Baku Kitchen! An independent reference of traditional food

Gappal

Pellets of millet dough stirred into fermented cow's milk and eaten with a spoon

Burkina Faso Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A Fulani herders’ preparation of Burkina Faso that joins the household’s soured milk to millet from the fields.

Frequently asked questions

What is Gappal?

Gappal is a fermented & pickled from Burkina Faso: pellets of millet dough stirred into fermented cow’s milk and eaten with a spoon. A Fulani herders’ preparation of Burkina Faso that joins the household’s soured milk to millet from the fields.

Made with

milletyoghurt

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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