Malian cuisine

Last updated
Jollof rice with vegetables and a boiled egg Jollof rice with vegetable.jpg
Jollof rice with vegetables and a boiled egg

Cuisine in Mali includes rice and millet as staples of Mali, a food culture heavily based on cereal grains. [1] [2] Grains are generally prepared with sauces made from edible leaves, such as spinach, sweet potato or baobab, with tomato peanut sauce. The dishes may be accompanied by pieces of grilled meat (typically chicken, mutton, beef, or goat). [1] [2]

Malian cuisine varies regionally. [1] [2] Part of West African cuisine, other popular dishes in Mali include fufu, Dibi, Jollof rice, and maafe (peanut butter sauce).

Related Research Articles

<span class="mw-page-title-main">Vegetarian cuisine</span> Food not including meat

Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products.

<span class="mw-page-title-main">Indonesian cuisine</span> Culinary traditions of Indonesia

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

<span class="mw-page-title-main">Rijsttafel</span> Indonesian rice table buffet

Rijsttafel, a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands, and other areas of strong Dutch influence, it is known under its Dutch name.

African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.

<span class="mw-page-title-main">Congolese cuisine</span> Food and drink of the Democratic Republic of the Congo

The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.

<span class="mw-page-title-main">Peanut sauce</span> Indonesian sauce made from ground roasted or fried peanuts

Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.

<span class="mw-page-title-main">Dominican Republic cuisine</span> Culinary traditions of the Dominican Republic

Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.

<span class="mw-page-title-main">Peanut stew</span> Stew in West African cuisine

Peanut stew or groundnut stew, also known as maafe, sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. It originates from the Mandinka and Bambara people of Mali.

<span class="mw-page-title-main">West African cuisine</span> Overview of the cuisine of West Africa

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.

<span class="mw-page-title-main">Javanese cuisine</span> Cuisine of the Javanese people, Indonesia

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.

<span class="mw-page-title-main">Culture of Mali</span> Overview of the culture of Mali

The culture of Mali derives from the shared experience, as a colonial and post-colonial polity, and the interaction of the numerous cultures which make up the Malian people. What is today the nation of Mali was united first in the medieval period as the Mali Empire. While the current state does not include areas in the southwest, and is expanded far to the east and northeast, the dominant roles of the Mandé people is shared by the modern Mali, and the empire from which its name originates from.

<span class="mw-page-title-main">Ivorian cuisine</span> Culinary traditions of Ivory Coast

Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.

<span class="mw-page-title-main">Chadian cuisine</span> Culinary traditions of Chad

Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.

<span class="mw-page-title-main">Cuisine of the Central African Republic</span> Culinary traditions of the Central African Republic

Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorgum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions, garlic, chiles and peanuts.

<span class="mw-page-title-main">Angolan cuisine</span> Culinary traditions of Angola

Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.

Malian literature is the literature of the modern country of Mali.

<span class="mw-page-title-main">Cuisine of Guinea</span> Traditional food of Guinea

Guinean cuisine includes the traditional dishes of fou fou, boiled mango, fried plantains, patates and pumpkin pie.

<span class="mw-page-title-main">Betawi cuisine</span> Cuisine of the Betawi people of Jakarta, Indonesia

Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.

<span class="mw-page-title-main">Indo cuisine</span> Fusion of Indonesian and European cuisine

Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.

References

  1. 1 2 3 Velton, p. 30.
  2. 1 2 3 Milet, p. 146.

Bibliography