Bobo-dioulasso Hauts-bassins, Burkina Faso Travel Guide
Burkinabè cuisine blends rich West African traditions. It also incorporates influences from French the colonial past and trade with neighboring countries.
Millet, sorghum, maize, rice, and fonio staple foods. The flavor profile savory, utilizing chili, onions, tomatoes, and various local spices. Peanut sauce a common accompaniment.
Millet (used in fufu and tô), sorghum, and rice main carbohydrate sources.
Okra, eggplant, tomatoes, onions, spinach, and sugary potatoes appear frequently in dishes.
Chicken, mutton, goat, beef, and fish (often dried or smoked) protein. Bushmeat also appears on some menus.
A thick paste made from millet or sorghum flour. Often with a flavorful sauce (peanut, okra, or leafy green) and meat.
Find in most local eateries (maquis).
Rice made in a rich, savory tomato-based sauce with meat and vegetables.
Popular at maquis and mid-range restaurants.
Chicken marinated in lemon juice and onions, then cooked and served with rice.
Find in some restaurants.
Non-alcoholic: Bissap (hibiscus), Zom-kom (millet-based), Ginger juice. Alcoholic: Dolo (millet beer) at local dolo bars, Flag, Brakina commercial beers.
Kôlô (roasted peanuts), a simple yet satisfying snack. Dried mangoes, a sweet and chewy treat.
Bobo-Dioulasso offers various dining experiences to suit different preferences and budgets.
International cuisine options are limited.
Challenges due to general lack of awareness. Communicate your needs clearly.
Not widely advertised for tourists. Inquire with local guides or cultural centers for potential informal arrangements.
Possible if arranged through local connections, especially around the outskirts of the city. Offers insight into local agriculture.
Taste traditional millet beer in a local setting.
Occasional local festivals may feature specific foods.
Specific help for special diets limited.
Experience communal dining from a shared dish.
Sweet fried dough balls, a popular snack.
A sweet and refreshing hibiscus flower drink.
Possible by focusing on staple grains, vegetables, and legume-based sauces.
Challenges exist due to a general lack of awareness regarding allergens.
If utensils are not provided, use your right hand for eating. The left hand has cultural significance as unclean.
It is customary to wash your hands before and after eating.
Elderly guests often service first, showing respect within dining customs.
Grilled skewers of seasoned meat (beef or poultry), popular street food items.
A dough-like food made from cassava or plantain, served with soup or sauce.
Thick millet or sorghum paste served with flavorful sauces and meat.
Rice cooked in a rich, savory tomato-based sauce with meat and vegetables.
Chicken marinated in lemon and onions, then cooked and served accompanied by rice.
Burkinabè cuisine often uses chili, ginger, garlic. Be sure to try local drinks like bissap and zom-kom.
