Baku Kitchen! An independent reference of traditional food

Mali

Millet tô, peanut tigadèguèna and river-fish dishes; Sahelian staples brightened with baobab leaf, hibiscus and ginger juices. That is the short version of what Mali cooks. Look for Tô (millet or sorghum paste eaten with okra or baobab-leaf sauce), Maafe (mandinka peanut-butter stew of meat, tomato and vegetables over rice) and Soumbala (fermented nere seeds pressed into pungent dark balls, the base of Malian sauces). Millet or sorghum flour is stirred stiff over the fire with a wooden paddle; the paste is the daily staple of Malian farming villages, eaten by hand. This atlas has 28 Mali dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

28 dishes.

AkaraAkaraBlack-eyed pea fritters fried in palm oilAttayaAttayalong social brewing of green tea, poured frothy in small glassesBasiBasisteamed millet couscous served under a meat and vegetable sauceBissapBissapDried hibiscus calyces steeped with sugar, mint or ginger and drunk very coldBrochettesBrochettesCharcoal beef or mutton skewers with mustard and chiliCapitaine grilleCapitaine grillewhole Niger River perch grilled over coals with onion, chili and limeDèguèDèguèMillet couscous in sweetened yoghurtDoloDoloHome-brewed sorghum beer served in calabashesFakoyeFakoyearomatic jute-leaf and meat stew of the Songhai north, over riceFonioFonioFouta Djallon's featherlight steamed grain with leaf or peanut saucesGnamakoudjiGnamakoudjisinus-clearing fresh ginger juice with lemon and pineappleJus de tamarinJus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juiceKinkélibaKinkélibaleaf tea of a Sahel shrub, drunk hot after mealsKola nutsKola nutsbitter caffeine-rich nuts chewed slowly and exchanged at ceremoniesKuli-kuliKuli-kuliCrunchy fried peanut-paste rings and sticksMaafeMaafeMandinka peanut-butter stew of meat, tomato and vegetables over riceMaasaMaasasweet fried millet-rice fritters sold at marketsMoniMonipearled millet porridge with tamarind, sugar and milkNonoNonoFulani soured milk, sharp and thick, sold in calabashes and drunk with milletPoisson fuméPoisson fuméUbangi river fish split and smoked black, crumbled into every saucePoulet bicyclettePoulet bicycletteLean free-range chicken charcoal-grilled with lime and chiliRiz au grasRiz au grasparty rice cooked glossy in tomato and oil with meatSauce gomboSauce gomboSlippery okra sauce with crab or smoked fishShea butterShea butterivory nut butter used for frying and for enriching sauces in villagesSoumbalaSoumbalaPungent black balls of fermented locust bean, crumbled into every sauceTôTôMillet or sorghum paste with okra, baobab-leaf or kapok saucesToubaniToubaniSteamed cakes of ground cowpea or bean flour, eaten with chilli oilZabanZabansour 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. Ready in 30 min prep and 1 hour 30 minutes…

  • 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 yoghurt. 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…