Tô: Solid starch made from pounded millet used as a vessel for a number of sauces. Saga saga: Leaf vegetable sauce flavoured with onion and spicy stock.įakoye: Lamb with herbs, a speciality of the Songhay region. Though separate dishes they are almost always served together, frequently with spaghetti. Pouletyassa: Fried chicken in a chilli sauce.Īlabadja: Traditional Tuareg recipe that mixes white rice and minced meat in a butter sauce.Ĭhouo and Touru: Stewed beans, and fried onions, respectively.

Tigadéguéna: Meat served in a peanut sauce. Gumbo: Thick green musty-flavoured sauce made from okra pods. SpecialitiesĬapitaine sangha: Nile perch served with hot chilli sauce, whole fried bananas and rice.ĭjablani: Juice made from hibiscus, ginger, or the fruit of the baobab tree. In order to satisfy a sweet tooth you'll need to turn to Malian tea, or one of the patisseries in the capital. Since the majority of Mali's population is Muslim, most people tend to drink fruit juice rather than alcohol, and as a result there is a good range of fresh fruit juices as well as the fruits, including mango and banana, themselves.ĭesserts are few and far between. Chicken and lamb are the most popular and readily-available meats. Meals generally take the form of one of these carbohydrates served with a meat or fish sauce. Though dishes vary from region to region along roughly tribal lines, Mali's staple ingredients – all carbohydrate – include rice, millet and sorghum prepared in a variety of ways.

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