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Burkinabé cuisine, the cuisine of Burkina Faso, is similar to the cuisines in many parts of West Africa, and is based on staple foods of sorghum, millet, rice, fonio, maize, peanuts, potatoes, beans, yams and okra. Rice, maize and millet are the most commonly-eaten grains. Grilled meat is common, particularly mutton, goat, beef and fish.〔Marchais, p. 99〕 Vegetables include, besides yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.〔 == Common dishes == *Tô (Saghbo in Mooré), a bitter pulp made from crushed, cooked millet, sorghum or corn. The dough is mixed with a sauce made from vegetables such as tomatoes, peppers, sumbala and carrots. The resulting stew is sometimes supplemented by a piece of meat like mutton or goat.〔 *French green beans *Fufu *Poulet Bicyclette, a grilled chicken dish common across West Africa.〔 *Ragout d'Igname *Riz gras, rice cooked with onions, tomatoes and meat.〔〔 *Riz Sauce *Sauce gombo, a sauce made with okra. *Brochettes 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.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Burkinabé cuisine」の詳細全文を読む スポンサード リンク
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