Burkina Faso
Burkinabé cuisine is a rich and diverse tapestry of flavors, drawing from the agricultural abundance and cultural traditions of Burkina Faso, a landlocked country in West Africa. The cuisine is characterized by its reliance on staple grains such as millet, sorghum, maize, and rice, which form the foundation of many meals. These grains are often prepared in various forms, from simple porridges to more complex dishes. One of the most iconic dishes of Burkinabé cuisine is **toh** or **tô**, a thick porridge made from millet, sorghum, or maize flour. Toh is typically served with a sauce, which can range from a simple vegetable-based sauce to more elaborate preparations featuring meat or fish. The sauces often include ingredients like tomatoes, onions, and leafy greens such as spinach or amaranth, and are flavored with a blend of local spices and seasonings. Rice is another staple, frequently served with a variety of sauces and stews. A popular rice dish is riz gras, which translates to "fat rice." This dish is akin to a pilaf and is cooked with tomatoes, onions, meat, and sometimes vegetables, resulting in a flavorful, hearty meal. The use of meat is prominent in Burkinabé cuisine, with chicken, beef, and goat being the most commonly consumed proteins. Fish, particularly freshwater varieties from the country's rivers and lakes, also features prominently in many dishes. Vegetables play a significant role in Burkinabé cooking, with common ingredients including okra, eggplant, and various types of beans and peas. These vegetables can be cooked in stews, fried, or served as side dishes. One notable vegetable preparation is **sauce gombo**, a sauce made from okra that has a distinctive, somewhat mucilaginous texture, often enjoyed with rice or tô. Peanuts are a ubiquitous ingredient in Burkinabé cuisine, used in both savory and sweet dishes.
