Cuisine in Mali

Tô

Steamed sorghum flour rolled by hand and eaten with sauce

• Region: Nationwide
• Main ingredients: Sorghum flour, Okra sauce, Meat or fish

Juga-so

Rich stew cooked with peanut butter and tomato

• Region: South
• Main ingredients: Peanuts, Tomato, Chicken, Onion

Maffé

Representative stew cooking meat and vegetables in peanut paste

• Region: Around Bamako
• Main ingredients: Peanut paste, Beef, Carrot, Tomato

Tigadegena

Rural home cooking similar to maffé but spicier

• Region: Ségou
• Main ingredients: Peanuts, Mutton, Chili pepper

Capitaine

Charcoal-grilled Nile perch caught from the Niger River

• Region: Mopti
• Main ingredients: Nile perch, Salt, Lemon

Fari

Fermented millet batter crepes with sour sauce

• Region: Sahel belt
• Main ingredients: Hand-ground millet flour, Starter, Tomato sauce

Zome

Fermented milk poured over millet dumplings, a nomadic snack

• Region: Northern nomadic areas
• Main ingredients: Fermented goat milk, Millet flour

Bogolanfini

Green sauce thickened with dried baobab leaf powder

• Region: Southwest
• Main ingredients: Baobab leaf, Tomato, Fish powder

Shinkoro

Yam and mutton skewers from street vendors

• Region: Sikasso
• Main ingredients: Yam, Mutton, Chili pepper

Jinjere

Refreshing sweet beverage of ginger and hibiscus

• Region: Nationwide
• Main ingredients: Ginger, Hibiscus flowers, Sugar