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 of
Tô, a sauce of
corchorus or
baobab leaves, as well as the
calyx from Bombax costatum, dried fish, and spices such as chili and soumbala.[4]
Common dishes
Tô (Saghbo in
Mooré), cooled
polenta-style cakes made from ground
millet,
sorghum or
corn. Tô is served with a sauce made from vegetables such as
tomatoes,
peppers, sumbala and
carrots, sometimes supplemented by a piece of meat like mutton or goat.[5] Eaten by hand, this traditional dish is the staple of the Burkinabè diet.[3]
Poulet braisé, grilled chicken very popular in the city, almost all restaurants and bars offer this dish.
Babenda, a stew of fermented beans, fish, cabbage, and/or spinach.[6]
Restaurants generally serve Burkinabé dishes alongside those of neighbouring countries. Foreign dishes include a fish or meat stew called
kédjénou from
Côte d'Ivoire and
poulet yassa, a chicken stew with
lemon and onions from
Senegal.[3]