A trip to Africa

Staple foods include sorghum, millet, rice, maize, peanuts, potatoes, beans, yams and okra. Meat is a luxury in the villages, but eggs and fish - from the local rivers and reservoirs - are an important source of protein. Salad vegetables and strawberries grown in market gardens are commonly available in the towns.

Sauces are a mainstay of the Burkinabè diet - for example 'riz gras' is rice mixed with vegetable sauce, meat, and oil and 'sauce gombo' is a sticky okra-based stew. Sauces are usually served with tô (a stiff white porridge made of millet, sorghum or maize flour) or rice, and eaten with the right hand. In Bissa tô is known as wu, and in Mooré it is called sagabo. Specialities include brochettes (meat cooked on a skewer) and chicken dishes. In rural areas bush rat is considered a delicacy.

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