Burkina Faso's cuisine reflects its agricultural heritage. Millet, sorghum, and maize form the base of many dishes. French colonial influence appears in some bakeries.
Staples include millet, sorghum, rice, fonio. Proteins are chicken, goat, beef, fish. Vegetables include okra, tomatoes, onions, eggplant, spinach, sweet potatoes. Groundnuts and beans are common. Shea butter and palm oil for richness. Hot peppers, ginger, garlic, and bouillon cubes spice dishes.
Often light, consisting of bread, tea or coffee, or millet porridge.
Typically the main meal of the day, usually eaten between 12 PM and 2 PM.
Generally lighter than lunch, eaten later in the evening, often between 7 PM and 9 PM.
The national dish: thick paste from millet or sorghum flour, served with flavorful sauces (okra, peanut, baobab leaf, sorrel) and meat.
Find in local eateries (maquis) and homes.
Riz Gras (fat rice): rice in rich tomato sauce with edible plants and meat. Brochettes: grilled meat skewers. Poisson Braisé: whole chargrilled fish.
Brochettes are a well-liked street food and snack.
Beignets (fried dough), fried plantains (alloco), fried yams/sweet potatoes, fresh seasonal fruit (mangoes, papayas, bananas).
Simple, filling, and tasty options.
Luxury hotels (Laico Ouaga 2000, Bravia Hotel) offer international cuisine and refined local dishes.
Mid-range establishments have Burkinabe, West African, and international cuisine. Maquis (local, open-air) and street food stalls offer authentic, affordable options.
Finding strictly vegetarian/vegan alternatives is possible. Many sauces for Tô are vegetable-based. Rice and vegetable dishes are common.
As a predominantly Muslim country, halal meat is widely available and is the default for most meat products.
Tô (millet or sorghum) is naturally gluten-free. Rice is a staple. Cross-contamination is a risk in smaller kitchens.
Local establishments serving traditional millet beer (dolo).
Offers unique cultural and social a glimpse into local life.
Grand Marché and additional local markets offer fresh produce, spices, and casual food stalls.
Observe daily life and sample local flavors.
Restricted formal classes. Some guides offer informal demos.
Not widely organized. Local guides can set up personalized exploration.
Not common near Ouagadougou. Agricultural initiatives are more distant.
Less prominent, but food is central to all cultural events.
French and Italian restaurants cater to varied tastes.
Often noticed in higher-end districts.
Vietnamese, Chinese, Lebanese, and Moroccan restaurants are available.
A selection for expatriates and small local restaurants.
After a meal, local fruits provide a natural sweet finish. Consider fresh mangoes or papayas.
Prioritize hygiene when choosing where to have a meal. Look for places with high customer turnover and visible cooking processes.
A wide array of fresh produce, spices, and unofficial food stalls awaits at the main market.
Enjoy a whole grilled fish, often tilapia or carp, seasoned and served with rice or pan-fried plantains.
Informal, open-air local restaurants serving traditional dishes, often specializing in grilled meat or fish.
Restaurants in luxury hotels (e.g., Laico Ouaga 2000) offer refined foreign and local dishes.
Ideal for an official atmosphere.
French, Lebanese, Moroccan, Vietnamese, Chinese, and Italian restaurants cater to assorted preferences.
Discover various global tastes.
Burkinabe cuisine's foundation is its primary agricultural heritage, featuring millet, sorghum, and maize as main grains.
Recipes regularly feature hot peppers, ginger, garlic, and bouillon cubes for depth and spice.
Food is often a communal affair, symbolizing welcome and togetherness in Burkinabe culture.
Always prioritize hygiene when choosing where to have a meal. Look for places with high customer turnover and visible cooking processes.
