Baku Kitchen! An independent reference of traditional food

Mali

28 dishes.

AkaraBlack-eyed pea fritters fried in palm oilAttayalong social brewing of green tea, poured frothy in small glassesmainBasisteamed millet couscous served under a meat and vegetable sauceBissapDried hibiscus calyces steeped with sugar, mint or ginger and drunk very coldBrochettesCharcoal beef or mutton skewers with mustard and chilimainCapitaine grillewhole Niger River perch grilled over coals with onion, chili and limeDèguèMillet couscous in sweetened yogurtwine & spiritDoloHome-brewed sorghum beer served in calabashessoup & stewFakoyearomatic jute-leaf and meat stew of the Songhai north, over riceFonioFouta Djallon's featherlight steamed grain with leaf or peanut saucesGnamakoudjisinus-clearing fresh ginger juice with lemon and pineappleJus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juiceKinkélibaleaf tea of a Sahel shrub, drunk hot after mealssnackKola nutsbitter caffeine-rich nuts chewed slowly and exchanged at ceremoniesKuli-kuliCrunchy fried peanut-paste rings and stickssoup & stewMaafeMandinka peanut-butter stew of meat, tomato and vegetables over ricesnackMaasasweet fried millet-rice fritters sold at marketsbreakfastMonipearled millet porridge with tamarind, sugar and milkfermented & pickledNonoFulani soured milk, sharp and thick, sold in calabashes and drunk with milletcharcuterie & curedPoisson fuméUbangi river fish split and smoked black, crumbled into every saucePoulet bicycletteLean free-range chicken charcoal-grilled with lime and chiliRiz au grasparty rice cooked glossy in tomato and oil with meatSauce gomboSlippery okra sauce with crab or smoked fishsauce & condimentShea butterivory nut butter used for frying and for enriching sauces in villagesSoumbalaPungent black balls of fermented locust bean, crumbled into every sauceTôMillet or sorghum paste with okra, baobab-leaf or kapok saucesstreet foodToubaniSteamed cakes of ground cowpea or bean flour, eaten with chilli oilsnackZabansour wild saba fruit sucked from the pod or blended into juice

  • Akara

    Black-eyed pea fritters fried in palm oil. Ready in 25 min prep and 20 min cooking. About 18 fritters. A…

  • Attaya

    Long social brewing of green tea, poured frothy in small glasses. Ready in 10 min prep and 1 hr 30…

  • Basi

    Steamed millet couscous served under a meat and vegetable sauce. A main recipe from Mali.

  • Bissap

    Dried hibiscus calyces steeped with sugar, mint or ginger and drunk very cold. Ready in 10 minutes prep and 15…

  • Capitaine grille

    Whole Niger River perch grilled over coals with onion, chili and lime. Ready in 30 minutes prep and 30 minutes…

  • Dèguè

    Millet couscous in sweetened yogurt. Ready in 20 minutes prep and 30 minutes cooking. Serves 6. A dessert recipe from…

  • Dolo

    Home-brewed sorghum beer served in calabashes. A wine & spirit recipe from Burkina Faso.

  • Fakoye

    Aromatic jute-leaf and meat stew of the Songhai north, over rice. Ready in 20 min prep and 1 hr 30…

  • Gnamakoudji

    Sinus-clearing fresh ginger juice with lemon and pineapple. 20 min to prepare. About 2 litres. A drink recipe from Guinea.

  • Jus de tamarin

    Sweet-sour tamarind pulp steeped and strained into a chilled juice. Ready in 20 minutes prep and none cooking. About 2…