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Cuisine in Mali includes rice and millet as staples of Mali, a food culture heavily based on cereal grains. 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).

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

• Location of Mali
• Flag of Mali
• Coat of arms of Mali
• Malian tea
• A farmer with potatoes
• Mango packaging
• Grondnut Stew
• Another image depicting Groundnut Stew

References

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

Bibliography

• Milet, Eric & Manaud, Jean-Luc (2007). Mali (in French). Editions Olizane. ISBN 978-2-88086-351-7.
• Velton, Ross (2004). Mali. Bradt Travel Guides. ISBN 978-1-84162-077-0.

• Malian cuisine
• West African cuisine