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Vegetables include yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.[2]
Although imported products are becoming more common in urban areas, meals in more rural areas typically consist oftô, a sauce ofcorchorus orbaobab leaves, as well as thecalyx fromBombax costatum, dried fish, and spices such as chili andsoumbala.[4]
Babies are often fedporridge, especially between six and twelve months old, until they begin eating the same foods as older children. Porridge remains a popular food after infancy as well.[5]: 6–8
Tô (saghbo inMooré), cooledpolenta-style cakes made from groundmillet,sorghum orcorn.Tô is served with a sauce made from vegetables such astomatoes,peppers,sumbala andcarrots, sometimes supplemented by a piece of meat like mutton or goat.[6] Eaten by hand, this traditional dish is the staple of the Burkinabe diet.[3]
Poulet braisé, grilled chicken very popular in the city; almost all restaurants and bars offer this dish.
Babenda, aMossi stew traditionally made with millet, wild greens andpotash, but now modernized to include a variety of ingredients, such as tomatoes, fermented beans, fish, cabbage, and/or spinach.[5]: 9 [8]
Restaurants generally serve Burkinabe dishes alongside those of neighbouring countries. Foreign dishes include a fish or meat stew calledkédjénou fromCôte d'Ivoire andpoulet yassa, a chicken stew withlemon and onions, fromSenegal.[3]
