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  MALIAN COOKING

Cereals are the bases of the meals; on adds vegetables and meat (beef, sheep, lamb, chicken) or fish to the sauce.

The women do their best to prepare a meal, which may take a half day, because the ingredients in the sauce are well cooked on a low heat. They eat skilfully, with their fingers (always of the right hand). A bowl of water is placed on the table so that everyone can wash their hands before taking food from the plate. Friends, neighbours and visitors, who are passing by, are always served with a meal.

 

  
 
TYPICAL DISHES  

Salades

• Salade de Tomates
et de Cocombres (tomato-cucumber salad)
 

   

 

 

 

 

 

 

Fish & Seafood

• Tchek้ (fish with plantains )

• Tigadèguèna ni Djèguè Woussou   (smoked fish in peanut sauce)
 

          

 

Meats

• Diabadji (meat in onion sauce)

• Fakoye (lamb in herb sauce)

• Naboulou (meat with baobab leaves in peanut sauce)

• N'gougouna (meat in bean leaf sauce)

• Saga Saga (meat in sweet potato lea sauce)

• Sauce d'Arachide (meat in peanut sauce)

• Sauce Noire (meat in gumbo sauce)

 

            

 

Fish & Seafood

• Tchek้ (fish with plantains )

• Tigadèguèna ni Djèguè Woussou (smoked fish in peanut sauce)

 

            

Vegetables & Beans

• Foutou Banane (mashed plantain)

• Foutou Igname (mashed yam)

• Patates Frites Douces (fried sweet potatoes)

• Goyo (eggplant)

• Ragoût d'Igname (yam stew)

 

        

 

Bread & Grains

• Couscous (grain-like pasta)

• D้gu้ (sweetened yoghurt porridge)

• Fonio (crushed wild grain)

• Larho (millet porridge)

• Moni (sour porridge)

• Riz  (plain boiled rice)

• Riz au Gras (rice with fat and vegetables)

• Seri (sweet porridge)

• T๔ (millet or cornmeal porridge with okra sauce)

 

     

 

 

 Desserts

• Mangues (mangoed)

• Meni-Meniyong (sesame-honey sweet)

• Pastèque  (watermelon)

 

 

 

Beverages

• Caf้ 

• Dablenin ( sorrel beverage)

• Djinimb้r้ (ginger beverage)

• T้  (tea)
 

    

 

 
 
   
   
   
     
     

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