Mali: Cuisine and Recipes
Malinese cuisine consists mainly of millet, corn, or rice porridges served with a variety of "sauces." These sauces can be made with peanuts, okra, baobab leaves or sweet potato leaves. Meats and vegetables are added to the sauces, which are then served over porridge, couscous or rice.
Malinese Recipes
Couscous
(North African steamed pasta grains)
Couscous is a commonly served starch in the region of Northwest Africa known as the Maghreb. In typical Maghreb cooking, couscous is cooks in the top part of a pot known as a couscousière. The bottom part holds a stew, or tagine, whose simmering steams and flavors the couscous. The method described here is the quick way to make couscous. It does not make as fluffy or fragrant a dish, but it is much easier and requires no special equipment.
Foutou Banane
(Malian mashed plantains; see Fufu recipe notes)
Foutou Igname
(Malian mashed yams; see Fufu recipe notes)
Meni-meniyong
(Malinese sesame-honey sweet)
Meni-meniyong is a wonderful Malinese sesame-honey sweet. It's easy to make and is great for kids and adults alike.
Poulet Yassa
(Senegalese chicken with onions and lemon)
Poulet yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating of the chicken in the lemon juice helps to tenderize the tough poultry found in the region.
Tigadèguèna
(West African meat in peanut sauce; see Mafé recipe)
