Burkinabe cuisine

[2] Grilled meat is common, particularly mutton, goat, beef and fish.

[3] Vegetables include yams and potatoes, okra, tomatoes, zucchini, carrots, leeks, onions, beets, pumpkins, cucumbers, cabbage, sorrel and spinach.

[2] Although imported products are becoming more common in urban areas, meals in more rural areas typically consist of tô, a sauce of corchorus or baobab leaves, as well as the calyx from Bombax costatum, dried fish, and spices such as chili and soumbala.

[4] Restaurants generally serve Burkinabe 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.