from vegetables such as tomatoes, peppers, sumbala and carrots. The resulting stew is sometimes supplemented by a piece of meat like mutton or goat

French green beans


Poulet Bicyclette, a grilled chicken dish common across West Africa.

Ragout d'Igname

Riz gras, rice cooked with onions, tomatoes and meat.

Riz Sauce

Sauce gombo, a sauce made with okra.


Restaurants generally serve Burkinabe dishes alongside those of neighbouring countries. Foreign dishes include a fish or meat stew called nou from  d'Ivoire and poulet yassa, a chicken stew with lemon and onions from Senegal.