Mali

The traditional mud-brick Djenne Mosque in Mali, built in the Sudano-Sahelian architectural style.

Kagou Dicko

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Discover the Heart of the African Savannah in the Hearty Cuisine of Mali!

Mali, historically home to great empires like Mali and Songhai, lies in the heart of West Africa, stretching from the Sahel plains to the Niger River. It is a country of rich history, ancient cities like Timbuktu, and a strong cultural heritage. Malian cuisine is a direct reflection of its location: it is substantial, adapted for survival in an arid climate, and influenced by the Mandinka traditions.

The foundation of Malian cuisine is grains, especially rice and millet, which is used to make the thick porridge Tô or Fonio (a tiny, ancient grain). Most meals consist of this starchy base served with a thick, flavorful sauce. One of the most famous sauces is Tiga Dèguè (peanut stew, also known as Mafe), which is creamy, hearty, and often cooked with beef or chicken. Other icons include Jollof Rice and Tiebou Diène (rice with fish and vegetables, though more popular in neighboring Senegal, it is often eaten here too). Many dishes are flavored with local spices, dried fish, and vegetables, symbolizing a substantial African cuisine.

Fluffy, golden-brown Akara fritters, served on a plate.

Side Dishes

Mali

Akara / Kosai (Fluffy Black-eyed Pea Fritters)

 A deep red Bissap drink in a glass with ice and a mint leaf.

Side Dishes

Mali

Bissap (Hibiscus Drink)

 Beef Brochettes skewers on a metal rod sprinkled with red-brown spice, served on a wooden board.

Main Course

Mali

Brochettes (Meat Skewers)

 A rich orange-brown Maafe stew with chunks of beef, carrots, and sweet potatoes, served with rice.

Main Course

Mali

Maafe / Maffé (Peanut Stew)

 A thick brown-red Niébé stew with black-eyed peas, tomato slices, and onion.

Main Course

Mali

Niébé (Black-eyed Pea Stew)

 Chicken pieces in a thick, caramelized onion sauce with yellow tones from mustard, served with white rice.

Main Course

Mali

Poulet Yassa (Chicken with Caramelized Onions and Lemon)

 A mound of reddish rice with fish and large pieces of cooked vegetables such as carrots and squash.

Main Course

Mali

Riz au Poisson (Malian Rice with Fish and Vegetables)

 Creamy white Thiakry pudding with millet grains, served in a bowl and sprinkled with cinnamon.

Side Dishes

Mali

Thiakry / Degue (Creamy Millet Pudding)

 A pile of small, golden-brown, fried Wassa Wassa fritters (doughnuts).

Side Dishes

Mali

Wassa Wassa (Black-eyed Pea Fritters)